Mix the coarsely chopped meat in the chopper with the sliced onion and breadcrumbs, chop until smooth. Then add pepper, oregano, black pepper sauce, broth powder, and egg. Chop until well mixed.

Since the taste test was not salty enough, I added 1/4 teaspoon of fine salt. I also had some cheddar cheese, so I crushed 2 slices and added them to the mixture. Mix the dough by hand to ensure the salt is evenly distributed.

Once mixed, cover your hands with plastic and lightly oil them. Take 2 tablespoons of the mixture, roll it into a ball, then flatten it.

Heat a non-stick pan and add a little margarine. Once it's really hot, place the flattened patty on the pan. It's best to shape the patty and cook it immediately. Since I want to freeze these patties after cooking, I only cook each side for 1-2 minutes.

Once both sides are slightly browned, remove the patty and let it cool. After cooling, wrap each side of the patty with plastic to prevent sticking. Store in a large plastic bag and freeze. When you want a burger, just take it out of the freezer, let it sit at room temperature for a bit, and cook it with a little butter/margarine.