Edit: Here is another tip that I picked up for those with lose or unevenly cooked patties. For uniform patties, spoon and flatten the mixture into a mold. I like to use a large cookie cutter(for sliders), but you can remove both sides of a tuna can and have perfect patties every time while avoiding messy hands! This way you can even make them onto wax paper squares and freeze for later.
Veggies such as onions and peppers contain excess water that must be squeezed out. If this still fails then add enough bread crumbs to get that ground meat texture.
I've made this twice within the same week. Actions like that speak louder than any review that I could possibly give! I'm allergic to half of the store-bought varieties out there which had some ingredients worthy of a google search. It was refreshing to not only have a do it yourself recipe but this was simple, fast, healthy for myself and my budget. I found that topping the buns with some of the thai chili sauce and ketchup(the organic version at my grocer actually costs less than the regular one) was a perfect sauce for the burger. The closest thing that I could come to describing it as would be a spicy cousin to the Polynesian sauce at Chik-fil-a. Besides it's always great to pair the sauce with a major ingredient, right? Crisp romaine or a slice of tomato really take the edge off of the chili sauce. I prefer mine baked and if I'm not using the pepperidge farm thin buns, then these make great sliders or enchilada fillers.
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Edit: Here is another tip that I picked up for those with lose or unevenly cooked patties. For...