These tasty, crispy Vegan Chicken Burgers are high in protein and fiber. Smother these tasty patties in our cool and creamy Vegan Ranch Dressing or spicy Jalapeno Lime Aioli and encase them in a crisp lettuce bun for a flavorful and healthy burger.
These vegan chicken burgers are made with soybeans, mushrooms, rice, and a blend of herbs and spices that will pop your taste buds. It's a delicious and nutrient-dense alternative to the store-bought packaged kind.
For more healthy homemade veggie burgers, check out our popular vegan black bean sliders and vegan chickpea burgers.
Why You'll Love This Recipe
- Comforting, familiar "chicken" flavor: The meltdown-worthy blend of sage, thyme, celery seed, and those classic poultry seasonings deliver a nostalgia-infused taste, without actual chicken
- Meal Prep Friendly: They freeze well and reheat beautifully, making them perfect for batch cooking and quick weeknight dinners.
- Perfect texture: Crispy on the outside, tender inside. They’re oil-free yet lightly golden, giving you that satisfying bite without the deep fryer guilt.
- Nutrient-Dense: Rich in plant-based protein and fiber, these burgers are satisfying, and support digestion and heart health.
The Nutritional Benefits
- Soybeans are a healthy source of plant protein and fiber. Each burger patty has about 17 grams of protein and 7 grams of fiber.
- Soybeans contain isoflavones, which are great for heart and bone health.
- This legume has a compound believed to improve menopause symptoms. Studies have found that the isoflavones in soybeans may alleviate menopausal symptoms like hot flashes.
- A large-scale systematic review and meta-analysis showed that regular consumption of soy lowered the risk of type 2 diabetes.
What You Need to Make These Vegan Burgers
- Soybeans: Provide a firm, meaty texture in these healthy burgers.
- White Button Mushrooms: Juicy and tender when cooked; adds moisture. Nutritionally, they're low-calorie with B vitamins and immune-supportive beta-glucans.
- Cashew Butter (or peanut butter): Acts as a binder and provides a source of healthy plant fats.
- Whole Grain Bread Crumbs (or panko bread crumbs): Adds a crisp outer texture and holds the moisture inside.
- Vegan Ranch Dressing, Jalapeno Lime Aioli, or Vegan Sriracha Mayo (optional but recommended): Helps to sauce up this vegan chicken burger.
A full list of ingredients with exact amounts can be found on the recipe card below.
How to Make This Crispy Vegan Chicken Burger
Make Ahead
Be sure to have cooked brown rice and cooked soybeans on hand and at room temperature or chilled. To make soy beans from scratch, check out how to cook dried beans using the Instant Pot, stovetop, or slow cooker.
Step-by-Step
Step 1: Preheat a dry skillet over medium heat. Add the chopped mushrooms and onions to the skillet and dry sauté for 7 to 10 minutes or until they release their moisture and begin to brown. Then remove from the heat and set aside to cool to room temperature.
Step 2: In a food processor, combine the cooked soybeans and all the other ingredients EXCEPT the chickpea flour, tapioca flour, and bread crumbs.
Step 3: Pulse until the mixture is coarsely chopped and begins to come together.
Step 4: Put the processed soybean mixture into a large mixing bowl, and then add the chickpea flour and tapioca flour.
Step 5: Mix well until all ingredients are evenly incorporated.
Step 6: Divide the mixture into six burger patties and shape each portion into a thin, shaped patty. Lightly coat each patty with whole-grain or panko bread crumbs.
Step 7: Place formed soybean burger patties in the air fryer at 400°F (205°C) for 20 minutes or until crispy, golden brown. If you don't have an air fryer, you can bake them on a baking sheet in a preheated oven at 400°F (205°C) for 35 minutes.
Step 8: Remove the vegan burger patties from the air fryer (or oven) and enjoy immediately.
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
We'll also send you other yummy recipes. No worries! You can unsubscribe at any time. 💙
Expert Tips for The Best Vegan Chicken Burgers
- Don’t Overmix: Pulse the ingredients in a food processor, but be mindful not to turn the mixture to mush. It should be combined with some texture left to mold each patty.
- Cooking Time: Adjust the cooking time based on the thickness of your patties and your preferred level of doneness. These patties are fairly dense compared to other veggie burgers, so we recommend making them thinner.
- Customize: Feel free to customize the seasonings to suit your taste buds. Add herbs like parsley or cilantro for extra freshness, or spice things up with chipotle chili powder, cayenne pepper, or hot sauce.
Serving Suggestions
- Burgers or Sliders: Once cooked, serve these soy chicken-style burgers on whole grain burger buns or a lettuce bun. Top with your favorite toppings, such as lettuce, tomato, onion, pickles, and sliced avocado. Then, drizzle a good helping of Vegan Ranch Dressing, Jalapeno Lime Aioli, or Vegan Sriracha Mayo. Serve with a side of Air Fryer Smashed Potatoes.
- Salads: To add to a salad, like our Vegan Caesar Salad or Arugula Quinoa Salad, cut the vegan chicken burgers into strips.
- Appetizers: Form them into smaller chicken tender strips or nuggets and serve them as an appetizer to dip into our Homemade Barbeque Sauce or Vegan Honey Mustard.
Recipe FAQs
Leftovers keep well in the refrigerator for up to four days. These soybean burgers are also freezer-friendly. After forming the patties, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the patties to a freezer-safe container or bag, placing parchment paper between each patty to prevent sticking. They can be stored in the freezer for up to 3 months.
A vegan chicken burger is made from plant-based ingredients that replicate the flavor and texture of traditional chicken. Common components include protein-rich soybeans or chickpeas, binding agents like brown rice or chickpea flour, and moisture-enhancing ingredients such as mushrooms or nut butter. Flavor comes from poultry-style seasonings like sage, thyme, garlic powder, onion powder, and umami boosters like miso paste, nutritional yeast, or liquid smoke. These elements combine to create a satisfying, savory patty that’s juicy on the inside and crisp on the outside.
Absolutely! Feel free to adjust the herbs and spices to suit your taste preferences. You can add ingredients like smoked paprika, cumin, chili powder, or fresh herbs like parsley or cilantro for added flavor. Experimenting with different toppings and sauces can also create a variety of delicious soybean burger combinations.
Soybean burgers can be made gluten-free by using gluten-free bread crumbs, or gluten-free ground oats instead of traditional bread crumbs. All other ingredients in this recipe are gluten-free.
Enjoy this plant-based twist on a classic chicken burger! These soybean burgers are not only flavorful and satisfying but also nutritious. They make a perfect lunch or dinner option.
Related Recipes to Check Out
If you tried this Vegan Chicken Burger or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Chicken Burgers
Ingredients
- 1 ½ cups cooked soybeans
- 1 cup cooked brown rice
- 1 ½ cups chopped white button mushrooms (okay to sub cremini mushrooms)
- 1 cup chopped white or yellow onion
- ¼ cup cashew butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery seed
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- ½ teaspoon white pepper
- ½ teaspoon liquid smoke (or 1 teaspoon smoked paprika)
- 2 Tablespoons nutritional yeast
- 2 Tablespoons coconut aminos
- ¾ cup chickpea flour
- 2 Tablespoons tapioca flour
- ½ cup whole grain bread crumbs or good store-bought panko bread crumbs
Recommended Sauces:
Bun options:
- Iceberg lettuce
- whole grain burger bun
Instructions
- Make Ahead: Be sure to have cooked brown rice and cooked soybeans on hand and at room temperature or chilled. To make soy beans from scratch, check out how to cook dried beans using the Instant Pot, stovetop, or slow cooker.
- Preheat a dry skillet over medium heat. Add the chopped mushrooms and onions to the skillet and dry saute for 7 to 10 minutes or until they release their moisture and begin to brown. You want all the moisture gone. Then remove from the heat and set aside to cool to room temperature.
- In a food processor, combine the cooked soybeans and all the other ingredients EXCEPT the chickpea flour, tapioca flour, and bread crumbs. Pulse until the mixture is coarsely chopped and begins to come together.
- Put the processed soybean mixture into a large mixing bowl, and then add the chickpea flour and tapioca flour. Mix well until all ingredients are evenly incorporated.
- Divide the mixture into six burger patties and shape each portion into a thin, shaped patty. Lightly coat each patty with whole-grain or panko bread crumbs.
- Place formed soybean burger patties in the air fryer at 400°F (205°C) for 20 minutes or until crispy, golden brown. If you don't have an air fryer, you can bake them on a baking sheet in a preheated oven at 400°F (205°C) for 35 minutes.
- Remove the vegan burger patties from the air fryer (or oven) and enjoy immediately.
Notes
- Make-Ahead: Cooked and cooled brown rice and soy beans.
- Don’t Overmix: Pulse the ingredients in a food processor, but be mindful not to turn the mixture to mush. It should be combined with some texture left to mold each patty.
- Cooking Time: Adjust the cooking time based on the thickness of your patties and your preferred level of doneness. These patties are fairly dense compared to other veggie burgers, so we recommend making them thinner.
- Customize: Feel free to customize the seasonings to suit your taste buds. Add herbs like parsley or cilantro for extra freshness, or spice things up with chili powder, cayenne pepper, or hot sauce.
- Leftovers: Leftovers keep well in the refrigerator for up to four days. These soybean burgers are also freezer-friendly for up to 3 months.
MaryEllen
These are delicious. They did take a bit of time but I cooked extra soybeans and froze them for next time. A nice change from bean burgers and a great way to use whole soybeans. Thank you
Gigi & Sersie
MaryEllen - Great idea to cook extra soybeans for next time! Thank you for taking the time to rate and review. We appreciate you.
Gigi & Sersie
Delicious and filling. We served them with ranch and BBQ sauce. Both versions are fantastic.