In my experience, adding bread crumbs changes the texture and flavor beyond what I like, unless I'm specifically inthe mood to make Salisbury Steak, which happens often enough. But when I'm in the mood for a burger, this is what I want;
2/3 to 3/4 lb of 85% ground chuck or round (exercised muscles have more intense flavor) combined with one small egg. Shape with hands until the patti is beautifull round and just a bit over 1/8" thick, with the center slightly thinner. Lightly salt the top and put the salted side down over a solid bed of charcoal. Cover the grill with all vents open. Cook for 3 minutes, lightly salt and flip. Cover grill and cook for 4 minutes. Remove and top with sliced onion, good tomato, and either ketchup or A1 depending on my mood. Sweet pickle relish is good on it too.
I've made several stuffed burgers and they came out good. But I guess I'm a burger purist. I would never skoff at another person's favorite burger recipe. We all have different tastes. I don't want mine dark brown or crispy on the outside. I want only the slightes hint of pink inside, and I want it so juicy that it's a mess when you eat it. That's what the egg does when mixed with the ground meat. It prevents shrinkage, holds in the juices, and doesn't affect the flavor.
Oh, and I like coarse grind black pepper on my burgers, sometimes. And if I have fresh mushrooms in the house, you can bet they will be saute'd in butter and put on the burger. If I have a good portabella cap available, I will drizzle EVOO all over the shroom and grill it alongside the burger.
I will also use the same burger making techniques to pan-fry a burger, but then want just a touch of browning on the meat. Oh, and to me, the burger is best if served on whole wheat, or whole grain buns that have lots of texture. And I have to admit it, I like the iceburgh lettuce on my burger rather than the healthier lettuce varieties. And if there is going to be cheese on it, it needs to be either Velveeta, Havarti, Swiss, or Muenster. If I choose to throw on mustard, it has to be a spicy-brown variety. Once in a while, I'll even throw some smokey bacon on top.
Seeeeeeeya; Goodweed of the North