Mozzarella Stuffed Vegan Chicken Burgers – these crispy burgers with melty mozzarella are allergy friendly – soy AND gluten free!

Mozzarella Stuffed Vegan Chicken Burgers

These burgers are my new favorite thing.

I mean, just look at the crispy edges and melty gooey cheese. Fresh homemade buns swiped with a bright basil aioli and peppery arugula piled high. A steaming fresh from the oven Chick-quin patty and marinara…  unlike many chicken alternatives, these are soy free, gluten free, totally satisfying and flavor full.

These Chickquin patties are totally great on their own.

Then, we stuffed them with cheese.

Miyoko’s Mozzarella is melty goodness.

The first time I made these, Jason called them Pizza Burgers.

Yep, that works too.

I just love the bright basil and the herby marinara and the peppery arugula and the garlicy corn flakey savory awesomeness that is this sandwich. The stretchy mozzarella surprise is the perfect stuffing for these Italian inspired burgers.

I cannot wait to make them again.

Vegan Gluten Free Chicken Recipes

Buffalo Wing Salad

Gluten & Soy Free Chicken Nuggets

Cranberry Chicken Salad

Mom’s Red Chicken

Buffalo Chicken Dip

Mozzarella Stuffed Vegan Chicken Burgers

YIELD: four patties

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

2 cups corn flakes
1 (15 ounce) can chickpeas, drained (save liquid) and peeled
1/2 cup cooked quinoa
1 tablespoon apple cider vinegar
3 tablespoons aquafaba
1 tablespoon nutritional yeast
2 teaspoons onion powder
salt and pepper
1 small yellow onion, minced
1 clove garlic, minced
4 sliced rounds of Vegan Mozzarella
fresh basil leaves
Basil Aioli
4 gluten free hamburger buns
Slow Cooker Basil Marinara

INSTRUCTIONS:

If air frying, line basket with a parchment round.

If baking, preheat oven to 325 °F. Line baking sheet with parchment or silpat.

In food processor, pulse corn flakes to fine crumb; set aside.

In food processor, pulse chickpeas to a crumbly paste. Add 1/2 cup corn flake crumbs, quinoa, apple cider vinegar, aquafaba, nutritional yeast, onion powder, salt and pepper, pulse until smooth. Transfer to mixing bowl, stir in onion and garlic.

Put remaining corn flake crumb on a plate. Form chickpea – quinoa mixture into patties around a slice of mozzarella, roll through corn flake crumbs, and place on baking sheet.

Air fry at 370 °F for 6 minutes. Remove basket, carefully flip to other side, return to air fryer and cook another 4-5 minutes at 370 °F.

Bake at 325 °F for 20 minutes, turn and bake another 15 minutes.

Assemble sandwiches: spread 1 tablespoon Basil Aioli over buns. Top with fresh basil, Chickquin patty, marinara, top bun. 

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about Kristina:

Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Mozzarella Stuffed Vegan Chicken Burgers recipe:

Yield: 4 burger patties

Mozzarella Stuffed Vegan Chicken Burgers

Print

Mozzarella Stuffed Vegan Chicken Burgers - these crispy burgers with melty mozzarella are allergy friendly - soy AND gluten free!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 cups corn flakes
• 1 (15 ounce) can chickpeas, drained (save liquid) and peeled
• 1/2 cup cooked quinoa
• 1 tablespoon apple cider vinegar
• 3 tablespoons aquafaba
• 1 tablespoon nutritional yeast
• 2 teaspoons onion powder
• salt and pepper
• 1 small yellow onion, minced
• 1 clove garlic, minced
• 4 sliced rounds of Vegan Mozzarella
• fresh basil leaves
• Basil Aioli
• 4 gluten free hamburger buns
• Slow Cooker Basil Marinara

Instructions

1. If air frying, line basket with a parchment round.
2. If baking, preheat oven to 325 °F. Line baking sheet with parchment or silpat.
3. In food processor, pulse corn flakes to fine crumb; set aside.
4. In food processor, pulse chickpeas to a crumbly paste. Add 1/2 cup corn flake crumbs, quinoa, apple cider vinegar, aquafaba, nutritional yeast, onion powder, salt and pepper, pulse until smooth. Transfer to mixing bowl, stir in onion and garlic.
5. Put remaining corn flake crumb on a plate. Form chickpea – quinoa mixture into patties around a slice of mozzarella, roll through corn flake crumbs, and place on baking sheet.
6. Air fry at 370 °F for 6 minutes. Remove basket, carefully flip to other side, return to air fryer and cook another 4-5 minutes at 370 °F.
7. Bake at 325 °F for 20 minutes, turn and bake another 15 minutes.
8. Assemble sandwiches: spread 1 tablespoon Basil Aioli over buns. Top with fresh basil, Chickquin patty, marinara, top bun. 

Notes

dairy, egg, soy and gluten free, vegan

Recommended Products

• 
  Parchment Round
• 
  365 Everyday Value, Organic Garbanzo Beans, 15.5 Ounce
• 
  NOW Nutritional Yeast Flakes,10-Ounce

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 335 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 397mg Carbohydrates: 19g Fiber: 10g Sugar: 5g Protein: 10g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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