How do you get hamburger patties to stick together?

Chef's answer
Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.18 Nov 2010
Frequently asked Questions 🎓
Proper cooking is the only reliable method of ensuring that ground meats are safe to eat. According to the U. S. Department of Agriculture's Food Safety and Inspection Service, ground beef should be cooked to an internal temperature of at least 160?F to kill bacteria.
DO NOT PRESS DOWN ON THE PATTIES WHILE COOKING THEM. "Pushing down on the burger presses out all the natural juices.28 May 2018
Binders You Can Use to Keep the Burger Together If you want to use a binder in your meat, but don't want to use egg, other alternatives are flour such as wheat flour, cracker crumbs, or even oatmeal. You can go a more scientific route and use gelatin, which is used a lot in baking, or guar or xanthan gums.
Ground chuck (80% lean / 20% fat) This is what's commonly referred to as lean ground beef since it's a little less fatty than regular ground beef. It falls somewhere in the range of 80 percent lean and 20 percent fat, and it comes from the shoulder of the cow.8 Mar 2019
Raw ground beef should be bright red on the outside and brownish on the inside. If its surface has turned thoroughly brown or gray or grown mold, it has gone bad and should be discarded.18 Dec 2019
Science says that junk foods are full of calories, fat and excess sodium and having it even once can be bad for your health. For example, a single hamburger contains 500 calories, 25 grams of fat, 40 grams of carbs, 10 grams of sugar, and 1,000 milligrams of sodium, which is enough to cause havoc in your system.18 Jul 2019
The basic theory is that as meat cooks, the proteins contract so that the whole patty shrinks and puffs up in the middle. Making a kind of indentation or dimple in the middle counteracts that effect so you end up with a nice, even patty.22 Aug 2014
A few more cooking questions 📍