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Mexican Green Chili Veggie Burgers

AMAZING 30-minute Green Chili Veggie Burgers! Tender, flavorful, subtly spiced, and SO satisfying! #vegan #glutenfree #recipe #mexican #healthy #minimalistbaker #easy

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?
MEXICAN Green Chili Veggie Burgers! Tender, flavorful, subtly spiced, and SO satisfying! #vegan #glutenfree #recipe #mexican #healthy #minimalistbaker

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.
AMAZING 30-minute Green Chili Veggie Burgers! Tender, flavorful, subtly spiced, and SO satisfying! #vegan #glutenfree #recipe #mexican #healthy #minimalistbakerAMAZING 30-minute Green Chili Veggie Burgers! Tender, flavorful, subtly spiced, and SO satisfying! #vegan #glutenfree #recipe #mexican #healthy #minimalistbaker #dinner

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.

AMAZING 30-minute Green Chili Veggie Burgers! Tender, flavorful, subtly spiced, and SO satisfying! #vegan #glutenfree #recipe #mexican #healthy #minimalistbaker

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!

GREEN CHILI Mexican Veggie Burgers! TONS of flavor, fiber, and protein! #healthy #recipe #vegan #glutenfree #minimalistbaker

5.0 from 31 reviews
Mexican Green Chili Veggie Burgers
 
Print Friendly Version
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
30-minute Southwest-inspired veggie burgers made with chickpeas, green chilies, and crushed tortilla chips! Tender, flavorful, quick, and so satisfying!
Author: Minimalist Baker
Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, Mexican-Inspired
Serves: 4
Ingredients
BURGERS
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 15-ounce (425 g) can chickpeas, rinsed + thoroughly drained
  • 1-2 Tbsp (15-30 ml) grape seed or avocado oil + more for cooking shallot/burgers
  • 1 4-ounce (114 g) can mild green chilis (more for topping if desired)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 lime, juiced (~3 Tbsp or 45 ml)
  • 1 handful (~1/4 cup) fresh cilantro, finely chopped (optional) + more for serving
  • 1/2 cup (70 g) finely crushed yellow tortilla chips (or sub bread crumbs)
  • Sea salt and pepper to taste (~1/4 tsp each)
  • optional: 2 tsp (6 g) coconut or cane sugar (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
  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.
  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 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.
*To keep these gluten-free, you could also wrap these in lettuce or enjoy a top a Mexican salad!
Nutrition Information
Serving size: 1 burger no toppings Calories: 248 Fat: 10g Saturated fat: 1.5g Carbohydrates: 29.4g Sugar: 3.6g Sodium: 287mg Fiber: 5.8g Protein: 8.8g
3.5.3226

VEGAN GLUTEN FREE Green Chili Veggie Burgers! Tender, loaded with flavorful, and SO satisfying! #vegan #glutenfree #healthy #recipe #minimalistbaker

Loved this recipe? Check out our cookbook, 31 Meals Here!
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130 Comments 30 minutes or less, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Lunch, Mexican-Inspired, Nut-Free, One Bowl, Refined Sugar-Free, Savory, Soy-Free, Spring, Summer, Vegan

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danaHi, I'm Dana! I'm Dana! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking.

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Talk About It

(or jump to leave a comment & review)
All commentsI made thisQuestions
  1. megan king says

    June 2, 2015 at 6:15 am

    I will be trying these! Yum! They will be delicious on top of salad greens from the farmer’s market. :)

    Reply
  2. Alexa [fooduzzi.com] says

    June 2, 2015 at 6:18 am

    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 :)

    Reply
    • Dana @ Minimalist Baker says

      June 2, 2015 at 6:21 pm

      Thanks Alexa! Hope you love it!

      Reply
  3. Kaitlin @heapsofme says

    June 2, 2015 at 7:07 am

    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

    Reply
  4. Ana | Espresso My Kitchen says

    June 2, 2015 at 7:30 am

    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!

    Reply
  5. Hillary | Nutrition Nut on the Run says

    June 2, 2015 at 8:21 am

    crushed tortilla chips — that’s creative!

    Reply
  6. Millie | Add A Little says

    June 2, 2015 at 8:28 am

    OMG I NEED THIS IN MY MOUTH! The flavour looks so bomb!

    Reply
  7. Nicole R. says

    June 2, 2015 at 9:35 am

    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?

    Reply
    • Dana @ Minimalist Baker says

      June 2, 2015 at 11:16 am

      I used the whole can with liquid, but you can drain them slightly if you wish!

      Reply
    • Hazel says

      March 22, 2018 at 7:28 am

      Hi, if I was you I would drain it. I think the mixture will be too soggy.

      Hazel

      Reply
  8. Eve @ Baking the Day says

    June 2, 2015 at 9:43 am

    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!

    Reply
  9. Julia Sundberg says

    June 2, 2015 at 10:43 am

    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!

    Reply
    • Dana @ Minimalist Baker says

      June 2, 2015 at 6:20 pm

      Those toppings sound killer!! Hope you love it, Julia!

      Reply
  10. Emanuele @ guyslovecooking says

    June 2, 2015 at 12:06 pm

    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 :)

    Reply
  11. Annaliese says

    June 2, 2015 at 12:17 pm

    Oh boy-that looks SO good! My veggie burger craving just got like…100000x’s bigger!! I will HAVE to try these!

    Reply
    • Dana @ Minimalist Baker says

      June 2, 2015 at 6:17 pm

      Ha! That’s the effect I was hoping for. Hope you give these a try, Annaliese!

      Reply
  12. Jessie Snyder | Faring Well says

    June 2, 2015 at 12:23 pm

    Winning mega-big time with these you two! Tortilla chips INSIDE the burger patty?! Game changer. Brilliant. Hats off. Bravo!

    Reply
    • Dana @ Minimalist Baker says

      June 2, 2015 at 6:16 pm

      Ha! I thought you’d like that fancy touch ;D Much love friend!

      Reply
  13. Abby says

    June 2, 2015 at 12:32 pm

    Ooh, these burgers look delicious, Dana! I adore veggie burgers, and love the green chili in this recipe. <3

    Reply
  14. Leanne Winters says

    June 2, 2015 at 12:56 pm

    WOW these look extraordinary, I really want to try and make these :)

    Reply
  15. Revathi says

    June 2, 2015 at 1:47 pm

    OMG, Those patties look amazing. I absolutely love that texture.

    Reply
  16. Katie says

    June 2, 2015 at 2:02 pm

    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!

    Reply
    • Dana @ Minimalist Baker says

      June 2, 2015 at 5:06 pm

      So great! Thanks for sharing!!

      Reply
  17. Liz says

    June 2, 2015 at 2:03 pm

    OMG this looks so good! I’m sure those green chilis add such a burst of flavor—- pinned!

    Reply
  18. Katrina @ Warm Vanilla Sugar says

    June 2, 2015 at 2:08 pm

    These little cakes look so delicious! Love the flavour!

    Reply
  19. Molly says

    June 2, 2015 at 2:41 pm

    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?

    Reply
    • Dana @ Minimalist Baker says

      June 2, 2015 at 5:07 pm

      So amazing!! You are so kind. I always take requests. Fire away!

      Reply
      • Molly says

        June 3, 2015 at 6:13 pm

        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. :)

        Reply
        • Dana @ Minimalist Baker says

          June 4, 2015 at 5:21 pm

          Added to the list!

          Reply
  20. Cassie Tran says

    June 2, 2015 at 3:11 pm

    Oh yes! I love me some veggie burgers–never thought of them Mexican style!

    Reply
  21. Michele @ Two Raspberries says

    June 2, 2015 at 3:13 pm

    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! ;-)

    Reply
  22. Oceana says

    June 2, 2015 at 3:39 pm

    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.

    Reply
    • Dana @ Minimalist Baker says

      June 2, 2015 at 6:13 pm

      These are the opposite of that! So moist and flavorful, yet hearty! Hope you give it a try :D

      Reply
  23. Megan says

    June 2, 2015 at 7:11 pm

    These look amazing! Anything topped with avocado gets an A in my book :)

    Reply
  24. 1 Hour Athlete says

    June 3, 2015 at 3:54 am

    This looks delicious! I’m a hardened meat eater but would love to try these!

    Reply
    • Dana @ Minimalist Baker says

      June 4, 2015 at 5:24 pm

      DO IT! And report back!! :D

      Reply
  25. Amy says

    June 3, 2015 at 5:57 am

    LOVE LOVE LOVE this recipe! Can’t wait to try it!
    Amy

    Reply
  26. Arman @ thebigmansworld says

    June 3, 2015 at 10:44 am

    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 ;) )

    Reply
    • Dana @ Minimalist Baker says

      June 4, 2015 at 5:24 pm

      So kind! Best compliment!! xoxo

      Reply
  27. Jennifer Harmon {Peppers and Peaches} says

    June 3, 2015 at 12:43 pm

    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.

    Reply
    • Dana @ Minimalist Baker says

      June 4, 2015 at 5:23 pm

      Thanks for sharing + for the kind words, Jennifer!

      Reply
    • Christy says

      January 23, 2017 at 3:41 pm

      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.

      Reply
  28. Devi says

    June 3, 2015 at 7:57 pm

    Really enjoyed this recipe! The flavored were perfect. Next time I will make a spicy aioli to go with it.

    Reply
    • Dana @ Minimalist Baker says

      June 4, 2015 at 5:21 pm

      So great! Thanks for sharing, Devi!

      Reply
  29. Sarah @ SnixyKitchen says

    June 4, 2015 at 12:10 am

    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!

    Reply
  30. Passade says

    June 4, 2015 at 4:40 am

    These green chilli burgers are just awesome. Thanks for posting this recipe. :)

    Reply
  31. Natalie says

    June 4, 2015 at 5:49 am

    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! :)

    Reply
  32. Hunter says

    June 4, 2015 at 10:37 am

    These look delicious! I love how thick they are too.

    Reply
  33. Cheyanne @ No Spoon Necessary says

    June 5, 2015 at 10:03 pm

    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!

    Reply
    • Dana @ Minimalist Baker says

      June 6, 2015 at 7:16 pm

      Thanks! Let me know how it goes, Cheyanne!!

      Reply
  34. Franck says

    June 6, 2015 at 5:49 am

    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!

    Reply
    • Dana @ Minimalist Baker says

      June 6, 2015 at 7:16 pm

      So great! Thanks for sharing, Franck!!

      Reply
  35. Holly says

    June 6, 2015 at 11:06 pm

    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.

    Reply
  36. Leigh says

    June 7, 2015 at 4:33 pm

    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)?

    Reply
    • Leigh says

      June 7, 2015 at 5:21 pm

      Nvmd I believe you are meaning the shallot – sauté with the garlic and add to the chickpeas. Sorry a dunce in the kitchen moment.

      Reply
  37. Michael says

    June 8, 2015 at 2:57 pm

    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

    Reply
  38. Ashley L. Basla says

    June 8, 2015 at 4:03 pm

    These look so delicious! I must try to make them! Perfect summer dish too!

    Reply
  39. Meli says

    June 8, 2015 at 4:30 pm

    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!

    Reply
  40. Burke's Restaurant & Bar says

    June 9, 2015 at 2:24 am

    Thank For Good information of Great for me.

    Reply
  41. Lekan says

    June 9, 2015 at 12:06 pm

    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.

    Reply
    • Caitlyn says

      March 30, 2016 at 6:17 am

      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.

      Reply
      • Jeannie says

        July 20, 2016 at 4:14 am

        Yes, my burgers taste amazing but fell apart once in the pan.
        I will try the cornstarch next time.

        Reply
  42. Laura says

    June 10, 2015 at 7:50 pm

    Currently chowing down on my second helping! This is going to be a new go-to recipe. Delicious!

    Reply
    • Dana @ Minimalist Baker says

      June 11, 2015 at 10:20 am

      Yay! XOXO

      Reply
  43. Romina says

    June 12, 2015 at 9:15 am

    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?

    Reply
    • Dana @ Minimalist Baker says

      June 12, 2015 at 1:34 pm

      Hmm, did you mash the chickpeas well enough? They do require gentle handling…

      Reply
      • Romina says

        June 12, 2015 at 8:19 pm

        I did, I mashed them with a fork until they were all mashed but not pureed.

        Reply
        • Caitlyn says

          March 30, 2016 at 6:19 am

          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!

          Reply
  44. Dyan says

    June 14, 2015 at 12:53 am

    Hi! Is there a substitute for the grape seed/avocado oil?

    Reply
    • Laura says

      February 8, 2016 at 8:27 pm

      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.

      Reply
  45. Carlyn R. says

    June 18, 2015 at 1:19 pm

    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!

    Reply
  46. Ana @ Ana's Rocket Ship says

    June 21, 2015 at 12:45 pm

    Ooooh can’t wait to try this!!!!

    Reply
  47. Sarah says

    June 21, 2015 at 6:19 pm

    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!

    Reply
    • Dana @ Minimalist Baker says

      June 22, 2015 at 11:42 am

      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!

      Reply
      • Sarah says

        June 24, 2015 at 10:51 am

        Thanks for the tip, Dana!

        Reply
  48. AJ says

    June 28, 2015 at 10:48 am

    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.

    Reply
    • Dana @ Minimalist Baker says

      July 1, 2015 at 4:38 pm

      So wonderful! thanks for sharing, AJ!

      Reply
  49. Hallie says

    July 25, 2015 at 2:36 pm

    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

    Reply
    • Dana @ Minimalist Baker says

      July 27, 2015 at 1:37 pm

      Whoop! Thanks for sharing, Hallie!

      Reply
  50. Katrina says

    August 5, 2015 at 6:00 pm

    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!

    Reply
    • Dana @ Minimalist Baker says

      August 5, 2015 at 7:27 pm

      Wonderful! Thanks for sharing, Katrina!

      Reply
  51. Shireen says

    August 18, 2015 at 4:52 am

    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

    Reply
    • Dana @ Minimalist Baker says

      August 18, 2015 at 6:32 pm

      That should work!

      Reply
  52. Laura says

    August 23, 2015 at 8:33 pm

    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!

    Reply
  53. Jessica says

    August 31, 2015 at 1:46 pm

    Such an easy and absolutely delicious go to meal! Love your site!!

    Reply
    • Dana @ Minimalist Baker says

      August 31, 2015 at 4:34 pm

      Yay! Glad you like it!

      Reply
  54. Amanda says

    September 8, 2015 at 10:50 am

    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!

    Reply
    • Dana @ Minimalist Baker says

      September 10, 2015 at 11:09 am

      Ah, thanks Amanda! So glad you liked these!

      Reply
  55. Ashley says

    October 8, 2015 at 12:47 pm

    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

    Reply
    • Dana @ Minimalist Baker says

      October 10, 2015 at 6:09 pm

      Hmm, sounds like adding some more dry ingredients would’ve helped? More chips, perhaps? And then, just be very gentle when cooking.

      Reply
  56. Tiffany Johnson says

    October 14, 2015 at 8:09 pm

    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!

    Reply
    • Karen Bot says

      November 9, 2015 at 5:37 pm

      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!

      Reply
      • Dana @ Minimalist Baker says

        November 9, 2015 at 6:05 pm

        Thanks for sharing, Karen! I used that method today, too, for another veggie burger and it always works beautifully! xoxo

        Reply
  57. Tamara says

    December 10, 2015 at 2:50 am

    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. :(

    Reply
  58. Mindy says

    January 11, 2016 at 5:17 pm

    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!

    Reply
  59. Kim A. says

    January 21, 2016 at 7:22 pm

    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!

    Reply
  60. Shirley says

    February 17, 2016 at 10:26 pm

    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.

    Reply
  61. Jacqueline says

    February 24, 2016 at 9:25 am

    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!

    Reply
  62. Maryjane richmond says

    February 24, 2016 at 7:12 pm

    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!!!!

    Reply
  63. Katie says

    March 15, 2016 at 10:21 am

    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!

    Reply
  64. Kristina says

    April 26, 2016 at 10:10 am

    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.

    Reply
  65. Naliaka says

    May 2, 2016 at 12:19 pm

    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!

    Reply
  66. Diana says

    May 31, 2016 at 7:43 pm

    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!

    Reply
  67. Jen says

    July 8, 2016 at 7:30 am

    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!

    Reply
  68. Sarah says

    September 6, 2016 at 8:35 am

    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!!

    Reply
    • Support @ Minimalist Baker says

      September 7, 2016 at 11:31 am

      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!

      Reply
  69. MelissaC says

    September 17, 2016 at 1:15 am

    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.

    Reply
    • Support @ Minimalist Baker says

      September 19, 2016 at 12:06 pm

      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!

      Reply
      • MelissaC says

        September 19, 2016 at 2:47 pm

        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.

        Reply
  70. Carly says

    September 25, 2016 at 3:08 pm

    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!

    Reply
  71. TBONE says

    September 27, 2016 at 12:08 pm

    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!!

    Reply
  72. Des says

    January 10, 2017 at 12:22 pm

    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!

    Reply
  73. Sarah says

    January 22, 2017 at 9:41 am

    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

    Reply
  74. Dani says

    March 14, 2017 at 3:50 am

    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!! :)

    Reply
    • Support @ Minimalist Baker says

      March 15, 2017 at 7:04 am

      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!

      Reply
  75. Lori says

    March 15, 2017 at 2:15 pm

    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!

    Reply
  76. Krista says

    March 26, 2017 at 3:01 pm

    Bursting with flavor! Thank you for the excellent recipe

    Reply
  77. Claire says

    April 1, 2017 at 9:39 am

    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!

    Reply
  78. Jen T. says

    April 6, 2017 at 6:57 pm

    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!

    Reply
  79. Stephanie says

    April 25, 2017 at 10:25 am

    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.

    Reply
  80. Kelly Davis says

    April 30, 2017 at 3:58 pm

    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!

    Reply
  81. Rachel-Jean Firchau says

    May 7, 2017 at 10:58 pm

    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!!!

    Reply
  82. Maryam says

    July 10, 2017 at 7:30 am

    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

    Reply
  83. Piotr says

    July 10, 2017 at 10:52 pm

    Awesome. The salsa works great. Added goat cheese. If they fall apart, add egg yolk or try to work longer on the burger “dough”.

    Reply
  84. Alexandra says

    August 3, 2017 at 12:02 am

    Going to try!!! Looks so delicious! What is the green in the patty??? :)

    Reply
    • Support @ Minimalist Baker says

      August 3, 2017 at 4:21 pm

      Hi! It’s the cilantro!

      Reply
  85. Galina Noskova says

    September 20, 2017 at 11:03 am

    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!

    Reply
  86. Michelle says

    October 16, 2017 at 5:53 pm

    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.

    Reply
  87. Renee Theiss says

    December 4, 2017 at 5:43 pm

    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!!!!!

    Reply
  88. Karen says

    December 28, 2017 at 7:43 pm

    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.

    Reply

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