Adding egg to ground beef when making burgers is a common practice that many home cooks and professional chefs use. There are some good reasons to mix egg into your beef burger mixture. Below we’ll explore the purpose of adding egg, discuss how it affects the texture and flavor, look at ratio suggestions, and also consider whether it’s absolutely necessary or if you can leave it out.
Why Add Egg to Ground Beef for Burgers?
There are two main reasons people add egg to their beef burger mixture:
- As a binding agent – Eggs help to bind the burger mixture together so it holds its shape better when cooking. The proteins in the egg coagulate and act like a “meat glue” to help the ground beef stay together. This can be especially helpful for burgers that contain a lot of add-ins like onions, herbs, cheese, etc. The egg helps keep the burger patty from falling apart.
- For moisture & texture – The egg adds moisture and richness to the burger. As the egg cooks, it provides a soft and tender texture. The fat in the yolk also keeps the burger juicy. The end result is a burger that is moist and holds together when you bite into it.
How Does Egg Affect Burger Texture & Flavor?
Adding egg affects the texture and flavor of beef burgers in a few key ways:
- Binding – The egg proteins coagulate to bind the meat together for a patty that holds its shape better.
- Moisture – The egg adds moisture to keep the burger juicy and tender.
- Soft texture – The egg yolk provides a soft, almost creamy texture to the interior of the burger.
- Richness – The fat from the egg yolk gives more richness and meaty flavor.
- Browning – The egg proteins promote nice browning on the burger exterior.
- Density – Egg makes the burger mixture more dense compared to just beef alone.
The egg really helps enhance both the texture and moisture of beef burgers. The added fat gives more richness and meaty depth of flavor as well. While egg won’t necessarily change the beefy taste itself, it complements and supports it nicely.
What is a Good Egg to Beef Ratio for Burgers?
A good rule of thumb ratio for egg to ground beef when making burgers is:
- 1 egg per 1 pound of ground beef
So if you have 2 pounds of ground beef, add 2 eggs. A single egg per pound provides enough binding without making the burger mixture too dense.
Some other common ratios used are:
| Beef | Egg |
|---|---|
| 1 pound | 1 egg |
| 1.5 pounds | 2 eggs |
| 2 pounds | 2-3 eggs |
When mixing, it’s easier to incorporate one whole egg rather than trying to split and add just yolks. But you can adjust the ratio up or down slightly depending on your preferences.
Can You Make Burgers Without Egg?
You absolutely can make burgers without adding any egg. While the egg adds some beneficial binding, moisture, and textural qualities, it is not strictly necessary. Burgers can be made with just ground beef and come out just fine.
If you want to leave out the egg, here are some tips:
- Use higher fat ground beef. The extra fat content (15-20% recommended) will help keep the burgers moist and tender without egg.
- Handle the meat gently when shaping patties. Overworking can make burgers dense and tough.
- Make slightly thinner patties. Thinner patties hold together better than very thick ones without egg.
- Brush patties with oil before cooking. Lightly oiling the exterior helps promote browning.
- Use a binding agent like breadcrumbs or oats. Add 1-2 tbsp per pound of beef for a little extra binding and moisture.
As long as you handle the beef gently when shaping, burgers without egg should turn out great. The egg just gives a little added insurance for stability and tenderness.
Tips for Mixing Egg with Beef for Burgers
Here are some tips for properly mixing egg with ground beef when making burgers:
- Use cold ingredients – Make sure beef and eggs are well-chilled. This helps them bind together better.
- Gently mix – Fold ingredients together rather than kneading to avoid overworking meat.
- Don’t overmix – Mix just until egg is evenly distributed throughout beef.
- Shape patties gently – Handle meat as little as possible when forming into patties.
- Cook freshly made – For best texture and binding, cook burgers soon after mixing.
Conclusion
Adding egg to ground beef for burgers is a great way to improve binding, moisture, and texture. While not absolutely necessary, egg helps create juicier, more stable burgers that hold together better when cooking. For most home cooks, mixing about 1 egg per pound of ground beef works well. With a few simple mixing and handling tips, the egg binds seamlessly into the beef for tender and flavorful burgers.