*1 egg for every 1-2.5 pounds of hamburger.
*1 TBSP melted butter. Increase by 1/2 TBSP per pound.
*1 package cheap, dry onion soup mix. (Don't use the Lipton brand, as the onions look like toenail parings). If 2.5 pounds or over add 2 packages.
*1/2 sleeve Club Crackers smashed into flakes. (I put in a freezer zipper bag and pound on my cutting board with my meat tenderizer. Flat side first, then spiked. Add another 1/2 sleeve up to 2.5 lb. *Maximum 2 sleeves for a 5 lb loaf.
*Tony Chachere's Creole seasoning in the short, round, green, cardboard container to taste. About 4 good shakes per pound. It's not spicy hot.
*Garlic powder 5 good shakes up to 2.5 pounds.
*Seasoned meat tenderizer, if you like. Just about 1 shake per pound.
*1/3 of glaze (see recipe below).
*Prepared yellow mustard, squirted about 6-7 times around the inside of the cup/bowl.
*Heinz Ketchup, (or Hunt's but no cheap or gourmet types) about 12 times around the measuring cup.
*Two good shakes of Lea and Perrins Worcestershire Sauce. (Stick with the brand name on this, it makes a difference).
*6 dashes Tobasco, the original. (Brand name specific as other pepper sauces alter the flavor.)