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 2.5"-3" in diameter and then flatten slightly. Place on your prepared baking tray. Repeat with remaining mixture. You should get about 8 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.
If you have a smaller food processor, work in batches to get the ingredients processed. Remember do NOT over process as it will change the texture. Transfer your batches to a large bowl and mix by hand if needed.Use wet hands to form your patties, as the batter will be quite sticky.Store leftovers in the refrigerator for 2-3 days and reheat in the oven until heated through.To freeze, cook as directed and freeze in an airtight container. Separate each patty with parchment paper to prevent sticking and reheat in the oven.Nutritional information is for 1 vegan chicken burger. Bun and toppings are not included in the calculation.