Rinse the quinoa and drain.

Add the quinoa to a medium saucepan along with the broth.

Cook the mixture over medium heat, just until the liquid has absorbed. This should take about 12-15 minutes.

Peel the carrots and grate for about a half cup.

Grate or finely mince the half onion.

Mince the garlic cloves.

Heat 1 tablespoon of the olive oil in a large frying pan on medium. Reserve the other tablespoon for later.

Add the onion, carrot, and garlic to the pan.

Sauté, stirring regularly for 5-7 minutes until the vegetables are soft and fragrant and just starting to brown.

Combine the black beans, cooked quinoa, ground flax, onion mixture, and all the seasonings in a large bowl.

Mash everything using a spoon or potato masher. You want to crush the black beans, as well, so everything is sticky and holding together.

You could also pulse in a food processor several times to make it easier, but be careful to not over process.

After rubbing a little oil on your hands, form the paste into patties. This mixture will make 4 large patties or 6 small patties.

Place parchment paper on a baking sheet or plate and add patties.

Chill for at least 20 minutes in the refrigerator.

Heat the reserved tablespoon of olive oil in a large pan over medium heat.

Cook the patties, just one or two at a time, for 3-4 minutes each side. You want them brown and crispy on the outside and warmed all the way through.

Serve burgers right away on buns or in a lettuce wrap with your choice of toppings.