How to Make Hamburger Patties Stick Together Without Egg (2024)
One of the most important steps to making hamburger patties from scratch is binding the ingredients together. If they aren’t bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs. They work well with ground meat and are easy to incorporate into the rest of your ingredients. However, not everyone is as keen to use eggs in their hamburgers as others.
Some people may have an allergy or intolerance to eggs, or they simply may not like their taste. Plus, adding eggs to burgers makes them take longer to cook.
If you’re someone who wants to make hamburgers without eggs that won’t fall apart, here are a few tried and true substitutions for eggs from Tariq Halal.
How to Make Hamburger Patties Stick Together Without Egg
It’s important to note that if you’re not using eggs because you’re worried about the cholesterol from egg yolks, you can always separate the yolks from the eggs and just use the egg whites.
For people who have an egg allergy or who simply don’t want to use eggs to bind their burgers, there are other options. One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry.
Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.
Whichever binding agent you use, be sure to fully knead and incorporate all the ingredients together so that they don’t start falling apart before you’ve even started cooking your delicious burgers.
Haal Burgers from Tariq Halal
Tariq Halal is a premiere seller of delicious, fresh and frozen ground beef perfect for making beef and lamb burgers. We also have a range of premade and pre seasoned patties that are perfect for the next time you plan on grilling burgers. Whatever you’re in the mood for, whether it’s beef burgers,chicken burgers, or charcoal grill burgers, Tariq Halal has high quality meat that will set your grilled meat recipes apart.
One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.
No, eggs are not necessary for binding burger patties, though they are commonly used for binding them. However, you can use other binding agents such as breadcrumbs, cracker crumbs, potato starch, flour, and porridge oats to bind burger patties according to your preferences.
There are a few ingredients you can add to burgers to help hold them together, such as eggs, breadcrumbs, grated cheese, or even cooked grains like quinoa or rice. These ingredients act as binders and help keep the burger patties intact while cooking.
If you mix in other things like breadcrumbs or veggies or whatever, consider adding some egg or mayo to help hold it together. don't move the burgers until they are cooked enough to hold their shape. Don't ever press down on the top.
To form thin patties that hold together on the grill, massage the ground beef briefly — which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.
Thankfully, mashed potatoes work as an excellent egg substitute for meatballs. The function of egg in meatballs has very little to do with flavor and more to do with its binding properties, similar to why you might use breadcrumbs in meatloaf or burgers: to help everything hold together.
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