Meatless Mondays  |  Posted 05.19.16

Mexican Green Chili Veggie Burgers

Mexican Green Chili Veggie Burgers

Southwest-inspired veggie burgers made with chickpeas, green chilies and crushed tortilla chips!

Serves: 4


  • 2 Shallots, minced
  • 3 cloves Garlic, minced
  • 1 15-ounce can Chickpeas, rinsed and drained
  • 1-2 Tbsp Grape Seed or Avocado Oil
  • 1 4-ounce can Mild Green Chilis
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 Lime, juiced
  • 1 handful of Fresh Cilantro, finely chopped
  • 1/2 cup Finely Crushed Yellow Tortilla Chips
  • 2 tsp Coconut or Cane Sugar
  • Salt and Pepper, to taste
  • 4 Toasted Sandwich Buns, of your choice
  • For Serving: (optional) Salsa, green chilies, ripe avocado, red onion, cilantro


  1. Heat a large skillet over medium heat (and preheat oven to 375 degrees for a firmer burger). Line a baking sheet with parchment paper or leave bare.
  2. Once skillet is hot, add 1 Tbsp oil, onion and garlic. Sauté, stirring frequently, until soft and translucent - about 1-2 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 1-2 Tbsp 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). 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). 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 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.

Source: Minimalist Baker