Homemade Veggie Black Bean Burgers

Make the limo mayo
2 Stir all ingredients together in a small bowl. Keep refrigerated up to one week before serving.
Make the burgers
5 Whisk together the flaxseed, water, miso and vinegar in a medium bowl. Set aside to thicken while you prepare the rest of the recipe.
6 Pulse the walnuts, garlic, cumin, coriander, salt and cayenne in a food processor until they the walnuts are finely ground. Add the flax mixture, oats, quinoa, chili pepper and 1 ½ cups of the black beans. Process 15-25 seconds, or just until the mixture comes together in large clumps.
7 Transfer the mixture to a bowl and stir in the remaining black beans. Lightly coat a ½-cup measuring cup with oil. Scoop up enough of the burger mix to pack the cup, then tap out onto a small sheet pan or plate to make 6 mounds. Gently form each one into a patty. At this point, you can cook the burger patties or cover and refrigerate up to 2 days ahead.  
8 Cover the bottom of a large nonstick skillet with oil and place over medium-high heat. Cook the patties 3 minutes per side, or until browned.
9 Spread both sides of the buns with the lime mayo. Put a burger on each bun and top with desired garnishes.