Stuffed hamburgers?!

Stuffed hamburgers?

My past couple of attemptes at making stuffed hamburgers have failed. The reason being as that they need to be larger so that there is room for the mushroom, garlic, onion, and tomato sauté.

I have been making the bottom portion flat and pinched around the outside to make a pie shape, drain and pour the sauté in and spread it around evenly, and add some cheese.

Then I make the upper portion in the same manner as the bottom, place it on top and pinch it all the way around the edge (closing the seam).

Lastly, I hold it in both hands and press it together untill it seems to hold. The problem is that it begins to fall apart while cooking (sometime before). I have experimented, but to no avail.

Is there any ingredient (oil?) that would help the ground meat stick together? Or is there any other advice you can give. Thanks for any advice.

Egg and some bread crumb will help the patty hold better. It is also best if you make and chill the patties several hours before cooking. This will give the meat & the ingrediaìents a better chance to amalgamate & solidify the patty. .