1. Bring vegetable broth to a boil in a small saucepan then add quinoa, place a lid on top, turn heat down to medium and then cook until quinoa is tender, 15-20 minutes. Set aside to cool slightly.
2. Heat the extra virgin olive oil in a large skillet over medium heat. Add mushrooms and shallots then saute until tender, 5-7 minutes. Add garlic, season with salt and pepper, and saute for one more minute. Set aside to cool slightly.
3. Add remaining ingredients to a large bowl with cooled quinoa and mushroom mixture then stir to combine. Line a large plate or platter with plastic wrap and shape 1/4 of the mixture into a burger shape and place onto platter (mixture will be slightly wet). Repeat with remaining mixture then refrigerate until completely cool, approx. 30 minutes.
4. Preheat oven to 190 degrees and line a baking sheet with foil and spray very well with nonstick spray. Transfer the burgers to baking sheet then spray tops with nonstick spray and bake for 14 minutes. Flip, spray other side with nonstick spray and then bake for 14-16 more minutes, or until the centers of the patties are set. Serve with buns and toppings of your choosing.