Over the years I’ve made a lot of scratch built hamburgers to varying degrees of success. After all that time I’ve come to one conclusion when making a good hamburger, and that is to keep the filler light. A few spices and sauces in small amounts and leave it alone.
Overload it and you lose the flavour of the beef. So although the list of ingredients is long, and looks like a contradiction to what I’ve just said, the actual volume is low.
Did I mention it’s ridiculously fast to make? Just mix it all at once in a bowl, make your patties and sear them over the barbecue. In minutes you’ll be having burgers that kick ass, and have your guests asking if they can come by more often.