Make your next barbeque a healthy one with this meatless patty smothered in barbecue sauce with onions and mushrooms. They’re great served open-face on a slice of sprouted whole wheat bread with a spread of avocado and topped with lettuce for an extra nutritional punch!

2 onions, divided
4 cups cremini mushrooms, divided
2 or 3 cups of Blender BBQ sauce
2 1/2 cups cooked garbanzo beans
1 cup rolled oats
1 tablespoon prepared mustard
1 teaspoon each: chili powder, cumin, onion powder
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper

Heat the oven to 350 F.

Chop half of one onion and place in mixing bowl. Thinly slice remaining onion and place in medium sauté pan.

Finely chop 1 cup mushrooms and add to mixing bowl. Slice remaining mushrooms and add to sauté pan.

Mash together chopped onion, chopped mushrooms, 1/2 cup BBQ sauce, and remaining ingredients with a pastry cutter or fork until mixture holds together.

Measure 1/2 cup portions and form into patties. Place on cookie sheet lined with parchment paper and bake at 350 F for 30 minutes. Flip and bake an additional 5 minutes.

While patties are baking, sauté sliced mushrooms and onions in 1/4 cup water over medium-high heat until they start to soften. Reduce heat to medium, cover, and cook until patties are done. Check periodically and add water if needed.

When they are soft and tender, stir in desired amount of BBQ Sauce. Serve BBQ onions and mushrooms on top of patties.