Black bean burgers

Method

1. Pour a little bit of oil in the bottom of a medium-sized saucepan and place this over a medium heat. Add the cumin seeds, onion and garlic and stir until the onion begins to go transparent.
2. Add most of but NOT ALL of the black beans (I like to save about a third). Stir for a few minutes until the beans are nice and soft and then remove from the heat and mash into a smooth paste.
3. Stir in the oats or flour, salt, paprika and some freshly ground black pepper into the blended bean mix. Add the remaining beans and the corn and coriander, then use your hands to combine everything. At this point you should be able to form patties. If the mixture is still a little wet, add more oats or flour, a tablespoon at a time. If it is a little dry, add some water or oil.
4. Place a heavy-bottomed frying pan on a medium–high heat. Form your mixture into 4 large or 6 medium patties and cook in the hot pan until golden brown or lightly blackened, depending on your taste preferences.
5. Prepare the other burger ingredients while your patties cook – toast your buns or wash your lettuce leaves, slice the tomato, onion and avocado (or mash it into guacamole), pick the leaves of your coriander and make the Chipotle Mayo. Now you can build your burger from bottom to top as follows: bun (or lettuce leaf), avocado, patty, tomato, onion, coriander, mayo, lid. And then figure out how to get your mouth around it. Serve with a large portion of Yuca Fries.