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 bowl, combine BBQ sauce, lime juice, 4 spice powder, garlic, thyme, and allspice.In another bowl, toss together red cabbage, green cabbage, carrots, ranch dressing, cilantro, and ginger.Grill patties on high for 2 minutes on each side; brush patties with BBQ jerk mix in final minute.Grill buns if desired.Arrange shredded iceberg on bottom buns.Top with grilled patties, hot pepper rings, slaw mixture, remaining BBQ jerk mix and bun tops.

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Meatless patty: 4 cups (1 L) cremini mushrooms (about 24 small) 1 cup (250 ml) quick cooking oats 1 cup (250 ml) chopped walnuts 1 cup (250 ml) canned chickpeas, rinsed and drained 1 cup (250 ml) hot cooked or reheated long grain brown rice 1 teaspoon (5 ml) Selection BBQ spices 1 teaspoon (5 ml) dry ground mustard 1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) onion powder 3/4 cup (180 ml) Diana Gourmet Original BBQ Sauce 2 tablespoons (30 ml) fresh lime juice 1 1/2 teaspoons (7,5 ml) Selection 4 spice powder 1 teaspoon (5 ml) grated garlic 1 teaspoon (5 ml) dried thyme, crushed 1/4 teaspoon (1,25 ml) allspice 1 cup (250 ml) shredded red cabbage 1 cup (250 ml) shredded green cabbage 1/2 cup (125 ml) shredded carrots 1/2 cup (125 ml) Kraft Rancher's Choice Dressing 1/4 cup (60 ml) chopped cilantro 2 teaspoons (10 ml) grated ginger 6 fresh bakery onion bun, halved 1 1/2 cups (375 ml) shredded iceberg lettuce 1/2 cup (125 ml) hot pepper rings