In a medium bowl, mix all the ingredients listed except for the oil. Use your (clean) hands for this - don't be a wimp.

When everything is mixed well, shape into patties using a burger shaper if you have one. If not, just get them as even as you can and try to get them flat-ish, otherwise you will have meatballs when you are done grilling because they will shrink and just get rounder.

Lightly coat the patties with oil using a silicone brush just before slapping them on the very hot grill.

Turn the heat down almost right away. You want them to cook through, not turn into charcoal bricks.

Turn the burgers when you see that the sides are getting well cooked and some juices start to come up through the top of the pattie. Turn them just once. I recommend cooking them until they are well done unless you grind your own meat. Better to be safe, especially if you are serving these to kids. To check to see if they are done, the juices should run clear (not pink). If you are inexperienced with grilling and you aren't sure if they are done enough, just go ahead and cut into it to check. My husband may throw in a grilling tip or two since he is the one who is out there cooking after all the hard work is done.

Serve with whatever toppings you like, on whatever buns you grab from the store.