Quote Originally Posted by hallelujah View Post
I used to use an egg, but I usually just settle on seasoning these days after I watched some chef on Youtube make one. I find that the patties - beef or lamb - will hold together and retain their moisture if there is a good fat content to the meat and they've been in the fridge for at least 30 minutes after shaping.
In Thailand, the cooks will often add pork fat to help bind the beef as it's so lean.