Place the black beans in a large bowl and smash them slightly with the back of a fork. Add the ground turkey, red onion, Jalapeño pepper, breadcrumbs, salt, chili powder and cayenne pepper. Mix with your hands to combine all the ingredients and then shape them into 2 patties. Brush both sides of the burger patties with a little olive or vegetable oil.

Pre-heat the air fryer to 380ºF.

Transfer the burgers to the air fryer basket and air-fry for 20 minutes, flipping them over halfway through the cooking process. Top the burgers with the pepper Jack cheese (securing the slices to the burgers with a toothpick) for the last 2 minutes of the cooking process.

While the burgers are cooking, make the cumin avocado spread. Place the avocado, lime juice, cumin and salt in food processor and process until smooth. (For a chunkier spread, you can mash this by hand in a bowl.) Stir in the cilantro and season with freshly ground black pepper. Chill the spread until you are ready to serve.

When the burgers have finished cooking, remove them from the air fryer and let them rest on a plate, covered gently with aluminum foil. Brush a little olive oil on the insides of the burger rolls. Place the rolls, cut side up, into the air fryer basket and air-fry at 400°F for 1 minute to toast and warm them.

Spread the cumin-avocado spread on the rolls and build your burgers with lettuce and sliced tomatoes and any other ingredient you like. Serve warm with a side of sweet potato fries.