El Venado Tacos y Hamburger

Ingredients

• 2 cans (15 oz) black beans, rinsed and patted dry
• 1/2 cup cooked rice
• 1/2 cup breadcrumbs
• 1/2 red onion, finely diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp ground flaxseed mixed with 5 tbsp water
• 4 buns

Make it

1. Mash beans leaving some texture, then mix in rice, breadcrumbs, onion, spices, flax mixture and salt.
2. Form 4 patties and chill 15 minutes.
3. Cook in an oiled skillet 4 to 5 minutes per side until crisp and hot through; serve on buns.