Preheat the oven to 375 degrees F**

Line a baking sheet with parchment paper and set aside.

Stir together the flaxmeal and 6 tbsp warm water in a small bowl and set aside to thicken. This is your flax "egg."

Heat the remaining 2 tbsp water in a skillet over medium heat and sauté the red onion, carrots and celery for about 3-4 minutes until starting to soften. Add an additional tbsp or 2 of water if the veggies start to stick.

Add the thyme, smoked paprika and cayenne and sauté another 1-2 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 30-35 minutes, flipping them over half way through.