Whether or not to add eggs to hamburger meat before forming patties is a common question many home cooks have. Eggs act as a binding agent to help the ground beef hold together better, but there are some debates over if they are necessary or not. In this article, we will explore the pros and cons of adding eggs to hamburger meat, look at some expert opinions, and provide tips on how to make great hamburger patties with or without eggs.
Pros and Cons of Adding Eggs
Here is a quick overview of some of the main pros and cons of mixing eggs into hamburger before cooking:
Pros
- Binds the meat together – This helps the patties hold their shape better and not fall apart while cooking.
- Adds moisture – The eggs add moisture which can help keep the burgers juicy.
- Enhances flavor – Some people feel the eggs add a subtle richness of flavor.
- Helps patties cook evenly – The eggs help the meat cook more evenly throughout.
Cons
- Alters texture – The added moisture from eggs can sometimes make the texture softer or mushier.
- Extra ingredient to buy – You need eggs on hand, which is an extra ingredient cost.
- Extra time – It takes extra time to crack and beat the eggs, then mix them into the meat.
- Egg taste – Some detect an “eggy” flavor, especially if a lot of egg is used.
As you can see, there are good reasons for and against adding eggs. It’s a personal preference whether the time, cost and potential texture/flavor changes are worth the benefits.
Expert Opinions
Chefs, cookbook authors and burger experts tend to be divided on whether egg is essential in hamburger mix or not. Here are some notable opinions:
In Favor of Egg
Many experts recommend adding egg and believe it improves the burgers:
- celebrity chef Jamie Oliver calls egg one of the “magic ingredients” for juicy burgers.
- The Joy of Cooking cookbook recommends a ratio of 1 egg per 1.5 lbs of meat.
- Food Network star Alton Brown includes egg in his hamburger recipe, commenting that it helps bind the meat.
- America’s Test Kitchen found egg to be one of the secrets to the “ultimate burger” after testing.
Egg Optional or Not Needed
However, others don’t think egg is required for great hamburgers:
- Cook’s Illustrated says eggs don’t need to be added for flavor or juiciness.
- SeriousEats.com recommends against egg, saying it makes the texture “bouncy.”
- Celebrity chef Gordon Ramsay admitted he doesn’t put egg in his gourmet burger recipe.
- Top chef Bobby Flay also omits egg in his burger mix, showing it’s not essential.
As you can see, even the experts are divided on this topic. It comes down to personal preference and finding what works best for your taste.
How Much Egg to Use
If you do want to add egg to your hamburger meat, how much should you use? Here are some commonly recommended ratios:
- 1 egg per 1-1.5 lbs of ground beef
- 1 egg per 2-3 patties
- 1 large egg per pound of meat
The most common ratio seems to be in the 1 egg per 1-1.5 lbs beef range. Adding much more than an egg per pound has the potential to make the burgers too dense or eggy tasting.
Here is a quick table outlining some suggested measurements:
| Pounds of Ground Beef | Whole Eggs to Add |
|---|---|
| 1/2 pound | 1 small egg OR 1/2 large egg |
| 3/4 pound | 1 small egg OR 1/2 large egg |
| 1 pound | 1 large egg |
| 1 1/2 pounds | 1 large egg |
| 2 pounds | 1-2 large eggs |
As you can see, the ratio is typically 1 whole large egg per 1-1.5 lbs of ground beef. Adjust the amount up or down slightly based on your personal preference.
Tips for Mixing In Eggs
If you do choose to include eggs, here are some tips on the best practices for mixing them in:
- Whisk the eggs first – Beat them lightly in a small bowl before adding to break up the yolk and white.
- Add the cold egg to cold meat – Both should be chilled to prevent cooking the egg too soon.
- Gently mix – Fold the egg into the beef without over-mixing to evenly distribute.
- Avoid extra handling – Mix just until combined, otherwise the burgers can become dense.
- Form patties gently – Handle the meat as little as possible when shaping patties.
Following these tips will help keep the texture light and even when adding egg to your hamburger meat.
Tips for Making Burgers Without Egg
If you prefer to leave eggs out of your burger mix, you can still form great patties a few ways:
- Use ice water – Add a tablespoon of ice water in place of egg as your binder when mixing.
- Salt the meat – Sprinkle salt over the meat and mix in, as salt will help extract moisture to bind.
- Handle gently – Shape patties very delicately to avoid compressing meat too much.
- Chill well – Keep meat very cold when handling to make it easier to form the patties.
- Make an indent – Use your thumb to make a shallow indent in the center, which helps patties cook evenly.
With a gentle touch and cold meat, you can form cohesive patties without egg. Freezing the patties for 15-30 minutes before cooking also helps firm them up.
How Does Egg Change Burgers?
So does adding egg to hamburgers make a noticeable difference in the end result compared to no egg? Here’s what you may notice:
Texture
Egg can sometimes make the cooked burgers denser or slightly springier in texture. Burgers without egg may be more crumbly unless handled very gently.
Moisture
Some tasters in blind taste tests say burgers made with eggs seem juicier. The added moisture likely reduces drying out during cooking.
Flavor
Eggs provide subtle extra richness, but likely won’t be distinctly noticeable. Well-seasoned meat can provide plenty of flavor on its own.
Binding
Egg is effective at helping hold patties together better as they cook. But proper handling of meat alone can also achieve cohesion.
Appearance
Visually, egg-bound patties may hold their shape and look a little more uniform after cooking vs. no egg. But cooking technique impacts this greatly too.
So in summary, egg can provide subtle enhancements but may not drastically change the end results if the meat is handled properly on its own.
Conclusion
Whether or not to add egg to your hamburger meat before cooking comes down to personal preference. Many experts and recipes include it because eggs help bind the meat for better texture and moisture. However, eggs aren’t essential for delicious burgers. As long as you handle the meat gently, salt it well, and cook it properly, you can form great burger patties with or without egg as a binder. Consider the pros and cons and experiment to see what your preference is. Just be sure your meat is very cold and handled delicately for best results.
