Now, thanks for putting this recipe online! It turns out its basically the same as I already do, except I’ve never added egg (yet) unless I am making meatloaf. Otherwise, very similar. I don’t add Dijon mustard and ketchup, but I add a couple tablespoons of zesty BBQ sauce like Jack Daniel’s Grillin’ sauce to a pound of burger, which ends up being about the same. I also add the salt and pepper and Worcestershire sauce. Instead of onion though, since I’ll be putting sliced onion on the burgers after cooking, I put in 2-3 teaspoons of VERY finely minced green pepper and garlic.
My suggestion to keep them from falling apart is to make sure the pieces of onion or green pepper and garlic are super tiny. Big pieces of anything in there will make burgers fall apart. I also blend it all together really thoroughly. Then I make a ball out of the meat for each patty, throw it back and forth between hands 3 or 4 times to pack it together, then throw it dwhn onto a plate and press it the rest of the way into patty shape. Then after I’ve made all the patties I put hem in the fridge for a couple hours and hey end up very bound together.]]>