In a small bowl: mix 3 Tbsp of flaxseed meal with ¼ cup cold water and let sit.

Heat large skillet on medium heat and add onions, mushrooms, garlic and Tamari. Sauté, stirring occasionally, until there's no more liquid and mushrooms begin to stick (but not burn!).

In a large bowl add 1 cup of breadcrumbs and everything else under "beans + spices". When mushroom mix has finished cooking, add that to the large bowl along with the flaxseed mixture. Use a potato masher (or fork) to mash and combine to desired consistency. Refrigerate for an hour if you have the time.

Form patties with your hands, adding more breadcrumbs if mixture is too sticky.

If baking or grilling, preheat oven or outdoor grill to 350°.

Baking: Brush patties lightly with oil. Bake for 20-25 minutes on middle rack, carefully flipping after the first 15 minutes when they are slightly browned, careful not to over-cook! Patties will firm up more after they're out of the oven.Pan-Frying: Cook patties on lightly oiled skillet on medium heat. Cook until both sides are lightly browned, flipping halfway through, about 5 minutes per side depending on the heat of the stove.Grilling: Lightly brush patties with oil. Place patties on grill once it reaches 350°. Grill each side 6-8 minutes, flipping halfway through once the bottom side browns.

When everything is finished, remove patties from oven and let rest for 5 minutes (they'll firm up a little more) while assembling lightly toasted buns with toppings and condiments of choice. Enjoy!