Green Chili Veggie Burgers (Mexican-Inspired)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
248 kcal
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Course
Main Course
Green Chili Veggie Burgers (Mexican-Inspired)
Description
The burger mixture starts with sautéed shallots and garlic cooked in avocado oil to soften and release sweetness. Chickpeas are mashed with the aromatics and combined with canned mild green chilis, ground cumin, chili powder, fresh lime juice, cilantro, and crushed corn tortilla chips which help bind the mixture. Salt, pepper, and optional coconut sugar are added to balance and enhance flavors. The mixture should reach a moldable dough-like consistency, adjusting moisture or dry ingredients as needed.
Formed into even-sized patties, the burgers cook in a hot skillet until golden brown on each side and can be transferred to a preheated oven to firm up. The resulting burgers have a tender but cohesive texture, with a mild heat and the brightness of lime and fresh herbs. They hold together well enough for sandwiches but remain slightly delicate because of the vegetable base.
These veggie burgers can be served on toasted buns with traditional toppings such as salsa, avocado slices, red onion, and extra cilantro. They suit casual lunches or dinners and embrace Mexican-inspired flavors with ingredients like green chiles and cumin.
For storage, the patties can be pre-browned, cooled, separated with parchment paper, and frozen for a few weeks. Reheat in the oven until warmed through and crisp on the outside. Adjust the mixture moisture if burgers are crumbly by adding more oil or lime juice, or more crushed chips if too wet. Press burgers firmly when shaping and ensure the pan is well-heated before adding patties to improve cooking.
Ingredients
BURGERS
- 2 medium shallots 2 shallots yield ~2/3 cup or 90 g minced, minced
- 3 cloves garlic minced
- 1 (15-ounce) chickpeas canned, rinsed and thoroughly drained
- 1-2 Tbsp avocado oil (plus more for cooking shallot/burgers)
- 1 (4-ounce) mild green chilis plus more for topping if desired, canned
- 1 tsp cumin
- 1 tsp chili powder
- 1 medium lime 1 lime yields ~3 Tbsp or 45 ml, juiced
- 1 handful cilantro optional // plus more for serving // 1 handful yields ~1/4 cup, fresh, finely chopped
- 1/2 cup corn tortilla chips plus more as needed // bread crumbs also work beautifully!, yellow, finely crushed
- ~1/4 tsp each salt to taste, sea salt
- ~1/4 tsp each black pepper to taste, sea salt
- 2 tsp coconut sugar optional // to offset + enhance the heat of the green chilies, or cane sugar
FOR SERVING / TOPPING (optional)
- salsa or green chilis
- avocado ripe
- red onion
- cilantro
- Buns toasted
Instructions
- Heat a large skillet (we like cast iron) over medium heat (and preheat oven to 375 degrees F (190 C) for a firmer burger). Line a baking sheet with parchment paper or leave bare.
- Once skillet is hot, add 1 Tbsp oil, shallot and garlic. Sauté, stirring frequently, until soft and translucent - about 2-3 minutes.
- Add garlic and shallot directly to a mixing bowl. Then add drained chickpeas and use a fork or pastry cutter to mash/mix. A little texture is OK, but you only want a few whole chickpeas remaining.
- Add remaining ingredients, including oil, and stir/mash to combine. You want it to form into a moldable “dough.” Add more oil or lime juice if too dry, or more crushed chips if too wet. Taste and adjust seasonings as needed.
- Divide into 4 even patties (see photo // amount as original recipe is written // adjust if altering batch size). To help form them, line a 1/2 cup measuring cup with plastic wrap and scoop out 1/2 cup amounts (use a 1/4 cup measuring cup for 8 smaller burgers // amount as original recipe is written // adjust if altering batch size). Press to pack, then lift out and slightly flatten with hands.
- Heat the same skillet you used earlier to medium heat. Once hot, add enough oil to form a thin layer on the bottom of your skillet, then add only as many burgers as will fit comfortably. Cook for 3-4 minutes on each side, flipping gently, and reducing heat if browning too quickly.
- You can either serve your burgers as is, or pop them on a baking sheet and bake in a 375-degree F (190 C) oven for an additional 15-20 minutes or more to dry/crisp them up. However, they’re great as is! The longer you bake them, the drier/firmer they’ll become.
- Let cool for 2-3 minutes before serving (they’ll firm up as they cool). To serve, lay down cilantro on bottom half of a toasted bun. Then top with burger, onion, salsa or green chilies, avocado or any other desired toppings.
- Leftover burgers will keep in the fridge for up to a few days, though best when fresh. See notes for freezing.
Notes
- Freeze pre-cooked burgers separated by parchment paper in a sealed container for up to 2-3 weeks; reheat in a 375°F oven until hot and golden.
- If burgers crumble, adjust moisture by adding more oil or lime juice if dry, or more crushed tortilla chips if wet.
- Mash chickpeas thoroughly and pack patties firmly when forming to improve cohesion.
- Use a cast iron or non-stick skillet and add burgers to hot oil to help them hold shape during cooking.
- For gluten-free serving, use lettuce or collard greens instead of buns or a gluten-free bun.
- Nutrition details are approximate and depend on exact ingredient amounts and toppings chosen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1veggie burger | |
| Calories | 248 | 12% |
| Carbohydrates | 29.4g | 10% |
| Protein | 8.8g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 1.5g | 8% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 287mg | 12% |
| Fiber | 5.8g | 23% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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