These vegan chicken burger patties are ultra-flavorful and meaty with a crispy exterior. Made with TVP and seitan, they are packed with 25g of protein per serve!
We love making meat substitutes at home, as they taste fresher and are super budget-friendly compared to store-bought versions. Other than chicken patties, we also like making vegan chicken breast, seitan ribs, and vegan breakfast sausages.
Although I love my lentil-based patties, like my spicy black bean burger and chickpea patties, they lack the texture of regular chicken patties. However, this recipe uses a combo of TVP and seitan to give a meaty and chewy texture that resembles regular patties!
💚Why you will love this recipe
- Super juicy, tender, and packed with flavors
- Highly versatile - other than making burgers, can also be served as a main or to top salad (like my romaine avocado salad)
- Great for meal prep and is freezer-friendly
- Satisfying and packed with 25g of protein per patty
🍔What you will need
- TVP - A meat substitute made from soybean flour. It comes in various forms, such as chunks, flakes, or granules. For this recipe, it is recommended to use granules, and my go-to is Anthony's TVP granules, which can be found online.
- Vital wheat gluten - The main ingredient used to make seitan. Do not substitute it with other kinds of flour!
- Mushrooms - I am using brown button mushrooms, but Portobello and white button mushrooms will also work.
- Seasonings - I only use smoked paprika, but feel free to use other seasonings of choice, such as ground cumin, Worcestershire sauce, Cajun seasoning, or Italian herbs. You could also do a dash of cayenne pepper for some heat!
See the recipe card for full information on ingredients and quantities.
🔪How to make
Step 1: Rehydrate TVP in hot water for 5-10 minutes, or until most liquid has been absorbed.
Step 2: Then, add all ingredients to a food processor.
Step 3: Pulse until well combined and finely chopped.
Step 4: Knead the dough for 1-2 minutes.
Step 5: Scoop out about ½ cup of mixture. Form it into patties, you should get around 4 patties.
Step 6: Bake for 40 minutes, flipping them at the halfway mark. Your vegan chicken patties are ready to be enjoyed!
✔Helpful tips
- Do not overprocess the mixture - It is important to retain some chunks for the chewy and meaty mouthfeel.
- Shape patties with damp hands - This will make the shaping process easier and prevent burgers from cracking at the sides.
- Cooking burger patties in the air fryer - Instead of baking your vegan chicken patties, you could also air fry them at 180C/350F for 12-15 minutes, flipping them halfway through.
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🥗How to serve
Making vegan chicken burgers - Top your vegan chicken burgers with vegan cheese, vegetables, and condiments such as vegan mayo, sriracha mayo, ketchup, or mustard. I love using Thai basil pesto or vegan teriyaki sauce for something a bit different!
Burger side dishes - Serve with classic sides such as onion rings and fries. You can pair burgers with tomato cucumber salad, or air fryer potato slices for a healthier meal.
Serve it as a main course - Vegetable sides such as air fryer portobello mushrooms or Indian quinoa salad. For a heartier meal, I recommend going with high protein pasta salad, sweet potato fries, or mashed potatoes.
❄️Storing suggestions
Fridge - Store vegan chicken patties in an airtight container, which can be refrigerated for 5 days.
Freezer - These patties are freezable too! You can freeze them in freezer bags. Allow patties to thaw overnight in the fridge before serving.
Reheating instructions - You can pan-fry in some oil, for 2-3 minutes on each side. Alternatively, you could bake it in the oven for 5-8 minutes, or until the patties are warm.
❔Commonly asked questions
Conventional chicken burger patties are made from either pea protein, beans, seitan, or TVP.
For this recipe, we use a combination of TVP and seitan to give these burgers their distinctive chewy and hearty texture to mimic regular chicken patties.
These vegan burgers are not gluten-free as they are made from seitan, which is made from vital wheat gluten. For a gluten-free alternative, you could check out my black bean oat burger instead.
🍽More recipes using TVP
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📖 Recipe
Juicy Vegan Chicken Burger Patties
Ingredients
- 1 cup vegetable broth
- 1 cup TVP (textured vegetable protein)
- 3.5 oz brown button mushrooms quartered
- ½ cup vital wheat gluten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- salt and pepper to taste
Instructions
- Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
- Bring your vegetable broth to a boil, then pour it over TVP. Let it sit for 5-10 minutes.1 cup vegetable broth, 1 cup TVP
- In a food processor, place all ingredients, including rehydrated TVP. Pulse until everything is well combined and finely chopped. Do not overprocess - you will want to retain some texture!3.5 oz brown button mushrooms, ½ cup vital wheat gluten, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, 2 tablespoons nutritional yeast, salt and pepper
- Knead the dough for 1-2 minutes.
- Scoop out about ½ cup of mixture. Using wet hands, roll it into a compact ball, before pressing it down to a disk shape. Repeat for the remaining mixture, and you should be able to make 4 patties.
- Bake for 40 minutes, flipping them on the halfway mark. You vegan chicken patties are ready to be enjoyed!
Notes
- Customize this recipe - Feel free to use other seasonings of choice, such as ground cumin, Worcestershire sauce, Cajun seasoning, or Italian herbs. You could also do a dash of cayenne pepper for some heat!
- Cook burgers in the air fryer - You can make vegan chicken patties in the air fryer, too! Cook them at 180C/350F for 12-15 minutes, flipping them halfway through.
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Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
AnnePruitt says
Hi, I've made this like 8 times and love it. Unfortunately, I run out of mushrooms and don't notice until I'm rehydrating the tvp. First time I subbed (weight for weight) some leftover cooked barley which was ok. This time I used hummus... wow it worked so well! Will be too expensive until I make homemade hummus, which I found a great recipe for online. Thanks for a great, accessible, cheap, and tasty patty!.
Meesha says
I am so happy to hear that! Oh, I need to give this hummus substitution a try someday. Sounds delicious!😁