When making burgers at home, choosing the right binding agent is key to holding the patty together and achieving the perfect texture. The binding agent acts as the “glue” that keeps the patty from falling apart on the grill or as you eat it. There are a few common binding agents used in burger recipes, each with their own benefits.
Eggs
Eggs are one of the most popular and effective binding agents for burgers. The proteins in eggs have excellent binding properties and help to hold the patty together. Using one egg per pound of ground meat is a good rule of thumb. Beaten eggs also add moisture to the patty, keeping it juicy and tender when cooked. Eggs are inexpensive, easy to use, and most home cooks already have them on hand.
Breadcrumbs or Crackers
Dry breadcrumbs or crushed crackers are another classic burger binder. As the crumbs absorb moisture from the meat mixture, they swell up and stick together to form a cohesive patty. About 1/4 to 1/2 cup of breadcrumbs per pound of meat works well. Make sure to use plain, unseasoned breadcrumbs/crackers to avoid competing flavors. Panko breadcrumbs also work great with their larger surface area for soaking up moisture. Using breadcrumbs adds lightness and a tender, almost meatloaf-like texture.
Oats
Rolled or quick oats blended into the meat mixture is an easy way to bind burgers without adding egg or gluten. About 1/4 to 1/2 cup oats per pound of meat is ideal. The starch in oats acts as a binder once hydrated by the meat juices. Oats also absorb any excess fat, making for a leaner burger. Just be careful not over-process the meat after adding oats, or the patties can become dense.
Nut Butter
Nut butters like peanut, almond, or cashew butter are surpisingly effective burger binders. They add both moisture and fat to help hold the patties together on the grill. Stir in 1-3 tablespoons nut butter per pound of meat. Nut butter also adds great flavor and protein. Other nutritious options include tahini or sunflower seed butter.
Beans and Legumes
Cooked beans or legumes pureed into a paste make an excellent vegetarian-friendly binding agent. Beans are packed with protein and starches to effectively bind veggie burgers or turkey burgers. Try mashed chickpeas, white beans, lentils, or black beans. Use about 1/2 cup beans per pound of meat or veggie mix. The beans also add fiber, nutrients, and texture.
Condiments
Condiments and sauces like ketchup, mustard, mayo, BBQ sauce, and Worcestershire sauce all contain ingredients that help bind burgers. Use about 1-3 tablespoons per pound of meat. The added moisture also keeps patties juicy. But go easy on sugary condiments to avoid burning on the grill. Tartar sauce, aioli, and hoisin sauce also work well.
Cheese
Shredded cheese blended into the meat mixture melts during cooking to help bind patties. Opt for cheeses that melt easily like cheddar, Monterey jack, or American. About 1/4 to 1/2 cup per pound of meat is sufficient. Cheese also adds delicious flavor and richness. Just avoid over-mixing once added so the cheese doesn’t completely incorporate.
Mushrooms
Chopped mushrooms provide moisture and texture for binding burgers. Mushrooms also enhance flavor. Saute the mushrooms first to remove excess moisture. Use about 1 cup finely chopped mushrooms per pound of meat. Portobello, cremini, button, or shiitake mushrooms all work well.
Egg Substitutes
For those avoiding eggs, alternatives like chia or flax eggs (1 Tbsp seed mixed with 3 Tbsp water), aquafaba (the liquid from canned chickpeas), and commercial egg replacers like Ener-G can be used. They all contain binding properties similar to eggs. May need to use a higher quantity compared to eggs. Follow package instructions.
Conclusion
There are lots of everyday ingredients already in your kitchen that double as great binding agents for burgers. Eggs, breadcrumbs, oats, nut butters, beans, condiments, cheese, and mushrooms will all help hold burgers together on the grill. Experiment to see which binders you like best. You can even use a combination for maximum binding power. Just don’t overwork the meat when mixing. With the right binder, you’ll be flipping beautiful burgers in no time.