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Mix all of the ingredients together in a bowl and divide the mixture into 4 portions.
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Roll each portion into a ball and then flatten it into the shape of a burger.
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Push down on the center of the burger lightly with your thumb to make a small indention; this will keep it from turning into a baseball once it is cooked.
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You can pan fry these burgers or cook them on a grill.
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Lightly coat the grill or pan with oil before you turn on the heat, this will keep the meat from sticking.
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The trick to grilling/cooking these burgers is to place them on a really hot grill at max heat for the first 30 seconds or so.
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This will sear the outside making it easier to keep the burger intact when its time to be flipped.
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Then just be sure not to touch them until they are ready to be flipped (about 5 to 6 minutes).
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Drop the heat to medium high or a tad lower and cook for another 5 minutes or so, just make sure the meat is cooked on the inside and not burned on the outside.
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You can tell the burgers are cooked when the juices run clear.
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Again this is about 5 to 6 minutes on each side.
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Notes:
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1.
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Again, do not use a non-stick spray on the grill once the heat is on (flammable).
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2.
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Cilantro would work great in this recipe if youre a fan (Im not); add a small handful, chopped.
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3.
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For a little heat, add a half to a whole finely diced jalapeno, with or without seeds depending on your heat threshold (seeds equal more heat).
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4.
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Serve on toasted whole wheat buns.
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5.
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Garnish with tomato and some of my guacamole; salsa also works incredibly well here.
