Description
From cooking light, august 2006.
Ingredients
- Poblano Chiles
- Cooking Spray
- Onion
- Garlic Cloves
- Salt
- Pinto Beans
- Hominy
- Masa Harina
- Canola Oil
- Monterey Jack Pepper Cheese
- Reduced-fat Sour Cream
- Low-sodium Salsa
- Whole Wheat Hamburger Buns
Instructions
- Roast chiles: preheat broiler
- 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
- Make burgers: heat a large nonstick skillet over medium-high heat
- Coat pan with cooking spray
- Add onion and garlic
- Saut 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