Chris'S Meat Hamburger Patties - cooking recipe

Ingredients

1 kg ground beef (minced)
1 egg
1 spring onion (finely sliced)
1 tablespoon oregano leaves (finely chopped)
1 tablespoon basil leaves (finely chopped)
1 teaspoon thyme leaves (finely chopped)
2 garlic cloves (minced)
1/8 teaspoon salt (pinch)
1/4 teaspoon black pepper (freshly ground)
4 tablespoons tomato sauce
4 tablespoons Worcestershire sauce (we actually use lancanshire)
2 tablespoons satay sauce (we use Jimmy's)
1 tablespoon hot chili sauce (we use Fountains)
1 teaspoon chili (finely minced from the jar)
1 teaspoon soy sauce
1/2 teaspoon chili powder
1/2 teaspoon five-spice powder (chinese)
1/2 teaspoon cayenne pepper
1/2 - 3/4 cup dried breadcrumbs

Preparation

With the exception of the dried bread crumbs put all ingredients into a large bowl and mix well together (best to use hands).
Slowly add breadcrumbs mixing well between additions until the mixture looses it sloppiness and not longer glistens but is of a matt consistency and no longer sticking to your hands (add too much and will start to stick to your hands again depending on how much fat is in the mince).
Form into meat patties.
Over high heat (hot rock grill) on the b-b-q cook for 3 minutes, then turn (not flip leaving on side it is cooking) and cook for a further 3 minutes, flip the burger and repeat the procedure on this side. Move burgers to indirect heat (on a rack or to a side plate) and cook for a further 5 to 10 minutes (depending on how thick you have made the patties). This will be a well done pattie.
Cooking time can change between b-b-q's and personal taste.
ALTERNATIVE COOKING METHOD - put patties onto a foiled lined tray and bake in a 175C fan forced oven for about 35 to 40 minutes.