In a sauce pan over medium high heat add water, vinegar, chili flakes, and pickling salt bring to a boil for 2-3 minutes.
In a mason jar pour in the warm liquid then add chili flakes, mustard seeds, peppercorns, onion, garlic and broccoli florets. Allow to sit for 2 hours at room temperature in an ice bath to cool. Secure lid on jar and store refrigerated for service.
In a food processor add beans, salt, pepper, cumin, chili powder, and lime juice. Pulse to break up. Pulse in olive oil until you get a smooth consistency. Fold in the green chili and hold warm for service.
Spray southwest veggie patties with pan, cook on griddle over medium high heat for 2-3 minutes per side.
Spread pinto bean puree on both sides of toasted buns.
Toss spring mix with ranch dressing, and oranges then place on bottom bun then top with veggie patty.
Using a slotted spoon place a portion of the pickled vegetable relish on top of the burger, add top bun and serve.
