Lekke Recipes

Mexican Green Chili Veggie Burgers

Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Having the best Vegan Veggie Burger ever.


0/17 Ingredients
Adjust Servings


0/9 Instructions
  • 1. Heat a large skillet over medium heat 190 degrees for a firmer burger. Line a baking sheet with parchment paper or leave bare.
  • 2. Once skillet is hot add 1 Tbsp Oil, Shallot and Garlic Saute stirring frequently until soft and translucent for about 1 to 2 minutes.
  • 3. 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.
  • 4. 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 Tortilla Chips if too wet. Taste and adjust seasonings as needed.
  • 5. Divide into 4 even patties 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.
  • 6. 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 to 4 minutes on each side flipping gently and reducing heat if browning too quickly.
  • 7. You can either serve your burgers as is or pop them on a baking sheet and bake in 190 degree oven for an additional 15 to 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.
  • 8. Let cool for 2 to 3 minutes before serving. 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.
  • 9. Leftover burgers will keep in the fridge for up to a few days though best when fresh.