Once skillet is hot, add 1 Tbsp oil, shallot and garlic. Sauté, stirring frequently, until soft and translucent - about 1-2 minutes.
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.
* 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 atop a Mexican salad!
*Nutrition information is a rough estimate.