I don't have to tell you that I don't like cows in my burgers, do I? Nope, didn't think so!
There are lots of things that I *do* like in my burgers - mushrooms, primarily. And every now and then I like to go for the classic vegetarian "burger": the Portobello mushroom cap.
To make these, I simmered portobello caps in veggie broth, a little balsamic vinegar, and a few dashes of liquid smoke, along with the usual suspect spices (Tony's, onion powder, garlic powder, and such and so forth) until the caps were nice and soft - 10 to 15 minutes. Served on nice soft buns with Vegenaise and lots of fresh spring greens! Enjoy.