Was in a bar the other day and got an Aussie burger and was just like a nice burger back home (from a daggy old fashioned takeaway, not designer place)....talking specifically about the meat patty. I know the general consensus is 100% beef and salt and pepper only but I don't like crumbly break apart meat. I prefer it to have a it of bite to it, springy and firm and hold together well. I know you need 20-30% fat content. I have the same problem with rissoles. Ive tried binding with breadcrumbs and egg, doesn't really do it for me. 80% beef, 20% pork etc but just doesn't get there. I was wondering what the shops do to make their burgers so nice and bound together. Is their some sort of additive they use? cornflour or such? I have searched google endlessly but cant find what I am looking for. Hope someone can help

 

PS: I tried the Western food forum already to no avail

I used egg and dry weetbix.

They sometimes use dry milk powder as a sausage binder.  Perhaps you could try it. 

When I make a bunch of burgers I use 100% beef, one egg, salt, pepper, a bit of garlic powder and very finely chopped onions. I find the onions give it a nice texture and somehow makes them juicier.