Hamburger recipe/tips, please

It's happened again.  The only vegetarian for miles has been roped into making hamburgers for a party of about 20 people..

This year, the bun situation is under control, we have a bakery making them.  (Weird Japan-only situation.. even Costco has none.  Had to use airline buns last time.)

So, I'd like a refresher course in making the patties.  Where do you guys stand on oatmeal vs breadcrumbs?  Any spices/sauces that make them really great?  I have loads of thyme and oregano growing now.. and is all beef the way to go?  Or some pork, too?

Small logistics problem, as well.  It's a very early party at the river.  I'd like to make the patties the night before.. then freeze?  (Uncooked). What's the best way of making sure they don't all get stuck together or kill anyone?

If anyone is in Tokyo this Sunday, come on by!

Hamburgers are like meatloaf, lots of stuff works. There are a lot of great recipes online, I use Recipezaar.

To keep them from sticking together if you freeze them, I'd make parchment paper disks or squares and place them between each patty.

Thanks, but I have no point of reference.  I believe some  people here actually eat hamburgers.. so you can tell me what tastes good.

Will now hunt for parchment paper.  Is waxed paper also OK?

I dont think burgers should have *anything* in them, apart from meat.  100% minced beef.  No oatmeal, no breadcrumbs, no fillers... putting fillers in makes them rubbish, in my mind.  I wouldn't knowingly eat a burger like that.

Just put the minced beef in a bowl, with garlic salt and pepper, mix it through, and form into patty shapes.   Easy peasy, and a true, proper burger.   

I agree with QG - I use lean beef mince, plenty of worcestershire sauce, and salt and pepper in mine.  That's it.  Scrummy!

I don't use fillers, either, just 100 % beef, garlic and onion powder, a little salt and fresh cracked black pepper, crushed red chilies, and a bit of honey bbq sauce... gives them a nice sweet and spicy flavor... they are a big hit! 

I'll be the voice of dissent... 100% beef of course, but I add dried minced onion, worcestershire sauce, salt, pepper, garlic, AND a little bit of fresh white bread crumbs and an egg.

I've never had anything but rave reviews but to each their own of course!!

....a bit of honey bbq sauce... gives them a nice sweet and spicy flavor... they are a big hit! 

Agreed! I always put a bit of BBQ sauce in them to give them a really nice flavour.

If you really want to do something nice, take the beef, add in some breadcrumbs, finely minced onion, garlic powder, and some bbq sauce/ketchup and an egg- make a patty and wrap it all around a big hunk of cheddar or swiss or whatever cheese- the cheese melts in the middle and its divine

Don't think that will freeze well however

So, I think just 100% beef shaped into a patty (or any of the other wonderful recipies)...  spread between sheets of wax paper to prevent sticking will work just fine

I totally agree with QG.  No breadcrumbs or egg.  Meat and seasoning only.  I am a purist. 

if it's just overnight and they're going in the fridge - do you need to freeze them?
I use a little panko and egg because I find they bind better. I also like a 75-25 beef mince/pork mince ratio. Salt, pepper and a little fried shallots/garlic (diced really small with a blender) then add a little tomato puree, soy sauce and chilli powder, paprika, makes good barbecue sauce type thing, then add that to the mix.

But yeah...plain burgers are also good with just meat etc.. it really depends on what you're going for

You can put in minced garlic and chopped canned chipotles if you can get them.  Or replace the chipotles with gorgonzola.  I like red wine vinegar and worcestershire sauce too.  

I use egg white rather than bread crumbs to keep the burgers together.

quote from MaryKate:
if it's just overnight and they're going in the fridge - do you need to freeze them?

I'm about 2 hours away from the party spot, thought freezing would be safer. 

Nice recipes, guys, thanks! .. but could ya'll just agree on ONE?     I'm leaning towards MaryKates recipe.. and as I'm not buying quality meat, fillers are probably good. 

I always add a bit of all seasoning, along with garlic, and soy, sometimes bar-b-que sauce, and worcestershire. I don't do fillers in my patties. I don't add onion either, because I think the onion should be sliced on top of the patty. One thing I always do, is when I prepare the meat, because I don't know if it will need anything added, I do a small patty first, and taste it. Obviously you won't, is there a meat eater in the house? Anyway, that helps me to get it right. Then I can just add whatever I think is missing, and they always turn out yummy.

I sometimes do just plain meat, but other times like to add things to it. I like both types of burgers. I tend to buy lean beef on sale and freeze it, so I don't always have a mince with a high enough fat ratio for good burgers, so those times it's important for me to add things to it.

I did hear that adding the bread crumbs is a good way to keep moisture in, although I've never done that for hamburgers, just meatballs and meatloaf.

Wax paper will probably be ok in place of parchment because of the travel time you will have, but otherwise I would use parchment instead if you can find it. Sometimes the wax paper can transfer the wax to the food, if it's heated up and I would worry about it sticking to the patties if you try to take them apart while still frozen.