Hominy Pinto Burgers with Roasted Poblano Chiles
Savor the bold and smoky flavors of these Hominy Pinto Burgers with Roasted Poblano Chiles—an irresistible plant-based twist on the classic burger. Made with hearty hominy, protein-packed pinto beans, and infused with the rich, spicy aroma of roasted poblano chiles, these patties are both wholesome and satisfying. Aromatic spices like cumin, smoked paprika, and chili powder enhance the earthy ingredients, while fresh cilantro adds a burst of bright flavor. A quick pan-fry gives these burgers a golden, crispy exterior, making them perfect for piling onto toasted buns and dressing up with your favorite toppings, from creamy avocado to zesty salsa. Ready in under an hour, this recipe is a customizable and crowd-pleasing option for vegetarians, vegans, or anyone craving a burger with a Southwestern spin.
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Recipe Information
Ingredients
- 1 cup canned hominy, drained and rinsed
- 1 cup canned pinto beans, drained and rinsed
- 2 poblano chiles
- 0.5 cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 0.5 cup rolled oats
- 0.5 cup breadcrumbs
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 4 hamburger buns
- optional toppings (lettuce, tomato slices, avocado, etc.)
Instructions
Preheat your oven's broiler or set a gas stove burner to high flame for roasting the poblano chiles.
Place the poblano chiles under the broiler or directly over the flame, turning them occasionally until the skin is blackened and blistered on all sides, about 5-8 minutes.
Transfer the roasted chiles to a bowl, cover with a plate or plastic wrap, and let them steam for 5 minutes. Then, peel off the skin, remove the seeds and stems, and chop the chiles finely. Set aside.
In a food processor, combine the hominy and pinto beans. Pulse until roughly mashed but not a completely smooth paste. Transfer to a large mixing bowl.
Add the chopped poblano chiles, onion, garlic, rolled oats, breadcrumbs, cumin, smoked paprika, chili powder, salt, black pepper, and cilantro to the bowl with the hominy-bean mixture. Mix thoroughly until well combined.
Form the mixture into 4 evenly sized patties. If the mixture feels too wet to hold together, add a bit more breadcrumbs until the consistency is firm enough to shape.
Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side or until golden brown and heated through.
While the patties are cooking, lightly toast the hamburger buns if desired.
Assemble the burgers by placing the patties on the toasted buns and adding your favorite toppings such as lettuce, tomato slices, avocado, or salsa.
Serve warm and enjoy your Hominy Pinto Burgers with Roasted Poblano Chiles!
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 4.2 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
