I'm not doing SW but I do make LOTS of burgers and I usually use extra lean steak mince or turkey mince - occasionally I use lean lamb mince if I can get it. If you use a mince which has a high fat content then the fat only cooks out. I don't much like adding breadcrumbs because it makes the burgers taste more like meatballs and eggs make them taste a bit cake-y.
Just about any mince will do - make sure you add all the seasonings/flavourings and mix well with your hands then SQUEEZE the mixture very hard together, press it in to your preferred burger shapes and then let the burgers rest for at least 30 minutes in the fridge before you try cooking them. If the mixture won't press together because it is too dry then try adding a teaspoon of beaten egg at a time until it will hold together.
Thanks, I sort of did this, but I didn't leave them for half an hour before cooking. They were ok, but next time I need to get my hands in there a bit more as they had a tendancy to fall apart.
