Name: 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.)

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.

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

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.
Add rolled oats until you’ve got a mixture that is moist enough to shape into patties, but not wet.
Chill the mixture for at least 15 minutes.
Form into patties and bake on a parchment lined sheet at 375 for about 25-30 minutes.