Shake butter burger

Ingredients:
1 1/2 cup cooked short-grain white rice
12 oz sliced mushrooms
1/2 cup black beans rinsed & drained
1/2 cup oats
1 tsp salt
1 tsp black pepper
2 cups sliced onions
1/2 cup Country Crock Plant Based Butter (keep out you’ll need lots more)
1 tablespoon minced garlic (keep out you’ll need more)
1 tsp garlic powder
1 tsp onion powder
vegan hamburger buns
*a little olive oil for you hands
Here’s how I made them:
Cook the rice according to the directions and set aside.
Sauté the mushrooms in butter and about half of the minced garlic in a pan to soften & brown, season with the garlic salt.
Drain the beans well, rinse them and pat dry with paper towels.
*Important step* Put the mushrooms and black beans in the air fryer for about 3 minutes on 400 degrees (can be done in a conventional oven, but will take a little longer). I did this on the wire screen, not a pan, for about 3 minutes to dry out the mushrooms and black beans. *Stay with the mushrooms and black beans to not dry them out too much*
Place cooked rice, mushrooms, black beans, dry oats, salt, pepper and onion powder in a blender and pulse until mixed (some recipes call for the black beans to be left more whole for texture, but I like them mixed throughout the burger). The mixture will be very sticky, but that’s what you want.
Let burger mixture rest for about 20 minutes. Meanwhile, sauté the onions in a large skillet with 2 tbsp (or more) vegan butter over medium heat until brown & tender.
Remove the onions and set aside. Add more butter & garlic to the pan.
*Use some olive oil on your hands when forming your thin burgers, they are sticky). Fry the burgers in the remaining vegan butter and added butter & garlic. Cook about 3-4 minutes over medium heat on each side turning one time, and then one more time for coating with more butter.
Add a slice of Daiya American Style Cheese.
Put butter on top of the top bun of the vegan hamburger bun and toast both top & bottom bun in the pan with the lid on for a minute or two while melting the cheese. *Stay with those buns to not burn them* The cheese will take a bit longer to melt than the buns will take to toast.
Serve on the buns, top the burger and cheese with the buttery onions.
So, when in doubt…add more Country Crock butter…then add more.
I hope you enjoy this greasy, buttery cheeseburger as much as