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Chicken of the Woods Burger

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Introducing the Chicken of the Woods Burger: a vegan blend of meaty mushrooms and chickpeas. Enjoy the bursts of umami flavor, complemented by spicy no-mayo coleslaw, all assembled between fresh buns.

Burgers have always been an emblem of American cuisine. From family BBQs to quick drive-through meals, they’ve held their place as favorites for many.However, with the rise in plant-based diets, and the desire for unique flavors, chefs and home cooks alike have been exploring alternatives to the traditional meat patty. Enter, the Chicken of the Woods Burger.

This burger isn’t just any regular vegan burger; it’s probably the truest “seasonal cooking” burger you can imagine. The Chicken of the Woods, or Laetiporus, is an edible mushroom with a taste and texture resembling that of chicken meat. But, it’s not just about the flavors or about mimicking meat; it’s about the thrill of foraging, connecting with nature, and of transforming an overlooked woodland marvel into a classic favorite!

Foraging: A Note of Caution

Foraging for wild mushrooms can be a delightful experience, almost like a treasure hunt in nature, however; the world of mushrooms is as fascinating as it is perilous. Many mushrooms can be toxic, some even lethal. Therefore, accurate identification is crucial. If you’re new to foraging, always consult with a seasoned expert, or consider joining a local foraging group. Also, familiarize yourself with the mushrooms common in your region, and always cross-reference with multiple trusted sources before consumption. If foraging isn’t for you; head to your nearest local farmers markets, there is always someone willing to share their precious finds.

All the ingredients you’ll need for this Chicken of the Woods Burger are:


  • chicken of the woods mushrooms
  • sweet yellow onion
  • coconut aminos or tamari
  • tomato paste
  • vegan Worcestershire powder
  • paprika
  • cumin
  • nutritional yeast
  • ground flaxseed
  • walnuts
  • gluten free rolled oats
  • chickpeas
  • gluten free bread crumbs


Spicy No-Mayo Coleslaw

  • plain, unsweetened vegan yogurt
  • sriracha
  • maple syrup
  • dijon mustard
  • rice vinegar
  • onion powder
  • garlic powder
  • pickle brine
  • cabbage


To Serve

  • buns
  • tomatoes
  • avocado
  • butter lettuce

Making the Burger

The combination of the meaty Chicken of the Woods mushroom with hearty chickpeas offers an umami punch. Walnuts add a layer of crunch, while the seasonings intertwine to create the perfect palette. Accompanied by the spicy no-mayo coleslaw, it’s the perfect balance of creamy, spicy, and tangy. The making of the burger is straightforward, starting with the mincing of the mushrooms and their sautéing, blending the ingredients to perfection, and then baking them to achieve that golden-brown crust. Served between freshly baked buns, layered with butter lettuce, juicy tomatoes, and creamy avocado slices, every bite is a testament to nature’s bounty and culinary creativity.

This Chicken of the Woods Burger is not just food; it’s an experience that you can share with family or friends. It speaks of sustainability, of conscious eating, and of the wonders our planet offers. So, the next time you crave a burger, take a walk on the wild side with this Chicken of the Woods Burger!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Chicken of the Woods Burger

chicken of the woods, or Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.
Prep Time 19 minutes
Cook Time 30 minutes
Course Dinner, lunch, Main Course
Cuisine American
Servings 12


  • Food Processor
  • stove
  • Oven


Burger Patty Ingredients

  • 4 cups chicken of the woods mushrooms measure after pulsing in food processor
  • 1 sweet yellow onion diced
  • ¼ cup coconut aminos or tamari
  • 2 tbsp tomato paste
  • 2 tbsp vegan Worcestershire powder
  • 2 tsp paprika smoked, if desired
  • 1 tsp cumin
  • ¼ cup nutritional yeast
  • 1 tsp salt and pepper
  • cup ground flax seed
  • ½ cup walnuts
  • 1 cup gluten free rolled oats
  • 14 oz can chickpeas drained
  • ¾ cup gluten free bread crumbs
  • water if needed

Spicy No-Mayo Coleslaw Ingredients

  • ½ cup plain unsweetened vegan yogurt
  • 2 tbsp sriracha
  • 2 tbsp maple syrup
  • 2 tsp dijon mustard
  • 1 tsp rice vinegar
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ cup pickle brine
  • 3 cups thinly sliced cabbage

Ingredients to Serve

  • burger buns
  • tomatoes thinly sliced
  • avocado thinly sliced
  • butter lettuce


  • Preheat oven to 400 degrees and line two baking sheets with parchment paper. Add the mushrooms to a food processor and pulse until very finely minced, but not pureed. Heat a large cast iron skillet over medium heat and add a splash of water, vegetable broth, or oil to coat. Add the mushrooms and sauté for 4-5 minutes until tender and juicy. Add in the onion and sauté for another 2-3 minutes. Add the coconut aminos, tomato paste, and seasonings. Stir to combine. Transfer to a mixing bowl and cool slightly.
  • Add the flax seeds, walnuts, oats, and chickpeas to a food processor and pulse until minced but not pureed. Add to the bowl with the cooked mushrooms and pour in the breadcrumbs. Use a fork or wooden spoon to mix well. The mixture should stick together, but not be too dry, and not too crumbly. If it feels too dry, add a splash of water as needed. If it feels too wet, add additional bread crumbs.
  • Form into 12 burger-sized patties and place on the baking sheets. Bake for 20 minutes, flip, and bake for 10-15 more minutes, until the edges are golden.
  • While the burgers are baking, add the yogurt, sriracha, maple syrup, mustard, vinegar, onion, garlic, and pickle brine to a mixing bowl. Use a fork to whisk to combine. Fold in the cabbage and set aside.
  • Assemble burgers by layering the bun with lettuce, burger, tomato, coleslaw and avocado. Enjoy!
  • Burgers can be refrigerated for up to 5 days or frozen for 6 months and reheated in the skillet, microwave, or grill.


Don't forget to properly identify your mushroom before consuming! There are a lot of look-a-likes out there and they can be fatal!
Keyword dairy free, dairy free mayo, foraging, gluten free, mushroom burger, plant based burgers, vegan burgers, wild mushroom burger, wild mushrooms
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2 Responses

  1. Is there another mushroom that can be purchased in the grocery store that would taste good in this recipe?

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