The patties should hold together without adding an egg, but if the mixture is very warm or the ingredients aren’t measured exactly, they can sometimes be softer than expected. Chilling the patties before cooking helps them firm up, though results can vary depending on factors like the fat content of the beef used.

An egg can certainly be added if you prefer a firmer texture.

You can certainly try it, but you will definitely get a thinner consistency. The au jus won’t be as thick as the gravy.

This makes me happy! Thanks for sharing. So glad the whole family loved it.