Name: Green Chili Veggie Burgers
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium shallots, minced ((2 shallots yield ~2/3 cup or 90 g minced)); 3 cloves garlic, minced; 1 can chickpeas, rinsed + thoroughly drained; 2 tbsp avocado oil ((plus more for cooking shallot/burgers)); 1 can mild green chilis ((plus 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)); 0.5 cup finely crushed yellow corn tortilla chips ((plus more as needed // bread crumbs also work beautifully!)); 0.25 tsp each sea salt and pepper ((to taste)); 2 tsp coconut or cane sugar ((optional // to offset + enhance the heat of the green chilies)); null null salsa or green chilis; null null ripe avocado; null null red onion; null null cilantro; null null buns, toasted

Instructions

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1

Heat a large cast iron 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 avocado oil (1 tbsp), shallots, minced (2 medium) and garlic, minced (3 cloves). Sauté, stirring frequently, until soft and translucent - about 2-3 minutes.
3

Add the cooked [shallots, minced] and [garlic, minced] directly to a mixing bowl. Then add chickpeas, rinsed + thoroughly drained (1 can) and use a fork or pastry cutter to mash/mix until only a few whole chickpeas remain.
4

Add remaining ingredients, including [1-2 tbsp avocado oil], mild green chilis (1 can), cumin (1 tsp), chili powder (1 tsp), lime, juiced (1 medium), fresh cilantro, finely chopped (1 handful), finely crushed yellow corn tortilla chips (0.5 cup), each sea salt and pepper (0.25 tsp) and coconut or cane sugar (2 tsp). Stir/mash to combine until a moldable dough forms. Adjust wetness with more oil/lime juice or dryness with more crushed chips. Taste and adjust seasonings.
5

Divide the mixture into patties (4). To help form them, line a measuring cup (0.5 cup) with [plastic wrap] and scoop out amounts (0.5 cup). Press to pack, then lift out and slightly flatten with hands.
6

Heat the same skillet to medium heat. Once hot, add enough [avocado oil] to form a thin layer, 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

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. The longer you bake them, the drier/firmer they'll become.
8

Let cool for 2-3 minutes before serving. To serve, lay down [cilantro] on bottom half of a [buns, toasted]. Then top with burger, [red onion], [salsa or green chilis], [ripe 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.