These deliciously crispy vegan mozzarella chicken burgers have a vegan chicken patty that are allergy friendly, both soy and gluten free! Marinara and basil aioli add to the layers of bright, bold flavor.
recipe originally published October 13, 2015
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Why you'll love these allergy friendly chicken burgers
These Italian inspired vegan mozzarella chicken burgers are my new favorite thing. Jason calls them pizza burgers, which also works. Here's why they will be your new favorite, too.
- These are allergy friendly for many people! Unlike many vegan chicken alternatives, these are soy free and gluten free. They are also totally satisfying and full of flavor.
- The flavors! Bright marinara and herby basil aioli top a well seasoned vegan chicken patty. These are finished with a bunch of peppery arugula and a soft, fluffy bun.
- Crisp golden cornflake crumb coats a tender "chicken" patty, with melty, stretchy cheese inside.
- This chicken patty recipe is straightforward. The ingredient list is made up of basic pantry items, and the method is easy.
- These chicken patties are delicious on their own if you want to skip the cheese filling. However, that extra step of forming a patty around a piece of vegan mozzarella is worth it.
These vegan chicken burgers are honestly always a hit. I love to serve them exactly as I show in the video and recipe - all of these flavors work so well together.
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy these vegan chicken burgers within three days.
Cool chicken patties completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, flipping over after 10 minutes.
- Stovetop: Reheat these chicken burgers on the stovetop in a skillet over medium heat.
- Air Fryer: Air fry chicken burgers at 350 °F and check after 5-6 minutes. Flip over and continue heating for another couple minutes as needed.
More gluten free vegan chicken recipes
One of our favorite easy dinners is this buffalo wing salad. I batch cook the wings to enjoy through the week, and the salad is super easy to assemble while the wings reheat. Another super flavorful salad is this cranberry chicken salad, which is perfect for holidays but I've had cravings through the year. Good thing dried cranberries are easy to find.
An incredibly nostalgic dish for me, my mom's red chicken is made with jackfruit and tastes like nothing else I have had. I have also made this with soy curls.
All parties, from game day to holiday, need a good buffalo chicken dip! This one also uses jackfruit, which is easily subbed for rehydrated soy curls if you like those better. You can even make it with these crispy chicken nuggets!
Our favorite chicken salad for sandwiches and wraps is incredibly versatile - we give you so many flavor options as well as different ways to add vegan chicken.
Did you make this vegan chicken burger?
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Vegan Chicken Burgers
Mozzarella stuffed vegan chicken burgers are crispy burgers with melty mozzarella are allergy friendly - soy AND gluten free!
Ingredients
- 2 cups gluten free 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 dairy free 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 recipe
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy these vegan chicken burgers within three days.
Cool chicken patties completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, flipping over after 10 minutes.
- Stovetop: Reheat these chicken burgers on the stovetop in a skillet over medium heat.
- Air Fryer: Air fry chicken burgers at 350 °F and check after 5-6 minutes. Flip over and continue heating for another couple minutes as needed.
More gluten free vegan chicken recipes
One of our favorite easy dinners is this buffalo wing salad. I batch cook the wings to enjoy through the week, and the salad is super easy to assemble while the wings reheat. Another super flavorful salad is this cranberry chicken salad, which is perfect for holidays but I've had cravings through the year. Good thing dried cranberries are easy to find.
An incredibly nostalgic dish for me, my mom's red chicken is made with jackfruit and tastes like nothing else I have had. I have also made this with soy curls.
All parties, from game day to holiday, need a good buffalo chicken dip! This one also uses jackfruit, which is easily subbed for rehydrated soy curls if you like those better. You can even make it with these crispy chicken nuggets!
Our favorite chicken salad for sandwiches and wraps is incredibly versatile - we give you so many flavor options as well as different ways to add vegan chicken.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gSodium: 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 found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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...