Spicy Green Chili Chickpea Burgers with Crunchy Tortilla Chips
Quick, tender veggie burgers packed with chickpeas, green chilies, and crushed tortilla chips – ready in just 30 minutes!
- Prep10 min
- Cook20 min
- Total30 min
- DifficultyEasy
- Servings4
These Mexican-inspired veggie burgers come together in a snap. The combination of mashed chickpeas, sautéed shallots, and mild green chilies creates a tender, flavorful patty, while crushed tortilla chips add a delightful crunch. Serve them on toasted buns with fresh cilantro, avocado, and salsa for a satisfying meal.
Feel free to adjust the heat by adding more green chilies or a pinch of cayenne. To make them firmer, bake the patties in the oven after pan-frying – they'll become even more crisp and hold together beautifully. Leftovers keep well in the fridge for a few days, but they’re best enjoyed fresh.
Ingredients
For the patties
For serving (optional)
Converted amounts are rounded.
Method
- Heat a large skillet (preferably cast iron) over medium heat. If you want a firmer burger, preheat your oven to 375°F. Line a baking sheet with parchment paper or leave it bare.
- Once the skillet is hot, add 1 tablespoon of avocado oil and the minced shallots and garlic. Sauté, stirring often, until soft and translucent — about 2 to 3 minutes.
- Transfer the sautéed shallot and garlic to a mixing bowl. Add the drained chickpeas and mash them with a fork or pastry cutter until most are broken but some texture remains — a few whole chickpeas are fine.
- Add the remaining patty ingredients (chilies, cumin, chili powder, lime juice, cilantro, crushed tortilla chips, salt, pepper, and optional sugar) along with the remaining 1 tablespoon of oil. Mix and mash until a moldable 'dough' forms. If too dry, add a little more oil or lime juice; if too wet, add more crushed chips. Taste and adjust seasonings.
- Divide the mixture into 4 equal portions. For easier shaping, line a ½-cup measuring cup with plastic wrap, scoop in the mixture, pack it firmly, lift it out, and flatten it slightly with your hands to form a patty. Repeat with the remaining mixture. (For 8 smaller burgers, use a ¼-cup measure.)
- Heat the same skillet over medium heat. Add enough oil to coat the bottom thinly. Place as many patties as fit comfortably in the pan. Cook for 3 to 4 minutes per side, flipping gently. If they brown too quickly, reduce the heat.
- You can serve the burgers immediately after pan-frying, or for extra firmness and crispiness, transfer them to the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes (or longer, if desired). The longer they bake, the drier and firmer they become.
- Let the burgers cool for 2 to 3 minutes before serving — they will firm up as they cool. To serve, layer cilantro on the bottom half of a toasted bun, place a burger on top, then add red onion, avocado, salsa or green chilies, and any other desired toppings.
- Leftover burgers can be stored in the refrigerator for up to a few days, though they are best when freshly cooked. For longer storage, freeze them.
💡 Tips
- For a firmer texture, bake the patties after pan-frying; they'll hold together better and get a nice crust.
- If you can't find mild green chilies, use pickled jalapeños (drained and minced) and reduce the amount to control heat.
- To freeze, arrange the cooked and cooled patties in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container.
Inspired by a recipe from Minimalist Baker