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Add the drained, rinsed black beans to a bowl. Using a potato masher, mash the beans until desired consistency.
Next add the corn, shallot, garlic, cilantro, ketchup, Sriracha, Franks Red Hot, salt, cumin, black pepper and cayenne pepper and mix well.
Fold in the Panko bread crumbs until the mixture comes together nicely.
Store the mixture in the fridge for 10-15 minutes.
Form patties (about 1-inch diameter of each black bean ball) and set on a plate.
Place the patties back in the fridge for 5-10 minutes.
In a large skillet, heat up 1-2 tablespoons of olive oil.
Cook patties 5 minutes on each side until crispy on each side.
Optional- add a slice of cheese to each patty and cover the skillet to help melt the cheese. You can also toast some the cut rolls in a separate pan to help crisp them up before serving.
Makes 12 sliders; Serves 6 (two sliders per person)
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