My guess? It's your pans. You either need a good non-stick, or else a really well-seasoned cast iron frying pan. Anything less, the mixture is sticky and will stick.

At the moment, I'm doing belt-and-braces: I have a smart non-stick that I season regularly. Which being true, I actually fry these on a high heat, which I would also recommend as being more inclined to anti-stick. Get the fat or oil really hot first, before you drop your patty in; then let it sit for a couple of minutes untouched, let it crisp up before you give it a little nudge to loosen it. That's technique, but I would still be inclined to look at your pans first.

(All the above officious advice comes to you with full acknowledgement of the fact that I know nothing about frying on electric hobs...)