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In a large bowl, combine all the patty ingredients, except the oil or ghee. Working in batches, pulse the mixture in a food processor for a few seconds to get a crumbly texture—don’t over blend into a flour. Transfer each batch back to thebowl. Make a test patty to see how it holds together. Adjust firmness by adding more dry grains if the mixture is too wet; add juicy elements if the mixture is toodry. Taste and adjust the seasonings with salt or other flavoring ingredients if the mixture tastes too plain—make it exciting for your palate.
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Refrigerate the mixture for 15 minutes, or up to 24 hours covered. Divide the mixture into 4 equal portions and shape each of them into a patty.
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Place a skillet over medium-high heat and add a drizzle of oil. Fry the patties for 3 to 4 minutes per side until golden. Alternatively, preheat the oven to 375°F (190°C). Place the patties on a rimmed baking sheet and bake for 15 to 20 minutes, carefully flipping halfway through the cooking time. You could also use a combination of cooking methods: Preheat the oven to 375°F (190°C) and place a skillet over medium-high heat. Add a drizzle of oil to the skillet and fry the patties carefully 2 to 3 minutes total, turning, until golden. Transfer the patties to a rimmed baking sheet and bake for about 10 minutes, carefully flipping halfway through the cooking time. This method adds a nice frying surface to the burgers and bakes them through.
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Lightly toast the buns and assemble the burgers with the buns and toppings.