Mix gently until well blended, but avoid squishing meat pieces.
Shape into 8, quarter pound patties approximately 1/2 inch thick and a little wider than your hambuger buns. (Remember your patties will shrink on the BBQ.)
Make an indentation in the center of each patty so the center cooks as well as the outside.
Lay patties on a platter. If making ahead of time, cover and place in fridge. This actually helps set the patties, but it is not necessary.
Remove from fridge let rest while BBQ heats to 450°F. Be sure grill is clean and lightly oiled.
Place patties on hot BBQ grill. Let it sear on one side without moving, rotating or squishing for 3 to 4 minutes. Flip burger and grill for another 2-3 minutes (again, no squishing or moving). Sprinkle finished side with your favorite salt and pepper seasoning (we like Montreal Steak Spice). Reduce heat and finish cooking patty to desired doneness. Use a thermometer inserted through the side of the burger to test for doneness - 125°F is rare, 150°F is medium well and 160°F is well done. (Bacteria are killed at 140°F, but to ensure every part of the burger reaches that temp, food safety experts recommend 160°F). It's your call.
Remove from heat and let rest for 5 minutes before digging in.
Notes
Use all beef if you prefer.* Alternative to cajun seasoning 1 tsp salt, 1/4 tsp paprika, 1/8 tsp cayenne pepper, 1/2 tsp black pepper.You can freeze patties by laying on tray lined with parchment paper. Freeze while on tray then transfer to freezer bag.