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1
Whisk or beat egg lightly.
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2
Mix all ingredients together gently by hand.
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3
Do not over-mix.
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4
The mixture should be not too wet, not too dry.
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5
Too dry patties will crumble on the grill and also taste dry.
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6
Too wet patties will not hold their shape, will stick to the grill, and crumble.
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7
When working with the beef mixture, it should make your hands moist but not dripping wet.
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8
Adjust the amount of bread crumbs if needed.
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9
Big onion chunks might also cause your patties to fall apart so make sure you have a fine dice.
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10
Line a cookie sheet with wax paper.
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11
Use a 1/2 cup measure to make 1/4-pound patties.
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12
The recipe should make 8 large patties.
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13
Use a hamburger press or shape the patties by hand.
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14
Place the patties on the cookie sheet and put it in the freezer for 4-24 hours.
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15
If using the hamburgers later, you can transfer them to a Ziploc freezer bag with pieces of wax paper between each burger as you stack them.
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16
To grill the burgers, remove from freezer 1/2 to 1 hour ahead of time.
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17
Spray grill racks with Pam.
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18
Preheat to medium.
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19
Place patties on the grill and cook for about 20 minutes, turning once or twice.
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20
When they have reached desired doneness, remove and serve.
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21
I also grill them straight from the freezer.
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22
I think they stay together better, plus I can cook them to rare or medium more easily.
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23
This all-purpose pattie is good in any style burger with cheese and ketchup, mushrooms and Swiss cheese, or with veggies of all kinds.
