Chop all of the vegetables and saute in a large pan over medium high heat until vegetables are softened. The wine is optional, but it really gives it a depth of flavor. Add it towards the end and let the alcohol evaporate. Season to taste. Cool completely.
Drain the lentils and add to the cooled vegetables along with the black beans.
Combine the flax and water (or you can use another substitute for a binder).
Add the flax and breadcrumbs to the vegetable mixture and with WET HANDS form into patties.
Heat a large saute pan on medium high heat with 1 tsp of oil. Saute until golden on both sides and cooked through.
Serve with a spinach salad (as shown here) and sweet potato puree.