Seasoned with poultry seasonings such as oregano, thyme, sage and rosemary, this vegan chicken burger just might fool your friends. This delicious crispy burger is vegan and omnivore approved, you don’t want to miss this one.
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 omnivore husband was very impressed! 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.
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, but do NOT over mix. Add the oats last and pulse once or twice just to mix them through without breaking them down. Or transfer to a bowl and stir the oats in.
Your batter will be quite sticky, so make sure to use wet hands when forming your patties. 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.
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!
Serve your 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. OR skip the bun and opt for some delicious and EASY 3 Minute Guacamole on top!
Need sides?
My Sweet Potato Fries or Sweet & Spicy Baked Plantain Chips really accompany this burger beautifully!
More Favourite Sandwich & Burger Recipes
- 5 Minute Chickpea Salad Sandwich [Oil Free]
- Sweet Potato Bean Burger (Vegan & Gluten Free)
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Pumpkin Black Bean Burgers [Oil Free]
Equipment
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 sea salt
- 1/4 tsp sage
- 1/4 tsp rosemary
- 1 cup quick cooking steel cut oats or rolled oats
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.
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.
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. 🙂
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!
I love that idea of making these for a party platter. Everyone loves little dippers!
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.
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. 🙂
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!!
No apology necessary! You made my day, honestly. I’m flattered that you love my burgers so much. 🙂
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. 😉
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
Thanks for sharing your process Tammy. So glad you enjoyed! 🙂
Is it possible to sub the rice to brown rice and the potatoes to sweet potatoes?
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. 🙂
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!
Aw thank you Laura for taking the time to leave a comment. I really appreciate it! 🙂
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?
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?
No substitutions and brown rice. Processed to long?
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?
Thanks I will try these again
That’s great! Good luck and enjoy. 🙂
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!!
Thanks so much Adrianne! Hope you enjoy.
YUM! These vegan burgers look so delicious and I love how easy it is to make!
These delicious and flavorful burgers look amazing. Best option to have them for Dinner. Surely relish these.
Have you tried freezing these? I’m only cooking for myself but I’d love to make 6 and freeze several.
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! 🙂