In a food processor or blender, chop mushrooms into small pieces. Set aside.

Heat olive oil in a medium saute pan over medium-high heat. Once the oil is hot, add the mushrooms. Saute until the mushrooms are soft and most of the liquid has evaporated. Transfer to a medium bowl and set aside to cool.

Once the mushrooms have cooled enough to handle, add the remaining ingredients. Mix until evenly incorproated.

Shape into 5, 4-ounce patties making the patties slightly wider than the bun you will be using.

Coat a large nonstick skillet with cooking spray. Cook the burgers over medium heat for about 3-5 minutes, or until browned and crispy.

Flip the burgers carefully and cook for about 2-4 minutes longer. When burgers are almost done cooking, with an internal temperature of 160F, top each with a slice of cheese and cover the pan with a lid to allow the cheese to melt.

Assemble each burger on a whole wheat bun with arugula, or with your own favorite toppings.