They are delicate, but you will be fine with a bit of care. 1) The panade needs to be thick and pasty. If it has too much liquid, it will tend to fall apart. 2) Don't make the patties too thin. 3/8 is the minimum. 3) Make up the patties on wax paper or parchment paper to help when you move them to the grill or pan. 4) Oil everything like grill grates or pans well. 5) Do not flip too much.