Reserve 1/4 cup of the breadcrumbs for coating.
In a large bowl, mix the remaining 1/2 cup of breadcrumbs with the rest of the ingredients.
Shape into 4-5 patties. Dredge each patty with breadcrumbs on all sides. Cover and refrigerate for about 30 minutes.
Heat a large heavy skillet over medium heat. Add 2 tbs olive oil and heat until oil shimmers.
Brown patties on both sides over medium heat. Reduce heat, add the 1 tbs of water, cover tightly and cook over low heat for 10-15 minutes or until internal temperature is 160 degrees F.
Pairs nicely with mashed potatoes.
*1-2 tsp granulated beef bouillon may be substituted if Washingtons is not available in your area.
**1/2 cup of rolled oats may be substituted for the mixed-in breadcrumbs. However, you still need 1/4 cup plain breadcrumbs for dredging.