In a large mixing bowl coarsely mash the beans with a fork, leaving some of the beans in tact (we're not looking for a paste here). Add the pumpkin, chopped chipotle peppers and adobo sauce, green onions, minced garlic, Italian seasoning, paprika, salt and beaten eggs. Gently mix together with a wooden spoon.
For the oats you can leave them whole, chop them or pulse them in a blender or food processor. For these burgers I pulsed my oats in my food processor a few times to break them up. All three options will taste the same, just give different textures.
In the large mixing bowl with the beans add 1 tablespoon of olive oil and the oats. Mix well (I used my hands).
With clean hands, roll your mixture into 6 even balls. Cup each ball in your hands and squeeze tightly, rotating the ball as you squeeze. Gently and slowly, press the ball into a disc.
Transfer prepared burgers to a plate and cover tightly with plastic wrap. Allow burgers to refrigerate for at least 30 minutes to overnight. This allows the burgers to set and helps prevent them from falling apart while cooking (I left mine overnight). In the meantime, prepare the toppings.
For the Avocado Spread- in a small bowl, mash together the avocado, lime juice and salt and pepper. For a little heat, feel free to add a dash of cayenne pepper or paprika.
For the Chipotle Spread- in a small bowl, combine all ingredients and mix well. Refrigerate in a sealed container until ready to eat.
When ready to eat, pour 1-2 tablespoons into a large skillet over medium high heat. When hot enough, gently transfer burger to your pan and cook for approximately 4-5 minutes on each side (you want a golden outside). Avoid temptation to crowd your pan and cook just 1-2 burgers at a time. While cooking, use your spatula to gently push the sides of the patty to form a perfect disc (thanks for the tip, Jenn!)
With burgers cooked, top buns with avocado spread, veggie burger, chipotle spread and lots and lots of greens!