Instructions

Line rimmed baking sheet with parchment paper. Process ½ cup panko bread crumbs in food processor until finely ground, about 30 seconds. Add 2 tablespoons raw, unsalted pepitas and process until finely chopped, about 15 seconds; transfer to large bowl. Toast ¾ teaspoon ground cumin, ¾ teaspoon ancho chile powder, ½ teaspoon smoked paprika, ¼ teaspoon ground allspice, and ⅛ teaspoon ground cinnamon in 10-inch nonstick skillet over medium heat, stirring occasionally, until spices are fragrant and begin to darken slightly, about 1 minute; add to bowl with panko mixture.
Add half a rinsed (15-ounce) can of black beans, ⅓ cup finely chopped onion, 1 large lightly beaten egg, 2 tablespoons toasted sesame seeds, 2 tablespoons golden raisins, 2 tablespoons chopped fresh cilantro, 2 minced garlic cloves, 1½ teaspoons minced canned chipotle chile in adobo sauce, ½ teaspoon adobo sauce, 1 teaspoon table salt, ¼ teaspoon grated lime zest, and 1½ teaspoons juice to now-empty processor and process until coarsely ground, about 20 seconds, scraping down sides of bowl as needed; add to bowl with panko mixture.
Stir remaining beans into bean-panko mixture, then divide into 4 equal portions. Using your lightly moistened hands, firmly pack each portion into 3½-inch-wide patty and place on prepared sheet. Cover and refrigerate until chilled and firm, at least 30 minutes or up to 24 hours.
Heat ½ tablespoon extra-virgin olive oil in 12-inch nonstick skillet over medium heat until shimmering. Reduce heat to low and carefully place patties in skillet. Cook until burgers are crisp and deep golden brown on first side, about 7 minutes. Gently flip patties, add remaining ½ tablespoon oil to center of skillet, and cook until crisp and golden brown on second side, 5 to 7 minutes. Transfer burgers to 4 hamburger buns and serve.