Wednesday, September 29, 2010

Hominy-Pinto Burgers with Roasted Poblano Chiles

Since this is my soy-free week, for some reason I'm making up for it by trying to make an abundance of bean burgers. You'll see. I even have another one lined up for later in the week. So many sandwiches! I'm not complaining though!

Last night's was very good. I didn't feel like buying masa harina since I already have so much polenta, so I just went ahead and used that, as the recipe note suggested. The poblanos were surprisingly hot! And the burgers were surprisingly firm! I made them a little too thick so they didn't fit in the bun well, so make sure you size them properly. But they are definitely very yummy. It reminded us of a jalapeno popper. I would make these again. We had them with some Alexia Chipotle Sweet Potato Fries. Yum!


Hominy-Pinto Burgers with Roasted Poblano Chiles
Cooking Light, August 2006

For an easy side, combine fresh corn, chopped avocado, red onion, cilantro, and fresh lime juice. If you can't find masa harina, substitute dry polenta or cornmeal.

2 poblano chiles
Cooking spray
1 cup chopped onion
2 garlic cloves -- minced
1/4 teaspoon salt
15 1/2 ounces pinto beans -- rinsed and drained
15 ounces hominy -- rinsed and drained
3/4 cup masa harina -- divided
1 tablespoon canola oil
3/4 cup shredded Monterey Jack cheese with jalapeño peppers -- (3 ounces)
2 tablespoons reduced-fat sour cream
2 tablespoons low-sodium salsa
6 ounces wheat hamburger buns -- toasted

1. Preheat broiler.

2. 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.

3. 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.

4. 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.

5. 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.

Servings: 4

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