In a medium bowl stir together egg, oats, the 2 tablespoons barbecue sauce, salt, and pepper. Add meat; mix well. Divide mixture in half. On waxed paper, pat each half into a 7-inch circle.
For stuffing, in a small bowl combine carrot, celery, green onions, and drained mushrooms. Spoon mixture over one circle of meat to within 1 inch of the edge. Top with second circle of meat; peel off top sheet of waxed paper and seal edges of meat together.
Invert meat patty onto a well greased grill; peel off remaining waxed paper. Grill directly over medium coals for 10 minutes. Turn and grill for 9 to 12 minutes more or till done. Brush with additional barbecue sauce before serving. Cut into four wedges to serve.
Yield: 4 servings
Cajun Country -- New Iberia, Louisiana