Set up the flax egg (if using): Stir ground flax with water and let it thicken for 5–10 minutes.
Mash the beans: In a large bowl, mash black beans with a fork until mostly smooth with some texture. Don’t puree completely—small pieces help with structure.
Add aromatics and mix-ins: Stir in quinoa, oats, chopped dried cherries, onion, grated carrot, and garlic.
Season and bind: Add egg (or flax egg), almond butter, soy sauce, smoked paprika, cumin, pepper, and salt. Mix until evenly combined.
The mixture should be moist but hold together when pressed.
Rest the mixture: Let it sit for 5–10 minutes so the oats hydrate. If it still feels too loose, add 1–2 tablespoons more oats.
Form patties: Divide into 4–6 patties, about 1/2-inch thick. Press edges to smooth any cracks.
Brush or spray both sides lightly with olive oil.
Preheat the air fryer: 375°F (190°C) for 3 minutes. This helps the patties crisp right away.
Cook the first side: Place patties in a single layer in the basket (work in batches if needed). Air fry for 7–8 minutes.
Flip and finish: Carefully flip and cook 5–6 minutes more, until the outside is browned and firm and the center is heated through.
Total time is about 12–14 minutes per batch.
Toast buns and assemble: Toast buns in the air fryer for 1–2 minutes. Add your favorite toppings and sauce. Serve hot.