1 can black beans
1 T. ground flax seed
1/4 cup cooked quinoa (I used red quinoa)
1/4 cup chopped onion
1/2 cup chopped mushrooms
1 clove garlic, pressed
1 T. worcestershire sauce
1/2 T. cumin
1 t. salt
Rinse the beans. Then smash with a fork, leaving some beans whole. Chop mushrooms and stir into the beans. Add flax seed, cumin, and salt. Stir. Then add the remaining ingredients. Mix well. Form into 4 patties. Bake at 350 degrees for 30-40 minutes, flipping 20 minutes into baking time.
Serve with tomato, kale, and avocado on sprouted wheat bun. Add veganaise and dijon mustard for an extra taste explosion.
