Place the black beans on a flat surface and mash them well with a fork.
Place in a bowl and add the breadcrumbs, paprika, garlic powder, onion powder, cumin, and egg. Mix well.
Form the black bean mixture into four patties, then grill them on a buttered or oiled griddle (or in a skillet) over medium high heat for 4-5 minutes on each side, until golden brown.
Prepare the burgers as desired, with mayonnaise spread on the buns, and with lettuce, tomato, and melted cheese. Enjoy!
*Buy the regular canned black beans, not low sodium. I intentionally don't add salt to the recipe, since the black beans in a can are usually seasoned.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Keep in an airtight container in the freezer for up to 3 months. I recommend placing pieces of parchment paper or wax paper in between the bean patties if you plan to stack them. That way they won’t stick together once frozen. To thaw, leave in the fridge overnight.Reheating: I prefer to reheat in a nonstick skillet over medium heat for a few minutes on each side, until warmed through. The microwave can also work. Try 80% power at 30-second intervals, until warmed through.Scaling: Feel free to scale the recipe as desired. It can be doubled, tripled, etc.