Southwest Green Chili Chickpea Burgers

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the minced shallots and garlic, and sauté, stirring frequently, until soft and translucent, about 1-2 minutes. Transfer the cooked shallots and garlic to a mixing bowl.

Add the drained chickpeas to the mixing bowl, and use a fork or pastry cutter to mash them, leaving a bit of texture with a few whole chickpeas remaining.

Add the green chilies, cumin, chili powder, lime juice, cilantro, crushed tortilla chips, sea salt, black pepper, and coconut sugar to the mixing bowl. Stir until well combined, creating a moldable dough. If the mixture is too dry, add a bit more lime juice. If it's too wet, add more crushed tortilla chips.

Divide the mixture into 4 equal patties. To help form the patties, line a 1/2 cup measuring cup with plastic wrap, scoop out 1/2 cup amounts, press to pack, then lift out and slightly flatten with your hands.

In the same skillet used for the shallots and garlic, heat the remaining 1 tablespoon of avocado oil over medium heat. Add the patties to the skillet, cooking in batches if necessary, and cook for 3-4 minutes on each side, flipping gently. Reduce heat if the patties are browning too quickly.

Place the cooked patties on the prepared baking sheet and bake for an additional 15-20 minutes to dry and crisp them up, if desired.

Allow the patties to cool for 2-3 minutes before serving, as they will firm up as they cool.

Place some cilantro on the bottom half of each toasted bun. Top with a chickpea burger patty, followed by sliced red onion, avocado, salsa, and additional fresh cilantro.

Cover with the top half of the bun and serve immediately. Store leftover burgers in the refrigerator for up to a few days, but they are best enjoyed fresh.