These tasty, crispy vegan chicken burgers are high in protein and fiber. Made with whole plant food ingredients, this healthy rendition is oil-free and seasoned with popular chicken seasonings like sage, thyme, and celery seeds.
If you're looking to spice up your burger game with a healthier twist, then look no further. This vegan soybean burger is a must-try! It's a delicious alternative to the popular vegan black bean burger.
Made with soybeans, mushrooms, rice, and a blend of herbs and spices, this burger will pop your taste buds. Packed with healthy plant protein and bursting with flavor, these burgers are not only easy to make but also incredibly satisfying.
This recipe makes five to six burger patties and provides a satisfying base for vegan ranch dressing, sriracha mayo, or jalapeno lime aioli if you like it spicy.
What you need to make these vegan chicken burgers
- Brown rice
- Soybeans
- White or yellow onion
- White button mushrooms
- Cashew butter or peanut butter
- White miso paste
- Nutritional yeast
- Onion powder
- Garlic powder
- Celery seed
- Thyme, dried
- Ground sage
- Liquid smoke
- White pepper
- Dijon mustard
- Coconut aminos
- Chickpea flour
- Tapioca flour (or starch)
- Whole grain bread crumbs (or panko bread crumbs)
- Vegan Ranch Dressing or Jalapeno Lime Aioli (optional but recommended)
How to make this crispy vegan chicken sandwich
Be sure to have cooked brown rice and cooked soybeans on hand and at room temperature or chilled.
Prepare the mushrooms and onions
Preheat a dry skillet over medium heat. Add the chopped mushrooms and onions to the skillet and saute for 7 to 10 minutes or until they release their moisture and begin to brown.
Remove from heat, set aside, and let cool to warm or room temperature.
Make the vegan chicken burger patties
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 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 in a preheated oven at 400 F (205 C) for 35 minutes.
Pro-Tips
- 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.
Serve your delicious soybean burgers
Once cooked, serve these soy chicken-style burgers on sprouted grain Ezekiel 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 sriracha mayo.
Leftovers keep well in the refrigerator for up to four days. These soybean burgers are also freezer-friendly.
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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.
Frequently Asked Questions
Yes, you can freeze soybean burger patties for later. 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.
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.
Why we love this soybean vegan chicken burger
- Soybeans are a healthy source of plant protein and fiber. Each burger patty has about 13 grams of protein and 5 grams of fiber.
- Soy has several health benefits. Besides being good for heart and bone health, soybeans have a compound believed to improve menopause symptoms. Studies have found that the isoflavones in soybeans may alleviate menopausal symptoms like hot flashes.
- They're versatile! You can make them into regular burgers, sliders, or crumble after cooking to add them to a salad for a soybean chicken ranch salad.
- These burgers are great for meal prep. They're freezer-friendly, so feel free to batch-cook them for later.
Why choose these soybean burgers?
These soybean vegan chicken burgers offer a healthier alternative to traditional chicken burgers without sacrificing taste or texture while ramping up the nutritional value.
So, what are you waiting for? Gather your ingredients and get ready to indulge in these easy and delicious soybean burgers. Your taste buds—and your body—will thank you!
Give it a try, rate this recipe, and leave a comment below! Be sure to share a picture on Instagram and tag us @danielsplaterecipes.
Vegan Chicken Burgers
Ingredients
- 1 ½ cups cooked soybeans
- 1 cup cooked brown rice
- 1 ½ cups chopped white button mushrooms okay 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 a good store-bought panko bread crumbs
Recommended Sauces:
Bun options:
- Iceberg lettuce
- Food for Life Ezekiel sprouted grain bun
Instructions
- Be sure to have cooked brown rice and cooked soybeans on hand and at room temperature or chilled.
Prepare the mushrooms and onions
- Preheat a dry skillet over medium heat. Add the chopped mushrooms and onions to the skillet and saute for 7 to 10 minutes or until they release their moisture and begin to brown.
- Remove from heat, set aside, and let cool to warm or room temperature.
Make the vegan chicken burger patties
- 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 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 in a preheated oven at 400 F (205 C) for 35 minutes.
Serve your delicious soybean burgers
- Once cooked, serve these soy chicken-style burgers on sprouted grain Ezekiel 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 sriracha mayo.
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.
Gigi & Sersie
Delicious and filling. We served them with ranch and BBQ sauce. Both versions are fantastic.