By now you all know I have a thing for veggie burgers (exhibit a, b and c).
Well, it’s time for you to meet my newest creation. It’s Southwest-inspired, super hearty, quick and seriously satisfying.
Any takers?
This recipe is inspired by my love for Mexican food and all the veggie burgers.
If you’ve never experimented with green chilies before, you must! They’re super flavorful and available in both mild and hot so you to control the heat. Plus, you don’t have to do anything besides crack the can and pour them in. Hello simple.
Speaking of simple, this recipe requires just 1 bowl, 30 minutes, and about 10 ingredients (give or take a spice). Hello simple, indeed.
The beauty of this recipe is it’s super versatile when it comes to cooking method.
The burgers can be simply sautéed and served as is for a more tender texture, or popped into the oven and baked for another 20 to 30 minutes to firm up even more. This allows you to control the tenderness and reach the ultimate texture you desire.
These burgers are my new favorite! They’re:
Tender
Flavorful
Simple
Subtly spiced
Savory
Southwest-inspired
& Super hearty
In my opinion, these get taken to the next level with toppings (although totally optional)! I went with cilantro, red onion, salsa, extra green chilies and a whole wheat bun. But to keep these gluten free you could also wrap them in lettuce or enjoy atop a Mexican salad!
If you give these burgers a try, let us know what you think! Leave a comment and rate it – it’s super helpful to us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!
Mexican Green Chili Veggie Burgers
Ingredients
BURGERS
- 2 medium shallots (minced)
- 3 cloves garlic (minced)
- 1 15-ounce can chickpeas (rinsed + thoroughly drained)
- 1-2 Tbsp avocado oil (more for cooking shallot/burgers)
- 1 4-ounce can mild green chilis (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 tortilla chips (or sub bread crumbs)
- ~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
- 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.
- Once skillet is hot, add 1 Tbsp oil, shallot 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 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
*To keep these gluten-free, you could also wrap these in lettuce or enjoy atop a Mexican salad!
*Nutrition information is a rough estimate.
Vera says
I loved it! I actually made this for Christmas as I am the only vegetarian (/aspiring vegan) in the family and I wanted to make something I was really going to like.
I did make a lot of modifications as I am not exactly one to precisely follow instructions, so here goes:
1. I substituted the green chili’s for jalapeño’s (as we don’t really have green chili’s where I live), the coconut oil for olive oil (for the same reason) and substituted the chili powder for ground coriander (personal preference). I did use the same amounts of everything.
2. I did dry the chickpeas in the oven for 10 minutes, as recommended in another comment, which worked great!
3. I had quite some trouble with shaping the burger as it kept falling apart. Next time I’m making this (because there will be a next time!), I think I’m going to leave out the tortilla/breadcrumbs and only add a little bit if the mixture is really wet.
4. Some general advice would be to flip them only once when they’re baking. They really do break easily, but that way the damage can be minimized.
Overall, great recipe! Even with all my modifications :)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Vera! Thank you for the lovely review and for sharing your modifications! xo
Rena says
They are still in the skillet and falling apart 😢 Not sure if they will end up on a bun or in the trash. So disappointed.
Support @ Minimalist Baker says
Oh no! So sorry to hear they aren’t holding together well. We hope the flavor is still delicious! Did you make any modifications? Did the texture feel too dry or too wet?
Rena says
The only modification was the avocado oil I used olive oil because it’s what I had.I decided I might use a little less oil next time Yes there will be a next time because they taste awesome. I browned them in the cast iron skillet then moved them…still in the skillet to the oven and that helped dry them out a bit. Still a little crumbly but I made do. Topped with sliced avocado, red onion, sliced tomato and a little cilantro. So, so good!
Support @ Minimalist Baker says
Glad to hear you enjoyed them with some modifications, Rena! A newer technique we’ve used to remove moisture is to bake the chickpeas before making the burgers. Similar to this recipe. Hope that’s helpful!
Tiffany says
How do you cook the chickpeas? Drain them from the can and then on a baking sheet I’m guessing? What temp and how long?
Support @ Minimalist Baker says
Yes! 350 degrees F (176 C) for ~10 minutes.
Jennifer says
These are delicious! I made these burgers for Memorial Day and they were so flavorful and satisfying! I pretty much followed the recipe but I cooked my chickpeas from scratch and crushed up 2 organic blue corn taco shells for the chips which worked just fine. Thank you for another quick and easy yummy recipe :-)
Support @ Minimalist Baker says
Yumm! Thanks for the lovely review and for sharing your experience, Jennifer! xo
sara says
I want to make these but grill them on the grill. Any specific instructions for that? Like do I have to bake them, etc?
Definitely ensure they’re firmly packed and prepare the night before so they have time to rest in the fridge! And flip gently :D
Stella says
I just made these for the second time in 2 days! They are a huge hit, even with the kids! I served them with cashew queso and the trimmings on GF rolls. This is by far one of the best recipes I have tried in years. Thank you!
Support @ Minimalist Baker says
Aw, yay! We’re so glad you and your family enjoyed them. Thanks so much for sharing, Stella! xo
Kelly says
I was pleasantly surprised by this burger. It was a good Friday dinner meal. I have been eating veggie burgers from the grocery store freezer session, I had no idea. I topped it with green chiles and Guacamole. Great burger will make it again.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Kelly! xo
Samantha says
Delicious! I didn’t have any chilis on hand so added a lot of the Trader Joes spicy Green Dragon sauce. I also baked the chickpeas for 10 minutes beforehand! Thanks for the recipe
Support @ Minimalist Baker says
Whoop! Thanks for sharing, Samantha! xo
Maline says
Can you freeze the uncooked burgers (patty)?
Support @ Minimalist Baker says
Yes
Catherine says
Amazing recipe! Just as “involved” as any other burger/patty recipe, but very worth it, especially if you double it up and make some to refrigerate/freeze.
I modified by: doubling the ingredients, throwing in 1 whole fresh jalapeño, and adding 1 egg to help the patties form. Topped with mayo, queso fresco, and avocados. Sooo good. I also threw mine into the oven and didn’t feel the need to pan fry. Great on a burger bun or wrapped in a tortilla!
Love that this lets me customize my go-to quick meal (veggie burger) that I would normally buy at the store and keep in the freezer.
Lovely! Thanks for sharing, Catherine!
Elena Levy says
I made these and can say these will be my go to veggie burger from here on out! They were the perfect spicy, and had a great crunch. I added sautéed onion, red pepper and spinach for color. Once everything was combined it was still slightly watery. I added a few tbsp of cooked quinoa I had on hand and it made the burgers stay together perfectly. If anyone thinks the mixture is a little moist, I advise adding more chips or something like rice or quinoa. Thank you so much MB, delicious!
Lovely! Thanks for sharing, Elena!
Rebecca Bernat says
I was really curious to try these because of the unusual ingredients. Wow, they were good! With so many frozen vegy burgers available, these are still worth making. Very simple and much fresher tasting. I didn’t like the idea of salsa on a burger so made some sriracha mayo with a little of the lime juice I had leftover (not vegan – getting there….), and added arugula, red onion and avocado for the toppings. Yum! They were a little difficult to keep together – I patted the burger together on top of waxed paper and then flipped that onto the pan. Still had to push it back together but in the end it held up. Thanks for the great recipe!
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Rebecca! Thanks so much for sharing your experience!
Geeves says
These were fantastic!! I fried them in my air fryer and put a little cheddar cheese on top, and some Trader Joe’s guilt free guacamole on the buns. Excellent!!! Thank you!
Thanks for sharing!
naomi oliver says
these are super delicious. I’ve never been a fan of burgers as they conjoure up images of Big Mac so I’d prefer to call them patties!!! But name aside they are really really yummy. I forgot the chilli (lol) and might add that next time. I’d also add an egg and maybe more breadcrumbs as mine def didn’t look as beautiful as the pict but no matter. I ate it with garlic bread, salad with the red onion and the salsa – mmmm and I have left overs for tonight :-) (made double quantities)
thank you for sharing. Its a def repeat.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Naomi. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Natalie G says
This burger recipe has been a staple in our house for a few years, so I figured I should probably take a minute to leave a review! We LOVE this bean burger recipe. It’s so easy to throw together with simple ingredients we regularly cook with and have on hand, and it is SO SO SO delicious and unlike any other bean burger recipe we’ve tried! My almost 2 year old also loves this bean burger and has been eating it regularly since she started solids.
THANK YOU Minimalist Baker for another amazing recipe!
Natalie G says
Also wanted to add that we’ve always followed the recipe as it is written, except we always double it. We’ve never baked them. We always just cook up enough burgers in a pan each night before dinner. They have a mushy texture, but we like them that way. We top with tons of avocado and some salsa verde.
Soooo tasty! MAKE THESE NOW!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Natalie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Bianca says
I loved these! I followed people’s advice and dehydrated the chick peas a bit by throwing them in the oven at 350 for 10 minutes. I added a seeded Serrano pepper for more heat because the canned Green chilies weren’t spicy at all. Subbed chili powder for ancho chili powder bc I like the smokiness. I doubled the recipe but not completely bc it seemed like a lot of lime juice and cilantro and green chilies if I doubled the entire recipe. So I basically just doubled the chips and chickpeas and onions/garlic. They only made 5 and a half 1/2 cup patties but probably would have made more if I did 1/3 cup and had smaller buns lol. I baked them at 375 for 30 minutes, flipped half way, and then pan fried them for a little more color. They had a hard time staying together when I would flip them and then kind of fell apart when eating them so next time I’ll just deal with a wetter dough by adding in a flax egg. Otherwise a great recipe ❤️
Support @ Minimalist Baker says
Yay! Thanks for sharing, Bianca!
Tayler Stegman says
I had a hard time with these. They just turn into mush. I tried crisping them up on a higher heat setting, I tried baking them to try to dry them out and no luck. The flavor is there, but they just didn’t hold well at all.
Quinn says
I’ve made these burgers before but they just kept falling apart. So this time, I added an EGG to the mixture to help bind everything together and it worked perfectly!!! Would highly recommend doing this if you’re not a vegan.
Leslie says
And I doubled the recipe. Thank goodness!!!
Support @ Minimalist Baker says
Woot!
Leslie says
So, I just finished cooking these burgers and already ate one. Yummy!!! The only changes I made, onion in place of the shallot, added a cooked sweet potato and used panko bread crumbs. I baked them at 375 for 35 minutes flipping half way through. They held together way better than I expected. Can’t wait to have another for dinner with lots of additional condiments. Adding this burger to my fave list ?.
Science Nerd says
Super good, super easy and can be made ahead of time and popped into the oven to warm them up when ready to serve. Even our carnivor friends like these burgers. I usually double the recipe, use a 1/3 measuring cup to form the patties, use smaller buns and it will feed 6 with a few left over, however, beware, there may not be any leftovers these are so good! Thank you for such a great recipe!
Support @ Minimalist Baker says
Glad you and your friends enjoyed these burgers!
Taz says
This was delicious! Just some chopping and prepping before mixing it all together, and boom–burgers! Only modification I made was that I roasted the chickpeas in my oven at 350 degrees for about 10 minutes to thoroughly dry them out. It’s really quite a fast recipe once you do the prep–using a good masher (mortar and pestle, even a pastry cutter) cuts the recipe down even more. Served it with lime crema, salsa, and chopped cilantro. My carnivorous family loved it!
Quinn says
These burgers are delicious!!! My mixture was too wet so I added some more tortilla chips, but it was still quite wet. When I tried to cook them on the stove, they completely fell apart. I’ve been reading the comments and will have to dry dehydrating the chickpeas first. Love the flavors and will keep experimenting so they hold their shape! Dana, would it work if I just put the burgers in the oven instead of frying them on the stovetop? Thanks for all of your great recipes!
Quinn says
Oh! Also wondering if omitting the oil in the mixture would lower the moisture or if it’s necessary? Let me know!
Support @ Minimalist Baker says
Sorry to hear that they were too wet, Quinn! Definitely try the chickpea trick in the future. You could try baking them in the oven if preferred! Good luck!
Ellyonna says
I made these last night for dinner and they were a hit among vegans and non-vegans alike :) The burgers made for a flavorful, FILLING, and super quick meal, so thank you!!!
For people whose mixture was also a little too wet, I just added more crushed tortilla chips (probably about a cup, just until I could pick it up and form patties with in my hands) then baked them for 30-35 minutes at 375*F, flipping halfway through. Thank you so much for the yummy recipe, it’ll go into my rotation for sure :D
Krisann says
My mixture was a little wet from the green chili’s so when I went to fry it everything just fell apart. Any tips on what I could have done differently or what am I doing wrong???
Support @ Minimalist Baker says
Hi Krisann! One tip we learned from a friend recently was to dehydrate the chickpeas in a 350 degree F oven for 12-14 minutes before mashing into the mix. This should help dry them out even more next time. Good luck!
Kristyna says
This look incredible, can’t wait to try them! Wondering if it would be possible to sub fresh green chilli and add a little water to the mixture, vs a can of with liquid?
Support @ Minimalist Baker says
Yes, I think that would work! If you give it a try, report back on how it goes! Good luck!
Kristyna says
Worked out perfectly! Subbed two large jalapenos with seeds in and a splash of water, and they were incredible. Love these burgers – When the boyfriend who thinks meat is the only protein that fills him up is full after any vegan burger, you have to give it 5 stars
Support @ Minimalist Baker says
Yay! Thanks for the kind words, Kristyna! We’re glad you enjoyed it.
John says
I’ve made these burgers a couple of times and they are awesome. This morning I wanted to prep some for dinner, but didn’t have any diced chilis. I did, however, have some leftover chipotles in adobo that needed to be used. Oh man, what a great substitute! They turned out amazing! Can’t wait for dinner.
Support @ Minimalist Baker says
Awesome substitute, John! We’re glad you enjoyed these burgers.
Ruth says
AMAZING!!!!!!!!! My picky picky picky 3.5 and almost 2 year old boys gobbled it down!!!! So yummy will be making these again and again!
Support @ Minimalist Baker says
Yay!
Karen says
I love these burgers, They’re better and more flavorful than anything I’ve had in a restaurant or bought from the store or any other recipe I’ve tried. I seriously could eat them every other day. My vegan daughter loves them as does my dieting daughter. This is a winner all the way. I put them in a tortilla with tomato, lettuce and a little sour cream and they are incredible and so filling.
Renee Theiss says
I made these tonight. All i can say is AMAZING!!!!!!!!! I was sceptical at first. They are my new favorite! Husband and son loved them too! I will be making again and again and again! Thank you so much for sharing!!!!!
Michelle says
I’m blown away by how flavorful these are. I made them tonight and just topped them with some tabasco. Will definitely make them again.
Galina Noskova says
I made these excluding everything spicy because my daughter doesn’t like spicy food. May be that’s why they were crumbling so I added a flax egg and it worked just fine to keep them together. The flavor is just perfect! Thank you for this recipe!
Alexandra says
Going to try!!! Looks so delicious! What is the green in the patty??? :)
Support @ Minimalist Baker says
Hi! It’s the cilantro!
Piotr says
Awesome. The salsa works great. Added goat cheese. If they fall apart, add egg yolk or try to work longer on the burger “dough”.
Maryam says
I made them…i think they are delicious however they broke when i tried to fry them….my mother in law told me to add egg but i said the recipe didn’t say much about it adding egg if they break…do you have a fix?
I would love to make them again…and test around wid flavors…unexpectedly they are yummylicioussss..thanks for the recipeeeee
Rachel-Jean Firchau says
My boyfriend and my best friend and I just made these for dinner and they were AMAZING!!! We doubled the recipe to have more later on this week and I can’t wait. Whenever I make things with chickpeas it usually comes out bland or too dry. This was probably the best thing I’ve ever made with chickpeas, and it was neither bland nor dry. Only thing I’d probably do differently next time is add more salt. Thank you!!!
Kelly Davis says
These are fantastic! Worked perfectly as mini sliders 1/4 cup-sized patties. Didn’t have grape seed oil but EVOO seemed to work fine. Fried mine in the air fryer for 15 minutes at 380. I LOVED the beet/quinoa burgers too, but these were much easier and quicker to make. Thanks so much for the amazing recipes!
Stephanie says
LOVED THESE! I don’t even care that they didn’t stick together; they were so good, though next time, I will add a flax egg to see if they’ll stay in patty form. Don’t be afraid of the level of spice; they are pretty mild unless you are super sensitive. You could add jalapenos or another type of pepper if you want some more heat and I’m definitely going to add chili garlic sauce next time. We topped ours with corn salsa (adding corn to the patties would be great, too), avocado, lettuce and red onions. These deserve a really good hamburger bun, either homemade or something a little nicer than the ones you can find in the bread aisle. These burgers are a great alternative to store bought dry, bland veggie burgers.
Jen T. says
These were incredible, I made them almost as directed (but with red onion in place of shallot and half panko since I didn’t have enough tortilla chip crumbs). Topped them with red onion, homemade chipotle mayo, roasted jalapenos and some spicy hatch green chile salsa from Trader Joes, and served them to 3 non-vegetarians and 1 vegan. Everyone loved them and one of the meat-eaters said that I had converted him to the veggie burger wagon. They’re on the short list for my favorite veggie burgers for sure!
Claire says
Hi,
These burgers look and sound amazing and I sooo want to make them! However, I’m in the U.K. and I don’t think we have those cans of green chilies.. what could I substitute?!
Thanks!
Krista says
Bursting with flavor! Thank you for the excellent recipe
Lori says
The first time I made these I tried frying them and they started falling apart, but, I broke the burgers apart and made it like sloppy Joes, my husband (who is a meat lover) and I both loved It! This time I put everything in a food processor and will put them in the oven. The flavor is outstanding! Thank you!
Dani says
Hi! I don’t have breadcrumbs or tortilla chips on hand, so I was wondering if I could somehow substitute quinoa into the burger? If so, would I need to use cooked or dry quinoa?
Thanks!! :)
Support @ Minimalist Baker says
Hi Dani! I wouldn’t recommend quinoa as it will likely make the burgers too moist. If you do try it though, report back on how it goes!
Sarah says
I love, love, love this recipe! The only thing I do differently is i don’t canned ingredients. BUt I have to have the foresight to remember to soak my beans and chick peas
Des says
I have to be vegan, gluten-free, corn-free, and potato-free. What can I use instead of bread crumbs or Tortilla chips?
Thanks for everything you do!
Leigha says
Pork rinds crushed
TBONE says
About to make these but find myself confused. The directions say to saute onion in a pan, but onions not listed the ingredient list. Is there a measurement that is best here? A certain kind onion? I cannot wait try these as they look absolutely delish!!
Carly says
I love these burgers. I started making these about 6 months ago and my husband asks for them once a week. I double the recipe because they go so quickly. I add a quarter of a red pepper and a seeded jalpeno to mine. They are my absolute favorite.
Btw, I love your blog. Thank you for all the vegetarian recipes!
MelissaC says
I am planning to make these burgers and wanted to print the recipe. However, the print recipe feature doesn’t give the recipe, just the picture and some dots. I can print it a different way, but wanted to let you know that this feature doesn’t function properly for this recipe.
Support @ Minimalist Baker says
Hmm, I tested it out and it worked for me! Maybe try clearing your browser cache or try another browser like Google Chrome?! Sorry for the trouble!
MelissaC says
I did try clearing the cache. Still doesn’t work. The other recipes print fine using the print friendly feature. This is the only one that does not. Oh well.
Sarah says
I made these on Sunday but could not get the patties to stay intact. I decided to make this “sloppy joe” style instead. I toasted the buns and added homemade vegan queso and guacamole. AMAZING!!!! We were all blown away by how delicious this was!!
Support @ Minimalist Baker says
Glad you still enjoyed it Sarah! If you try it again, maybe add flax egg or a little water to help bind the mixture together! Also, check out the sundried tomato chickpea burger if you’re looking for something that really holds together well!
Jen says
These are incredible!! I used the suggested crushed tortilla chips and I really think that added to the flavor! I also made a vegan mayo with lime juice, mashed avacado, vegan mayo, a tiny bit of Dijon and a tiny bit of reduced sugar ketchup with salt and pepper to taste!! It was amazing! You are unbelievably talented! Thanks for sharing that talent with us!! Keep it up!
Diana says
We made these for our Memorial Day cookout and they were incredible!! I’m into making everything spicy these days so I added one diced and seeded jalapeno for an extra bit of kick…oof. Delish. Thank you, you’re a food wizard!
Naliaka says
This recipe is hands down the best thing I’ve ever made! And I am a chef! I made a lot of adjustments and it still came out AMAZING! I used a brown rice bread crumb instead of the chips and then I added curry and used a mild green pepper swapped out cilantro for parsley. The texture of this bad boy was amazing! This burger holds up so well! it was just mind blowing! Can’t wait to make these again! 5 5 stars all the way!
Kristina says
These were great! I made them once as-is, and then a second time subbing pinto beans for chickpeas and panko bread crumbs for the tortilla chips. I used New Mexican Hatch green chile because I always have some on hand. I’m from New Mexico and pinto beans are far more common than garbanzo beans there, so I preferred that as it tasted more familiar to me, but my husband loves chickpeas to death so he liked the original. Both were awesome though! Definitely making these again soon.
Katie says
Yummy! Next time I’ll add only half a lime ~ it was too lime-y for my taste–and I forgot to taste test before adding the whole lime. ;)
I also coated the outside with garbanzo flour, so there’d be a crust.
Thanks Dana!
Maryjane richmond says
Just made these for my family they are amazing and so filling except with vegan sour cream if you do a bun. And I still have plenty of leftovers for lunches!!!!
Jacqueline says
I made these this past weekend during my weekly meal prep and we had them for dinner last night. To reheat, I followed the directions for 15 min at 375 and they reheated perfectly, without drying out. I used quick oats instead of tortilla chips or bread crumbs and a diced jalapeno instead of canned chilies. These were so easy to make and kept their form. Served wrapped on a collard green and topped with avocado, cilantro and roasted tomato. Definitely will make again!
Shirley says
Hi
I am in the UK. I have already tried veggie burgers with oats which are really tasty, but heavy on ingredients. I am going to try these as not only are they light on ingredients, but heavy on taste which is important. Will post my review of hiw they turn out over the weekend.
Thanks for this good recipe.
Kim A. says
We made these last night and they were wonderful. They were much firmer tonight after a second trip under the broiler. I think we made them a little too big. The flavor is great and they didn’t need much added to them. We used tomatoes and your salad dressing on wheat ciabatta rolls. Very filling and good!
Mindy says
The flavor of these burgers is amazing! I however had too much liquid I think and they fell apart. They were too good to toss, so I ate the crumbled pieces on top of some potatoes. Can’t wait to try them again. Love this blog!
Tamara says
It sounded so good, but this recipe just did not work for me at all on either a taste or consistency basis. Ended up pitching after a few bites. :(
Tiffany Johnson says
This was delicious but I had a difficult time creating firm patties.
Do you mind providing more details on your technique when combining the ingredients?
I added more chips and it still didn’t help.
Thanks!
Karen Bot says
Tiffany– my patties were too wet when I started working with them as well. I added more crushed chips and then used Dana’s method for packing the patties in a 1/2 cup measuring cup. When I pulled them out gently with plastic wrap, I had well packed little burgers. I sautéed them 4-5 minutes on each side in the pan and then threw them in a 400 degree oven for another ten minutes or so. They came out perfectly!
Thanks for sharing, Karen! I used that method today, too, for another veggie burger and it always works beautifully! xoxo
Ashley says
Just made these… They’re tasty but my patties literally fell apart as I was cooking. What did you do to get them to stay? I followed your instructions step by step
Hmm, sounds like adding some more dry ingredients would’ve helped? More chips, perhaps? And then, just be very gentle when cooking.
Amanda says
I’ve made these twice, they’re so easy and delicious! This is also the third recipe I’ve made from your website, I’m always pleased with the simplicity and taste!
Ah, thanks Amanda! So glad you liked these!
Jessica says
Such an easy and absolutely delicious go to meal! Love your site!!
Yay! Glad you like it!
Laura says
These are phenomenal! I added a healthy dose of cayenne for spice and topped the finished burgers with avocado and jicama. Thanks for the awesome recipe!
Shireen says
Heya, I’m in the UK, they don’t seem to sell canned green chilies here anywhere… only jalapenos. Would they work or should I just chop up some fresh green chilies?
Thanks!
x
That should work!
Katrina says
I’ve been making these all summer! I love topping them with salsa because salsa is one of my favourite things. Thanks for the recipe!
Wonderful! Thanks for sharing, Katrina!
Hallie says
Absolutely delicious! I used blue corn tortilla chips. The burgers were a little watery with the lime juice so after I got tired of crushing the chips I switched to breadcrumbs. Worked out perfectly! Served a la carte with a little mexican cheese, green chiles, salsa, and cilantro on top
Whoop! Thanks for sharing, Hallie!
AJ says
This was my first time trying chickpeas (believe it or not!) and they will definitely be a staple in my pantry from now on. These burgers were delicious and so easy—no food processor to clean! I made them sans cilantro because mine wasn’t looking so hot, but they were still plenty flavorful.
So wonderful! thanks for sharing, AJ!
Sarah says
These were easy to make and the favors were amazing! The meat eaters were raving and begging for more. I added more chips since my mixture seemed a little on the wet side. They still had a fair amount of excess moisture even after baking and that made them fragile. They fell apart a fair amount when being eaten. I will definitely experiment with this recipe to get the texture just right in the future. Four empty plates and four full bellies. Another awesome recipe! You guys never let me down. Well done!
Thanks Sarah! One tip I learned from a friend recently was to dehydrate the chickpeas in a 350 degree F oven for 12-14 minutes before mashing into the mix. This should help dry them out even more next time. Good luck!
Sarah says
Thanks for the tip, Dana!
Ana @ Ana's Rocket Ship says
Ooooh can’t wait to try this!!!!
Carlyn R. says
These were absolutely delicious! My meat-loving boyfriend was skeptical at first, but quickly devoured his bun-less patty and asked for seconds. They were so delicious on their own, but were extra tasty with avocado and salsa on top. Thank you for sharing – this will definitely be a new lunch staple in our house!
Dyan says
Hi! Is there a substitute for the grape seed/avocado oil?
Laura says
I sauteed the onions and garlic in a little veggie broth. Baked the burgers. No added fat. Used cornmeal instead of corn chips. They were fabulous and much lower in fat. This is a fantastic recipe, and doesn’t need the fat to taste great.
Romina says
I made these and they fell apart when I tried to fry them. I even added more oil to the mixture. Where did I go wrong?
Hmm, did you mash the chickpeas well enough? They do require gentle handling…
Romina says
I did, I mashed them with a fork until they were all mashed but not pureed.
Caitlyn says
I added about a teaspoon of cornstarch to the mix and the difference was night and day. This recipe is a smash hit, we love it!
Laura says
Currently chowing down on my second helping! This is going to be a new go-to recipe. Delicious!
Yay! XOXO
Lekan says
How did you make the the patties stick together? My burgers kept falling a part. I couldn’t keep them in patty form, so when I sauteed them, they wouldn’t stick.
Caitlyn says
I was having the same issue, then the second time around I added about a teaspoon of cornstarch to the mix and voila! They packed into firm patties, easy to flip and minimal fallout when eating on a bun.
Jeannie says
Yes, my burgers taste amazing but fell apart once in the pan.
I will try the cornstarch next time.
Burke's Restaurant & Bar says
Thank For Good information of Great for me.
Meli says
These were great! My husband loved them too and my 1 year old ate over half a patty by herself. Thanks for the great recipe!
Ashley L. Basla says
These look so delicious! I must try to make them! Perfect summer dish too!
Michael says
We made these two days ago (Saturday) and we really loved them. They held together perfectly, were super easy to make and thanks to the green chilies tasted out of this world. We served ours on poppy seed buns topped with romaine, tomato, avocado, dijon and some Minimalist Baker Whiskey BBQ Ketchup. We cannot wait to eat them again!
Definitely recommended
Leigh says
About to make these burgers which look AMAZING as all your recipes do. One question for you: How much onion am I sautéing? Is it for a topping or does it go in the burger itself (instruction #2)?
Leigh says
Nvmd I believe you are meaning the shallot – sauté with the garlic and add to the chickpeas. Sorry a dunce in the kitchen moment.
Holly says
Made these tonight and they were absolutely fantastic! I will definitely make these again and plan to try your other veggie burger recipes (these were my first attempt at homemade veggie burgers!). Thanks for an amazing dinner.
Franck says
These are delicious! I made them a couple of days ago, along with a quick salsa, and homemade bread rolls. The burgers have so much flavor, a success – you guys rock!
So great! Thanks for sharing, Franck!!
Cheyanne @ No Spoon Necessary says
Taker right here! These look scrumptious!! I’m not sure if it’s the former vegetarian in me, but I love all the vegetarian burgers too! ♡ Love the Mexican flavors you jam packed in these…and chips! Whaa!!?? Genius! Can’t wait to give them a try! Thanks for sharing!
Thanks! Let me know how it goes, Cheyanne!!
Hunter says
These look delicious! I love how thick they are too.
Natalie says
These look soooo delicious! I’m going to a BBQ tomorrow so I’m going to make these and take them along for the other veggies! :)
Passade says
These green chilli burgers are just awesome. Thanks for posting this recipe. :)
Sarah @ SnixyKitchen says
Oh hello there gorgeous burger indeed! Simple + packed with flavors? Count me in. Also – as someone who knows first hand HOW hard it is to shoot burgers, I’m super in awe of how gorgeous you made these burgers look!
It was lovely meeting you this weekend (despite my weirdo fangirl awkwardness) – you two should come back down the the Bay again (you know, so Lucas and John can hang out…haha). But seriously – if you do, we’ve got a spare room with your name on it!
Devi says
Really enjoyed this recipe! The flavored were perfect. Next time I will make a spicy aioli to go with it.
So great! Thanks for sharing, Devi!
Jennifer Harmon {Peppers and Peaches} says
1) ^^^ If I had a dime for every omnivore’s bacon joke….lolol :)
2) Thank you for another Mexican themed post. These burgers look like heaven; sweet, spicy heaven. I love the topping choices too, not going to change them one bit on my first go round. Love that they are freezer friendly, because we all need some burgers ready to go when the day is long and the stomach is yearning for something healthy, hearty, and of course…tasty as hell.
Thanks for sharing + for the kind words, Jennifer!
Christy says
Right? So sick of seeing “I made this but added bacon and chicken and used butter and cream! So good!” It’s disrespectful in my opinion.
Arman @ thebigmansworld says
Dana, your recipes are the only ones which 100% make me reconsider being a full fledged meat eater. These look delicious and I’d faceplant this.
(then have bacon for breakfast to hashtag balance ;) )
So kind! Best compliment!! xoxo
Amy says
LOVE LOVE LOVE this recipe! Can’t wait to try it!
Amy
1 Hour Athlete says
This looks delicious! I’m a hardened meat eater but would love to try these!
DO IT! And report back!! :D
Megan says
These look amazing! Anything topped with avocado gets an A in my book :)
Oceana says
Oh my god these look so good! When I was veggie I basically lived off burgers like these, but I always found that there’s a tendency for veggie burgers to be really dry and sensitive about how they’re cooked. But these look to die for! Definitely trying this one!
O.
These are the opposite of that! So moist and flavorful, yet hearty! Hope you give it a try :D
Michele @ Two Raspberries says
Dana these look awesome! I love all the spices and flavors in this burger! I have definitely been missin me some burgers since I quit eating those store bought ones (those “veggie” ones with all the extra crap added, always made me feel ish! lol) these burgers look like fresh clean eatin! YUM pinning these babies! ;-)
Cassie Tran says
Oh yes! I love me some veggie burgers–never thought of them Mexican style!
Molly says
Ooh, YUM looks Delish! As I looked over the recap recipes for May I realized I had made almost everything! In fact I have given away a lot of my cookbooks. Your recipes are not only really good but simple to make and with ingredients I usually have on hand. Do you take requests?
So amazing!! You are so kind. I always take requests. Fire away!
Molly says
Ok Dana, I’m addicted to the bean. I am not even wired for sound before I have had a couple cups of coffee. I would love a couple of good coffee creamer recipes. I’m tired of vanilla soy. I want pumpkin pie, salted caramel…… anything but vanilla. I look longingly at the creamers in the store then a voice in my head (my husband) reminds me they are made from palm oil. That is my request. If you do this I’m pretty sure you would be nominated for the noble peace prize at least in my house. :)
Added to the list!
Katrina @ Warm Vanilla Sugar says
These little cakes look so delicious! Love the flavour!
Liz says
OMG this looks so good! I’m sure those green chilis add such a burst of flavor—- pinned!
Katie says
I had just finished cooling a big batch of chickpeas when I got the e-mail with this recipe. Everything else was in my cupboard and there were plenty of parts for my daughter to help with (smashing chickpeas always fun). These were so easy to put together and so tasty! Thank you!
So great! Thanks for sharing!!
Revathi says
OMG, Those patties look amazing. I absolutely love that texture.
Leanne Winters says
WOW these look extraordinary, I really want to try and make these :)
Abby says
Ooh, these burgers look delicious, Dana! I adore veggie burgers, and love the green chili in this recipe. <3
Jessie Snyder | Faring Well says
Winning mega-big time with these you two! Tortilla chips INSIDE the burger patty?! Game changer. Brilliant. Hats off. Bravo!
Ha! I thought you’d like that fancy touch ;D Much love friend!
Annaliese says
Oh boy-that looks SO good! My veggie burger craving just got like…100000x’s bigger!! I will HAVE to try these!
Ha! That’s the effect I was hoping for. Hope you give these a try, Annaliese!
Emanuele @ guyslovecooking says
I am always a bit nervous cooking mexican food, I have not been exposed to it much and mexican restaurants in this part of the world are not as many unfortunately. Anyway, regret aside, you got me inspired and intrigued. Thanks :)
Julia Sundberg says
OMGoodness! This looks delicious as I have been craving a really good veggie burger and they are usually hard to find. I plan to top it with some grilled radicchio as I like to add in a superfood whenever possible, and I think it would taste great with the burger and some avocado, but otherwise I would leave the recipe exactly as-is. Thank you so much for sharing this!
Those toppings sound killer!! Hope you love it, Julia!
Eve @ Baking the Day says
Veggies burgers are amazing but sometimes being a veggie, you find the same burger recipe over and over again. These are different though with the Mexican vibe, I love coriander and green chillies; these seriously look like the perfect burger!
Nicole R. says
I am SO EXCITED about these and I can’t wait to make them! One question – should I dump in the whole can of green chiles, water and all, or should I drain it?
I used the whole can with liquid, but you can drain them slightly if you wish!
Hazel says
Hi, if I was you I would drain it. I think the mixture will be too soggy.
Hazel
Millie | Add A Little says
OMG I NEED THIS IN MY MOUTH! The flavour looks so bomb!
Hillary | Nutrition Nut on the Run says
crushed tortilla chips — that’s creative!
Ana | Espresso My Kitchen says
These green chili burgers look amazing! I need to give these a try soon! The chickpeas, cilantro, crushed tortilla chips and green chilies sounds like and awesome combination!
Kaitlin @heapsofme says
These sound so amazing and I love that they are GF! Also side note: I am obsessed with shallots. In and on EVERYTHING! Crispy shallots with sautéed kale, cooked in my morning omelette, pureed in a vinaigrette. I could go on and on. So excited to try this!
Xx
Alexa [fooduzzi.com] says
YUM! I love those green chilies…what a great use for them! And I LOVE that you used crushed tortilla chips instead of breadcrumbs! Great idea! Pinned :)
Thanks Alexa! Hope you love it!
megan king says
I will be trying these! Yum! They will be delicious on top of salad greens from the farmer’s market. :)