Green Chili Veggie Burgers (Mexican-Inspired)
30-minute veggie burgers made with chickpeas, green chilies, and crushed tortilla chips! Tender, flavorful, quick, and so satisfying!
Foto: Minimalist Baker — Minimalist Baker
Bahan-bahan
- 2 medium shallots, minced ((2 shallots yield ~2/3 cup or 90 g minced))
- 3 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed + thoroughly drained
- 1 -2 Tbsp avocado oil ((plus more for cooking shallot/burgers))
- 1 (4-ounce) 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))
- 1/2 cup finely crushed yellow corn tortilla chips ((plus more as needed // bread crumbs also work beautifully!))
- ~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*
Langkah-langkah
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Heat a large skillet (we like cast iron) 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.
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Once skillet is hot, add 1 Tbsp oil, shallot and garlic. Sauté, stirring frequently, until soft and translucent - about 2-3 minutes.
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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.
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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.
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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.
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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.
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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.
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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.
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Leftover burgers will keep in the fridge for up to a few days, though best when fresh. See notes for freezing.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (12% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| shallots | 2 medium | - | - |
| garlic | 3 cloves | - | - |
| 1 | - | - | |
| -2 Tbsp avocado oil | 1 | - | - |
| 1 | - | - | |
| cumin | 1 tsp | Rp 70.000/kg | Rp 350 |
| chili powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| lime | 1 medium | - | - |
| handful fresh cilantro | 1 | - | - |
| finely crushed yellow corn tortilla chips | 0.5 cup | - | - |
| ~1/4 tsp each sea salt and pepper | - | - | - |
| coconut or cane sugar | 2 tsp | - | - |
| Salsa or green chilis | - | - | - |
| Ripe Avocado | - | - | - |
| Red Onion | - | - | - |
| Cilantro | - | - | - |
| Buns | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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