Ingredients

The following ingredients have 11 Servings
  • 2 tablespoons flaxmeal
  • 6 tablespoons + 2 tablespoons warm water (divided)
  • 1/2 of a red onion (peeled and diced)
  • 2 carrots (peeled and diced)
  • 1 rib celery (diced)
  • 2 teaspoons dried thyme
  • 2 teaspoons smoked paprika
  • pinch of cayenne
  • 1 can (15 oz) pinto beans (rinsed and drained (or 1 1/2 cups cooked beans))
  • 1 1/2 cups cooked millet
  • 4 scallions (sliced)
  • 2 tablespoons fresh chopped parsley
  • 3/4 teaspoon sea salt
  • dash of liquid smoke
  • 3/4 cup panko breadcrumbs ((gluten free if necessary))
  • BBQ sauce for serving

Instruction

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • Stir together the flaxmeal and 6 tablespoons of warm water in a small bowl and set aside to thicken. This is your flax "egg."
  • Heat the remaining 2 tablespoons water in a skillet over medium heat. Add the red onion, carrots and celery and sauté for about 3 to 4 minutes until starting to soften. Add an additional tablespoon or 2 of water if the veggies start to stick.
  • Add the thyme, smoked paprika and cayenne and sauté another 1 to 2 minutes to cook through. Take off heat.
  • To the bowl of a food processor add the sautéd veggies, pinto beans, cooked millet, scallions, parsley, salt, liquid smoke and flax "egg" that you set aside earlier. Pulse until combined, but not completely smooth - you still want to see small bits of the veggies.
  • Transfer the mixture to a mixing bowl and add the panko breadcrumbs. Stir to combine. The mixture should easily come together to form a patty when molded in your hand. If it seems to wet, add a little more panko.
  • Form the mixture into patties with your hands and set on the baking sheet in one layer.
  • Bake the patties 30 to 35 minutes, flipping them over half way through.
  • Serve with your favorite BBQ Sauce (or my tomato free BBQ Sauce). They are also great on a bun, burger style.