I really love home-made burgers, and I love making them, too.
I use 500grms of best (steak) mince, the rest of the ingredients are a bit slap-dash and can be changed to your own taste! I use about half to three-quarters of a medium onion, chopped, salt and pepper, a sprinkling of mixed herbs, a couple of tablespoons of oat-bran (you could use breadcrumbs instead) and an egg to bind.
Put everything except the egg in a large mixing bowl . . .
. . . and mix well.
Then add the egg . . .
. . . mix well again, flatten and divide the mixture into six portions (roughly, by eye, will do).
I'm fortunate enough to have a burger press, but I suppose you could use a round bun or cake cutter instead, if you have one the right size . . .
. . . they need to be firmly pressed into shape.
Six burgers, I'll put four of them in the freezer (I should mention here that its vital to use unfrozen mince if you intend to freeze some for cooking later) . . . (and, by the way, the Murphys which appeared in the first picture with the ingredients is for drinking, although you could add a little drop to the mixture for taste, if you like)
. . . and cook two for tea.
Serve in lightly toasted pitta breads . . .
. . . with a touch of salad.
Sorry, no pictures of the finished objects, too yummy!