Combine the pumpkin, olive oil, spices, and salt in a food processor and process until smooth.  Add the brown rice, flaxmeal, oat flour, and half of the beans and pulse until the mixture is thick and chunky (not smooth).  Add the rest of the beans and pulse a few times just to break them up.  The mixture should be tacky with some texture to it, not smooth.  Divide the mixture into 4 or 5 patties about 1/2-inch thick.  Place the patties in the freezer for no more than 5 minutes just to firm them up a bit.

Heat a thin layer of coconut oil in a skillet over medium heat.  Cook the patties for about 2 to 3 minutes on each side until a golden crust forms.

Serve on your favorite buns with your favorite toppings! Here’s what I topped mine with for the photos: the patties are served on a lightly toasted sprouted grain bun with a bit of lemon cilantro crema, sliced avocado, field greens, and crumbled feta.  The next day for lunch, I enjoyed one of the patties over a mound of field greens with avocado and lemon cilantro crema slathered on top.  I cut up the last patty and enjoyed it on a spelt tortilla with the same toppings as the burger.  The possibilities are endless for these versatile little patties!

Wrap and refrigerate (or freeze) leftover patties and enjoy within 5 days.