Preheat the oven to 375 degrees F.
Spread the pecans on a baking pan and roast for 5 to 7 minutes.
Combine 2 cups of the broth, quinoa, and salt in a large saucepan and bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 20 minutes without stirring.
Measure 1 cup of the quinoa for use in the burgers, reserving any extra for another use.
Combine the pecans, sunflower seeds, sesame seeds, cumin, and oregano in a food processor and grind to a medium-coarse texture.
In a large bowl, stir together the 1 cup quinoa, nut mixture, carrot, and beans.
While stirring, slowly add the remaining ¼ cup broth until mixture becomes tacky.
Season to taste with salt and pepper.
Form the mixture into 8 patties about ½-inch thick and cook, refrigerate, or freeze immediately.
Heat the coconut oil in a large skillet over medium-high heat.
Add half of the patties and cook for about 2 minutes on each side (cook longer from frozen).
Repeat with the remaining patties.
Top the burgers with avocado slices.