Veggie Patties:
1/4 cup ground flax
1/2 cup water
2 15 oz cans black beans, drained and rinsed)
1 cup cashews, almonds, or sunflower seeds
1 1/2 cups cooked brown rice, quinoa, or white rice
1/2 cup chopped parsley
1 1/2 cups shredded carrots
1/3 cup chopped green onions
1 cup breadcrumbs (or gluten-free)
2 tbsp smoked paprika
1 tbsp chili powder
1 1/2 tsp salt, or more to taste

Burger Sauce:
1/2 cup vegan mayo
4 tbsp ketchup
2 tsp sweet pickle relish
2 tsp granulated sugar
2 tsp white vinegar
Few shakes black pepper

Serving Ideas:
Burger buns of choice
Lettuce or arugula
Tomato slices
Red onion slices
Pickles
Mayo, mustard, ketchup
Vegan cheese slice

In a small bowl, combine the ground flax and water and let sit to thicken. Place the black beans in a large bowl and
mash with a potato masher, leaving about a quarter of them whole for texture. Pulse the cashews (or other nuts/
seeds) in a food processor until they resemble coarse breadcrumbs and add to the beans. Add the flax mixture,
cooked grains, parsley, carrots, green onions, breadcrumbs, smoked paprika, chili powder, and salt. Stir thoroughly
until everything is well combined. Form the mixture into burger patties using about 1/2 cup per patty, about 3/4
inch thick. To cook on the stove top, heat a few tablespoons of oil in a skillet over medium heat and cook the patties
for about 4 minutes per side, until golden and crisp. To bake, preheat the oven to 350°F, arrange patties on a
parchment-lined baking sheet, and bake for 20 minutes. Flip and bake for 15 minutes more. For grilling, refrigerate
the patties for 30 minutes to firm up, brush lightly with oil, and grill over medium-high heat for about 4 minutes per
side. To make the burger sauce, whisk together all sauce ingredients in a small bowl until smooth. Serve burgers on
buns with toppings of choice like lettuce, tomato, onion, pickles, sauces, and cheese.