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Vegan Chicken Burgers – Gluten Free

Vegan chicken burger in bun with tomato, onion, lettuce, vegenaise with sweet potato fries in background

I’ve been experimenting with several different types of veggie burgers lately. So this time I felt I needed to try and create vegan chicken burgers to add to the list. Seasoned with poultry seasonings such as oregano, thyme, sage and rosemary, this burger just might really fool your friends. I really hate that saying. “Try this it tastes like chicken!” When people say something tastes like chicken, it usually doesn’t! But, I swear this patty really does taste like chicken. It even looks like chicken! My meat loving husband was very impressed!

Vegan chicken burgers on wooden cuttingb board with sweet potato fries in background

Give it a shot, and see if you can fool your friends and family.

To prepare your vegan chicken burgers!

This recipe is pretty easy to make, which is always a wonderful bonus! I love recipes that are simple AND delicious! Since I do a lot of meal prep, I often have leftover rice in my refrigerator. If you don’t, just quickly boil some or throw some in your rice cooker. I love my Cuisinart rice cooker because you can set it and forget it. Literally do not have to lift the lid at all. My favourite kind of appliance. So while your rice is going, you can start boiling your potatoes. Once fork tender, toss all your ingredients (except the oats) into a food processor until well combined. Add the oats last and pulse once or twice just to mix them through without breaking them down.

Your batter will be quite sticky, so make sure to use wet hands when forming your patty’s. This will help you form them, without the batter sticking to your hands. First make roughly tennis size balls, then flatten slightly into a patty shape.

vegan chicken burgers prep

Bake your vegan chicken burgers for about 30 minutes, flipping around the 20 minute mark. Once cooked, these patty’s truly resemble chicken burgers. They are golden brown, crispy on the outside, and moist in the middle, just like a traditional chicken burger. YUM!

vegan chicken burgers on baking tray

Serve your vegan chicken burgers with or without buns, but don’t forget the toppings! Go for lettuce, tomato, red onion and mayo or Veganaise for a classic topping combo.

Vegan chicken burgers with red onion, lettuce, tomato, vegenaise

Vegan chicken burgers with sweet potato fries

OR skip the bun and opt for some delicious and EASY 3 Minute Guacamole on top!

Vegan chicken burger

Need sides?

My Sweet Potato Fries or Sweet & Spicy Baked Plantain Chips really accompany this burger beautifully!

Vegan chicken burger in bun with tomato, onion, lettuce, vegenaise with sweet potato fries in background

Vegan Chicken Burgers - Gluten Free

Course: Main Course
Cuisine: American
Keyword: gluten free, nut free, oil free, vegan
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6 Burgers
For a meatless burger that will fool even your most carnivorous friends and family, give this vegan chicken burger a try. It's DELICIOUS!
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Ingredients

  • 1 cup cooked brown rice
  • 3 cups russet potato diced, (approx 2 large potatoes)
  • 1.5 cups chickpeas cooked or canned
  • 2-4 tbsp water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/4 tsp sage
  • 1/4 tsp rosemary
  • 1 cup quick cooking steel cut oats or rolled oats
  • 6 whole wheat hamburger buns gluten free if needed

Instructions

  • Cover your diced potatoes with salted water in a large skillet, and bring to a boil. Cook for 15 minutes, or until easily pierced with a fork. Drain and set aside.
  • Preheat your oven to 450 degrees F and line a baking tray with parchment paper.
  • Using your food processor, add the brown rice, potatoes, chickpeas, water (starting with 2 tablespoons and add more if needed) and all the seasonings, and process until combined, but do not over process. Then add the oats and pulse once or twice to mix them in, without over processing.
  • Using wet hands (as the batter will be sticky, and this will help you form your patties), form a ball, approx 2" in diameter and then flatten slightly. Place on your prepared baking tray. Repeat with remaining batter. You should get about 6 large veggie patties.
  • Bake for 20 minutes, then carefully flip and bake for another 10 minutes, or until lightly golden brown.
  • Serve your vegan chicken burgers with red onion, pickles, 3 Minute Guacamole, or your favourite burger toppings.

Notes

Nutritional information includes 1 vegan chicken burger & 1 whole wheat hamburger bun.
Additional toppings are not included in the calculation.
 
Serving: 1Burger+Bun | Calories: 364kcal | Carbohydrates: 65g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 519mg | Potassium: 507mg | Fiber: 8g | Sugar: 3g | Vitamin C: 4.3mg | Calcium: 83mg | Iron: 4.4mg
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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55 Comments

  1. 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?

        • 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?

  2. Pingback: 99 Meatless Meal Recipes: Join the Movement | IfItBringsYouJoy

  3. 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

      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! 🙂

  4. 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!

  5. 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

      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. 🙂

  6. 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.

  7. 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!! 😋

  8. 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! 🙂

  9. 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.

  10. 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! 🙂

  11. 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!

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