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These vegan spicy chipotle monster burgers are a fun halloween appetiser or even main to serve at your halloween party! Crispy, oven-fried vegan chik’n made with succulent oyster mushrooms. Monster eyes made with olives and pickles. Teeth made with gooey melted vegan cheese. These tasty burgers are so much fun to make, and frightfully delicious! The perfect way to celebrate the spooky season.
This halloween monster burger recipe is…
- an easy halloween savory dish.
- healthyish
- fun halloween appetizers
Ingredients for spicy chipotle monster burgers:
- Oyster mushrooms: They have the most realistic chicken-like texture, they’re succulent, tender, and meaty!
- Cornflakes: We want super crunchy vegan wings, and to create that we NEED cornflakes. Not all cornflakes’ are vegan, so you want to look out for a ‘vegan-friendly’ symbol on the box! I used the gluten-free Kellogs one which is also accidentally vegan!
- Water: Just for the wet batter!
- Flour: All-purpose flour is used in the batter and coating, to help hold everything in place.
- Chipotle: Just a few tablespoons from a jar of chipotle paste!
- Oil: A few tablespoons that will be mixed with the chipotle paste to make a yummy chipotle oil!
- Spices: salt, black pepper, dried oregano and cayenne powder.
- Vegan cheese: I used grated vegan cheese. However, a block of vegan cheese grated works just the same!
- Olives: You’ll need olives stuffed with pimento. I could only find green olives, but black olives would work well too! You could even mix it up by using one black olive and two green olives, or vice versa!
- Pickles: Aka gherkins! I prefer to use a jar of pre-sliced pickles. If you can’t find pre-sliced ones, just cut the gherkins into thin slices.
- Burger buns: Crusty burger rolls or vegan brioche buns will work well!
- Burger add-ins: Sliced red onion, lettuce, ketchup, sliced tomatoes, sliced avocado.
Making the spicy chipotle chik’n
A burger patty is what most halloween burgers are made with but to make this recipe a little more special, and wholesome, I wanted to share a recipe that was made with a homemade chik’n. The spicy chipotle chik’n is adapted from my vegan chik’n sandwich with hot maple slaw recipe! It’s so simple, and healthier than other burger recipes as the vegan chik’n is baked, not fried!
To start combine the flour, and water, along with a tiny pinch of salt and black pepper. Whisk together until smooth-ish. This mixture is the binding agent that will hold the dry coating onto the oyster mushrooms! In another bowl, combine the crushed cornflakes, flour, dried oregano, garlic powder, cayenne powder, salt and black pepper.
Add one large oyster mushroom cluster into the wet batter, and coat with the wet batter aka our binding agent. Transfer it to the dry, spiced cornflakes coating. With your clean hand, sprinkle and press the spiced cornflakes over the oyster mushrooms.
The spicy chipotle oil is super simple to make! Add olive oil and chipotle paste into a jar, and then whisk together. I liked having hits of the chipotle paste over my chik’n, but if you don’t, you can whizz up the olive oil and chipotle paste in a food processor. Brush the spicy chipotle oil all over the oyster mushrooms.
Place the coated oyster mushrooms on a pre-lined baking tray. Brush with chipotle oil, and bake for 10 minutes. Flip, brush the remaining oil over the oyster mushrooms, and bake for another 15-20 minutes or until crispy.
All about the spooky pickle eyes
Making the pickle eyes couldn’t be easier! All you’ll need are cocktail sticks, olives and pickle slices! To start, slice the green olives in half. Press the sliced olive over the pickle slice. Poke the cocktail stick through the pickle, and once it gets close to the green olive, you might have to adjust the angle of the cocktail stick so it can go through the olive too.
This recipe makes 4 burgers, and each burger has 3 eyes, so you’ll need to repeat this step until you have 12 eyes in total! Don’t worry if not all of the eyes look exactly the same, that’s the beauty of halloween recipes, the more uneven, the more spooky and halloween-like they’ll look! You could even make a pickle tongue by slicing a gherkin into long thin slices if you wanted!
Final touches
To assemble the halloween chik’n burgers, start by slicing all four burger buns in half. Spread a little vegan mayo and drizzle with lashings of ketchup over the bottom half of the buns. Add the lettuce, sliced tomato, sliced onions and sliced avocados. Place the vegan chik’n over all the fillings.
Next, make the cheese teeth with melted gooey cheese. To do this, simply add grated vegan cheese into a small saucepan with a few tablespoons of oat milk. Cook over medium-high heat for 1 minute. Dollop the gooey cheese over the vegan chik’n, and then with a spoon nudge the cheese over the edge to create drips. If you find it hard to nudge, add a bit more of the melted cheese near the edges of the vegan chik’n and give it a nudge. Another way you could do the cheesy teeth is by cutting a zigzag pattern into sliced vegan cheese with the tip of a knife!
Close the burger with the top half of the bun. Poke three of the pickle eyes into each top bun. You’ll want to serve these halloween burgers pretty quickly, as the cocktail sticks may find it hard to stand up for too long due to the heaviness of the pickle slice and olive. If needed, use two cocktail sticks to hold everything up for longer!
Serve these spicy chipotle monster halloween burgers with French fries or even my peri peri fries! It’s one of my favorite halloween recipes and I can’t wait for you to all try it!
Once you try this simple halloween monster burgers recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on social media (Instagram, TikTok, Twitter) with your recreations – I can’t wait to see your images!!
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Ingredients
- 4–5 medium-large oyster mushroom clusters (around 300g)
- 3/4 cup water
- 14 tbsp all purpose flour
- salt + black pepper
- 3 cups cornflakes
- 1 tsp dried oregano
- 1/2 tsp cayenne powder (optional)
- 1/2 tsp garlic granules
- 5–6 tbsp olive oil
- 1–3 tbsp chipotle paste
- 1 cup vegan grated cheese
- 3–4 tbsp oat milk
For serving
- jar of sliced gherkins
- olives with pimento
- 4 burger buns
- sliced onions
- sliced tomatoes (optional)
- vegan mayo
- ketchup
- sliced avocado
- lettuce
Instructions
- Pre-heat oven to 220°C/425°F
- Wet batter: Whisk 10 tbsp flour with 1/2 tsp salt, black pepper and water.
- Dry coating: In another bowl, crush cornflakes with the back of a measuring cup or in a food processor, Add in the remaining 4 tbsp flour, dried oregano, cayenne powder, salt and black pepper. Mix to combine.
- Dip the oyster mushroom cluster into the wet batter, then transfer it into the dry. Using your clean hand sprinkle and gently press the dry coating onto the mushrooms. Transfer onto a baking tray lined with parchment paper. Repeat with the remaining oyster mushrooms. Whisk the chipotle paste with the olive oil. (You can also whizz it up in a food processor if you prefer to not have chunks of chipotle paste on the chik’n)
- Bake: Brush chipotle olive oil over the coated mushrooms, then bake for 10 minutes. Flip and bake for another 15-20 minutes.
- Pickle eyes: Slice the olives in half, and place it in the center of a sliced pickle. Insert a cocktail stick into the sliced gherkin and then once you get near the olive, angle the cocktail stick towards the olive so you can pierce it through easily. Repeat until you have 12 eyes in totoal.
- Assembly: Slice buns in half. Add vegan mayo and ketchup on the bottom bun. Add the lettuce, tomatoes, sliced onions, sliced avocado. Add the chipotle chik’n. Close then bun, and finally, pierce the 3 eyes on top of the burger bun. Enjoy!
Nutrition
- Calories: 418
