Using a food processor, chop 8 oz of mushrooms fairly small. Pour into bowl. Chop 2nd 8 oz pkg of mushrooms larger. Pour into bowl. Combine the next 7 ingredients in the bowl. Toss with your hands until combined. Add 1 Tbsp of balsamic glaze to mixture and toss to combine. Add beaten egg and egg white, toss to combine.
2
Place a large piece of plastic wrap on a large plate. Spray a metal ring with cooking spray. Place about 1/4 to 1/3 cup of mushroom mixture into ring and press firmly with rubber spatula to form. Remove ring. Repeat with the rest of the mixture. Cover with the plastic wrap and refrigerate for at least 1 hour.
3
Heat a large non-stick skillet over medium heat. Add olive oil to pan and heat oil. Hold the mushroom burger with your hand under the plastic wrap and flip gently onto the palm of your other hand. Gently lay into heated skillet. Repeat with the rest of the mushroom burgers. Cook 3-4 minutes on each side, flip when browned and a little crispy.
4
Place on a toasted hamburger buns. Serve with garlic/lemon aoli (mayonnaise mixed with lemon juice and garlic powder).
