when making lamb burgers (Indian style) what binding agent do you put in the mixture to keep it together?

Answer 1

An egg usually holds the meat together. If the meat gets a little soggy, just add breadcrumbs. Also, you should add curry...its used in a lot of Indian recipes.

Answer 2

In Indian cookery burgers are known as Koftas - the binding agent for the meat can be parched gram flour, roasted split-pea flour, besan or whole egg depending on the recipe.

There are lots of recipes for these

Here is one which doesn't use any binding for the meat.

1lb finely minced meat
1oz ground ginger
salt to taste
1 tiny grain asafoetida
1 teaspoon water
crushed seeds of 6-8 brown cardamoms
2 oz Ghee
2 tablespoons drained yoghurt
1 teaspoonful black cumin seeds (Kali zeera)
1/2 teaspoon chilli pepper
2 green chillis finely chopped
3 teaspoons ground coriander seeds
Pinch of mace, nutmeg,cloves and cinnamon all ground

Method

Mix together all ingredients apart from the ghee, chilli pepper, and half the coriander seeds.

When the mixture is quite pliable divide it into 16 portions, and form these into sausage shapes, pushing them well together, otherwise they will break up in the cooking.

Cook in the melted ghee over a medium heat, shaking occasionally gently to ensure they don't break.

When they become deep brown in colour add the red chilli powder and reduce the heat to low.

Add the remaining ground coriander and 4 tablespoons hot water a little at a time, continue to cook until all water drys upand only the meatballs and ghee are left.

Serve hot, sprinkled with a little more nutmeg, mace cinnamon and cloves, and garnish with fresh green coriander (Cliantro)

Answer 3

When making lamb burgers, you don't need any binding agent at all. After mixing in whatever spices you're using, just make nice firm patties and fry them in whatever oil you prefer.

If you start putting in egg and bread, you'll get a gross mess. Lamb is fat, so by just using the meat itself, that fat can melt out and gather in the pan instead of being held by your binders.

(This is not Indian, but worth a mention: I make Greek lamb burgers by creating two thin patties and putting a slice of feta cheese inbetween. Then I pinch the two patties shut and fry as ususal - very yum. )

Answer 4

I have never made Indian style burgers but when i make burgers lamb or beef i usually add a little bit of egg

Answer 5

Yoghurt, if you intend to fry them. Ghee (clarified butter) is also good, and will impart a special taste to the burgers.

In Kashmiri cooking, minced (ground) lamb is made into meatballs, with the spices becoming the binding agent, and they are simmered in herb-enriched water for abot 45 mins. They are gorgeous, and melt upon the tongue.

Answer 6

An egg. I make great burgers (not lamb thou)

Answer 7

A wee touch of egg white and some fresh breadcrumbs does the job.

Answer 8

there are many things one can use
eggs
yolks or whites
bread crumbs
mayonaise
mustard
heavy cream
flour
fresh bread
fat
controlling the temp - make the patties and chill well, then when cooking use high heat and make an indentation in the center so they don't puff up.

Or, a combo of any above

Answer 9

The word fruits has different meanings depending on context.

Answer 10

An egg would be good, just the whole thing white and yolk beaten up and mixed in.
that should do the job.