Vegan Chicken Burgers Recipes

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VEGAN 'CHICKEN' BURGERS



Vegan 'chicken' burgers image

These vegan 'chicken' burgers are made with TVP for the perfect 'meaty' texture! They're so easy to make, and perfect with your favourite burger sauce.

Provided by Becca Heyes

Categories     Main meal

Time 50m

Number Of Ingredients 10

750 ml (~ 3 cups) hot vegetable stock
200 g (~ 3 cups) dried TVP chunks
2 tsp smoked paprika
1 tsp garlic granules
1 tsp dried Italian mixed herbs
1 tsp black pepper
1 tsp salt
45 g (~ 1/3 cup) plain flour
2 tbsp oil, (for frying)
To serve: 6 burger buns, (salad, sauces)

Steps:

  • Pour the hot vegetable stock into a large bowl, and add the dried TVP chunks. You can add a little more water if needed, to ensure they're fully covered in liquid. Soak for at least 15 minutes, until soft - you may need to give them a stir every few minutes to ensure all the chunks are soaking properly, as they tend to float to the surface of the liquid.
  • Drain the liquid from the TVP chunks, collecting a small amount of it in a bowl.
  • Place the soaked TVP chunks in a food processor, and pulse a few times to chop the TVP into a mince-like texture.
  • Transfer the TVP to another mixing bowl, and add the remaining ingredients (not including the oil). Add about a tablespoon of the soaking liquid, and mix thoroughly.
  • Heat a dash of oil in a frying pan. Take a handful of the TVP mixture, and form it into a burger shape. I found I needed to squeeze it together quite firmly. Place in the pan, and repeat with some more of the mixture - I cooked 3 burgers at a time, making 6 in total. Cook the burgers for a few minutes each side, over a medium heat, until crispy and golden brown.
  • Serve in buns with salad and sauce.

Nutrition Facts : ServingSize 1 burger patty, Calories 178 kcal, Carbohydrate 15.9 g, Protein 17 g, Fat 4.7 g, SaturatedFat 0.6 g, Sodium 391 mg, Fiber 5.9 g, Sugar 4.1 g

CHICKEN VEGGIE BURGER



Chicken Veggie Burger image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound ground lean chicken
1/2 cup finely grated zucchini
1/2 cup finely grated carrot
4 chopped scallions, white and green parts
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoon ground coriander
1 1/2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
4 whole wheat burger buns
Sliced tomato, cucumber, lettuce, red onion and some plain yogurt

Steps:

  • Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve on a toasted bun with the accompaniments.

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