Got this from Cooking with Dog, there are two variations: with cheese and without. The video is worth watching because Chef shows how massage the meat to get the patty to 'stick' together, and it's not just about the usual binding agents like egg and bread crumbs.
So here's my collation of both, except mine came without cheese.
Ingredients (makes 8 man sized patties)
1kg beef (Chef makes up half the volume with pork mince as well)
1 tbsp Worcestershire sauce
Crack of black pepper
Crack of rock salt
1 tsp tomato sauce
2 slices of bread, finely chopped into breadcrumbs
Splash of milk
2 eggs, beaten
½ onion, chopped
2 tbsp water
Corn flour for dusting (optional)
Method
1) Chop up onions. If wanted, these can be fried off till translucent, but I'm lazy
2) Use hands to combine the mince till gluey.
3) Add all the sauces, pepper, salt, milk, egg and onion.
4) Massage till combined and it leaves the bowl.
5) Oil your hands. Divide up into 8 portions with your palm. Take one portion and toss between your palms to knock out the air. Form into a ball then flatten into a patty, and put an indentation in the centre with your finger to make it cook faster in the centre.
6) (optional) Dredge in flour and dust off the excess. Set aside.
7) Heat a skillet and add oil. Using medium flame, place the patties on top. When it has slightly solidified, shake the pan or rotate for more even cooking. This side takes about 5 minutes. When nicely browned, turn over.
8) After a further 5 minutes of browning, add 1 tbsp of water. Cover and turn down the flame, cooking for a further 5 to 7 minutes so the inside is cooked. Test with a skewer to see if the juices run clear. The water may not have fully evaporated, so you can remove the cooked patties and make a sauce (e,g 1 tsp soya sauce, fried onions)
9) Serve with bun and/or salad.
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