Preheat the oven to 350 degrees Fahrenheit.

In a small saucepan, combine the rinsed quinoa and vegetable broth. Bring to a simmer and cover. Continue to simmer until broth is absorbed and quinoa is tender, about 15 min.

Poke the sweet potato with a fork on all sides. Place in the microwave and cook until fork tender. Set aside to cool and then remove the skin.

Place oats in a food processor or the single serving blender cup and puree until flour consistency.

Combine the flax seeds and water in a small bowl and stir. Set aside.

Add the beans to the food processor and pulse 6-8 times to break apart most of the beans. (Aim for the consistency of refried beans.)

In a large mixing bowl, combine the quinoa, peeled sweet potato, 1/4 cup + 1 tablespoon of the ground oats, soaked flax, beans, and seasonings. Stir to combine well. Wet your hands with water and form dough into 3-4" patties. Place patties on a greased baking sheet.

Bake burgers for ~25-35 minutes or until lightly browned and crisp on the outside. Flip burgers halfway through cooking.

Combine all of the ingredients in a small saucepan and just bring to a simmer. Turn off the heat and set aside to cool.

In a skillet, add the oil, sugar, and onion. Stir well to coat onion evenly. Cook, stirring occasionally until onion slices are soft and a caramel color, about 30-40 min.

Slice buns in half and layer lettuce, veggie patty, BBQ sauce, onions, avocado onto each. Top with the other half of the bun. Serve!