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.
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:
& 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
- 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
- Buns, toasted*
- 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.
*To keep these gluten-free, you could also wrap these in lettuce or enjoy atop a Mexican salad!
*Nutrition information is a rough estimate.
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