Ingredients

2 tablespoons flax meal (ground flax seed)

1/2 cup dry wild rice

1 small onion, finely chopped

1/2 cup finely chopped mushrooms

1/2 cup finely chopped zucchini

1 cup finely chopped red bell pepper

3 garlic cloves, minced

1 - 15 ounce can black beans, drained and rinsed

2 tablespoons low-sodium soy sauce

1 teaspoon liquid smoke

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt-free steak seasoning

1/2 teaspoon paprika

1/2 teaspoon black pepper

3/4 cup oat flour

1/2 cup coarsely ground walnuts

Instructions

1. Mix flax meal and 5 tablespoons water in a small bowl, stir and set aside.

2. Cook rice according to the directions on the package, this typically takes about 45 minutes to cook until tender. Drain off any remaining water.

3. While the rice is cooking, heat a large skillet to medium heat, add onion and cook for 5-7 minutes, add the bell pepper, zucchini, mushrooms, and garlic and cook until the vegetables are tender, about 7 to 10 minutes.

4. Stir in the soy sauce, liquid smoke, herbs and spices, mixing to combine fully.

5. In a large bowl, mash black beans with a pastry blender or potato masher, leaving some texture. Add cooked rice, ground walnuts, sauteed vegetable mixture, and reserved flax meal, stir until combined. Add oat flour, mix until ingredients are evenly combined.

6. Using 1/3 cup measuring cup, scoop mixture and form patties, you should have 9-10 patties. Place on a heated grill or non-stick skillet. Cook for 8-10 minutes until beginning to get crispy, flip and cook for an additional 8-10 minutes. Repeat until all patties are cooked.

7. Serve on a bun or between your favorite whole-grain bread with your favorite toppings.

Notes: I highly recommend serving with slices of grilled portobello mushrooms, onions and a dollup of my Mr. Potato Head Cheese Sauce.