Heat a non-stick skillet over medium heat and add a splash of olive oil, letting it shimmer and warm up.
Add the diced garlic and onion to the skillet, cooking for about 2 minutes until fragrant and slightly translucent, filling the kitchen with a savory aroma.
While the aromatics cook, transfer the drained black beans to a food processor or mash them with a fork until mostly smooth, leaving some chunky bits for texture.
Transfer the mashed beans to a large mixing bowl, then add the oats, smoked paprika, Worcestershire sauce, fresh lime juice, and the sautéed garlic and onion. Mix everything thoroughly until well combined.
Divide the mixture into 4 to 6 portions and shape each into a patty about 1.5 cm thick, pressing firmly to ensure they hold together.
Place the patties onto the hot skillet and cook for 4-5 minutes on each side, until they develop a deep golden crust and feel firm to the touch.
Once browned and crispy, check that the internal temperature exceeds 75°C (165°F) and that the patties are cooked through with no raw bean texture remaining.
Remove the patties from the skillet and let them rest for 2 minutes, allowing the flavors to settle and the texture to firm up slightly.
Toast your buns lightly if desired, then assemble the burgers with your favorite toppings, such as avocado slices or pickles.
Serve immediately while hot and crispy, enjoying the smoky, tangy flavors with each bite.
