I mince (grind in the US) my own mix of 75% Rump to 25% Brisket. Sometimes I throw a couple of slices of smoked bacon into the mix. Add salt. Form into loose patties, get rid of the air using the "throw onto the worktop" technique. Make a centre dimple. Cook on BBQ or hot cast iron pan.

No egg. No breadcrumbs. No sauce.