This recipe has quickly become a regular on my dinner list. I omit the salt (and don't miss it at all), and just mix all the honey mustard into the meat instead of glazing some on the outside...just for simplicity's sake. I did glaze it the first time or two, but it's just as good mixed in. It is sweet - so it doesn't necessarily fit the savory hamburger craving...but it stands its own and is a frequent request in my house. I like to make extra and freeze them for later too.
Make sure you get the very lean meat as stated...I used I think 93% once and they fell apart a lot easier (and less healthy too). The 99% lean works and tastes best in my experience.