Prep the rice by either warming up some cooked rice so it has a sticky texture again or using microwavable frozen rice, like Trader Joe's carries.

In a large pan, heat olive oil over medium heat, then add mushrooms, coconut aminos, and corn to saute for about 5-6 minutes. The mushrooms should be soft.

In a food processor, add the remaining ingredients (except for olive oil for the griddle) and process for about 15 seconds.

Reheat the large pan you were using for the mushrooms or heat a griddle over medium heat and coat with olive oil.

Using a spoon, scoop out a big spoonful of the mixture and form a patty, shaping it using your hands. Place on the griddle. Repeat with remainder of the mixture, forming about 8 patties total depending on how big you make them.

Cook the burgers for about 6-7 minutes on the first side, until the bottoms have turned golden brown.

Spray the tops of the burgers with a vegetable oil spray and then use a spatula to flip. Cook on the other side for about 3 minutes, until this side has turned golden brown. Note: If you’re cooking these on a grill, oil the grates first and carefully flip the burgers after about 3-4 minutes. Then cook for another 3-4 minutes or until golden brown and heated through.