In a medium or large skillet on low-medium heat, place broth, onions, and garlic. Cover, and cook for about 10 minutes, stirring occasionally, until soft.

Using a food processor, process the oats and walnuts or sunflower seeds to a coarse texture. Transfer mixture to a large bowl.

Shred the beets in the food processor. Add to the bowl with the walnuts and oats.

Pulse the cooked rice and lentils in the food processor until somewhat chunky, not smooth. Transfer to the large bowl with oats, walnuts, and beets.

Add in the onion and garlic mixture, flaxseed, tamari, paprika and seasoning mix. Stir the dough until all ingredients are evenly distributed.

Sprinkle salt and pepper to taste and mix everything in the bowl until well blended.

Preheat the oven to 375° F.

Divide the dough into 12 patties. Start with a ball and flatten it out. Place on a lightly sprayed non-stick cookie sheet or a silicon mat on a cookie sheet. Bake for about 45 minutes or until nicely browned on both sides. Flip patties after 30 minutes. When the patties are baked, they firm right up and can be quickly grilled on the barbeque. Add a little barbeque sauce, if desired. It is always great to use a barbeque grill pan with homemade patties, but it is not essential.