Hominy-Pinto Burgers With Roasted Poblano Chiles

• 2 poblano chiles
• cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1 (15 1/2 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can hominy, rinsed and drained
• 3/4 cup masa harina, divided or 3/4 cup cornmeal
• 1 tablespoon canola oil
• 3/4 cup shredded monterey jack pepper cheese
• 2 tablespoons reduced-fat sour cream
• 2 tablespoons low-sodium salsa
• 4 whole wheat hamburger buns, toasted

1. ROAST CHILES: 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.
3. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes.
4. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
5. MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
6. Add onion and garlic; saute 5 minutes.
7. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.
8. Combine bean mixture and 1/2 cup masa in a medium bowl.
9. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
10. Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
11. Heat oil in skillet over medium heat.
12. Add patties to pan; cook 4 minutes.
13. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
14. Combine sour cream and salsa in a small bowl.
15. Spread 1 tablespoon sour cream mixture on top half of each bun.
16. Place patties on bottom halves of buns; top each serving with 2 pepper strips.
17. Cover with tops of buns.

chiles, cooking spray, onion, garlic, salt, pinto beans, hominy, masa harina, canola oil, shredded monterey jack pepper cheese, sour cream, salsa, whole wheat hamburger buns

Taken from www.food.com/recipe/hominy-pinto-burgers-with-roasted-poblano-chiles-180772 (may not work)