Out of Eggs, one case
Egg substitute for burgers
5 options, ranked, with the exact amount
Use Nothing, for beef burgers
A plain beef burger needs no egg or substitute: ground beef holds together when it is cold and handled lightly. For turkey, salmon, bean or veggie burgers, replace each egg with a flax egg, or with ¼ cup of bread crumbs soaked in 3 tablespoons of milk or water.
- Verdict —
- Works
- The tweak —
- Keep the meat cold, shape it gently, and salt the outside just before cooking.
- Best for —
- classic beef burgers
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of eggs | Verdict |
|---|---|---|---|
| 1 | Nothing, for beef burgersclassic beef burgers | See notesWorks | Works |
| 2 | Soaked bread crumbsturkey and chicken burgers | ¼ cup crumbs + 3 tbsp milk per eggWorks | Works |
| 3 | Flax eggblack bean and lentil burgers | 1 tbsp flax + 3 tbsp water per eggTweak it | Tweak it |
| 4 | Mashed potato or cooked ricebean burgers | ¼ cup per eggTweak it | Tweak it |
| 5 | Cornstarch or potato starchveggie burgers that are too wet | 1 tbsp per eggTweak it | Tweak it |
Nothing, for beef burgers
beefier; looser, juicier texture
Ground beef with 15 to 20% fat binds itself. Egg is only there in recipes that add wet ingredients such as onion or sauce.
- Best for
- classic beef burgers, smash burgers
- Prep
- Keep the meat cold, shape it gently, and salt the outside just before cooking.
- Where it fails
- Very lean beef, or mixtures with a lot of chopped vegetables, which do need a binder.
Soaked bread crumbs
none; more tender
Flax egg
slightly nutty
The standard binder for bean and vegetable patties.
- Best for
- black bean and lentil burgers, veggie burgers, salmon patties
- Prep
- Rest 5 minutes to gel. Chill the shaped patties 30 minutes.
- Suits
- vegan
- Where it fails
- Nothing in particular.
Mashed potato or cooked rice
neutral; softer
Sticky starch that glues crumbly mixtures together.
- Best for
- bean burgers, fish cakes and salmon burgers
- Prep
- Mash it in while still slightly warm so it is sticky.
- Suits
- vegan, gluten-free
- Where it fails
- The grill grate; cook these patties in a pan or on foil.
Cornstarch or potato starch
none
Dry starch soaks up moisture in a wet mix and sets when heated.
- Best for
- veggie burgers that are too wet, tofu burgers
- Prep
- Sprinkle over the mixture and mix well.
- Suits
- vegan, gluten-free
- Where it fails
- Dry mixtures, where it has no moisture to work with.
Tips for substituting eggs
4 tips- Chill shaped patties at least 30 minutes. Cold patties hold together far better than any binder can manage warm.
- Flip once. Egg-free patties firm up on the first side; turning them early breaks them.
- For bean burgers, mash half the beans to a paste and leave the rest chunky. The paste is a binder too.
- Press a shallow dimple in the center of beef patties so they cook flat.
Questions
4 questionsDo burgers need egg?
Beef burgers do not. Egg is useful in lean poultry, fish and vegetable patties, and each one can be replaced with a flax egg or soaked bread crumbs.
What can I use to bind veggie burgers without eggs?
A flax egg, mashed potato, cooked rice or a tablespoon of cornstarch, plus 30 minutes in the fridge before cooking.
Why do my burgers fall apart without egg?
The mixture is too warm or too wet, or it was turned too soon. Chill the patties, add dry bread crumbs a tablespoon at a time, and flip once.
Can I use mayonnaise instead of egg in burgers?
Yes, 3 tablespoons per egg. It adds moisture as well as binding. Regular mayonnaise contains egg.