Sorry man.
Home economics trauma coming back to haunt me. 😂
Try the glad wrap though. Salt them & put em on the BBQ & don't turn them until they've cooked half way up. They shouldn't stick if your BBQ is hot.
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What does the cling wrap do?
I presume we get to the same point with salt pepper onion etc?
And you’re saying don’t cook in oil?
Pure beef - nothing added. Just fresh ground beef squished between cling wrap. It stops the beef from sticking to your bench & helps make it round. I roll the meat into a ball & then squish.
If I want onions I'll add them on top. Usually quick pickled in a bit of salt & vinegar.
I just cook them on the BBQ grill. If the mince is really lean or you have to use a pan, I'd add a bit of tallow.
I'm not a fan of the humble Aussie risole.