Which ingredient is typically used as a binding agent in burgers?

In the context of making burgers, eggs serve as a highly effective binding agent due to the proteins they contain. When eggs are mixed into the meat mixture, the proteins in the egg coagulate when cooked, helping to bind the meat together and maintain the burger's shape during cooking. This is particularly important in ensuring that the burger stays intact on the grill or when pan-frying.

While bread crumbs can also be used as a binding agent, they primarily act to absorb moisture and provide texture rather than create a steadfast bond like eggs do. Vegetables are often included for flavor and moisture but do not effectively bind ingredients together. Spices, on the other hand, are essential for seasoning but do not serve any binding purpose. Therefore, the role of eggs as a binding agent is crucial in achieving the desired consistency and integrity of a burger patty.