"synergy3000" > wrote in message
...

> I use bread crumbs, eggs and the usual onions for
> my turkey burgers. They are usually soft and fall
> apart easily. Any tips for getting to remain as one
> piece?

Handle them a bit more before you form patties. In learning to make
frikadeller (traditional Danish dish made with ground pork or a mixture of
ground pork and veal, grated onion, flour, salt & pepper, egg and milk made
into patties, balls or quenelles and then fried in butter), the hardest
thing for me to get right is how much to mix them. I tend to undermix (I
have the same problem with pie crust), which means the mixture doesn't
always hold together as well as it should. Mix it a few more strokes, make
your patties, let them rest for a couple of minutes (so the bread crumbs can
hydrate and do their job of holding things together), and you should be good
to go.

-j