Makes 4 servings:
1 (15.5-ounce) can black beans, rinsed and drained
4 ounces Cabot Chipotle Cheddar, grated (about 1 cup)
1/2 cup dried breadcrumbs
1/3 cup finely chopped red bell pepper
1/4 cup chopped fresh cilantro or Italian parsley
1 large egg, lightly beaten
1 tablespoon ground cumin
1 tablespoon mild chili powder
2 teaspoons minced garlic
1/2 teaspoon salt
4 hamburger buns, split
Tomato and avocado slices for garnish
Preheat grill to high. Lightly oil large sheet of aluminum foil and set aside.
In medium bowl, mash about half of beans into coarse puree with potato masher; add rest of beans, cheese, breadcrumbs, red pepper, cilantro or parsley, egg, cumin, chili powder, garlic and salt. Work mixture together by hand until it holds together easily.
Shape mixture into four 3/4-inch-thick patties. Place oiled foil on grill and set burgers on top. Cook for about 8 minutes per side or until browned on outside and heated through to center. (Alternatively, bake on oiled baking sheet at 375°F for about 10 minutes per side.) Serve on buns, topped with tomato and avocado.