PREP: If you haven't done so already, cook your quinoa. Make your flax egg by mixing the ground flaxseed and water in a small bowl. Set aside to thicken.

MAKE THE BURGER MIX: Get a large saute pan going on medium-high heat with a tsp of neutral-flavored oil. Add your onions, garlic, beans, and seasonings. Stir to combine and continue to saute - stirring frequently - for 3-5 minutes. Next, deglaze the pan with 1/4 cup water and add your broccoli, mushrooms, and parsley. Stir, cover, and cook for another 3-5 minutes on medium low heat. Remove from heat. Add this mixture to a large bowl with the quinoa, flax egg, and flour. Stir to combine.

FORM THE BURGERS: Now it's time to form the burgers! Using clean, dry hands, form 8-10 1/2 cup patties and set them on a plate or baking sheet until you're ready to cook them.

TO PAN-FRY THE BURGERS (recommended): Add 2 tsp of neutral oil to a large skillet and heat on medium-high. Add your burger patty to the skillet and cook for 3-5 minutes. Flip and cook for another 3-5 minutes until browned on each side. I usually do this with 2-4 burgers at a time, depending on the size of the skillet I'm using. When the burgers are finished cooking, set them on a large plate or baking sheet lined with a paper towel to absorb some of the oil.

TO BAKE THE BURGERS: Bake the burgers on an oiled baking sheet (oil optional but recommended) at 400F for 20 minutes, stopping to flip them halfway through.

TO AIR FRY THE BURGERS: Spray your air fryer basket lightly with oil (or use an air fryer parchment sheet) at 400F for 10-15 minutes, flipping every 5 minutes.

MAKE THE AIOLI: To make the sriracha aioli, combine all ingredients in a small bowl with a fork or small whisk. Taste and adjust seasonings as desired.

TO SERVE/STORE: Serve burger patties on buns with a healthy dollop of sriracha aioli and your favorite vegan burger toppings. Leftover cooked burgers can be stored in the fridge for 3-5 days or the freezer for up to 6 weeks.