Eggs are some of the most versatile ingredients you can use for a hamburger. Not only do they add a unique flavor and creaminess to each bite, but they also act as a binder to keep the ground beef together while it cooks. But why is this? What is the science behind adding eggs to hamburgers? When it comes to adding eggs to hamburgers, the egg serves as a binder to hold the meat and other ingredients together. This is because eggs contain proteins that, when heated, coagulate and form a gel-like substance.
This gel-like substance helps bind the ingredients together, making it easier to cook and preventing the hamburger from falling apart. The USDA Food Safety and Inspection Service recommends cooking hamburgers until they reach an internal temperature of 160 degrees Fahrenheit. If you're using low-fat ground beef, you may need to add an egg or an egg substitute such as unflavored gelatin to prevent the hamburger from falling apart during cooking. If you're adding bulky ingredients such as peppers or onions, eggs are needed to bring those ingredients together.
Eggs are also a great way to add moisture and flavor to your hamburgers. The soft egg yolk in each sandwich breaks and seeps into the meat, creating a heavenly combination of flavors and textures. So if you're looking for a way to make your hamburgers more flavorful and easier to cook, consider adding eggs. Not only will they help bind the ingredients together, but they'll also add moisture and flavor that will take your burgers to the next level.