In a food processor, combine first 10 ingredients. Pulse until the mixture is pureed but still has some texture. Place the black bean mixture in a bowl and cover with plastic wrap. Refrigerate for one hour.
Meanwhile, Combine the mayo, chipotle and cumin and set aside.
Coat the bottom of a large skillet with vegetable oil and place over medium heat. While the oil heats up, divide the bean mixture into 6 pieces and pat each into a disc about 2 inches wide and 1/2 inch thick. Place the patties in the skillet and cook for 3-5 minutes on each side. Remove to paper towels to drain.
Slice each roll in half and spread with chipotle mayo, top with a bean burger, a spoon of salsa and slice of avocado. Secure with toothpick.