Spicy Black Bean Burgers

Heat olive oil in a nonstick skillet. Add the onion and garlic and sauté over medium heat until soft and fragrant and they begin to caramelize. Remove from heat and set aside.

In a large bowl, mash the beans. I used a pastry cutter but two forks would work. I wanted to leave some whole but also wanted some smashed up. You could smash them as much or as little as you wish. Add the corn, ketchup, soy sauce, cumin, cayenne, Sriracha, cilantro, salt and pepper and stir well. Stir in the onion and garlic mixture and fold in the breadcrumbs until the mixture holds together but is still moist. Form into 6 patties and refrigerate for 10 minutes. (The recipe made 6 large patties; it could easily be halved and made into 3 large patties or 4 smaller patties.)

Heat the canola oil (or use more olive oil) in a large nonstick skillet over medium heat. Fry the burgers for 4-5 minutes per side until they are crispy and golden. Alternately, you could bake the burgers at 375ºF for about 10 minutes, or until heated through. They won’t get as crispy but you’ll cut down the fat content a little.