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Green Chili Veggie Burgers (Mexican-Inspired)

30-minute veggie burgers made with chickpeas, green chilies, and crushed tortilla chips! Tender, flavorful, quick, and so satisfying!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 248 kcal
Course: Main Course
Cuisine: Mexican , Vegan

Ingredients

BURGERS
  • 2 medium shallots, minced (2 shallots yield ~2/3 cup or 90 g minced)
  • 3 cloves garlic, minced
  • 1 (15-ounce) can chickpeas, rinsed + thoroughly drained
  • 1-2 Tbsp avocado oil (plus more for cooking shallot/burgers)
  • 1 (4-ounce) can mild green chilis (plus more for topping if desired)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 medium lime, juiced (1 lime yields ~3 Tbsp or 45 ml)
  • 1 handful fresh cilantro, finely chopped (optional // plus more for serving // 1 handful yields ~1/4 cup)
  • 1/2 cup finely crushed yellow corn tortilla chips (plus more as needed // bread crumbs also work beautifully!)
  • ~1/4 tsp each sea salt and pepper (to taste)
  • 2 tsp coconut or cane sugar (optional // to offset + enhance the heat of the green chilies)
FOR SERVING / TOPPING (optional)
  • Salsa or green chilis
  • ripe avocado
  • red onion
  • cilantro
  • Buns, toasted*

Instructions

    Cup of Yum
  1. 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.
  2. Once skillet is hot, add 1 Tbsp oil, shallot and garlic. Sauté, stirring frequently, until soft and translucent - about 2-3 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Leftover burgers will keep in the fridge for up to a few days, though best when fresh. See notes for freezing.

Notes

  • *To freeze, brown burgers on either side as instructed. Then cool, separate between layers of parchment paper, and seal in a freezer-safe bag or container. Freeze for up to 2-3 weeks and reheat in a 375-degree F (190 C) oven on a bare or parchment-lined baking sheet for 20-30 minutes, or until warmed through and golden brown.*Some readers have reported issues with the burgers crumbling. These burgers are a little tender/fragile, but should hold their shape well. If your burgers are crumbling and the mixture looks dry, add more oil/lime juice. If it looks too wet, add more crushed tortilla chips. Other suggestions would be to mash the chickpeas well, use a cast iron or non-stick skillet, pack the patties firmly into a measuring cup, and wait until the oil is hot before adding the burgers to the skillet.*To keep these gluten-free, you could also wrap these in lettuce, collard green leaves (similar to this), enjoy atop a salad, or use a gluten-free hamburger bun.*Nutrition information is a rough estimate.
  • little tender/fragile, but should hold their shape well. If your burgers are crumbling and the mixture looks dry, add more oil/lime juice. If it looks too wet, add more crushed tortilla chips. Other suggestions would be to mash the chickpeas well, use a cast iron or non-stick skillet, pack the patties firmly into a measuring cup, and wait until the oil is hot before adding the burgers to the skillet.

Nutrition Information

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 Cholesterol 0mg (0%) Sodium 287mg (12%) Fiber 5.8g (23%) Sugar 3.6g (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 248

% 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.