Thinly chopped onions, onion powder, perhaps some slight seasonings (I put in basil, a hint of rosemary, and southern spices) and mix it well into the meat. Some people add an egg into their meat to make them moist, but it's up to you.

Recently, I've been adding in tiny pieces of cooked and chopped bacon, and it adds a really nice flavor to the meat. Not too much to make it a bacon burger, but enough to give it a smoky taste.

I usually mix the mince meat with worchester sauce, and then have at it.

Depending on how many I'm making, I usually add a teaspoon for every burger.

Follow Kracken's directions. That's the way we made them in the restaurants I worked in. The only excuse for all the flash is cheap, tough meat.

To make a soft ball just scoop up your meat in one hand and pack it like a snowball, only be careful not to mash on it. Just pat gently until it's a ball, then put it on a piece of wax paper pat down on the top. If you get cracks around the edge pat the top and sides at the same time.

Good luck.


PS serve with sliced onion, good dill pickles and mustard. You can also add lettuce but don't mess it up with mayo and kechup It'll make the meat sweet. Bleh.