I always add milk to my burgers. The enzymes in the milk tenderizes the meat and helps hold the meat together. A good hot pan to place the burgers in and don't touch them. No peeking! Let them get nice and brown on the bottom. That also helps hold them together.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"