1/4 cup breadcrumbs
1 large egg or 2 egg whites (or 1/4 cup egg substitute)
1/2 cup grated or finely chopped onion
3 tbsp. ketchup
1 tsp. Dijon mustard
1 tsp. pressed garlic
1 lb. ground meat or vegetarian meat substitute
canola oil cooking spray
4 hamburger buns
Preheat grill to highest setting. In a large mixing bowl, combine breadcrumbs, egg, onion, ketchup, mustard and garlic. Using your hands, gently fold meat into wet mixture; mix until combined. Divide into 4 equal portions. Wet hands and shape burgers about 4 to 5 inches in diameter and no thicker than 3/4 inch. Refrigerate covered until ready to grill; this helps burgers set so they hold together better on the grill. Wash hands thoroughly.
Spray each burger lightly on each side with cooking spray. Place on preheated grill and cook until done (see below).
To serve: On each plate, place a lettuce leaf, then top it with a burger, sliced tomato and sliced onion. Place a bun on each plate, garnish with a pickle and serve.
Two-Sided Contact Grill: 6 to 7 minutes. Place burgers on preheated grill and put upper grill plate down on top of it. Do not lift the upper grill plate or disturb the food until time is up or you will not get distinct grill marks. If burger has not reached 160 F internal temperature after initial timing period, continue grilling for additional 1 to 2 minute intervals until done.
Note: Double the cooking time if you are using a hibachi, combination grill or infusion grill. Turn burgers at half time.