Preheat oven to 400 F.
In a food processor, mix ricotta, spinach, serrano and salt and pepper to taste. Transfer to a large bowl and set aside.
Add 1 cup of black beans and ½ cup of water to the processor and pulse until mixture resembles a thick paste. Transfer to bowl with green ricotta mixture. Add panko and remaining black beans to bowl. Fold ingredients together until everything is evenly incorporated.
Divide habanero jack cheese into 8 even pieces.
Divide the burger mixture in four equal parts. For each ¼ part you will make two burgers. Take ⅛ of the burger mixture and flatten in the palm of your hand. Add habanero jack cheese cube in the center and fold the burger into the center. Roll into a ball and slightly flatten to make a small, thick burger patty. Set aside on an aluminum foil lined baking sheet. Repeat with remaining burger mixture and habanero jack cheese cubes.
Brush ¼ tablespoon of chili habanero hot sauce on the top of each burger. Bake burgers for 20 minutes, flipping mid way through.
Serve hot. Note: Burgers can be frozen and baked directly from the freezer. Baking time will increase by 5 to 10 minutes.