To make the mayonnaise: place the garlic cloves in a saucepan along with the oil. Place over a low heat for 20 minutes to infuse and slowly cook the garlic. Set aside to cool completely.
Place all of the ingredients except the thyme leaves into a narrow jug or bowl. Use a stick or immersion blender to combine the ingredients. You’ll notice that almost immediately the mayonnaise will begin to emulsify. Blend until combined. Stir in chopped thyme.
Taste and adjust the seasonings as necessary. Refrigerate.
Mayo shortcut: if you want to save time just use 1 cup helmans mayo, garlic & thyme. Blend well and refrigerate until needed.
For the burgers: Mix cooled quinoa & panko together in a large bowl. Mix in eggs, soy sauce, garlic & seasonings until well blended. Mix together with ground beef. Chill for 30 minutes and then form into patties. Makes 8 large patties depending on the size of your patties.
https://cookpad.com/us/recipes/350354-how-to-cook-quinoa
To caramelize the onions: Heat large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and cook about 15 minutes, stirring frequently, until softened.
At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the all of beer is gone or the onions are caramelized to your liking and the beer has evaporated. Remove from the skillet and keep warm.
Brown mushrooms in 2 tablespoon butter in same frying pan used for onions.
Broil @ 450°F (or grill) burgers until desired doness is reached.
Enjoy on fresh buns topped with a slice of cheese, onions, mushrooms and a dollop of garlic & thyme mayonnaise and your favorite burger toppings.
