Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Stir together the flaxmeal and 6 tablespoons of warm water in a small bowl and set aside to thicken. This is your flax "egg."
Heat the remaining 2 tablespoons water in a skillet over medium heat. Add the red onion, carrots and celery and sauté for about 3 to 4 minutes until starting to soften. Add an additional tablespoon or 2 of water if the veggies start to stick.
Add the thyme, smoked paprika and cayenne and sauté another 1 to 2 minutes to cook through. Take off heat.
To the bowl of a food processor add the sautéd veggies, pinto beans, cooked millet, scallions, parsley, salt, liquid smoke and flax "egg" that you set aside earlier. Pulse until combined, but not completely smooth - you still want to see small bits of the veggies.
Transfer the mixture to a mixing bowl and add the panko breadcrumbs. Stir to combine. The mixture should easily come together to form a patty when molded in your hand. If it seems to wet, add a little more panko.
Form the mixture into patties with your hands and set on the baking sheet in one layer.
Bake the patties 30 to 35 minutes, flipping them over half way through.
Serve with your favorite BBQ Sauce (or my tomato free BBQ Sauce). They are also great on a bun, burger style.