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.
Levan @ Crazy Vegan Kitchen says
I WANT TO STUFF MY FACE WITH THESE STUFFED BURGERS RIGHT NOW! PLEASE LET ME HAVE THEM IN MY LIFE. Okay, life complete. Level up!
Kristina Sloggett says
level up, indeed.
pragati says
Love them! I have been playing with a stuffed burger patty..and it is nice to know someone else is also doing it 🙂
These pics are so colorful, you have me drooling!
Howie Fox says
What an amazing idea! Love the filling surprise too 😀
And aiolii, mhhhhhhh
Kristina Sloggett says
yessssss the aioli!
Sina @ Vegan Heaven says
Wow! This looks amazing, Kristina! 🙂 I love all your creative burger recipes!! I really gotta give this one a try!
Kristina Sloggett says
THANK YOU Sina!
Gin says
Holy moly, these burgers look YUMMY. I seriously want these for my birthday and I'm gonna have to drive like 45 minutes to get that mozzarella. Who cares, worth it! 🙂
Linda @ Veganosity says
Oh wow, those look amazing. I haven't tried that brand of vegan Mozzarella. It looks fabulous!
Kelly @ TastingPage says
You are so clever with your chick-quin recipe both in name and flavor. This looks amazing. Definitely a crowd pleaser!
Kristina Sloggett says
hee, thanks Kelly! we love these chick-quin patties, and they are so easy to make.
Sophia @Veggies Don't Bite says
Seriously lady, this looks and sounds amazing!! I mean the burger itself is awesome but that little surprise in the middle just ramps it up!! Great recipe! Now I'm drooling...
Kristina Sloggett says
I know, we love these by themselves, but with that cheesy surprise? come ON.
Jenn says
This looks incredible!! I am totally making these "chicken" patties even if I don't have the cheese (though it looks to die for!!). And basil aioli....yum!
Kristina Sloggett says
yep - they are definitely just as good as is, Jenn - enjoy!
Ali @ Home & Plate says
What an amazing sandwich. I don't think I've seen anything like it. This sandwich covers it all. Love it.
Kristina Sloggett says
THANK YOU Ali! 🙂