Category: Sandwiches and Burgers

Onion Soup Veggie Burger

Posted on by Immacolata

Remember Lipton Onion Soup? It happens to be vegan! My mom used to add it to her burger and meatloaf recipes for a blast of flavor – we couldn’t get enough of them!

Here’s my version of the Lipton Onion Soup burger. Try it, or you could easily add a packet to your favorite veggie burger recipe.

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Onion Soup Veggie Burger

Ingredients

  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 3/4 cups cooked and drained blackeyed peas, or 1 can, rinsed and drained
  • 1/2 cup chopped walnuts (sub chopped sunflower seeds if you can't or don't want to use nuts)
  • 1 envelope dry onion soup mix (Lipton is vegan!)
  • 1/4 cup ketchup
  • 2 tbsp vegan worcestershire sauce
  • 2 tbsp aquafaba OR a flax egg (1 tbsp. ground flax and 2 tbsp. water - stir together in a cup and let sit a few minutes)
  • 1 1/4 - 1 1/2 rolled oats (start with 1 1/4 c.)

Instructions

  1. Put all of the ingredients except for the rolled oats in the food processor and pulse a few times to break up the peas a little. If you don't have a food processor, mash the beans slightly and thoroughly combine the ingredients in a large bowl.
  2. Add rolled oats until you've got a mixture that is moist enough to shape into patties, but not wet.
  3. Chill the mixture for at least 15 minutes.
  4. Form into patties and bake on a parchment lined sheet at 375 for about 25-30 minutes.

Easy Lentil Burgers

Posted on by Immacolata

These lentil burgers are super easy and fast to prepare. They hold up well, and have a great texture, not at all pasty like some veggie burgers. I had these last night with sweet potato fries and had to hold myself back from eating all of them by myself!

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Easy Lentil Burgers

Ingredients

  • 2 1/2 cup (or 2 10-oz cans) cooked and drained lentils
  • 1/2 cup chopped walnuts (see notes)
  • 1/2 cup stuffed green olives, sliced
  • 1 cup Panko (see notes)
  • 1 tsp salt
  • oil for frying or baking

Instructions

  1. If you're using canned lentils, rinse and drain.
  2. Put the lentils into a blender with the walnuts and olives. Pulse a few times until you have a chunky mix.
  3. Put the mix into a mixing bowl and add the Panko crumbs and 1 t. salt (if desired), mixing thoroughly.
  4. Let mix sit for at least 10 minutes to allow the Panko to absorb any excess moisture. If the mix is too crumbly to form patties, add a little water, 1 T. at a time, to get a good consistency.
  5. Form into 4 - 6 patties, depending how big you want them.
  6. If frying, cook in a small amount of oil or a nonstick pan for about 3 minutes on each side, or until brown. If baking, cook for about 30-35 minutes in a 375F (185C) oven until brown, flipping (carefully) halfway through. I recommend that you use a nonstick pan or oiled parchment paper.

Notes

You can substitute sunflower seeds for all or part of the walnuts if you wish, and gluten free breadcrumbs for the Panko.