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.
FAQs
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.
How to make ground beef stick together without egg? ›
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.
What can I use instead of egg to bind patties? ›
My favorite is Baking powder & Oil - for each egg use 2 TBS water, 1 TBS oil & 1/2 tsp baking powder (works well for replacing 1-2 eggs). How do you get hamburger patties to not fall apart at home?
How to make hamburger patties stick together? ›
Fat can help the protein (lean) stick together better as it cooks. It also imparts more flavor. Some ingredients like grated onion, a little flour, eggs or breadcrumbs can be added to the burgers for them to hold together. They act as binding agents ensuring that the burgers maintain their shape when cooking is done.
How do you coat meat without eggs? ›
Editor: One option is just dipping the fish or chicken breast in melted butter before rolling it in the spices or coating, like we did in this Blackened Chicken recipe. You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first.
What is a homemade binding agent for burgers other than egg? ›
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.
What is a binding agent other than egg for frying? ›
Luckily cream worked well, adhering the crumbs nicely. THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.
Do burger patties need egg? ›
Egg yolks to hold in the meat's juices and achieve flavorful, juicy, well-formed burger patties. While this rule may seem more like a recipe for meatloaf, a whole egg is required in meatloaf, whereas only the egg yolk is best when blending into burger patties.
What makes hamburger sticky? ›
There are a few things that create meat stickiness. One I learned from NPR's The Salt is that once meat is ground, it releases a protein called myosin, which happens to be super sticky. Also, raw meat becomes sticky the moment it comes in contact with heat.
How to bind burgers without eggs? ›
Adding flour or oats can help the burgers stick together, without using eggs. Mash everything together well. The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don't puree them, or the final texture will be off.)
Lean beef, with a lower fat content, it won't stick together as well. However, that doesn't mean you can't use anything but fatty meat. Rather, when using leaner ground meat for hamburger patties (like ground turkey, for instance) you just need to add some fat as a binding agent: eggs!
How do you make hamburger patties stay flat? ›
Place your thumb on the patty and press down gently. Make it so the patty is about 1⁄2 in (1.3 cm) thick in the center. Its edges will still be about 3⁄4 in (1.9 cm) thick. That small indentation is enough to help the burger hold its shape.
What is a substitute for eggs in ground beef? ›
Chia seeds work as a great egg replacer. 2 tablespoon of Chia Seeds soaked in 3 tablespoon of water is the equivalent of one egg.
What can you use instead of egg to bind meatballs? ›
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.
What makes ground meat stick together? ›
Spoiler alert: bread crumbs help a little, but they help more with retaining moisture! Actually, the secret ingredient for making a classic burger stick together every time is fat! Yup, good 'ol fat! Ground meats with a higher fat content will stick together well on their own.
How do you make ground beef not clump? ›
Place the minced meat in a bowl then add some milk and use your hands to combine together well. As you mix, you will feel the meat becoming softer and any lumps just melt away. To cook, just melt a little butter in a frying pan and add the meat and milk mixture.
