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.