Over medium heat, pour in oil and once shimmering, stir in onion slices. Continue stirring occasionally for 20 minutes. Turn heat down to medium low and cook until melted, about 10 minutes more.

Bring vinegar, mustard seeds, salt, and black peppercorns to a boil. Turn off the heat and pour over the sliced figs. Steep while you prepare the burgers.

Using a shredding disk in a food processor, shred carrot, bell pepper, mushrooms, onion, beet, and garlic. Set aside.

Preheat oven to 400F. Line a half sheet pan with parchment paper and mist with cooking spray. Keep a small bowl filled with water nearby.

Heat olive oil in stock pot until shimmering. Temper coriander, Bay leaf, and 1/4 teaspoon salt in oil, stirring for 30 seconds or until fragrant. Saute shredded until softened, about 4 minutes.

Stir in quinoa and lentils. Pour in 4 cups of veg broth and 1/2 teaspoon kosher salt. Turn heat to high. Once boiling, cover and simmer for 18 minutes. Uncover pot and cook for another 8-10 minutes or until liquid has cooked out. Remove bay leaf. Reserve 1 1/2 cups of cooked grains. Process remaining grains in two batches with pecans in a food processor outfitted with blade attachment to a thick coarse paste. Transfer to a bowl and fold in reserved 1 1/2 cups unprocessed grains.

Fill 1/2 cup with a heaping mound, portioning patties onto prepared half sheet pan about ½-inch apart, shaping and flattening them with your hand—if grains stick, dip your hand in the bowl of water. You should be able to fit all 10 on a half sheet pan.

Bake for 20 minutes. Flip the burgers and cook for another 20 minutes to crisp up the bottom.

Drain figs, reserving vinegar for another use*. Garnish burgers with caramelized onions, pickled fig slices and any other toppings you like.