Step 1

Heat 1 Tablespoon butter over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown. Set aside to cool.

Step 2

Add wine and continue cooking til absorbed. Add garlic and thyme, stirring, about 2-3 minutes. Remove from heat, and let cool.

Step 3

Combine beans, Worcestershire Sauce, breadcrumbs, egg, rice, oatmeal, carrots, salt, and pepper in processor and processor til still slightly chunky.

Step 4

Add the onion mixture and mix with a spoon until well-combined. Form mixture into 6 patties (about 1/2 cup each). These are best if they are not super fat patties, thinner is better. Put cornmeal on a shallow plate, and coat burgers evenly.

Step 5

Heat a thin layer of oil in a nonstick skillet over medium heat, and cook burgers about 5 minutes or until golden brown on underside.

Step 6

Flip burgers, and top with cheese. Cook about 5 minutes more, partially covered, or until golden brown and cheese is melted. Serve burgers on arugula and top them with garlic aioli and caramelized onions.