MEXICAN GREEN CHILI VEGGIE BURGERS

[nverland]

MEXICAN GREEN CHILI VEGGIE BURGERS
PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins Serves: 4

INGREDIENTS
BURGERS
2 shallots, minced
3 cloves garlic, minced
1 15-ounce (425 g) can chickpeas, rinsed + thoroughly drained
1-2 Tbsp (15-30 ml) grape seed or avocado oil + more for cooking shallot/burgers
1 4-ounce (114 g) can mild green chiles (more for topping if desired)
1 tsp cumin
1 tsp chili powder
1 lime, juiced (~3 Tbsp or 45 ml)
1 handful (~1/4 cup) fresh cilantro, finely chopped (optional) + more for serving
1/2 cup (70 g) finely crushed yellow tortilla chips (or sub breadcrumbs)
Sea salt and pepper to taste (~1/4 tsp each)
2 tsp (6 g) coconut or cane sugar (optional | to offset + enhance the heat of the green chilies)

FOR SERVING / TOPPING (optional)
Salsa or green chiles
Ripe Avocado
Red Onion
Cilantro
Buns, toasted*


INSTRUCTIONS
Heat a large skillet over medium heat (and preheat oven to 375 degrees for a firmer burger). Line a baking sheet with parchment paper or leave bare.
Once skillet is hot, add 1 Tbsp oil, onion and garlic. Sauté, stirring frequently, until soft and translucent - about 1-2 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 1-2 Tbsp 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). 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). 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 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.

NOTES
* To freeze, brown burgers on either side as instructed. Then cool, separate between layers of parchment paper, and seal in a freezer-safe bag or container. Freeze for up to 2-3 weeks and reheat in a 375 degree oven on a bare or parchment-lined baking sheet for 20-30 minutes, or until warmed through and golden brown.
*To keep these gluten free you could also wrap these in lettuce or enjoy a top a Mexican salad!