• Preheat your oven at 350F.
• Heat a skillet on medium heat. Once hot, add coconut oil or water and chopped onions, garlic, bell peppers and sauté for 3 minutes, stirring occasionally.
• Then add the mushrooms medley, basil, rosemary and sage. Sauté for 5 minutes, stirring frequently. Then set it aside.
• Add your chickpeas and black beans in a food processor and give a couple of pulses until the beans are slightly pureed.
• Then using the same food processor, crush your walnuts and cashews.
• Prepare a flax egg by mixing your ground flax with water. Let it sit in the fridge for about 5 minutes until thickened.
• Add your crushed beans and chickpeas to a large mixing bowl, along with the bread crumbs, crushed nuts, the flax egg, coconut milk, tomato paste, Annie's vegan worcestershire sauce, liquid smoke, nutritional yeast, cooked quinoa, garlic powder, smoked paprika, cayenne pepper (optional), salt and pepper. Mix well to incorporate
• Add the sautéed mushrooms to the beans and chickpeas base and mix well to incorporate. Set it aside
• Soak in the rice paper sheet in warm water for a couple of minutes until it becomes soft. Then spread it on your working surface, cut it in half, and add your meat base on each side of the sheet so as to have 2 patties. Wrap the 'meat' in the rice paper, making sure to full close it.
• Line a baking sheet with some parchment paper. Place your burger patties on the baking sheet and coat it with some barbecue sauce. Place the patties in the oven and bake for an hour.

Optional Step

• Once they are out of the oven, place your burger patties on a grill to give it some barbecue burger stripes ( I used the George Foreman Grill). This is really just to impress your guests :)

Burger

• For the dressing, mix together the Just Mayo, sriracha sauce and barbecue sauce
• Using your buns and these delicious patties, make your burger with the ingredients you like most (e.g. lettuce, tomato, onion, pickles, mushrooms, vegan cheese etc...). Enjoy!