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In a large skillet over medium heat, add the 2 tablespoons butter and onions and cook slowly until soft but not brown, about 10 minutes. Transfer to a mixing bowl and set aside.
To the mixing bowl, add the beef, 2 tablespoons softened butter, salt, pepper, thyme, and egg. Beat vigorously with a wooden spoon until well mixed.
Form mixture into patties ¾ inch thick and cover and chill until ready to use.
When ready to cook, lightly roll patties in flour spread on a plate, shaking off excess.
In a skillet over medium-high heat, heat the 1 tablespoon butter and oil. When it begins to foam and subside, sauté the patties to desired temperature, about 2-3 minutes or more per side depending on doneness.
Transfer patties to a plate and keep warm while you work on the sauce.
Drain fat from skillet. Add liquid (stock, wine, etc) and let boil, scraping up bits from bottom of pan as it reduces. Cook down to almost a syrup consistency, then turn off heat, and add butter by ½ tablespoons. Swirl pan to melt butter, then stir in herbs.
Spoon sauce over hamburger patties and serve. Enjoy!