1. Rinse and drain 1 can of black beans; transfer to a large bowl. Using a potato masher, mash beans until almost smooth. Rinse and drain remaining can of beans and add to mashed beans with bread crumbs, corn, bell pepper, onion, cilantro, cayenne, salt, and black pepper. Shape into 8 patties, about 3/4-inch thick; refrigerate until firm, about 2 hours.

2. Coat grill rack with vegetable cooking spray or lightly oil. Heat grill for direct heat. Place patties on grill rack 4 to 5 inches from medium heat. Grill on one side until cooked through, about 6 to 8 minutes.

3. While burgers are cooking, prepare balsamic aioli. In a small bowl, combine mayonnaise, balsamic glaze, and garlic. Spread on split sides of tops and bottoms of buns; place lettuce leaves on bottoms of buns.

4. When burgers are done, gently place on the lettuce and top with avocado slices and top bun.

Source: Hannaford fresh Magazine, July - August 2013