• In a medium bowl, add the ground meat, onion soup mix, mayonnaise and thyme. Mix thoroughly to combine.

  Note: Do not overmix as it will cause the burgers to be tough.
• Portion out the seasoned meat into 8 equal portions. In the palm of your hand form a meatball (round) and then create the burger pattie. To do this, place each round in one palm and use the other palm to flatten out to about 1/4 inch thickness. (Alternatively you can place the meatballs on parchment paper and flatten with your palm.) Use your thumb to create a slight indentation in the middle of each pattie. (This will prevent the pattie from puffing up in the middle when it's cooking, hence it will cook evenly).
  
• Heat a large non-stick frying pan over high heat. Add one tablespoon olive oil (Twirl it around to coat the pan).
• Depending on how large your pan is, add 3 to 4 burgers at a time and sear each side 3 to 4 minutes - total of 6 to 8 minutes. During the last 2 minutes add a slice of cheese to each burger pattie. Allow the cheese to melt. Remove the burger patties to a plate. Cook the remaining burgers.

  Notes: OPTIONAL: During the last minute after the cheese has been placed on the beef patties, cover the pan with a tight lid to completely melt the cheese.
  

AIOLI:

• In a small bowl, add all the alioli ingredients and add salt and pepper to taste. Use a small spatula or spoon to mix thoroughly.

  Notes: This can be made earlier in the day or a day in advance. Refrigerate until ready to use.

ASSEMBLE THE BURGERS:

• Spread some aioli on both halves of the buns. On one half of the hamburger bun, add a piece of lettuce. Add a few slices of avocados. add 1 burger pattie. Add another piece of lettuce. Add egg. Add another burger. Top with 1 or 2 slices of tomatoes. Top with the other half of the bun.

  Plate. Serve. Enjoy.