Dry the beans. Spread the rinsed black beans on a clean towel or baking sheet. Pat dry. If you have time, bake them on a sheet at 300°F (150°C) for 10–12 minutes to remove excess moisture. This step helps the patties hold together and brown well.

Make the flax “egg.” In a small bowl, mix ground flaxseed with water. Let it sit for 5 minutes until thickened.

Sauté the aromatics. In a skillet over medium heat, add a drizzle of olive oil. Cook the onion and bell pepper for 4–5 minutes until softened. Add garlic and cook 30 seconds more. Let cool slightly.

Mash the beans. In a large bowl, mash about two-thirds of the beans with a fork or masher, leaving some chunks for texture. Add the remaining whole beans to the bowl.

Season the mixture. Add soy sauce/tamari, tomato paste, cumin, smoked paprika, chili powder, salt, pepper, and the flax “egg.” Stir in the sautéed veggies, chopped herbs, and lime juice if using.

Add the binder. Mix in 3/4 cup breadcrumbs or oat flour. Stir until the mixture holds together when pressed. If it’s sticky or too wet, add more crumbs a tablespoon at a time. If it’s dry, add a teaspoon of olive oil or a splash of water.

Form the patties. Divide into 6 patties for standard burgers or 8 smaller ones. Compress firmly and smooth the edges. For best results, chill the patties in the fridge for 20–30 minutes to set.

Cook your way. Stovetop: Heat 1–2 tbsp oil in a nonstick or cast-iron skillet over medium heat. Cook patties 4–5 minutes per side until browned and heated through.

Oven: Brush patties with oil and bake at 400°F (200°C) for 18–22 minutes, flipping halfway, until edges are crisp.

Air fryer: Lightly oil the basket. Air-fry at 380°F (193°C) for 10–12 minutes, flipping once.

Serve. Toast buns if you like. Layer with your favorite toppings and sauces. Taste and adjust salt or acidity on the plate if needed.