Vegetarian Homemade KFC Zinger Burger
Craving the iconic crunch of a KFC Zinger Burger but looking for a vegetarian twist? This Vegetarian Homemade KFC Zinger Burger recipe is a game-changer! Made with a protein-packed chickpea and quinoa patty seasoned to perfection with aromatic cumin and coriander, every bite delivers bold flavor and satisfying texture. The patties are coated in a crispy cornflake crust seasoned with a hint of paprika and cayenne for that signature Zinger spice, then pan-fried to golden perfection. Layered with fresh lettuce, juicy tomato slices, crunchy pickles, and creamy vegan mayonnaise, all tucked into soft burger buns, this recipe offers a drool-worthy balance of freshness and indulgence. Perfect for a weeknight dinner or a fun weekend treat, it's a quick and easy way to enjoy fast food-style comfort in the convenience of your own kitchen. Vegan and plant-based options included!
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Recipe Information
Ingredients
- 1 can (400g), drained and rinsed chickpeas
- 1 small, finely chopped onion
- 2 cloves, minced garlic
- 1 medium, grated carrot
- 1 cup breadcrumbs
- 1 cup cooked quinoa
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large (or use flax egg for vegan option) egg
- 0.5 cup all-purpose flour
- 0.5 cup (or use plant-based milk for vegan option) milk
- 2 cups, crushed cornflakes
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 cup vegetable oil
- 4 pieces burger buns
- 4 leaves lettuce leaves
- 1 large, sliced tomato
- 0.5 cup vegan mayonnaise
- 8 slices pickle slices
Instructions
In a food processor, combine chickpeas, onion, garlic, carrot, 1/4 cup breadcrumbs, cooked quinoa, cumin, coriander, salt, and pepper. Pulse until well combined but not completely smooth; the mixture should hold together if squeezed.
Transfer the chickpea mixture to a bowl and divide it into 4 equal portions. Shape each portion into a patty.
In a shallow dish, place the flour. In another shallow dish, whisk together the egg and milk. In a third dish, combine the crushed cornflakes, remaining breadcrumbs, paprika, and cayenne pepper.
Dredge each patty in flour, shaking off the excess. Then dip into the egg mixture and coat thoroughly with the cornflake mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook until golden brown and crispy on both sides, about 4-5 minutes per side. Transfer to a paper towel-lined plate.
Toast the burger buns lightly if desired.
To assemble each burger, spread vegan mayonnaise on the bottom bun. Place a lettuce leaf, followed by a crispy patty, a slice of tomato, and two pickle slices. Top with the other half of the bun.
Serve immediately, enjoy your crispy Vegetarian Zinger Burger!
Nutrition Facts
Calories |
3685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 81.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 8499 mg | 370% | |
| Total Carbohydrate | 473.8 g | 172% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 78.0 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 759 mg | 58% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 3045 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
