Here are two recipes for burgers.  They are very similar but one involves some sauteing of vegetables.

I always figure that if I am going to the effort of chopping and mixing and getting my hands dirty I might as well make enough burgers for a few meals.

This recipe for burgers will make at least 14 to 18 so if you want less, just decrease the recipe

Method #1

four pounds of lean ground beef
1 ½ cups bread crumbs OR 1 cup steel cut oats

In a separate bowl mix together
2 eggs beaten
1 tsp. salt
1/2 tsp. pepper
**OPTIONAL but it makes them really tasty: 2 tsp. poultry spice
1 large onion chopped fine
1/2 cup celery chopped fine. It’s okay to use celery that is past it’s prime. Cut off the dry ends and don’t forget to use the leaves.
**OPTIONAL: 1 cup grated carrots
2 cloves garlic chopped fine
1 tsp. worcestershire sauce
1 TBLSP. garlic chili sauce
In a bowl mix together, eggs, worcestershire, garlic chili sauce, salt and pepper, poultry spice and set aside

Place meat in a large bowl

In 2 TBLSP. olive oil or grapeseed oil sautee onions and celery for five minutes
add garlic and continue cooking for another three minutes
add carrots if you wish
cool mixture slightly and add to meat mixture
add bread crumbs
add egg mixture
Mix well but carefully. Do not squish and squeeze meat.

Method #2 (a faster but just as tasty version) no pre cooking

four pounds ground beef
1 bunch green onion
1 tsp. granulated garlic or garlic powder
1 cup steel cut oats or 1 1/4 cups bread crumbs
2 eggs
1 tsp. salt
1/2 tsp. pepper
1 tsp. Italian spice

OPTIONAL:
1 cup grated carrots
1/2 cup celery chopped fine

Form the patties to your own specifications.  I like to make mine approximately 4 oz. to 6 oz. per patty. Place patties on parchment lined cookie sheet. You can add two layers with parchment between the layers. Freeze for three to four hours and place patties in ziploc bags. They will be fine in the freezer for several months.

Homemade BARBECUE SAUCE is a great addition to the burgers