These are good to make ahead and freeze if you're having people over for a BBQ.
MEXICAN BEEF AND BLACK BEAN BURGERS
Makes 8 - 10 burger patties
1/2 to 1 tin (19-ounce) black beans (or kidney beans), drained, rinsed
1 cup finely chopped onion
1 1/2 pounds lean ground beef
2 eggs
1/2 cup spicy extra chunky salsa (I use drained regular salsa)
2 large cloves garlic, minced
4 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/4 cup each: ground flaxseed and dried breadcrumbs (ground flaxseed is great sprinkled on cereal too - good source of protein)
8 to 10 slices Monterey Jack or old Cheddar cheese
8 to 10 whole wheat burger buns
Toppings: sliced tomatoes, lettuce, sliced avocado, guacamole, mustard, grilled mushrooms ... dealer's choice!
1. Mash beans in large bowl. Stir in onion, beef, eggs, salsa, garlic, chili powder and salt and pepper. Mix well. Add enough ground flax and breadcrumbs to make the mixture hold together.
Shape into 8 to 10 patties. Patties can be wrapped well and frozen at this point.
2. Place patties on greased grill heated to medium high. Grill for 5 to 8 minutes per side, topping with cheese slices halfway through cooking. Cook until no pink colour remains and
internal temperature is 160°F. Serve burgers on toasted whole wheat rolls.
Add your favourite toppings.
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"People can be taught to hate and people can be taught to spell but apparently it's one or the other." Caprice Crane
Subject: Mexican Beef and Black Bean Burgers 
