Hominy-Pinto Burgers with Roasted Poblano Chiles

Ingredients

• 15.5 ounce pinto beans rinsed drained canned
• 1 tablespoon canola oil 
• 2  garlic cloves minced
• 15 ounce hominy rinsed drained canned
• 2 tablespoons cup heavy whipping cream sour reduced-fat
• 0.8 cup i would have liked to use an version of masa but i couldn't find one at the time of making the tamal divided
• 3 ounces monterrey jack cheese shredded with jalapeño peppers
• 1 cup onion chopped
• 2  poblano chiles 
• 2 tablespoons salsa low-sodium
• 0.3 teaspoon salt 
• 6 ounce hamburger buns whole wheat toasted

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• aluminum foil
• broiler
• ziploc bags

Directions

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.
3. Place in a heavy-duty plastic bag; seal.
4. Let stand 15 minutes. Peel and discard skins.
5. Cut each chile lengthwise into 4 strips; discard seeds.
6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
7. Add onion and garlic; saut 5 minutes.
8. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.
9. 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.
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. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
13. Combine sour cream and salsa in a small bowl.
14. Spread 1 tablespoon sour cream mixture on top half of each bun.
15. Place patties on bottom halves of buns; top each serving with 2 pepper strips. Cover with tops of buns.