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Home » Vegan » Mozzarella Stuffed Vegan Chicken Burgers

Mozzarella Stuffed Vegan Chicken Burgers

Last Updated April 29, 2019. Originally Posted October 13, 2015 By Kristina Sloggett 41 Comments

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

 

Mozzarella Stuffed Chickquin Burgers with Marinara and Basil Aioli @spabettie #airfryer #glutenfree #vegan #dairyfree #soyfree #burger

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.

Mozzarella Stuffed Chickquin Burgers with Marinara and Basil Aioli @spabettie #vegan

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

Yep, that works too.

Mozzarella Stuffed Chickquin Burgers with Marinara and Basil Aioli @spabettie #vegan #soyfree

 

Mozzarella Stuffed Chickquin Burgers with Marinara and Basil Aioli @spabettie #vegan #soyfree

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.

 

Mozzarella Stuffed Chickquin Burgers with Marinara and Basil Aioli @spabettie #vegan #soyfree

 

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 with Marinara and Basil Aioli @spabettie #vegan #glutenfree #soyfree #plantbased #comfortfood

 

Mozzarella Stuffed Chickquin Burgers with Marinara and Basil Aioli @spabettie

like, maybe Game Day, if your teams are not in Oregon happen to be doing well.

 

 

 

 

Yield: 4 burger patties

Mozzarella Stuffed Vegan Chicken Burgers

Mozzarella Stuffed Chick-quin Burgers with Marinara and Basil Aioli @spabettie #airfryer #glutenfree #vegan #dairyfree #soyfree #burger

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

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

  • Parchment Round
    Parchment Round
  • 365 Everyday Value, Organic Garbanzo Beans, 15.5 Ounce
    365 Everyday Value, Organic Garbanzo Beans, 15.5 Ounce
  • Nutritional Yeast Flakes, 10-Ounce
    Nutritional Yeast Flakes, 10-Ounce
  • Organic White Quinoa
    Organic White Quinoa
  • Bragg Organic Raw Apple Cider Vinegar, 16 Ounce
    Bragg Organic Raw Apple Cider Vinegar, 16 Ounce

Nutrition Information:

Yield:

4

Serving Size:

1

Amount 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.

© Kristina Sloggett
Cuisine: American / Category: Dinner

 

 

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about Kristina:

spabettieKristina 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.

 

 

 

 

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Filed Under: Dinner, Gluten Free, Meatless Monday, recipes, Vegan

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Comments

  1. Leslie says

    February 26, 2019 at 5:09 am

    Wow! The texture of the burger looks fantastic. Of course that mozzarella doesn’t hurt, and I could eat that aioli with a spoon!

    Reply
  2. Jules Shepard says

    April 19, 2018 at 12:32 pm

    These look delicious! I have to get an air fryer

    Reply
  3. Genevieve M says

    April 10, 2018 at 4:04 pm

    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.

    Reply
    • Kristina Sloggett says

      April 10, 2018 at 4:10 pm

      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

      Reply
  4. makesushi says

    October 26, 2015 at 12:58 pm

    I have to try this stuffed burger. What a clever idea. Fabulous burger. Thanks!

    Reply
  5. Gwen @[email protected] says

    October 20, 2015 at 7:10 pm

    I’m not even messing around, my eyes are bulging out of my hungry little noggin right now!!!! YUM ME!

    Reply
  6. Linda @ Veganosity says

    October 20, 2015 at 5:46 am

    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!

    Reply
    • Kristina Sloggett says

      October 20, 2015 at 11:25 am

      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…

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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