Spread the drained black beans on a baking sheet and pat very dry with paper towels. Transfer to a large bowl and mash with a potato masher until mostly broken down but with some chunks remaining for texture. You want a coarse paste, not a smooth puree.

Add the breadcrumbs, beaten egg, diced bell pepper, onion, garlic, cumin, smoked paprika, hot sauce, salt, and pepper to the mashed beans. Stir until thoroughly combined. The mixture should hold together when squeezed; if too wet, add more breadcrumbs 1 tablespoon at a time.

Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick and 4 inches across. Press firmly so they hold together. Place on a plate and refrigerate for 10 minutes while you heat the pan - this helps them firm up and hold their shape.

Heat the olive oil in a large nonstick skillet over medium heat until shimmering. Carefully add the patties and cook undisturbed for 4 to 5 minutes until a deep golden crust forms on the bottom. Flip gently and cook another 4 to 5 minutes until the second side is crisp and the patties are heated through.

Transfer the cooked patties to a plate and let rest for 2 minutes - this helps them set so they don't fall apart. Serve on toasted buns with your favorite toppings.