Mexican Green Chili Veggie Burgers

Step 1

Heat a large skillet 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.

Step 2

Once skillet is hot, add 1 Tbsp oil, shallot and garlic. Sauté, stirring frequently, until soft and translucent - about 1-2 minutes.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9

Leftover burgers will keep in the fridge for up to a few days, though best when fresh. See notes for freezing.