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These burger came out really, really well and are actually pretty simple to make. You basically just throw it all in a bowl together and mash it up. Just be sure you don’t leave these burgers in the oven too long, or they'll dry out. Enjoy!

Chicken-less Burgers [Vegan]

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Serves

6

Ingredients You Need for Chicken-less Burgers [Vegan]

For the Burger:
  • 1/2 cup chickpeas
  • 1 cup vital wheat gluten flour
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup ground almonds
  • 1 tablespoon 'poultry' seasoning (see recipe below)
  • 1 1/2 tsp paprika
  • 1/2 tsp freshly ground pepper
  • 3/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil

For the Breading:

  • 1 cup bread crumbs
  • 1 tablespoon ground flaxseed
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon freshly ground black pepper

For the Poultry Seasoning:

  • 2 teaspoons ground sage
  • 1 1/2 teaspoons ground thyme
  • 1 teaspoon ground marjoram
  • 3/4 teaspoon ground rosemary
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground celery seed

How to Prepare Chicken-less Burgers [Vegan]

  1. Preheat your oven to 400° F.
  2. Place the chickpeas in food processor and pulse until all are broken up and pasty. Transfer to a mixing bowl and mix well with the remaining burger ingredients. Knead a couple of times with your hand to make sure everything is well combined, then divide into 6 equal portions. Flatten and stretch each piece into burger or schnitzel shapes.
  3. Mix up the breading ingredients in a shallow bowl, then press each burger into mix to coat each side with breadcrumbs, and place on a lightly greased baking sheet.
  4. Cook in the preheated oven for 30-35 minutes until golden brown, flipping half way trough.
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    Nutritional Information

    Total Calories: 1657 | Total Carbs: 155 g | Total Fat: 56 g | Total Protein: 138 g | Total Sodium: 2768 g | Total Sugar: 8 g (Per Serving) Calories: 276 | Carbs: 26 g | Fat: 9 g | Protein: 23 g | Sodium: 461 g | Sugar: 1 g

    Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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    About The Author

    photourl

    Josephine Watmore

    See My Recipes

    Desserts and dinners that really know how to please a crowd.

    I have spent the last three and a half years sailing around the world as a Chief Cook with Sea Shepherd. On board these strictly vegan ships I have learned so much more about cooking, especially having to please a very hungry crew of sometimes 40 people three times a day, whatever the weather or how much the ship is rolling. While patrolling against illegal fishing in West Africa, I decided to start my vegan recipe blog, The Grumpy Sailor.

    Comments

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    2. I\’m guessing that this might work. Will try this weekend and let you know.
      Chicken-Style Seasoning

      1 c. nutritional yeast flakes (some people call it brewer’s yeast, but make sure you get nutritional yeast – and certainly not baking yeast!)
      2 T. salt
      2 T. onion powder
      1 T. celery salt
      ½ tsp. garlic powder
      1 tsp. sweet paprika
      1 tsp. Italian seasoning
      1 ½ T. dried parsley flakes (stir in last)
      Pulse in blender all but the parsley flakes, very briefly. (You may use a food processor, but it won’t become a powder as easily.) Stir in the parsley flakes and store in an airtight container in a cool place.

      Use 1 1/2 tsp. in a cup of water to make a broth or to replace 1 bouillon cube when making soup. This is fantastic on popcorn, too!

      https://cheerfullyvegan.wordpress.com/2012/02/28/chicken-style-seasoning/

      1. Hi Phil – I\’m assuming poultry seasoning refers to a traditional North American spice mix for poultry, which can be found at most grocery stores. If not, you can mix it up yourself and store in a small jar:

        2 Tablespoons dried marjoram
        2 Tablespoons dried savory
        2 teaspoons dried parsley
        1 Tablespoon dried sage
        1-1/2 teaspoons dried thyme
        1 pinch rosemary
        1 pinch onion power