Juicy Vegan Chicken Burger Patties

A stack of 4 patties on a wooden board with buns, red onion and lettuce in the background.

5 from 2 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Diet: Halal, Vegan, Vegetarian

Servings: patties

Calories: 156kcal

Author: Meesha

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

US Customary - Metric

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

Helpful tips

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.

Storing - Vegan chicken patties can be refrigerated for up to 5 days or frozen for 3 months. You can freeze them in freezer bags, placing a layer of parchment paper between each patty. Allow to thaw overnight in the fridge before reheating.

Reheating - Either pan-fry on each side for 2-4 minutes or bake it in the oven for 5-8 minutes at 180C/350F.

Nutrition