Hamburger patties made at home put you in control of the flavors, texture and size of each patty. To keep the patty together, many chefs use an egg, but there are suitable egg substitutes if you don't eat eggs or don't have any on hand. You can easily fashion a replacement that offers enough moisture to bind the meat and other ingredients together from ingredients already in your fridge or pantry.
Make a Binding Paste
A binding paste is a quick fix that won’t change the taste of your burger. Make your own binding paste using equal parts water and soy flour or cornstarch. Use 3 tablespoons of binding paste for every 1 egg required in your recipe.
Use Condiments You Already Have
Condiments in your pantry can work as binders for your burgers. Opt for thicker condiments, such as ranch dressing, tomato paste or a nut butter. Use 3 tablespoons of your desired condiment for every 1 egg. Depending on the condiment you use, your patty might take on a slight flavor from that condiment, so use favors that you want to taste in your burger.
Use a Commercial Egg Replacement
Commercial egg replacements are easy substitutes because they behave like eggs and are ready to use. You can find them in most grocery stores in the vegan or specialty foods section. Egg replacements might have a bitter or metallic aftertaste, so use them sparingly. Use 3 tablespoons for every 1 egg in your recipe.
Try a Cooked Side
Cooked grains, such as rice, pasta or moistened breadcrumbs can be used to bind a hamburger. Mashed potatoes or black beans thinned with water or milk can also be used in place of an egg. These items add density to your hamburger and can make it heavy, so make smaller-sized patties when using this method. Try adding 1 tablespoon of grain or starch per 1 egg and then add more as needed until your hamburger comes together.
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