Drain and rinse the black beans well. Transfer to a large mixing bowl and roughly mash with a fork or potato masher, leaving some whole beans for texture (aim for mostly mashed but with some chunks).

Mix base ingredients

To the mashed beans add the drained corn, finely chopped red onion (about 1/2 cup), minced garlic, chopped cilantro, ground cumin, smoked paprika, chili powder (if using), lime juice, salt and pepper. Stir to combine.

Bind the mixture

Add the egg and the flour to the bean mixture. Fold together until the mixture holds when squeezed. If too wet, add up to 2 more tablespoons of flour or a few tablespoons of panko; if too dry, add 1 tablespoon of water or a splash of oil. Chill the mixture 15 minutes to firm up (optional but helps formation).

Shape patties

Divide the mixture into 4 equal portions (about 3/4 cup each). Shape each portion into a compact patty roughly 3-4 inches in diameter and about 1/2 inch thick. Press edges so they hold together.

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. When oil is shimmering, place patties in the pan without overcrowding. Cook 4-5 minutes per side until a golden crust forms and they are heated through. Adjust heat to avoid burning. If desired, during the last minute of cooking, place a slice of cheddar on each patty and cover the pan briefly to melt the cheese.

House Aioli

In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard, smoked paprika, honey (or maple), salt, and pepper. Whisk until smooth. Taste and adjust seasoning (add more lemon for tang, salt to taste). Refrigerate until assembly.

Assembly & Serving

Toast buns

Lightly toast the cut sides of the buns in a dry skillet or under a broiler until golden. This takes about 1-2 minutes per side under a broiler or 1 minute in a hot skillet; watch carefully.

Assemble burgers

Spread about 1 tablespoon of house aioli on the bottom bun. Place a lettuce leaf on the aioli, then set the warm black bean & corn patty with melted cheddar on top. Drizzle about 1 tablespoon bbq sauce over the patty. Add a couple of red onion rings, 1-2 tomato slices, and two pickle slices. Spread another teaspoon of aioli on the top bun and place on top.

Serve

Serve immediately while patties are warm. Optionally serve extra bbq sauce and aioli on the side. These pair well with fries or a simple green salad.