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.
⭐⭐⭐⭐⭐ 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.
- 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
- 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.
Could I use quinoa instead of rice?
I haven’t tried that, but it may work. Let us know if you try it.
These were rather great.
Had to sub white beans as it was all we had.
Flavors and textures were spot on.
While nothing like the store brands, which is a good thing, these held up nicely and were wonderful as part of a vegan Cesar sandwich.
Thank you for sharing.
Thanks very much for the review. Thrilled you enjoyed these chicken patties. 🙂