my homemade burgers crumbled a little bit when i slow fried them

[biglips]

is it cos i didnt put enough egg in it?

thanks

Usually you need the egg and some sort of breadcrumbs to bind it, although I just use egg and it's usually fine. Put the whole egg in and it should not crumble .

You don't need any egg in burgers. The secret is to 'squish' the mixture well either with your hands or with a dough hook in a food processor. Reason... the action of stirring and squashing the meat makes proteins come to the surface and, since proteins are sticky, this holds everthing together.

Yes, alternatively don't add egg it doesn't need it (I never knew that)

What cogito said. Be firm with your burgers, manhandle them and squish them together hard, but put absolutely nothing in them other than seasoning and a little onion (like a slice of onion chopped up very fine or grated). Egg makes them tough.

What cogito and bibbity said. It is for this reason DH makes the burgers. He says it's like stress relief and then they never fall apart...

I always freeze mine, make a big batch and keep them in the freezer for when you want them. When youcook them from frozen they don't crumble.

Also I don't use eggs in mine as I don't think it needs it. I add all sorts of other stuff though like finelly chopped (in the food processor) onions, mushrooms, peppers and lots of seasoning.