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I grind my own burgers from 50% chuck and 50% sirlion. Toss it into a salad mixing bowl, add a finely chopped shallot, and a handful of sea salt and freshly ground black pepper. No egg. I roll them into billiard ball sized balls, compacting them as I go. Kinda like a snowball. They go into the fridge for about an hour, hour and a half. When you are ready to go, use the palm of your hand to squish them to the desired height, and grill as you like. They haven't fallen apart yet. If you want to impress, do this before you chill the meat. Divide the billiard balls in half, squish them down to patties, and add cheese on top of one, and top with the other. Seal the edges carefully, and chill in patty form. Voila. Stuffed burgers. Just handle them carefully on a well oiled grill.
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