Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Remove from heat and set aside.

In a food processor, combine the rinsed and drained black beans, grated beets, sautéed onion and garlic, smoked paprika, cumin, chili powder, liquid smoke (if using), nutritional yeast, and soy sauce/tamari. Pulse a few times until the mixture is mostly combined but still has some texture (not a smooth paste).

Transfer the black bean-beet mixture to a large mixing bowl. Add the rolled oats (if using regular oats, pulse them briefly in the food processor first to make a coarser flour), and breadcrumbs. Season with salt and black pepper. Mix everything thoroughly with your hands or a spoon until well combined and the mixture holds together. If the mixture is too wet, add a little more breadcrumbs or oats, 1 tablespoon at a time. If too dry, add a teaspoon of water or soy sauce.

Divide the mixture into 4 equal portions. Form each portion into a firm, approximately 3/4-inch thick patty. Place the formed patties on a plate lined with parchment paper. For best results, chill the patties in the refrigerator for at least 15-20 minutes to help them firm up.

To Pan-Fry: Heat 1-2 tablespoons of olive oil in a large non-stick skillet over medium heat. Carefully place the chilled patties into the hot skillet. Cook for 5-7 minutes per side, until golden brown and heated through.

To Bake/Air Fry (Alternative): Preheat oven to 375°F (190°C) or air fryer to 375°F (190°C). Lightly grease a baking sheet or air fryer basket. Bake for 20-25 minutes, flipping halfway, or air fry for 15-18 minutes, flipping halfway, until firm and lightly browned.

Serve the Smoky Black Bean-Beet Burgers immediately on toasted burger buns with your favorite toppings like lettuce, tomato, red onion, avocado, pickles, and a smear of vegan mayonnaise or BBQ sauce.