I think I have enough info for a first try so thanks to all who helped with their tips!
But, Robert, I'm late to this thread & have strong feelings about this!
So I'm gonna tell you how I do it, anyway. Been making them this way for years, loosely based on how I saw my mother make them, for years & years ...
Into a large bowl, add the following:
- a kilo of good ground beef (not too fatty, but some of fat is good for flavour). You obviously won't eat all this in one sitting. I always make enough for freezing, for later. Handy.
- add one largish finely chopped brown onion & one or two finely chopped garlic cloves (depending on how much you like garlic).
- some dried herbs - a teaspoon, roughly? (or fresh finely chopped parsley& a few finely sliced spring onions greens are nice) & perhaps a just a little pinch of chili flakes, if you like.
- add one egg (possibly 2 if small, or the if the mixture doesn't "hold together" as you mix it)
- Have some dried bread crumbs (or rolled oats, if you like) on hand.
- Roll up your sleeves & mix the lot together by hand, making sure that all the ingredients are evenly mixed.
- Add the bread crumbs/rolled oats, depending on the consistency of the mixture. If it's a bit "runny", you add more, if pretty firm, less. (If you accidentally add too much & the mixture is too dry (for forming patties, you can always add another egg. If it's then too "wet", then more bread crumbs ...till you get it right)
-Add & mix in salt & freshly ground black pepper to your taste.
- have a plate or board & some GladWrap ready & form the patties. Not TOO big - enough to fit comfortably in the palm of your had. Flatten the patties a bit to ensure even, not too slow cooking.
- Freeze the left-over patties in meal-sized lots, for later.
Easy, just a bit messy!