Mix together the ground meat, evaporated milk, egg, ½ cup shake ‘n bake mix, lemon zest, parsley, garlic powder, salt and pepper. (For a more tender burger, handle the meat mixture as little as possible and form loose burger patties.)
Make 4 patties with the mixture. I use a 4” circular cookie cutter to shape the burgers with a burger thickness of about ¾“ to 1”.
Spread another ½ cup of shake ‘n bake mix onto a plate. Press the patties into the mix on both sides and edges, until covered.
Heat a large frying pan over medium heat. Add the canola oil. Fry the hamburger patties for about 4 to 5 minutes per side, until golden brown and fully cooked.
Mix the sauce ingredients together.
Toast the burger buns by frying them on the open side in a frying pan over medium heat, just until lightly toasted (about 30 seconds or so).
Add the hamburger patties to the toasted burger buns with desired toppings and burger sauce. Enjoy!