Step 1

Warm 1 tablespoon oil in a nonstick frying pan over amedium heat. Add the onion, peppers and garlic andcook for 3–5 minutes until tender, stirring occasionally.Add the black beans and cook for about 2 minutes justuntil any excess moisture from the beans is evaporated,stirring occasionally. Remove from the heat and let cool for10 minutes. Transfer the bean mixture to a food processor.Add the remaining ingredients and pulse 10–12 times untilthe beans are coarsely puréed. Let stand for 5 minutes.

Step 2

Next, gently form four burgers using the ¼ lb setting on the Weber Burger Press, shape your patties. Placeon a greaseproof paper-lined roasting tray and cover withclingfilm. Refrigerate for at least 2 hours or up to 24 hours(If not, they will be too soft to turn on the grill.)

Step 3

Mix the chipotle cream ingredients. Cover and refrigerate.

Step 4

Prepare the grill for grilling/direct cooking over mediumheat (180–230°C/350–450°F).

Step 5

Brush the burgers on bothsides with oil. Grill over grilling/direct medium heat for8–10 minutes, with the lid closed, until heated through,turning once.

Step 6

During the last minute of grilling, toast thebuns, cut side down, over grilling/direct heat. Spread the topbun halves with avocado. Top the bottom bun halves withlettuce, tomato, a burger and chipotle cream. Serve warm.