Southwest-inspired veggie burgers made with chickpeas, green chilies and crushed tortilla chips!
- 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
- 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.
- Once skillet is hot, add 1 Tbsp oil, onion and garlic. Sauté, stirring frequently, until soft and translucent – about 1-2 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 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.
- 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.
- 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 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.