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.Â
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.Â
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.
Linda @ Food Huntress says
These look wonderful. I'm making more and more vegetarian dishes and this would fit right in. But what is aquafaba? 🙂
Kristina Sloggett says
hi Linda! aquafaba is the liquid from canned beans, chickpeas usually - it is a recent discovery in the food world - you can whip it to make meringues or French macaron, in place of an egg! phenomenal stuff - here I used it as is, like you might use an egg as a binder.
Christie says
I have been meaning to make a my own veggie patty forever and haven't done it. Yours looks absolutely perfect. I've got to try it.
Kristina Sloggett says
thank you Christie!
Marye says
Wow, this looks so good! I am definitely going to have to save this one for later!
Des @ Life's Ambrosia says
Oh my gosh these look amazing!! Just look at that cheese swoon! And that basil aioli sounds fabulous!
allie @ Through Her Looking Glass says
Oh. My. Word. It's almost midnight and my mouth is so watering. Fabulous burger!!!! Super post Kristina!
Kristina Sloggett says
thank you allie!
Alisa @ Go Dairy Free says
Oh wow. And I had no idea Miyoko was doing fresh mozza now!
Kristina Sloggett says
it is SO GOOD, Alisa - one of her newest products.
Rebecca @ Strength and Sunshine says
O goodness! I need that cheese!
Ricki says
Hooo Mama! These look incredible. That combination of gooey cheese, marinara, basil. . . sounds like perfection!
Kim says
ARE YOU KIDDING ME??!!! I must make these today!
Kristina Sloggett says
nope, not kidding, and yes, you must! 🙂
Laura @ Sprint 2 the Table says
Where do you come up with this stuff? I must have.
Kristina Sloggett says
my mind is a fun place to live.