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
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Buon appetito
Rosa
📖 Recipe
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.
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! 🙂