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 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 YouTube to see more delicious food.
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.
Anyelea
This is hands down the BEST EVER vegan chicken burger! I was amazed at just how delicious it was. Last night I made a lettuce wrapped one and froze the rest. Tonight I reheated from frozen in the air fryer and made a ‘chicken’ & waffle sandwich (my new fave). Absolutely scrumptious! Thank you!
Rosa
Absolutely thrilled to hear that Anyelea! Thank you so much for taking the time to leave a review. ‘Chicken’ and waffles sound AMAZING!
James
These are the best vegan burgers I’ve ever had. Period!
Rosa
Completely thrilled to hear that James!
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!