Heat the olive oil in a frying pan, add the onion and garlic, and cook until softened. Add the spices mix well, and cook for a futher 2 minutes. Add the mushrooms, and cook over a low heat until they are soft by dry.
Place the beans in a bowl and mash lightly with a fork; add to the mushrooms along with the cilantro and hot pepper sauce. Add the bread crumbs and crushed tortilla chips a 1/4 cup at a time. The mixture needs to stay rather wet so patties may be formed. Not all of the bread crumbs and crushed tortilla chips may be necessary. Season with salt and pepper to taste.
Using floured hands, form the mixture into 4 evenly sized burgers (if the mix is a little too wet, add more bread crumbs). Brush the burgers with a little oil.
Heat a thin film of the oil in a large nonstick frying pan and, when hot, add the burgers. Cook for 2-3 minutes on each side until golden and crispy.
To make the Three-onion ceviche- In a bowl, whisk together the lime juice, peanut oil, and garlic, and add the cilantro. Leave to marinate for 30 minutes. Just before serving, add the scallions, onion, and chives, and toss gently together. Season with salt and pepper to taste.
To make the Green Chil Mayo - Place the egg yolks, mustard, and vinegar in a bowl, add a little salt and pepper. Slowly, whisk in the oil, pouring it in a fine steady streem from a jug or ladle. Whisk continuously unitl the mayonaisse will be thick in texture. Add the lemon juice. Add the diced jalapeno and mix well. Adjust the seasoning to personal taste.
To serve toast the bunds and top the bases with 2 slices of tomato, then a good dollop of green chil mayonnaise, followed by a burger.
Finish with the three-onion ceviche and close the bun.