My go-to burger recipe . . .

 . . . which also makes meatballs!

I always use this as a base for burgers nowadays.  I have no idea if it is original.  I worked it out for myself but it's not complicated so I am sure it was already a thing.

Ingredients to make one large, chunky burger or two normal sized ones.

100g 5% or less mince (beef or pork for choice but chicken/turkey works well too for a different vibe) - free
one Aldi red onion and rosemary sausage - free
some finely chopped onion - speed
15g finely grated cheddar (or cheese of choice) - half a healthy extra A or three syns
salt, pepper, garlic granules
any other spice or herbs you fancy - chilli flakes, fajita, maybe, or cajun - check the syns on spice mixes
spray oil for cooking

Method:

Mix the mince and the sausage in a bowl.

Soften the finely chopped onion by popping it in a mug, spraying with oil and giving it one minute in a microwave, not too high power.  allow to cool a little bit.

Add the cheese, chopped onion, salt, pepper, garlic granules and whatever other seasonings you want to use.

Using dampened hands, squidge the mixture together and form into burgers, patties, meatballs - whatever you want.  Wrap in cling film and chill until ready to cook.

Fry in spray oil over a medium heat until golden and cooked through.
Serve in whatever way you wish.  I like each burger with a lower fat processed cheese slice and a bacon medallion in a wholemeal roll (B) or half a pitta (use a whole pitta halved, if you're having both burgers), maybe with mayo or sauce (you'd need to syn that)

Serve with chips, coleslaw, salad - whatever you fancy really.

And if you make two and only fancy one, wrap the other in foil and pop in the fridge.  Next day, reheat slowly (I used the Ninja reheat function) and it is lovely!