Start by rinsing and draining a can of black beans, then mash them roughly in a mixing bowl, leaving some chunky bits for texture.
Add finely chopped onion and minced garlic to the mashed beans, stirring to combine until fragrant and well mixed.
Sprinkle in smoky paprika, salt, pepper, and cumin, mixing thoroughly to distribute the spices evenly across the bean mixture.
Add the oats and lightly beaten egg to the bowl, then fold everything together until a sticky, cohesive mixture forms. If it feels too loose, sprinkle in a bit more oats.
Divide the mixture into four equal portions, then shape each into a thick patty about 1.5 cm (half an inch) thick using your hands. Place the formed patties onto a tray or plate.
Chill the shaped patties in the refrigerator for about 15 minutes to help them firm up and hold their shape during cooking.
Heat a tablespoon of oil in a skillet over medium heat until shimmering and fragrant. Carefully place the patties into the hot pan without overcrowding.
Cook the patties for about 4-5 minutes on each side, until they develop a deep golden color and a slight crisp on the edges. Listen for a gentle sizzle and watch for browning.
Use a spatula to carefully flip the burgers, pressing slightly to ensure even contact with the pan. Cook until both sides are crispy and cooked through.
Once cooked, transfer the burgers to a plate lined with paper towels to absorb any excess oil. Let them rest for a minute to firm up.
Serve the black bean burgers hot, with your favorite buns, toppings, or sides. Enjoy their hearty texture and smoky flavor in each bite!
