In a medium bowl, combine all ingredients except oil, mixing gently with your hands until just combined (don’t overmix).

Form the mixture into 12 patties, about 1/2 inch thick and 2 inches in diameter each (they will plump up as they cook). I lay the patties out on a baking sheet lined with parchment paper.

Heat oil in a nonstick skillet over medium heat. When hot, place 6 patties into the skillet and let them cook for 3-4 minutes, or until browned on the bottom and beginning to cook up the sides. Flip and continue to cook for another 3 minutes until no longer pink, and a thermometer in the center of a patty reaches at least 165 degrees F. Remove patties from heat and repeat with remaining 6 patties.

Consume immediately or store in an airtight container in the fridge for up to 4 days. To freeze, let the patties cool completely and then store in an airtight container in the freezer for up to 3 months.

From the fridge: Put 3-4 patties on a plate, cover with a paper towel, and microwave (on high) for 60 seconds.

From the freezer: Put 3-4 patties on a plate, cover with a paper towel, and microwave (on high) for 90 seconds.