Place the chopped mushrooms, onion, and carrots in the bowl of a food processor and pulse until everything is ground to a course consistency, approximately about the size of rice grains.
Add the flax seed, miso paste, corn starch, paprika, and cooked quinoa. Pulse again until everything is combined.
In a separate bowl combine the nutritional yeast flakes, brown rice flour, corn meal, and salt. Stir these until well combined.
Pour the flour mixture in the food processor bowl with the wet ingredients. Give it a few quick pulses until everything is mixed together. Set aside.
Place a skillet over a burner, add the olive oil, and turn up to medium to medium-high heat.
While the skillet is warming up, make your veggie burger patties. This recipe should make 4 to 6 patties, depending on your preference for size.
Place the patties in the skillet. Use the spatula to shape them, if needed. Sprinkle the top of the uncooked patty with a little salt and pepper. Allow the patties to cook until brown on the bottom side, roughly 3 to 5 minutes. When they’re ready, flip the burgers and allow the other side to cook.
Place the finished veggie burgers in a slightly warmed oven (150°F) until they are ready to be served.
The patties may still be sticky while forming them, but they should be firm enough to work with. If not, add a little more corn meal (¼ cup).