Preheat the oven to 450 degrees.

Place the quartered red peppers on a baking sheet. Drizzle with 1 Tablespoon olive oil. Bake for about 20 minutes or until the skin is beginning to char.

Remove the roasted red peppers from the oven. Cut half of them into strips and set aside to cool. Dice the other half of the peppers to use in the burgers.

Place 1 can of the drained black beans in a large bowl and mash with a fork.

In a medium bowl combine the egg, cumin, oregano, salt, peppers, and garlic. Stir to combine.

Add the egg mixture, breadcrumb mixture, remaining black beans, dice roasted red pepper, cilantro, parsley, and onions to the bowl with the mashed black beans. Stir together until combined.

Place the mixture in the refrigerator for 15 minutes while making the avocado crema.

Place all the ingredients for the avocado crema in a food processor. Processor until smooth. Remove to a small bowl and refrigerate until ready to use.

Divide the black bean mixture into 6 black bean patties. Pack them into burgers about 3/4 inch thick. Heat 1 tablespoon of olive oil in a large skillet over medium high heat and place the burgers in the pan. Cook until brown on one side, about 5 minutes, then flip and cook for an additional 5 minutes.

Remove from pan and set on a plate.

To serve place the black bean burger on a brioche bun. Top with a slice of mozzarella cheese, 4 strips of the reserved roasted red pepper, and a few tablespoons of arugula. Spread a tablespoon of the avocado cream on the top of the bun and place on top. Enjoy.