Bob H in Cowtown
New member
For various health reasons, I'd like to find something (non-chemical) to use as a binding agent when prepping burgers, meatloaf, casseroles. Anyone got any ideas or tried & true recipes?
They do add a bit of moisture, John, but the protein in the eggs is what acts as the binding medium. Bread does add some binding as well, but also holds onto the available moisture.I thought bread was the binder and eggs added moisture?