Imprimer ma sélection
Preparation
Pulse mushrooms in a food processor to size of peas.
Dry cook mushrooms in a non-stick skillet over high heat stirring frequently for 2 minutes, remove from heat and let sit.
Place oats, walnuts, chickpeas, hot rice, bbq spices, mustard, garlic powder and onion powder into same food processor and pulse 12-14 times, scraping down the bowl after every few pulses.
Scrape mixture into a bowl and fold in mushrooms with any juices.
Divide mix into 6 equal portions (about 1/2 cup each) and form into patties with oiled hands.
In a small bowl, combine barbecue sauce, garlic, ginger and pepper.
Grill patties and pineapple rings on high for 2 minutes on each side.
Brush patties with barbecue sauce mixture and top with cheese slices in final minute.
Grill buns if desired.
Spread mayo and arrange lettuce and avocado slices on bottom buns.
Top with patties, grilled pineapple, red onion, julienned radish, barbecue sauce mix and bun tops.