Hominy-Pinto Burgers with Roasted Poblano Chiles
Hominy-Pinto Burgers with Roasted Poblano Chiles might be just the main course you are searching for. This vegetarian recipe serves 4. One serving contains 507 calories, 19g of protein, and 16g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of American cuisine. Head to the store and pick up onion, canolan oil, monterey jack cheese, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.
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; 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.