Mexican Green Chili Veggie Burgers
Cinco de Mayo is a time to celebrate all things Mexican. While most of us party in style with margaritas and tacos, you can choose to step up your dish for today. This Mexican green chili burger is not only hearty, quick to make, and satisfying, but it is truly Mexican-inspired and will be appreciated by all. Check out the recipe below.
- 2 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 lime, juiced
- 1 handful fresh cilantro, finely chopped (optional) + more for serving
- 1/2 cup finely crushed yellow tortilla chips
- Sea salt and pepper to taste
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. Line a baking sheet with parchment paper or leave bare.
- Once skillet is hot, add 1 Tbsp oil, onion 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.
- Add remaining ingredients, including 1-2 Tbsp 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.
- Divide into 4 even patties
- 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 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.
From the team at Humble & Davenport Insurance, we hope you enjoy this recipe and Cinco de Mayo! For all of your insurance needs in Renton and beyond, visit us today!