How to Make Hamburger Patties Stick Together Without Egg (2024)

FAQs

How to Make Hamburger Patties 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.

My secret to binding burgers with no egg and no breadcrumbs is chia seeds. The chia seeds do not add crunch to the burger so do not panic. You can't tell they are there at all. Even my burger-loving burger aficionado husband has given this recipe his seal of approval!

Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.

Try to work as efficiently as possible and avoid squeezing too hard, since overworking the beef is a big reason why burgers fall apart. If you don't want to grill them right away, however, throw them in the fridge while you wait – colder burgers are less likely to break down when you cook them.

Binding agents like breadcrumbs (and in this case graham cracker crumbs) and eggs are great options for keeping your patties together as they cook.

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.

If you're using ground beef with high-fat content, the ingredients should bind together fairly well on their own without needing to add an egg in the burger. However, if you're unsure about the meat holding together, you can always add an egg just to be safe.

You need a good melter to help bind the patties together. Onto the prepared bun they go. You can mix it up with the toppings, but try to keep it simple. This is a burger that's all about the beef.

Best ways to keep burgers from falling apart

Refrain from over-handling or overpacking the meat when you shape it into patties. Place on a plate and cover with foil. Refrigerate at least 15 minutes before frying or grilling. Wait to flip the burger until it is cooked on the first side.

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.

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.

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.

Add a raw egg and squish it into the meat with spices until it is well incorporated. Then make you patties. The egg acts as a binder but I all lo et the patties rest in the refrigerator for about 30 minutes. This should solve your problem.

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

"Flour is one of the most popular binding ingredients that you can use instead of eggs. It is successful in binding meatloaf if you are adding enough flowers to your recipe. "

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.

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.