The Best Vegan Chicken Burgers Ever!
Recipe type: Burger
  • 2-15 oz. cans cannellini beans, rinsed and drained
  • 1 carrot, grated
  • 1 ½ cups leftover cooked millet
  • 2 tsp. poultry seasoning
  • 2 tsp. paprika
  • 2 tsp. garlic powder
  • 2 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 vegan “eggs”
  • 1 cup gluten-free bread crumbs + more for coating
  • Up to ¾ cup chickpea flour
  • Vegetable oil, for frying
  • Gluten-free buns
  • Toppings of your choice
  1. In a large mixing bowl, add the beans and smash them with a potato masher or you could put them in a food processor. Add the grated carrot and the millet and mix everything together. Mix in the seasonings and the vegan “eggs.”
  2. Mix in the bread crumbs, reserving some for coating. Add just enough flour, about ½ cup at a time, until the mixture feels like it will hold together. Let the mixture rest for a few minutes. Divide the mixture into burger patties. Make sure they are tight and compact.
  3. Heat some vegetable oil in a skillet over medium-high heat. Spread some bread crumbs on a plate. Coat both sides of the burger patties with the crumbs. Add 3 or 4 patties to the skillet and let them cook over medium-high heat until golden brown on one side, about 4-5 minutes. Carefully flip and cook the other side until golden brown.
  4. Alternatively, you can put the patties on a parchment-lined baking sheet and bake for 30 minutes at 400 degrees.
  5. Place the burger on the bun and add the toppings of your choice.
Recipe by The "V" Word at