Best Chicken Veggie Burger Recipes

VEGAN 'CHICKEN' BURGERS

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.

CHICKEN AND VEGETABLE BURGER PATTIES

Steps:

• Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
• Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
• Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
• Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
• Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
• Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
• These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.