Place rinsed and drained black beans in a medium bowl. Use a fork or potato masher to mash most of the beans, leaving some whole for texture (target a mostly mashed but slightly chunky texture).

Add the finely chopped onion, minced garlic, chopped cilantro (or parsley), lime juice, ground cumin, smoked paprika, kosher salt, and black pepper to the mashed beans. Stir to combine.

Stir in the rolled oats. Let the mixture sit 5 minutes so the oats absorb moisture and bind the mixture. Taste and adjust seasoning if needed (add a pinch more salt or lime juice).

Form the mixture into eight small patties about 2¼–2½ inches in diameter and roughly ½ inch thick. If mixture is too wet, refrigerate 10–15 minutes or add 1–2 tbs additional oats; if too dry, add a splash of water or 1 tsp olive oil.

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tbs olive oil. When oil shimmers, add patties (work in batches if needed) and cook 3–4 minutes per side until a browned crust forms and patties are heated through. Transfer to a paper towel–lined plate and keep warm.

Garlic Aioli

In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard, olive oil, salt, and black pepper. Whisk until smooth and slightly glossy. Taste and adjust: add a touch more lemon for brightness or more garlic for bite.

Cover and refrigerate the aioli for at least 10 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Slider Assembly & Garnishes

Halve the slider buns and lightly toast cut sides in a dry skillet or spread 1 tsp oil on a griddle over medium heat. Toast buns 1–2 minutes cut-side down until golden.

Place a small smear (about 1 tsp) of garlic aioli on the bottom half of each bun.

Top aioli with romaine leaf (use half a leaf per slider), then place a warm black bean patty on top.

Add a thin slice of vine-ripened tomato and one or two dill pickle slices atop each patty. Finish with a light second smear of aioli on the top bun if desired.

Close sliders and serve immediately while patties are warm. Serve 2 sliders per person as an appetizer or 3–4 as a light meal. Leftover patties keep refrigerated up to 3 days; reheat gently in a skillet.