In the bowl of your food processor, add 1 cup of the black beans, jalapeño, shallot, garlic, egg, cumin, paprika, salt and pepper. Process just until blended, about 15 seconds.
Scrape the mixture into a medium bowl. Add the remaining cup of black beans, the panko and the corn kernels. Stir to combine.
Scoop the mixture with a 1/3 cup dry measuring cup. The easiest way to form the patties is to use a square of parchment paper. Drop the mixture onto the paper. Flatten a bit and form the patty shape. Cup your hands gently around the burger and spin to get a nice edge, while flattening as needed. A good size is about 3 to 3 1/2 inches wide and about 1/2 inch thick. Move the patty onto a parchment lined baking sheet, cutting board or platter. Repeat until you've made 6 patties.
Refrigerate the patties for at least one hour, or up to three days.
To cook, preheat a cast iron pan over medium-high heat. Add about 1 tablespoon of avocado oil to the pan. Add the burgers, cooking just what you can fit into the pan without crowding. Cook for 4 to 5 minutes per side.
Serve on your favorite buns with your favorite toppings!
These freeze really well. Just store them in a closed container, separated by parchment paper. Cook time will be longer if cooking frozen. Add 3 to 4 extra minutes per side.Tip to avoid burgers that fall apart…be sure to process the beans in the first step well before adding the remaining black beans. The mixture doesn't need to be completely smooth, but you don't want to see whole beans.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com