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1
To make the mayonnaise: place the garlic cloves in a saucepan along with the oil.
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2
Place over a low heat for 20 minutes to infuse and slowly cook the garlic.
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3
Set aside to cool completely.
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4
Place all of the ingredients except the thyme leaves into a narrow jug or bowl.
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5
Use a stick or immersion blender to combine the ingredients.
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6
Youll notice that almost immediately the mayonnaise will begin to emulsify.
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Blend until combined.
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8
Stir in chopped thyme.
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9
Taste and adjust the seasonings as necessary.
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10
Refrigerate.
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11
Mayo shortcut: if you want to save time just use 1 cup helmans mayo, garlic & thyme.
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12
Blend well and refrigerate until needed.
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13
For the burgers: Mix cooled quinoa & panko together in a large bowl.
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14
Mix in eggs, soy sauce, garlic & seasonings until well blended.
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15
Mix together with ground beef.
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16
Chill for 30 minutes and then form into patties.
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17
Makes 8 large patties depending on the size of your patties.
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18
To caramelize the onions: Heat large skillet.
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19
Add 1 tablespoon butter over medium-high heat.
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Add onions and cook about 15 minutes, stirring frequently, until softened.
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21
At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook.
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Do this until the all of beer is gone or the onions are caramelized to your liking and the beer has evaporated.
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23
Remove from the skillet and keep warm.
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24
Brown mushrooms in 2 tablespoon butter in same frying pan used for onions.
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25
Broil @ 450F (or grill) burgers until desired doness is reached.
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26
Enjoy on fresh buns topped with a slice of cheese, onions, mushrooms and a dollop of garlic & thyme mayonnaise and your favorite burger toppings.
