In bowl, mix together beef, chopped onion, water, salt, pepper and crushed red chilies. Shape into four 1/2-inch thick patties.
Heat a non-stick grill pan over medium heat. Once the pan is heated, place the patties on the pan. Cook until patties are browned on both sides. Transfer to plate, set aside.
Heat butter on medium high heat in another pan. Add chopped onion, saute until soft.
Sprinkle with flour. Cook, stirring, for 1 minute. Add in stock a little at a time, stirring constantly to prevent lumps. Bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Add Thyme.
Now add the patties, cover and simmer until internal temperature reaches 160° F.