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.