These vegan chicken burgers are meaty and tender and will impress even meat-eaters! Made with TVP and seitan, they are high in protein and incredibly satisfying. Minimal prep work is required; this recipe is ready in an hour!
Although I love my bean burgers, especially black bean burgers, they often lack texture. That’s where these vegan chicken burgers come in! Made from textured vegetable protein (TVP), they offer a chewy and meaty texture, giving the patties a firm and juicy texture.
These patties are also highly versatile! In addition to making burgers, I love topping my protein pasta salad with them to increase the protein content. You can serve it with my chickpea waffles or use it to make a sandwich with my English muffins for a quick yet filling breakfast.
💚Why you will love this recipe
- Juicy, tender, and packed with flavors
- Great source of protein - a patty contains 25g of protein
- Freezer-friendly, making them great for meal prep
- Highly customizable - feel free to add other spices or seasonings to suit your taste!
🍔What you will need
📃Ingredients notes and substitutions
- TVP - Made from soybean flour and has a distinctive chewy texture that resembles meat. I recommend getting TVP granules (not chunks) for this recipe. I usually get this Anthony’s TVP 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.
🔪How to make
Rehydrate TVP in hot water for 5-10 minutes, or until most liquid has been absorbed.
Then, add all ingredients to a food processor.
Pulse until well combined and finely chopped.
Knead the dough for 1-2 minutes.
Scoop out about ½ cup of mixture. Roll it into a compact ball with wet hands 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 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 best texture and mouthfeel.
- Shape patties with damp hands - This prevents burgers from cracking at the sides.
- Customize this recipe - Feel free to add herbs and spices of choice. Some great options include oregano, Italian seasoning, thyme, and cumin.
- Make it spicy - Add a dash of cayenne, or mix in 1-2 teaspoons of your favorite hot sauce.
- 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.
🥗How to serve
Make burgers - Top your vegan chicken burgers with vegan cheese, vegetables, and condiments such as vegan mayo, sriracha mayo, ketchup, or mustard.
Burger side dishes - Serve with classic sides like onion rings and fries. You can pair burgers with tomato cucumber salad, romaine avocado salad, or air fryer potato slices for a healthier meal.
As a topping - Break your burger patties into smaller pieces and use them to top salads or salad bowls for some extra texture and flavor!
❄️Storing suggestions
Fridge - Vegan chicken patties can be refrigerated in an airtight container for up to 5 days.
Freezer - Store patties in freezer bags or containers, layering a piece of parchment paper between each one. They can be frozen for 3 months.
Reheating - You can reheat frozen patties from frozen. Either pan-fry on each side for 2-4 minutes or bake it in the oven for 10-15 minutes at 180C/350F.
❔Commonly asked questions
These vegan burgers are mainly made from textured vegetable protein (TVP). TVP is a defatted soy flour that is the byproduct of soybean oil production. It has a chewy texture that resembles that of meat.
TVP comes in many forms, including granules, flakes, chunks, and soy curls. In this recipe, we will be using TVP granules to resemble the texture of ground meat.
TVP comes in the dry form and has to be reconstituted before use. You can quickly rehydrate them by soaking them in hot water for 5-10 minutes for granules or up to 15 minutes for soy chunks.
Unfortunately, these vegan chicken patties are not gluten-free due to the addition of vital wheat gluten, a flour consisting primarily of gluten.
🍽More recipes using TVP
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📖 Recipe
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 in all ingredients including rehydrated TVP. Pulse until everything is well combined and finely chopped.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
- Do not overprocess the mixture - It is important to retain some chunks for the best texture and mouthfeel.
- Shape patties with damp hands - This prevents burgers from cracking at the sides.
- Customize this recipe - Feel free to add herbs and spices of choice. Some great options include oregano, Italian seasoning, thyme, and cumin.
- 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.
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.
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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!😁