Hominypintoburgerswithroastedpoblanochiles Recipes

MISSISSIPPI SLUGBURGER

Steps:

• Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
• Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
• Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
• Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
• Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
• Dampen your fingers with water and form mixture into hamburger patties.
• Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
• Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.

HOMINY-PINTO BURGERS WITH ROASTED POBLANO CHILES

Steps:

• 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; sauté 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.

PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.