Hamburgers with Cream Sauce

1 1/2 lbs. ground round or ground sirloin
3/4 c. chopped onion
2 Tbl. butter
1 egg
1 1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme

Mix above ingredients and form into 4 to 6 patties.

Saute hamburgers in 1 Tbl. butter and 1 Tbl. canola oil. Remove hamburgers to a warm platter and keep warm. Pour off fat. Add 1/4 c. beef stock or bouillion. Boil down until reduced almost to a syrup. Pour in 2/3 c. heavy cream and boil down until it is reduced and slightly thickened. Season to taste with salt, pepper, pinch of nutmeg and a few drops of lemon juice.

Off the heat, swirl in 2 Tbl. butter and 2 tbl. green herbs such as parsley, chives, tarragon, chervil or parsley only if you like. Spoon sauce over hamburgers and serve.