Drain and rinse the black beans, then mash them roughly with a fork or potato masher, leaving some whole for texture.
Finely chop the onion and add it to the mashed beans, along with minced garlic and smoky paprika, mixing until evenly distributed.
Crack the egg into the mixture and add the bread crumbs, cumin, salt, and pepper. Mix everything until well combined and the mixture feels firm but slightly sticky.
Form the mixture into four equal-sized patties, about ½ inch thick, pressing them firmly so they hold together.
Place the patties on a plate or baking sheet and chill in the refrigerator for at least 30 minutes to help them firm up.
Heat a non-stick skillet over medium heat until hot and slightly shimmering.
Carefully place the chilled patties in the skillet and cook for about 4-5 minutes on each side, until golden brown and crispy around the edges.
Use a spatula to gently flip the patties and cook the other side until evenly browned and heated through.
Remove the burgers from the skillet and let them rest for a minute or two—this helps them settle and holds the shape better.
Serve the black bean burgers on toasted buns with your favorite toppings and a smear of spicy mayo or sauce.
