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You should use only the egg white to hold your burgers together. Other than that it's all technique. First start off by taking the burger and making a ball. Then you want to throw the ball down onto a flat surface to flatten in out. If you make a patty shape from the start it's not as strong. Because of burger shrinkage you want to make your patties 25-50% thicker than what you want to be serving. Lastly, put the patty on the BBQ/range, and leave it there. Most of the cooking is done on the first side, usually 7-10 minutes depending on the heat your are throwing. Once the underside is good and cooked it won't fall apart.
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