These dairy free and egg free burgers are a simple, no-fuss option when you want classic burgers without eggs or dairy. Made with ground beef and a few pantry staples, they cook up juicy and flavorful, and hold together without the need for breadcrumbs or binders. Plus, take your hamburgers to the next level with my homemade burger sauce.

plated dairy free and eggless burgers with fries

Note from Jenna: I updated this post with new photos, a simplified patty recipe, and my tasty burger sauce. Hope you love it!

If you're lactose intolerant and/or have an egg allergy, like me (or ran out of eggs), this recipe is for you! Serve burgers with fries, a salad, corn on the cob, baked beans, or your favorite veggies.

If you like this recipe, you'll love my loaded burger bowls, frozen air fryer burgers, and dairy free hamburger helper!

bite taken from a dairy free egg free gluten free burger showing inside

Why this burger recipe works

Eggs and dairy aren't actually required to make juicy, flavorful burgers. This recipe relies on the natural fat in the beef, gentle mixing, and proper cooking technique to keep the patties tender and moist. By avoiding overworking the meat and cooking the burgers just until done, you get burgers that hold together well without needing eggs, milk, or breadcrumbs.

dairy free and egg free hamburger ingredients without breadcrumbs

Best ground beef to use

For the best texture and flavor, use 80/20 ground beef. The higher fat content helps keep the burgers juicy, especially since this recipe doesn't use eggs or dairy as binders. Leaner ground beef can work, but the burgers may turn out drier and less flavorful. If using lean beef, be extra careful not to overcook.

Want more dairy free ground beef recipes? Try my dairy free and egg free meatballs, meatloaf, sloppy joes, shepherds pie, or sliders for ultra comforting meals.

close up of raw burger patties with dent

How to make dairy free and egg free burger patties

The full directions are in the printable recipe card below.

Make the mixture: Gently combine the ground beef, minced onion, and Worcestershire sauce together in a large mixing bowl. Don't overmix the meat!
Shape the patties: Working quickly, shape into 8 equal patties. They should be about ½-inch thick and weigh ¼ pound each. Make a shallow indentation or dimple in the center of each patty.
Cook the burgers: Preheat an outdoor grill or large skillet on the stovetop to medium-high heat. Season the outside of the burgers with salt, pepper, and garlic powder. Place the patties flat-side down and cook for about 4-6 minutes on each side, or until they reach an internal temp of 160°F.
Let rest then serve: Take the cooked burgers off the heat and let rest for 5 minutes. Toast the buns, prep toppings, and whisk together burger sauce. Assemble burgers, serve, and enjoy immediately!

uncooked burger patties cooking in a skillet before flipping

Burger topping ideas

Do you like your burgers sky high or prefer to keep it simple? Here are a few of my favorite toppings and veggies:

Lettuce, tomato, red onion, and pickles
Avocado slices or guacamole
Caramelized or grilled onions
Egg-free mayo, ketchup, or mustard
Dairy-free cheese slices

close up of dairy free burger on a plate

Tips for juicy burgers

Start with cold meat. Cold ground beef holds its shape better and helps prevent overworking, which leads to juicier burgers.
Shape evenly. Press patties to an even thickness so they cook at the same rate and don't burn on the outside before cooking through.
Don't flip too early. Let a crust form before flipping, usually once per side, for better texture and flavor.
Let them rest. Resting burgers for a few minutes after cooking helps keep them juicy.
Make them gluten-free: Ensure your worcestershire sauce is GF and use allergy-friendly buns or lettuce for a wrap.

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Common burger mistakes to avoid

Overmixing the meat: This leads to dense, tough burgers. Mix just until combined.
Skipping the thumb dent: Without it, burgers tend to puff up and shrink.
Pressing the burgers while cooking: Pressing forces out juices and dries them out.
Overcooking: Burgers should reach 160°F, but cooking past that can make them dry.

I hope you enjoy this quick and easy eggless burger recipe as much as we do. They're most loved by allergy friendly families looking for kid friendly meal ideas, but they're great for dinner, grilling, and parties too.