8 oz. mushrooms of choice (I used portabella)
3 diced green onions or onion of choice
1 tablespoon minced garlic (roasted if possible)
1/2 bell pepper
3/4 cup cooked white rice
1/2 cup fresh bread crumbs
1/2 teaspoon liquid smoke
2 tablespoons fresh herb of choice (I used cilantro but basil or parsley would work)
2 tablespoons olive oil
dash onion powder
salt and pepper to taste
Sautee garlic mushrooms, green onions and bell peppers in a large skillet until golden brown.
Once the vegetables are done put in a blender and pulse a few times. Add rice, breadcrumbs, liquid smoke, cilantro, salt, pepper, onion powder, paprika and pulse a few more times until desired consistency. If the mix is a little wet add some potato flakes for consistency.
I cooked these in olive oil. You could do the same or bake them. They also would be great grilled but unfortunately I do not have a grill.
Eat on a toasted bun with toppings of choice. I used vegan bacon and mixed up some Vegenaise and chipotles in adobo to make a chipotle mayo. Absolutely wonderful. Enjoy.