Preheat oven to 350°. To toast pecans, spread on baking sheet and bake 5-7 minutes, stirring once. In medium saucepan combine water and quinoa. Bring to a boil; reduce to simmer and cook 15 minutes. Remove from heat and let stand for 10 minutes. Fluff with a fork and set aside to cool. Heat oil in large saucepan. Add mushrooms and seasonings; cook 5 minutes until mushrooms are tender. Cool 5 minutes. In medium bowl beat egg; add quinoa, mushroom mixture, cheese, pecans and oats. Stir well to combine. Scoop slightly less than ½-cup portions of mixture onto a well-greased baking sheet; form into 8 patties. Bake 28-30 minutes. Serve on buns with your favorite garnishes.
Tip: Individually wrap and freeze cooked burgers. Thaw and reheat in a skillet with a little Avocado Oil.