Anyone else NOT mix ground beef before making hamburger patties?

That is how I do my burgers 95% of the time. Grind beef. Salt and pepper right before it gets on the grill or griddle. Such a better burger.

I've seen a lot of TD people do same way.

You are not alone.

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Just about everyone that has seen me do this has made comments about never having done this.

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People have never done this? I think maybe I am not understanding.

If I use straight ground beef, my burgers are ok. If I mix ground sirloin with ground chuck, mine are pretty good.

Mixing as in egg, bread crumbs, worcestershire, and all the dry seasonings. It's how my parents prepared them growing up. Apparently, it's how everyone else I associate with learned how to prepare them as well. Wasn't sure if it is a regionality thing or not.

ETA: I should have been clearer in my OP.

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Mixing as in egg, bread crumbs, worcestershire, and all the dry seasonings.

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Meatloaf

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This is why I made it until I was easily 21 before I realized how awesome burgers are. I went my entire life eating that dry overworked abomination and had no idea anything else existed.

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Same. I didn't really like burgers much growing up. It's because my parents treat them like miniature meatloafs

I don't mix at all. Loosely form, and high heat to sear them into place.

This is pretty much what I do, minus grinding my own beef. I let the butcher do that. Good meat, salt, pepper, and a hot skillet.

Matty Matheson makes the perfect cheeseburger. Also curses a lot.

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Mixing as in egg, bread crumbs, worcestershire, and all the dry seasonings.

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That's meatloaf, not a burger.

Make patties straight from the package, sprinkle with salt and pepper. This is the only way I do it.
Noone wants a house burger/meatloaf on a bun

My mother always added wet white bread. I thought it was odd/gross, but the burgers were fine.

Got told to try this last time I did burgers:

80/20 beef, measure out ballpark 6oz, ball it up, flatten and indent with thumb

Get grill hot as possible, brush patty with some vegetable oil, slam it down and dust with some hamburger season mix I forget what it's called. Good shite though. 3 minutes, flip, put on cheese, toast the bread with mayo or butter on the top rack, 3 minutes, serve.

Felt like I mailed it in but turned out to be the best burgers I ever made.