Seasoned with poultry flavours like oregano, thyme, sage and rosemary, and then baked to perfect, crispy, golden perfection. This vegan chicken burger is packed with flavour, completely wholesome and it’s veggie and omnivore approved!
This recipe was originally published in July 2018. It has been updated for content and photos.
Reader Feedback:
⭐⭐⭐⭐⭐ This is only the second time I have ever left a comment on an online recipe, but this recipe deserves recognition! It is awesome. My kids used to enjoy store-bought vegan chicken burgers and nuggets, but I really wanted for them to try a more whole food version. These did not disappoint. The entire batch was gone in one day, the next time I doubled the recipe. I made nuggets for my youngest, burgers for the adults, and added cayenne and red Chili flakes for the burgers for my oldest. I love the whole ingredients, simple method, and great flavour. If you are reading the comments, debating if you should give this recipe a try – definitely make these burgers! – Rebekah
Veggie burgers can be tough to perfect as they’re often too mushy, or too dry.
Not this one!
These incredible burgers are crispy on the outside, and moist and flavourful in the middle. They’re not too soft and they’re JUST right!
Why you’ll love these vegan chicken burgers
- Crispy edges WITHOUT frying! Yes! These vegan chicken patties are baked, using no oil, and come out so wonderfully textured.
- They’re flavourful, using poultry spices for that familiar taste you’re looking for.
- Completely wholesome, made using common ingredients to deliver an extraordinary result.
- Great for re purposing! Not only is this a great recipe to use up leftover rice, but you can re-purpose your leftover vegan chicken patties as salad toppers.
- Allergen friendly: No nuts, no soy, no eggs, no dairy and no gluten. (Just make sure to choose certified gluten free oats if needed.)
- Versatile: They taste great on their own, topped with guacamole or sriracha mayo, or in a bun with all your favourite burger toppings.
How to make vegan chicken burgers
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by gathering your ingredients and peel and cube your potatoes.
Place your cubed potatoes in a small pot and cover with salted water. (photo 1)
Bring to a boil and cook for about 10 minutes, until easily pierced with a fork. Then drain and transfer to a large mixing bowl. (photo 2)
Gently mash the potatoes using a potato masher until broken down, without over mashing. (photos 3-4)
NOTE: You’re not making mashed potatoes, and they should not be overly mashed or creamy.
While the potatoes are cooking, add the rice, chickpeas, oats, water and all the seasoning to your food processor. (photo 5)
Pulse until broken down but DO NOT over process. You do not want to puree the mixture. (photo 6)
Add the processed mixture into the mixing bowl with your gently mashed potatoes. Mix well using a spatula. (photos 7-8)
To help with evenly sized patties, divide the mixture into 8 segments before you begin shaping them.
Then, using wet hands, squeeze an eighth of the mixture into a ball and then press down to form a disc shape. (photos 9-10)
NOTE: Wet your hands before forming each ball and each patty. This will keep the mixture from sticking to your hands and prevent the patties from cracking as you’re shaping them.
NOTE: Keep the patties on the thinner side for best texture.
Place each patty down on your prepared baking tray and then baked for 20 minutes, flip and bake another 10 minutes, or until lightly golden brown. (photos 11-12)
How to serve your burgers
Serve your vegan chicken burgers in a bun with lettuce, tomato, red onion and mayo for a classic combo. Or switch it up to your liking.
These burgers pair particularly well with sweet potato fries or baked plantain chips!
Or serve with a light salad or a bowl of creamy soup like my mushroom veloute.
How long do they keep?
The patties keep refrigerated for 3-4 days. Just reheat in the oven until heated through. Or you may heat in a skillet on stove top.
The leftovers taste incredible, in fact, many readers have reported that the leftovers taste even better!
To keep longer, allow the patties to cool to room temperature and then freeze them in an air tight container with sheets of parchment paper between each layer.
Expert Tips to make the best vegan chicken burgers
- For added depth of flavour, cook your potatoes (and rice if you don’t have leftover) in broth or with some bouillon powder.
- Do not overly mash your potatoes. Remember, you’re not making mashed potatoes, and they should be lumpy for the best textured patties. So just mash a few times to ensure there are no overly large pieces.
- Do not over process your rice and chickpea mixture. Again, for the best textured vegan chicken patties, you want to keep some chunkiness, and not puree the ingredients.
- Use wet hands to shape your vegan chicken patties. Keep a small bowl of water nearby, or work near your sink and slightly wet your hands before shaping each ball and then again before flattening each patty. This will help you shape the patties without the mixture sticking to your hands. It will also help prevent the patties from cracking as you’re shaping them.
- Keep your vegan chicken patties on the thinner side for best texture and crispiness.
- Serving little ones? Make a few smaller patties to serve as “chicken” nuggets.
More Vegan Sandwiches & Burgers
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Equipment
Ingredients
- 1 cup cooked brown rice gently packed
- 3 cups yellow potato peeled & cubed
- 15 ounce can chickpeas drained & rinsed, or 1.5 cups cooked
- 1 cup quick cooking steel cut oats or rolled oats
- 2 tablespoons water
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon crushed dried rosemary
Instructions
- Preheat your oven to 425 degrees F and line a baking tray with parchment paper.
- Cover your cubed potatoes with salted water in a small pot and bring to a boil. Cook for 10 minutes, or until easily pierced with a fork. Drain and place in a large mixing bowl. Then gently mash with a potato mashed until broken down, without over mashing. You want to keep some texture. Set aside.
- Add the rice, chickpeas, oats, water and all the seasoning to your food processor. Pulse until combined and broken down, without over processing. You do not want to puree the mixture.
- Transfer the processed ingredients into the bowl of mashed potatoes and mix well using a spatula.
- Using wet hands, squeeze the mixture into a ball and then press down into a disc shape. Keep the patties on the thinner side and place on your prepared baking tray. Repeat with remaining mixture. You should get 8 large patties.
- Bake for 20 minutes, then carefully flip and bake for another 10 minutes, or until lightly golden brown.
- Serve your vegan chicken patties with or without a bun, and with all your favourite toppings.
Amy Poole
I absolutely love this vegan burger! It’s such a delicious, nutritious meal that you don’t need to feel guilty about 🙂
Rosa
Thanks Amy!
Margaret
I have made these twice, doubling the recipe both times. They turned out great and my family loved them. Thanks for a great recipe!
Rosa
So glad to hear that Margaret. 🙂
Deborah
Great flavor, it held together really well. Made exactly 8 perfect sized patties.
Rosa
Thanks so much for the review Deborah. Thrilled you enjoyed. 🙂
Peggy Owens
Great consistency, great flavor, great instructions, easy to make, smelled just like chicken! Thanks for the recipe.
Rosa
Yay! Thrilled you enjoyed Peggy. 🙂
Laura
I made these chicken patties today, they are delicious! I didn’t peel the potatoes and used poultry seasoning instead of the oregano, thyme, sage and rosemary. Used whole wheat buns, topped them with vegan mayo and sliced dill pickles. So yummy! Thanks for the wonderful recipe!
Rosa
Yay! So glad you enjoyed Laura. Thanks so much for sharing. 🙂
Nancy Peplau
I made this recipe today and I have to say that it is the best ever Vegan Chicken Burger we have ever eaten! My husband thought it would also last delicious sliced and atop a Salad… I agree. I wrapped the leftover burgers and froze them, I can’t wait to see how they freeze and thaw out. I also Freeze Dry foods and can’t wait to see if they freeze dry well and rehydrate. These would be great packed for hiking and camping. Thanks for this delicious recipe. I look forward to trying a few of your other recipes.
Rosa
Thanks so much for the review Nancy! Absolutely thrilled you enjoyed. 🙂
Nancy Peplau
I did freeze these and they were still delicious! I chose to fry them in about a Tbsp of olive oil for a quick sandwich after gardening all day. This is certainly going to be a “go to” recipe for me. I am going to make a double batch and freeze the burgers. I also want to make some for a neighbor that has 5 children and they eat mostly vegan. Thanks a bunch!
Rosa
Wonderful! Thanks so much for sharing Nancy. 🙂
Diana Miranda
These were absolutely delicious and my non vegan family really enjoyed them as well .
Rosa
That’s great news Diana. So happy to hear that. Thanks for the review. 🙂
Rebekah
This is only the second time I have ever left a comment on an online recipe, but this recipe deserves recognition! It is awesome. My kids used to enjoy store-bought vegan chicken burgers and nuggets, but I really wanted for them to try a more whole food version. These did not disappoint. The entire batch was gone in one day, the next time I doubled the recipe. I made nuggets for my youngest, burgers for the adults, and added cayenne and red Chili flakes for the burgers for my oldest. I love the whole ingredients, simple method, and great flavour. If you are reading the comments, debating if you should give this recipe a try – definitely make these burgers!
Rosa
Thanks so much for the lovely review Rebekah. I’m so thrilled you enjoyed these, and bonus when kids approve too! 🙂
Nicholas Burgess
How much did it cost you guys to make one recipe of this and where did you buy the ingredients?
Thelma
I’m making this recipe tomorrow, but I have most of the ingredients already. I bought potatoes from my farmers market on Sunday. That cost me $2. Everything else I have but if you break it down, it is probably only a couple dollars per serving, at MOST!
Susan Schnell
These are the best vegan or vegetarian burgers I have ever made or eaten! So flavorful. I used the air fryer to bake them and they were perfectly crispy on the outside. This will be a staple in my family from now on!
Rosa
Thanks so much Susan! I’m so flattered to hear that and appreciate you taking the time to leave a review. 🙂
Jennifer
Can you grill these vs baking them in the oven?
Can’t wait to try them!
Rosa
Hi Jennifer, I haven’t tried these ones on the grill, but if you want to try them that way, I’d recommend refrigerating for at least an hour to help them firm up more. Let me know if you give it a try. 🙂
Julia
Hi, is it possible to leave out the yeast? Also can I use white rice instead of brown? Thanks x
Rosa
Hi Julia, yes you may skip the nutritional yeast, it is used for added flavour. I haven’t tried these with white rice, but I suspect it may make the texture a little gummy. If you do try it with white rice, please report back.
Melissa
The flavor on these is amazing! The texture was a little gummy….I think I over mixed it … I will know for next time! I made a few tiny ones for my 3 year old grandson so he had nuggets…. they were a hit!
Am very glad I stumbled onto your website!
Rosa
Hi Melissa, such a great idea making little nuggets out of these. So glad they were a hit!
Pebbles Eats Plants
Love these! All of my favorite starched and the flavor and texture are so good. Easy simple ingredients. Yum!
Rosa
Thanks very much for the feedback! So glad you’re loving these. 🙂
Paul B,
These are awesome! They taste even better as leftovers as they become firmer and more flavourful. Thanks!
Rosa
Thanks so much for the feedback Paul. Thrilled you’re enjoying these. 🙂
DONNA
You think you can sub brown rice for uinoa?
DONNA
Forgive my spelling above: Quinoa
rosa
Hi Donna, all is forgiven ;). That may work, although I haven’t specifically tried these ones with quinoa. Let me know how they turn out if you try them that way. Hope you enjoy!
Michelle
Hubby and I loved these! I cooked the rice and the potatoes in “no chicken” broth for added flavor and I also patted the patties into bread crumbs before I baked them. They were outstanding! I turned the leftovers into “chicken” Parmesan by adding a dollop of spaghetti sauce and “stretchy vegan mozzarella cheese” on top!
rosa
Great idea adding breadcrumbs for extra crunch. Thanks for sharing your process Michelle, so glad you enjoyed the burgers. 🙂
Kelly Root
This is the first time I have made tofu. It was super easy and turned out perfect. My first bite tasted like chicken, which was good.
rosa
Hi Kelly! Not sure what you mean by tofu, there’s no tofu in this recipe, but I’m thrilled you enjoyed them. Thanks for reporting back. 🙂
Emma
Great flavor! Mine did turn out a bit mushy though. Any idea where I went wrong? Overprocessed perhaps?
rosa
Hi Emma, yes it could have been processed too long. Over processing starchy food like potatoes can alter the texture and turn it a little gummy. That’s why these patties are best when processed only until combined. Some chunks are completely fine here. I’m glad you enjoyed them anyhow! 🙂
Evie
I just made these for the 3rd time in the last 2 weeks. I’ve tried tons of vegan burgers and they’re always mushy but these were crispy and delicious. Thanks so much for this perfect burger recipe! Will make again and again.
rosa
So glad to hear it Evie. Thanks so much for your feedback. 🙂
deedwan
These are hands down THE best WFPB burger/patty I’ve tried. I doubled all of the spices and herbs with the exception of the salt. I left that at 1/2 tsp and I kept the nooch at 2 TBS, but I made them heaping TBS. Next time I may heap the already doubled spices and herbs as well. I like a lot of flavor and these are so good. I also put everything (herbs and spices) into a seed mill and ground it finer.
I also found that all the ingredients overfilled my food processor a bit, which actually may have worked out for the best. Some of the ingredients got quite pureed, but even with stopping and stirring and mixing to shift the top ingredients closer to the mixing blade it wasn’t getting processed evenly so I ended up transferring most of it to a mixing bowl, but left some in so I had something to slightly process the oats with, then I finished transferring that into the mixing bowl. The result was I had some pureed and some chunky mixture, with some whole garbanzos, some chunks of potato, which I broke down a bit more with a wooden spoon but left some of that chunkiness, which I think I prefer, rather than all processed. Then mixed in the herbs and spices with the spoon to evenly distribute.
So I had to taste it even in the prebaked stage, and I was like “Daaaang these are GREAT!”
You definitely need to wet your hands to work with forming the mixture into patties. I made a second batch so I could keep some in the freezer. Thank you so much for sharing this recipe!! It is definitely a keeper and I will definitely share this link to your site.
Was really pleasantly surprised at the nice large patty size! It made 6 large patties.
rosa
Thanks so much for sharing your process! I’m so glad you enjoyed these burgers, and really appreciate you taking the time to provide your feedback. 🙂
deedwan
You are most welcome, thanks so much for sharing this recipe!!!…I am a bit obsessed about them actually! They are really, really good and I would very confidently share these with non WFPB eaters…I’m even thinking of making them into something like a half dollar size so they could be a finger food (like chicken nuggets maybe) and serve with guac and maybe some siracha, so that I could bring them to share at a gathering. Thanks again!
rosa
I love that idea of making these for a party platter. Everyone loves little dippers!
deedwan
By the way…these freeze beautifully. Prepare and cook them as directed. Let them cool, separate with wax paper, wrap them and freeze. Then I just took them from the freezer and put them in a 350 degree preheated oven on a cookie sheet for about 20 minutes. They are definitely crispier on the outside, which I really love because I’m just having it topped with some avo and a drizzle of siracha. But it you wanted it more of a patty texture, I would wrap the patty is a paper towel that was wet and squeezed out until just damp, then wrap in parchment and then foil, and do the rest the same…or I might try steaming them.
rosa
So glad to hear. Thanks again for your feedback. I really appreciate you taking the time to share your process with myself and other readers. I like these crispy as well, so that sounds perfect. 🙂
deedwan
Sorry, it’s like my whole life has become about these patties, lol. But just to say, I made a double batch of these…each making 6 large patties. Made the extra so I could have some in the freezer, as of today I will already be wiping out my supply and need to make more. I have to be out and about today (town is an hour and a half from where I live– very rural), thankfully I will be able to get more supplies so I can make some more tomorrow! then I have a function to go to this evening in town. So I will be out all day and into the evening…that’s not always easy to have all that food with you while you are running errands and then from there going to a function. I won’t be able to eat anything at that function except for salad. HOWEVER, I’m popping the last of my frozen patties in the oven and will have them with me today, and for the function this evening. I have a small cooler that I will have with me, but I’m not worried about them being in the car (it’s cool here for one, but also everything is already cooked and it will be safe). If I can stop eating them all right away then it really is great to have for on the go meals too. I will be making be making these into a finger food size portion to share on Shabbat. I can’t wait for others to try these!!
rosa
No apology necessary! You made my day, honestly. I’m flattered that you love my burgers so much. 🙂
deedwan
Okay, so I did make these into little nuggets, for a gathering (which were very well received by my omnivorous friends!) and I brought guac to dip them in, because I’m WFPB, but when it ran out, my omnivorous friends dipped it in their ranch dressing…which made me realize that one could do a bbq dip, honey or maple mustard if they so choose, or even a sweet chili sauce or whatever your imagination conceives.
I also thought these would be great with some vegan gravy and a side of mashed potatoes and green beans and or steamed carrots etc with a nice salad. I know having it that way will be in my future…in my not too distant future, yeah…maybe tomorrow.
I’m also thinking…I might work in some finely chopped kale added in or if I have left over steamed broccoli, that might just get mashed up in there at some point.
All I’m saying is…if this recipe were a friend…I’d have it on speed dial. 😉
Tammy
I’m not sure how, but I ended up with 10 large patties. The texture seems right so I think I’m a-ok.
I added some poultry seasoning only because I like it so much.
They are sticky while prepping and kind of jammed yup my food processor, but it was just a slower prep for me so I wouldn’t turn them to mush.
Mine were a little hard tio flip, but the flavor is really great. I’d make again
rosa
Thanks for sharing your process Tammy. So glad you enjoyed! 🙂
Michelle
Is it possible to sub the rice to brown rice and the potatoes to sweet potatoes?
rosa
Hi Michelle, the recipe actually calls for brown rice already, so absolutely. As for the sweet potatoes, I haven’t tried it this way, but I do have another burger that uses sweet potatoes here if you prefer. However, if you want to try this one with the sweet potato, it shouldn’t be a problem holding together. I would love to hear your feedback on whichever option you end up trying. 🙂
Laura
These are amazing!! Your ig post reminded me to comment my feedback. I’ve made these a few times already, my entire family loves them. I even freeze the leftovers to use later and they taste just as good as freshly made!
rosa
Aw thank you Laura for taking the time to leave a comment. I really appreciate it! 🙂
Pam Fraser
I think I over processed. The mixture became a big ball of dough and then I added the oats. They taste good but aliitle doughy inside after baking. More than 6 patties, very big! What did I do wrong?
rosa
Hi Pam, let’s see if we can troubleshoot this. Firstly, did you make any substitutions on any ingredients? Also did you use brown rice (and not white which can be a little more gummy) and measure the 1 cup before or after cooking?
Pam
No substitutions and brown rice. Processed to long?
rosa
If everything else was followed to the recipe then yes, it must be over processed. When we over process starchy foods like potatoes the molecules break down too much and can turn into a gummy paste. I’ve made these several times and haven’t had that happen. If you decide to try again, may I suggest processing until just combined OR you may mash the potatoes in a bowl separately and process the rest, then mix together to be safe?
Pam
Thanks I will try these again
rosa
That’s great! Good luck and enjoy. 🙂
Adrianne
I love that you made these vegan chicken burger patties from scratch. We have them at a local cafe, but they don’t look as good as yours plus I think the patties are store bought. I read through the ingredients and they all sound good and like they would go well together. DELICIOUS!!
rosa
Thanks so much Adrianne! Hope you enjoy.
Natalie
YUM! These vegan burgers look so delicious and I love how easy it is to make!
Veena Azmanov
These delicious and flavorful burgers look amazing. Best option to have them for Dinner. Surely relish these.
Renee
Have you tried freezing these? I’m only cooking for myself but I’d love to make 6 and freeze several.
rosa
Hi Renee, I haven’t tried freezing these but I suspect they’d freeze perfectly fine. I would put a piece of parchment paper in between each patty before freezing to avoid them sticking together. Hope you enjoy this recipe! 🙂
Charlene
I always make 2 batches and freeze one. Freeze beautifully.
This is our favorite burger!
Laura
Even the name of the recipe sounds top notch! Fantastic way to enjoy a chicken burger without… chicken 🙂 And the seasoning you’ve chosen is just perfect!
rosa
Thanks so much Laura!
David
a nice healthy choice! I use chickpeas a lot, usually in their whole form. This recipe shows the versatility of this healthy legume.
rosa
Thanks for the feedback David.
Danielle Wolter
i’m not vegan but am loving this option. you made it seem so easy to make vegan burgers!
rosa
Thanks Danielle, it is easy! 🙂
Dannii
We have homemade burgers every weekend, so we are always looking for some new vegan ones to try. These sound great!
rosa
Thanks a lot Dannii, hope you enjoy!
Michelle
This looks great! Can’t wait to try these. We went veggie nearly a year ago now and I’ve been looking for a good veggie burger just like this one! Thanks for sharing x
rosa
Thanks Michelle, I bet you’ll love these!
Alexandra @ It's Not Complicated Recipes
How delicious are these!? I have shared this recipe with several friends – they will adore it also!
rosa
Thanks so much Alexandra, glad to hear it.
Eden | Sweet Tea and Thyme
Definitely pinning! I love finding new vegan recipes to make for my vegan friends at our dinners.
rosa
Thanks Eden! Hope you and your friends enjoy these. 🙂
kim
Yum! These look so satisfying and delicious! Love that you were able to make them vegan too!
rosa
Thanks so much Kim!
Claudia
I need to get back to eating healthier, my diet went South after the holiday this is a great way to start right here!
rosa
It’s so tough to keep the healthy train going during the holidays. I hear you! But these delicious burgers will have you feeling like you’re eating comfort food. 🙂
Danielle
i’m not vegan but am always interested in trying new things. this sounds delicious and easy to make!
rosa
Thanks Danielle, I’m glad you think so. Hope you enjoy this recipe.
Bintu | Recipes From A Pantry
Mmm these vegan chicken burgers look so good! I’m trying to add more vegan dishes to my diet so will definitely be giving these a try.
rosa
Hi Bintu, thanks so much. Hope you enjoy!
Kelly
I was lucky enough to try these at my friend’s house and they were so delicious!! She mentioned she got the recipe from your website — I’m so glad to have come across your blog…I’ve been drooling looking through your recipes and can’t wait to try them!! 😋
rosa
Hi Kelly, thanks so much for the feedback! I’m so glad you enjoyed these burgers.
Tammy Snowden
These look amazing. I’ve bought steel cut oats all the time, but have never seen quick cook steel cut oats. Would the burgers cook ok with regular steel cut oats?
rosa
Hi Tammy, I have only tried with quick cooking steel cut oats and rolled oats, both of which work. I haven’t tried regular steel cut oats but if you try it this way, I’d love to hear how they turn out! 🙂
OmaPapi
I dipped both sides in gluten free bread crumbs, baked half and air fried the other half. I preferred the air fried ones. Dipped in ranch dressing. Delicious recipe. Definitely a keeper. Thanks.
rosa
Thanks for the feedback. So glad you enjoyed this recipe. It’s one of our favourites! 🙂
Deanna
This recipe looks wonderful – I will surely be trying these “burgers”. But, just a comment, why call them “Vegan Chicken Burgers” – I enjoy my plant based diet because I love the healthy plants offered – not because I am trying to substitute chicken or any meat. Be proud of these plant based burgers and call them what they are – Chickpea, brown rice, potato burgers 🙂 Thanks for this great recipe!
rosa
Hi Deanna! Thanks so much for your feedback and I hope you enjoy this recipe. You bet I am proud of these burgers, they taste amazing. I call them chicken burgers because they use poultry seasonings to give them a “chicken” flavour. For many people that are new to a vegan lifestyle, they look for recipes that replicate the meats they are used to when first starting out. This helps them with transitioning their palettes. That is why I’ve named them as I have. Thanks again for your comment, and I hope you enjoy these delicious burgers! 🙂
Tony
Looks really good. Quick question – is it 1 cup of cooked rice? Or 1 cup of raw rice, which is then cooked?
Thanks!
rosa
Hi Tony, thanks so much. It is 1 cup of cooked rice. I will update the recipe above so that’s it’s more clear for other readers. Hope you enjoy!
Tony
Thanks so much for the clarification Rosa!!
rosa
No problem. Hope you enjoy!
Angie
These look fantastic ! Just one question – are the steel cut oats cooked before adding to the other ingredients ? Can’t wait to try them!
rosa
Hi Angie, the oats are not cooked prior to adding to the other ingredients. I use quick cooking steel cut oats and they cook while baking in the oven. Hope you love these as much as my family does!
Amy
Hi there!
Silly question,
are the oats cooked?
Can’t wait to try this!
rosa
Hi Amy, no the oats are not precooked. I use quick cooking steel cut oats for this recipe. Hope you enjoy!
MJB
Patty sounds good, but skip the mayo/veganaise for a “healthy” sandwich.
rosa
Hi there, yes absolutely a burger without mayo is far healthier, so definitely top these as desired. 🙂
Elizabeth Shah
This chicken burger looks so dang good! Now I know how I’m going to use the free poultry spice I recently got at the spice store. 🙂 Can’t wait to try these.
rosa
YAY! I can’t wait to hear what you think! My family just loves these, including my 14 month old. 🙂