You can do that if you use good freshly minced meat and you prepare it right to keep all the “worms” aligned and pressed together. It won’t work even then if you put it in a dry cold pan (notice that the lard hadn’t melted yet, so it would stick). I think that might be the traditional Hamburg way to make the patties hold together, although there it used to be scraped not minced.    Alternatively you can use beef paste and press it together hard.