Prepare the Bean Mixture: In a large mixing bowl, combine the drained and rinsed black beans, grated onion, minced garlic, vegetarian Worcestershire sauce, ground cumin, chili powder, and smoked paprika. Using a potato masher or sturdy fork, roughly mash the ingredients together until the beans begin to break down but still retain some texture—you want a chunky consistency, not a smooth paste.

Bind the Mixture: Use a spatula to gently fold the egg into the mashed bean mixture until fully incorporated. Sprinkle the Panko breadcrumbs over the mixture and fold them in thoroughly until everything is evenly combined. (If the mixture feels too wet, refrigerate for 10-15 minutes to firm up).

Form the Patties: Divide the mixture into 6 equal portions. Using clean, slightly damp hands to prevent sticking, shape each portion into a ball, then gently press and flatten into a patty about ¾-inch thick. Place the formed patties on a plate.

Cook the Burgers: Heat a large skillet over medium-high heat. Brush both sides of each patty generously with olive oil. Working in batches, place the patties in the hot skillet. Cook undisturbed for 5-6 minutes on the first side until a deep golden-brown crust forms.

Flip and Finish: Carefully flip the burgers and cook for another 5-6 minutes on the second side until crispy. If adding cheese, place a slice on each burger during the last minute of cooking and cover the skillet to melt.

Serve: Remove from the skillet and let rest for 1-2 minutes. Serve immediately on toasted buns with your favorite toppings.