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In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper.
Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans.
Add the egg and use a spatula to fold until combined.
Then, fold in the panko.
Use your hands to form the mixture into 6 patties.
If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
Heat a cast-iron skillet over medium heat.
Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides.
Alternatively, preheat an outdoor grill to 400°F.
Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
Serve with hamburger buns and desired fixings.