Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.

Finely mince the pecans and place in a medium sized bowl. Add the fresh rosemary and 1 tablespoon of maple syrup. Mix together and transfer to the prepared baking sheet. Spread it out into an even layer. Toast the pecans in the oven for 5 minutes. Remove from oven and set aside.

In a food processor, add the oats and process until they broken down completely. It should look like flour. Or you can sub the oats for oat flour.

Next, add the remaining ingredients including 1/4 cup of the toasted pecans (leaving the rest aside) to the food processor with the oats and process until full combined. You can process it until smooth or leave it a little chunky.

Let mixture chill in the refrigerator for 20-30 minutes.

Preheat oven to 400 degrees F.

Form the mixture into four equal sized patties and then carefully and individually press each side of the patties into the toasted pecans to coat each each side. You may have to press the pecans in with your fingers so they stick. If the patties crack or flatten too much during this process, just smooth them out and reshape them with your fingers.

Bake burgers for a total of 40 minutes, flipping halfway through.

While burgers are baking, make coleslaw by simply mixing the ingredients together. Place in the refrigerator until ready for use.

Let burgers cool slightly before assembling and enjoy!