Mexican Green Chili Veggie Burgers

Having the best Vegan Veggie Burger ever.

• Difficulty: Easy
• Category: Bread Recipes, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
• Cuisine: African, European, Indian, Italian/USA, Mediterranean, Mexican Food, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS:

• 2 Medium Shallots ((Minced))
• 3 Cloves Garlic ((Minced))
• 1 Chickpeas ((1 Can)(Rinsed & Drained))
• 2 tbsp Avocado Oil
• 113 g Mild Green Chilis ((1 Can))
• 1 tsp Cumin
• 1 tsp Chili Powder
• 3 tbsp Lime Juice
• 1/4 cup Fresh Cilantro ((Chopped))
• 1/2 cup Tortilla Chips ((Crushed))
• 1/4 tsp Sea Salt ((For Taste))
• 2 tsp Coconut Sugar

INGREDIENTS FO TOPPING:

• Salsa OR Green Chilis
• Ripe Avocado
• Red Onion
• Cilanto
• Buns ((Toasted))

Instructions

METHOD:

1. 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. 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. 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. 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. 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. 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. 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. 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. 9. Leftover burgers will keep in the fridge for up to a few days though best when fresh.