These green chili veggie burgers combine mashed chickpeas, canned green chilies, and crushed tortilla chips into tender, flavorful patties ready in 30 minutes. They're cooked entirely on the stovetop or finished in the oven for extra crispness, making them a quick Mexican-inspired plant-based meal.
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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.
Once skillet is hot, add 1 Tbsp oil, shallot and garlic. Sauté, stirring frequently, until soft and translucent - about 2-3 minutes.
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.
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.
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.
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 (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.
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.
Store leftover burgers in the refrigerator for up to a few days; reheat gently on the stovetop or in the oven. Freeze unbaked or cooked patties for later use—see recipe notes.
Cast iron or large skillet · Baking sheet · Measuring cups (½-cup and optional ¼-cup for portion sizing)
Yes. Leftover burgers keep in the fridge for up to a few days, though they're best when fresh. You can also freeze them for later; see recipe notes for freezing instructions.
Pan-frying alone is fine—cook 3–4 minutes per side over medium heat. Baking for an additional 15–20 minutes at 375°F (190°C) makes them drier and firmer, but it's optional.
If too wet, add more crushed tortilla chips. If too dry, add more avocado oil or lime juice. Mix and test before forming patties.
Yes. Use a ½-cup measuring cup lined with plastic wrap for 4 burgers (as written), or a ¼-cup measuring cup for 8 smaller burgers. Adjust accordingly.
Bread crumbs work beautifully as a substitute and provide the same binding structure.
