Drain and rinse the black beans, then pat them dry with a towel. Place them in a large mixing bowl.
Use a fork or potato masher to mash the beans, leaving some chunks for texture. Aim for a chunky, slightly sticky mixture.
Add the roasted corn, smoked paprika, and lime juice to the mashed beans. Mix everything thoroughly until combined and fragrant.
Stir in the breadcrumbs or oats to help the mixture hold together. Season with salt and pepper if desired.
Divide the mixture into four equal portions and shape each into a patty about 3/4 inch thick, pressing gently to form a firm shape.
Heat a skillet over medium heat and add a tablespoon of oil. Once shimmering and hot, carefully place the patties in the pan.
Cook the patties for about 4-5 minutes on each side, until they develop a crispy, golden crust and smell toasty. Gently flip with a spatula.
Once cooked, transfer the patties to a plate and let them rest for 2 minutes. This helps them settle and stay together when served.
Serve the burgers on buns with your favorite toppings—lettuce, pickles, hot sauce—and enjoy their smoky, crunchy bite.
