Yeah I agree on the burger patties having to be thinner (but as you know your boss very well when he has set his mind on something it’s rare that anyone can change his mind) and yes we do use the not so lean type of minced meat.

Interesting recipe (Femina) although I would agree with you about the dried thyme (even without trying). I would also chop the onion as finely as at all possible (although not grated) and perhaps add a teaspoon of minced garlic (and fresh chilli if your into spicy stuff).

I’d also omit the breadcrumbs.

Make sure the mince meat is not the leanest type as it’ll make the patties dry. Try making the patties no thicker than 1 cm and about 1 cm wider than your buns as they will shrink when frying.

I would carefully heat (or grill) the buns, spread a thin layer of mayonnaise on each and then, in this order: bun, iceberg lettuce (fine strips), meat, cheese (optional) tomato, dressing (see below), onion rings, bun.
Dressing: 2 tbls. Thousand Island dressing, 3 tbls. Heinz ketchup, 2 finely chopped pickled gherkins – mix all ingredients together. (enough for one burger – you can change the ratios according to taste).

Try it…..