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.