Prepare quinoa: Rinse quinoa well. Combine quinoa, water and a pinch of sea salt in a small pot. Bring to a boil. Cover and reduce to simmer for 13 minutes, or until water has been totally absorbed.

If using the oven method, preheat oven to 425 and line rimmed baking sheet with unbleached parchment paper.

Finely chop walnuts. It's OK to leave a few bigger pieces for texture. FInely chop parsley.

In a medium sized bowl, mash beans with a fork or potato masher, leaving some chunks for texture. Mix in the quinoa.

Add in tomato paste and miso, then mix well.

Add spices and mix well.

Next add walnuts and flax and mix until thoroughly incorporated.

Last, add the parsley and mix thoroughly.

Use a large scoop and divide into 6 even portions. Using wet hands, form into burger patties, about ¾" thick.

NO OIL OVEN COOKING: Place patties on the prepared baking sheet and bake for 15 minutes. Carefully flip and bake for additional 15 minutes.

TO COOK ON THE STOVETOP: Heat 2 Tablespoons oils in heavy skillet over medium heat. Add burger patties and cook until golden brown and crisp on the bottom. This will take 4-5 minutes. Flip and then cook for 4 minutes on other side.

Serve warm or at room temperature with desired toppings.