I use an egg white with chopped veggies, oatmeal, seasoning and albocore tuna and make a tuna burger instead. I also add a tiny bit of mayo and it holds everything together and then cook it like a burger. I find it to be so delish.
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Fitness Minutes: (20,867)
1/6/13 3:34 P
I also do what Rosedoll does. I add egg whites and oatmeal to use as a binder. The last time I made burgers, I also minced mushrooms to add and I've also heard of adding chopped blueberries. I'll try that one next.
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Fitness Minutes: (14,252)
9,692 1/6/13 2:27 P
Russell has a GREAT point... why not throw in some simple veggies? Some spinach, or some bell peppers, boost that nutritional content! I added a layer of spinach to my lasagna the other night... did'nt change the flavor at all, but gave it a nice nutrient boost, plus a splash of color on a very red-and-brown-plate!
Heather Writer, mother, wife, and breadwinner. I love to run, but running doesn't love me, so I'm switching to my low-impact bike.
Once you add egg, you can put other things in the burger too, like finely chopped veggies, if you have trouble eating your vegetables, since the egg makes it stick together.
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Fitness Minutes: (7,380)
1,567 1/5/13 10:36 P
Yep, I do it to hold everything together, the extra protein is just a bonus!
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Fitness Minutes: (83,406)
1,189 1/5/13 6:13 P
I have always added egg and oatmeal to ground beef for meatloaf and home made burgers. The doc said I should get some oatmeal into my diet so I added it this way, replacing bread. Never liked eating oatmeal so I get it in my cooking.
Rose (Rosedoll) Toronto, ON Canada
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I knit more so I nibble less.
Fitness Minutes: (60,434)
612 1/5/13 5:18 P
I was under the impression that the egg held everything together, so the protein plus is an absolute positive! Never thought of it that way!
Fitness Minutes: (5,830)
2,915 1/5/13 4:24 P
The egg is contributing different amino acids and nutrients. There is no synergistic effect of adding protein to a protein. The yolk will also add fat to lean meats, aiding in absorption of vitamins A, D, E, and K.
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Fitness Minutes: (75,038)
2,038 1/5/13 3:15 P
One egg has 6 grams of protein. Divide that by 4 or 5 (or however many burgers you make with that amount of meat) and you're really not adding THAT much.
Fitness Minutes: (40)
1/5/13 12:03 P
I make something in between a burger & meatloaf - with ground meat, onion, whole-wheat bread crumbs, ketchup/mustard and seasonings - plus one egg. I like them made into burgers and baked in the oven, and the egg holds them together and makes them moister - turkey breast or lean ground beef can get really dry.
Edited by: STARSHINEFL at: 1/5/2013 (12:04)
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Fitness Minutes: (68,150)
7,710 1/5/13 11:58 A
That's the way my mom has always made them, and so do I. We also add a few crushed crackers in it as well.
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Fitness Minutes: (60,820)
3,481 1/4/13 9:33 P
I use egg in my meatloaf, so, using one in burgers would make sense
Fitness Minutes: (0)
129 1/4/13 5:32 P
My neighbor, who attends a gym has a personal trainer that told her to mix in one whole large egg to her lean ground beef/turkey for hamburgers..she told me that its supposed to pack more of a protien punch and keep her feeling full longer. It makes some sense, but is that true? Any one else heard of doing this? Both of us want to lose about the same amount of weight.
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