Hamburgers without grains?

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I always used to make hamburgers using breadcrumbs. Now I have developed an intolerance to all grains I tried making them without, using a beaten egg to bind them. However, they just fall apart in the pan :-(

What's more, they just don't taste right, or have the right sort of texture without the breadcrumbs,

What can I use instead of breadcrumbs and how can I make them stay together as patties throughout the cooking process?

Never use breadcrumb or egg, just meat! Either beef mince or if I'm feeling fancy I get the butcher to grind some steak, you need fatty mince though for the texture.

Yes just meat with a highish fat content

The ones we buy from tesco use rice flour and dried potato as binders. They don't have egg

I make a Jamie Oliver one. All it needs is good quality mince and a bit of salt and pepper. And a little olive oil for cooking. That’s it. No binding ingredients required.

Dc made hamburgers using a this recipe

www.foodnetwork.com/recipes/food-network-kitchen/perfect-beef-burgers-recipe-1973839

They were very tasty and had no egg, breadcrumbs or similar.
I had always thought you needed something to hold the meat together, turns out I was wrong.

I make burgers with 5% Beef Mince, I just add salt, pepper, onion powder, garlic powder and a splodge of tomato puree. Been making them like this for years. But if I only had the mince and salt & pepper that would do fine!

Potato starch or chickpea flour

Mince, salt and pepper, an oxo cube, splash of l&p and some herbs of your choice (either fresh or dried). Pop all ingredients in there and give it a good old squashing through your hands so it's all mixed nicely and the mince strands start to break down. Shape into burgers.

Place pan on hob on a low heat and add a splash of oil. Let oil heat and then add burgers. Give them 30 seconds or so to start heating and then turn the heat up to sear the outside. Flip and sear the other side. Now turn the heat down and let them cook through gently.

Serve!

The best burgers are ones with really good ground meat from your butcher - make sure they’re 20% fat at least. Take the mince out of the fridge and salt. Leave for 30 mins and then shape into burgers.

They hold together beautifully and are delicious. No need to add mountains of guff to them.

We use almond flour

I use a burger press + waxed discs. Rest in fridge for a while, remove 1 disc to put in hot oiled pan, then remove second.

No egg or breadcrumbs here either. I cook the onions first after seeing a TV chef recommend that. You must let them cool before adding to the mince. Then mix and squeeze together, shape. I then put them on a plate, covered, in the fridge for 15 mins or longer before cooking.
Sear on high for 2 mins, turn, other side 2 mins on high. Turn. Reduce heat, cook another 2 mins each side.

Dh makes burgers quite often. No grains, breadcrumbs, eggs etc needed. Yy to mince with high fat content. Burger press with wax discs is good.

My mum always uses a packet of crushed up ready salted crisps. Need to be very fine and leave out the salt.