Rinse the black beans under cold water, then spread them on a paper towel to dry thoroughly to prevent excess moisture in the patties.

In a large mixing bowl, lightly mash the dried black beans with a fork, ensuring some beans remain intact for optimal texture.

Stir the corn kernels, chopped cilantro, rolled oats, egg, and cumin into the mashed beans until the mixture is cohesive and holds its shape.

Divide the bean mixture into 4 equal portions and use your hands to shape them into firm, flat patties.

Heat the olive oil in a large skillet over medium heat.

Place the patties in the skillet and cook for 4 to 5 minutes on each side until nicely browned with a slightly crisp exterior.

Assemble the burgers by placing each cooked patty on a toasted bun.

Top with lettuce, sliced red onion, halved cherry tomatoes, and sliced avocado drizzled with fresh lime juice.