Step 1

Preheat oven to 400 degrees.

Step 2

In a saucepan add quinoa, Braggs, sage, oregano, garlic cloves and water.  Bring to a simmer, cover and simmer low heat for 15 minutes.  Turn off heat, set aside without lifting the lid!

Step 3

While quinoa is cooking, place drained chickpeas, mushrooms, carrots and onion on a baking tray.  Drizzle with a little olive oil and a sprinkle of salt.  Slide into the preheated oven, and roast for 20 minutes.  Let cool at least 5 minutes.

Step 4

In a food processor pulse pecans to a coarse meal, scoop out and set aside.

Step 5

Without cleaning out the processor add roasted chickpeas, veggies, tomato paste, dijon, Worcestershire, egg, salt and pepper.  Pulse just enough to adhere mixture leaving small chunks of veggies is good.  This just takes a handful of pulses, you want some texture.

Step 6

Mix together ground pecans with veggie chickpea mixture and quinoa.

Step 7

Form into 6 patties abound 4.5 ounces each.

Step 8

Bake on a parchment-lined sheet pan, in the oven for 20 minutes at 350 degrees.  Up to this step can all be done up to two days ahead refrigerating the baked burgers in a sealed container.

Step 9

To serve pan sear with oil until deep golden crisp on the outside and warm through.  Enjoy with your favorite condiments.