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
like, maybe Game Day, if your teams are not in Oregon happen to be doing well.
Vegan Chicken Burgers
Mozzarella Stuffed Vegan Chicken Burgers - these crispy burgers with melty mozzarella are allergy friendly - soy AND gluten free!
Ingredients
- 2 cups corn flakes
- 1 (15 ounce) can chickpeas, drained (save liquid) and peeled
- ½ 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 ½ 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.
Notes
dairy, egg, soy and gluten free, vegan
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 397mgCarbohydrates: 19gFiber: 10gSugar: 5gProtein: 10g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
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.
Leslie says
Wow! The texture of the burger looks fantastic. Of course that mozzarella doesn't hurt, and I could eat that aioli with a spoon!
Jules Shepard says
These look delicious! I have to get an air fryer
Genevieve M says
I have been making various plant based burgers for 3 YEARS and this is the first time EVER that my son has eaten a whole burger. I'm seriously happy dancing on the inside right now! Thank you for creating a burger that everyone in my family loved. I made a batch of mozzarella from This Cheese is Nuts to stuff them as we don't have Miyokos here in my town and they came out perfect.
Kristina Sloggett says
ah, that makes me so happy to hear! this one is a favorite around here too - I am glad you all enjoyed, especially your son eating the whole thing! YAY! cheers, Kristina
makesushi says
I have to try this stuffed burger. What a clever idea. Fabulous burger. Thanks!
Gwen @[email protected] says
I'm not even messing around, my eyes are bulging out of my hungry little noggin right now!!!! YUM ME!
Linda @ Veganosity says
Oh WOW! I'm drooling over these. I've never tried that brand of vegan cheese. I need to try and find it in my area. Looks amazing!
Kristina Sloggett says
Miyoko's cheeses are all incredible, Linda - I cannot recall where you are, but they are showing up in more and more stores all the time! I order from their site online sometimes too, which is where I found the mozzarella...