Rinse and drain the black beans.

In a large bowl, mash the black beans.

Add panko bread crumbs, finely chopped onion, finely chopped sweet red pepper, minced fresh cilantro, lightly beaten egg whites, minced garlic, and salt to the mashed beans.

Mix all ingredients well until combined.

Shape the bean mixture into four patties.

Refrigerate the patties for 30 minutes.

While the patties are refrigerating, prepare the chipotle slaw.

In a small bowl, whisk together red wine vinegar, 1 tablespoon of olive oil, minced chipotle pepper in adobo sauce, and sugar.

Stir in coleslaw mix and chopped green onions.

Chill the slaw until serving.

Preheat a large skillet over medium heat.

Add the remaining 4 teaspoons of olive oil to the skillet.

Cook the burgers in the hot oil for 3-5 minutes on each side, or until a thermometer reads 160°F.

Serve the black bean burgers on whole wheat hamburger buns with chipotle slaw.