Vegan Chicken Burgers [GF+Oil Free]
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Total Time
55 mins
-
Servings
8 Patties
-
Calories
184 kcal
-
Course
Main Course
-
Cuisine
American
Vegan Chicken Burgers [GF+Oil Free]
Description
The Vegan Chicken Burgers [GF+Oil Free] rely on a mix of brown rice, peeled and boiled yellow potatoes, chickpeas, and oats, seasoned with garlic powder, onion powder, nutritional yeast, salt, and dried herbs including oregano, thyme, sage, and crushed rosemary. After boiling the potatoes until tender yet textured, the other ingredients are pulsed in a food processor just until combined to keep some chunkiness. This mixture is combined with the potatoes and formed into thinner patties to promote crispiness during baking at 425°F. Baking involves an initial 20 minutes on one side, then flipping and cooking for another 10 minutes until lightly golden and firm.
The burgers achieve a balance between soft interior textures from the potatoes and chickpeas and crispy edges from baking, with aromatic notes from the dried herbs. Their plant-based, gluten-free profile suits those avoiding oil and animal products. These patties can be enjoyed in burger buns or served alongside salads or grain bowls.
Using wet hands when shaping prevents sticking and cracking, and thinner patties improve texture. Leftovers can be refrigerated for up to 3–4 days or frozen for three months after cooking, separated by parchment paper to avoid sticking. Adjusting potato and rice cooking liquids by using broth instead of water can deepen flavor, and the patties can be made smaller to serve as vegan nuggets for children.
Ingredients
- 1 cup brown rice gently packed, cooked
- 3 cups yellow potato peeled & cubed
- 15 ounce chickpeas drained & rinsed, or 1.5 cups cooked, canned
- 1 cup steel cut oats or rolled oats, quick cooking
- 2 tablespoons water
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt sea salt
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon sage dried
- ¼ teaspoon rosemary crushed, dried
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.
Notes
- Cook potatoes and rice in broth or with bouillon to enhance flavor.
- Mash potatoes lightly to maintain some texture; avoid over-mashing.
- Pulse chickpea and rice mixture gently to keep ingredients chunky, not pureed.
- Wet hands before shaping patties to prevent sticking and cracking.
- Form thinner patties to achieve better crispy texture when baking.
- Smaller patties can be made for vegan nuggets suitable for children.
- Store cooked patties in the refrigerator up to 3–4 days or freeze up to 3 months, separating with parchment paper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Patties
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 184cal | 9% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 234mg | 10% |
| Potassium | 336mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
