Rinse the black beans under cold water, then place them in a large bowl and mash roughly with a fork or potato masher until chunky but holding together.
Heat a tablespoon of oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes. The onions should be soft and slightly caramelized.
Add the sautéed onion and garlic to the mashed beans, then stir in the breadcrumbs and beaten egg along with smoked paprika. Season with salt and pepper, mixing until everything is combined and the mixture is slightly sticky.
Divide the mixture into 4-6 equal portions and shape each into a patty about 3/4 inch thick. Place the formed patties on a plate and chill in the fridge for at least 15 minutes to help them hold their shape.
Heat a little more oil in the skillet over medium heat. Carefully place the chilled patties into the hot pan, cooking in batches if necessary to avoid overcrowding. Cook each side for about 4-5 minutes until golden brown and crispy.
Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil and maintain crispness. Serve the burgers hot with your favorite toppings and buns.
