Mexican Green Chili Veggie Burgers on a tray
4.91 from 44 votes

Mexican Green Chili Veggie Burgers

30-minute Southwest-inspired veggie burgers made with chickpeas, green chilies, and crushed tortilla chips! Tender, flavorful, quick, and so satisfying!
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 2-3 Weeks (see notes)
Does it keep? 3-4 Days



  • 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)


  • Salsa or green chilis
  • Ripe Avocado
  • Red Onion
  • Cilantro
  • Buns, toasted*


  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, shallot 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 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 // 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.

  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.


* 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.

Nutrition Per Serving (1 of 4)