1. Place the poblano pepper directly onto a hot grill. Using metal tongs, rotate the pepper until all four side of the pepper are charred, about 2 minutes per side. Place the roasted pepper in a metal bowl. Cover tightly with plastic wrap and let steam for 15 minutes. Wash the charged skin off under warm running water. Discard the stem and seeds. Cut the pepper into dice.

2. Drain the black beans, except for 2 tablespoons of the liquid, and put in a large metal bowl. Mix in the roasted pepper, beef, corn, cilantro, green onions, salt, and black pepper. Divide mixture into 4 patties.

3. Grill the burgers until browned and cooked through, 10 to 12 minutes total.

290 calories, 11 g fat, 3.5 g saturated fat, 28 G protein, 18 g carbohydrates, 5 g fiber, 341 mg sodium