Thanks folks! They were really tasty. Having a burger press or burger stuffer is pretty much the only way to go for time's sake on these. I cooked them to 165F, because it is ground meat... and I had some guests that really don't want to think meat should be any color near pink
. But they were not dry.
A hamburger in any form is okay with me. That one is something special.
Home made whole grain mustard. Super. Are you able to locate black mustard seeds?
No - I have only seen yellow and brown mustard seed here. The black flecks are coarse ground black pepper. If you have not tried making your own mustard - I highly recommend it. It may be the easiest home-made condiment you can make. Easier than mayonnaise.....keeps forever in the fridge, is not expensive to make and makes great gifts. Lots of recipes out there on the 'net. I like the ones that use a little red wine vinegar, and a touch of nutmeg or allspice.