Heat 1 tsp of olive oil in the bottom of a large shallow pan. Add the mushrooms and cook 3 minutes. Flip mushrooms over and cook 2 minutes. Add garlic, scallions and soy sauce and cook 1-2 minutes.
Transfer mushroom mixture to a blender.
Add all remaining ingredients EXCEPT PANKO and RICE.
Pulse mixture until it comes together but do not puree. It should still be chunky.
Transfer blended mixture to a large bowl. Stir in panko and rice.
Coat a 1/3 cup measuring cup with olive spray. Use the measuring cup to scoop mixture. Place each scoop on a lined baking tray. Flatten each scoop gently with the palm of your hand to form the burgers.
Bake 15 minutes at 375 degrees F. Flip burgers over and bake an additional 15 minutes. The outside should be brown and a bit crispy.
Servings suggestions: We like to sautee or air fry the burgers for a minute or two before serving. Top with your favorite buffalo sauce or horseradish cashew cream sauce, pickled onion, and spicy arugula.
