Start by draining and rinsing two cans of black beans under cold water. Transfer one can to a mixing bowl and mash it with a fork until roughly blended.

In a skillet, heat two tablespoons of olive oil over medium heat. Add one finely chopped onion and sauté for 5–7 minutes until soft and translucent.

Stir in three minced garlic cloves and cook for an additional 1–2 minutes until fragrant.

Sprinkle in one teaspoon of smoked paprika and one teaspoon of ground cumin, stirring to combine.

Fold in the pre-cooked quinoa, mixing everything well.

In a large mixing bowl, combine the sautéed mixture with the mashed and whole black beans. Add oats and bread crumbs.

Shape the mixture into burger patties, about ½ inch thick, and place them on a parchment-lined tray. Chill for at least 15 minutes.

Heat two more tablespoons of oil in the skillet over medium heat and add the chilled patties one at a time.

Cook each side for approximately 5–7 minutes until golden brown and crispy.