Green Chili Veggie Burgers
Loaded with green chilis, Mexican spices and tortilla chips, these chickpea green chili veggie burgers are a great healthy alternative to burgers.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 burgers
- 2 (15 oz) can chickpeas, rinsed and drained
- 2 (4 oz) can mild green chilis
- 2 tbsp olive oil
- 4 small shallots, minced
- 6 garlic cloves, minced
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 limes, juiced
- 1 egg
- 1/2 cup fresh cilantro, finely chopped
- 1 1/2 cups tortilla chips, finely crushed
- Buns, toasted
- Toppings (cheese, avocado, salsa, onion, corn, etc...)
Preheat oven to 400°F. Heat medium skillet with 1 tbsp olive over medium heat. Once skillet is hot, add garlic and onion and cook until translucent. (About 2-3 minutes)
In large mixing bowl, add drained chickpeas, green chilis, garlic and shallots and mash until the chickpeas are completely mashed. (There can a few whole chickpeas remaining for some texture) Add 1 tbsp olive oil, cumin, paprika, chili powder, salt, pepper, lime juice, egg, cilantro and tortilla chips. You want it to just be able to form balls so if too wet add more chips or if too dry add a little more oil or lime juice.
Use 1/2 measuring cup and scoop out on a baking sheet lined with parchment paper. Press down to desired thickness. It should give you 8 patties. Bake in oven for 20 minutes before flipping and bake another 20 minutes. This should give you enough consistency to be able to freeze or cook the rest of the way to eat now. (We usually eat them for 2 nights and then freeze the rest. Great to have when you don't feel like cooking)
If eating now, heat a medium skillet over medium heat with enough oil to cover bottom of skillet. Cook 3-4 minutes on each side. If using cheese, add after flipping. Add toppings of your desire and enjoy!
- Tortilla chips - by placing tortilla chips in the food processor and pulsing a few times, you create a healthy binder that is better than flour.
- Eggs - eggs help bind the burger. I originally didn't use eggs and found that they just didn't hold together like I wanted but just 1 egg makes all the difference. As mentioned above, you can use a vegan substitute.
- Bake - bake the patties before freezing or cooking the rest of the way. By baking the veggie burgers for 40 minutes (20 minutes per side), you allow the outside of the patties to develop a crust. You can then freeze from here or finish the green chili veggie burgers on the stove-top to develop a charred crust.
Serving: 1burger | Calories: 431kcal | Carbohydrates: 46g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 1012mg | Potassium: 96mg | Fiber: 10g | Sugar: 7g | Vitamin A: 700IU | Vitamin C: 9.9mg | Calcium: 340mg | Iron: 3.1mg