Take sausage out of casing. Blend everything together well. Make into patties about one inch (diameter)larger than the size you want the cooked size to be. I line a cookie sheet with parchment and put the burgers on it (not touching) and freeze them overnight before putting them in my plastic container. I put wax or parchment paper on bottom and top rows and between every row of patties. Then you don't have to separately wrap them, and they are easier to get out.
You will notice there are not a lot of spices in this recipe. That is because the Italian sausage has a lot in it and they provide enough spice.