We don't buy no stinkin' veggie burgers

But now we make them ourselves.  I'm kind of getting into this whole vegetarianism thing.  Ah but don't worry- I'm still a long way from sporting Birkenstocks and tie-dye.  Ew.  That would totally clash with my Louis Vuitton. 

Pinto-Chile Burgers
Serves 8
2 large poblano chiles
2 cup diced yellow onion
1 tsp jar garlic
2 15-oz cans pinto beans, rinsed and drained
1 29-oz can hominy, rinsed and drained
1 1/2 cup masa harina (or dry polenta, or cornmeal)
3 oz pepperjack cheese, thinly sliced
Reduced fat sour cream
Salsa
8 whole wheat pita pockets or hamburger buns

Directions:
1. Preheat broiler.  Place chiles on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 5 minutes.  Place in a heavy duty plastici bag and seal.  Let steam for 15 minutes.  Peel and discard skins & seeds.  Chop into fine pieces.  Set aside.
2. Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray or 1 Tbsp olive oil.  Add onion and garlic; saute 10 minutes or so, until onions are translucent and lightly browned.
3. In a large bowl, mash beans together with hominy (I used a potato masher).  Add onion and chiles.  Season with salt and pepper.  Add 1 cup masa.
4. Form into half-inch thick patties.  I got 8 good sized patties from this amount.
5. Dip each patty in some more masa and then return to the pan you used to saute the onion (add a little more cooking spray if need be).  Cook until slightly browned.  Reduce heat- place cheese on top (optional), cover, and heat until cheese is melted.  Serve in a pita with a bit of sour cream and salsa.

Remember that New Year's resolution to no longer take food pics with my cell phone camera?  Yeaaaaaaah.  I made it a few weeks at least.   These taste kind of like a Mexican falafel.  Mmm.   
Per serving: 450 calories, 70 g carbs, 12 g fat, 11 f fiber, 19 g protein