Place the cooked black beans in a large mixing bowl and mash them thoroughly with a fork or potato masher until mostly smooth with some chunks for texture.
Add the finely diced shallot, smoked paprika, cumin, salt, and pepper to the mashed beans. Mix everything together until evenly combined, releasing fragrant aromas.
Sprinkle in the cornmeal or panko breadcrumbs and fold them into the mixture. This helps bind the patties and gives them structure.
Divide the mixture into four equal portions and gently shape each one into a round, flat patty with your hands.
Heat the olive oil in a non-stick skillet over medium heat until shimmering and hot, emitting a faint sizzle.
Carefully place each patty into the hot oil, pressing down gently to ensure contact with the skillet, and cook for about 4-5 minutes per side, until golden brown and crispy.
Flip the patties using a spatula, and continue frying until both sides are well browned and crispy, with audible sizzling and a fragrant aroma filling the kitchen.
Once cooked, transfer the burgers to a paper towel-lined plate to drain excess oil and allow the exterior to crisp up slightly.
Let the patties rest for a minute before serving, then enjoy them hot with your favorite toppings or buns.
