In a bowl, combine Cattlemen's Carolina Tangy Gold, pickle, and red onion and mix until well combined. Hold refrigerated for service.
Set combination oven to 350°F. On a foil-lined sheet tray, spread beans out in an even layer. Cook in oven for 10 minutes then set aside to let cool.
Fill an appropriately sized pot with water and bring to a boil. Add walnuts and boil until tender, about 8 minutes. Drain and cool. Finely chop.
In a sauté pan over medium heat, add 2 Tbsp of oil and cook onions and red chile peppers until softened. Add Club House Ancho Chili Pepper, garlic, and 1/2 a chipotle pepper, finely chopped to the pan. Cook until fragrant then set aside and let cool.
While vegetable mixture cools, in a food processor pulse black beans 4-5 times, until coarsely chopped.
In a large bowl combine black beans, walnuts, and vegetable mixture. Add 1/3 cup panko and mix until well combined.
In a small bowl mix 1 Tbsp of tapioca starch with 2 Tbsp of water to make a slurry. Add slurry to patty mixture and mix until fully incorporated.
Using a #10 scoop, form 4 patties. Cover and hold refrigerated for service.
Place 2 Tbsp of oil in a sauté pan over medium heat. Toast buns lightly and set aside.
Place 2 more Tbsp of oil in the sauté pan. Arrange 4 patties in pan and sear on both sides. After flipping, place 2 slices of cheese on top of each patty to melt.
For each burger, place 1 leaf of lettuce, 1 slice of tomato, and 1 patty on base of bun. Top with 1/4 cup of Cattlemen's Carolina Tangy Gold relish. Serve hot.