Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground. Combine bean mixture and 1/2 cup masa in a medium bowl. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
Heat oil in skillet over medium heat. Add patties to pan; cook 4 minutes. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
Combine sour cream and salsa in a small bowl. Spread 1 tablespoon sour cream mixture on top half of each bun. Place patties on bottom halves of buns; top each serving with 2 pepper strips. Cover with tops of buns.
One word. Tasteless. The burger part has potential and the toppings definitely helped, but the actual patty is in need of alot more flavor. I even added in Sriracha but that only helped a bit. Maybe some chili powder or cumin would help and some fresh jalapenos on top? I will make again, but with some added ingredients.
I didn't rinse the beans, only drained them and I think this add some good moisture to the mix. I also add some cumming and red pepper flakes. They were good, I will make at least five next time, because it was too much for only four patties, but overall I like the recipe.
These are a decent veg alternative to burgers. I found them dry, but not crumbling. I used cornmeal instead of masa harina. I will prob make these again, but will add tobasco to the bean and hominy mix to give it more of a kick.
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