Burger Press, Makes 4 1/2" Diameter Patties for Hamburger, Crab Cakes, Sausage, 1/4lb to 3/4lb, with Spring Ejector for Easy Removal, Single, Non-stick Heavy-Duty Cast Aluminum (07-0310-W)

We had a smaller version of this... where the patty would be about 1/2 the size you can make with this one. We have had it for years and used it frequently. But, we decided to change to this one to allow for larger burgers or at least to change to what ever size we wanted. Both of these are simple. For those having problems, you really should use the wax paper squares. Keeps things much cleaner and easier. Use a square on the bottom, place the meat on that, put another square on top and press down. We find it makes more uniform burgers if you take the beef and quickly just wrap your hands on it to make a "ball" of meat. No really fussing over it, just cup yours hands, make a ball and put it on the wax paper square. You really MUST use the squares top and bottom. Used our new one today. Burgers set at 1/3, came out even and perfect. IF you wish to wash the press you will have to unscrew the top to get to every part but ... you simply unscrew the screw, then, screw it back on. There was one review where someone thought this was a pain to do. Really, folks, you unscrew then screw it back in place. Not rocket science. but this only has to be done if you don't use the wax paper squares for the most part. No meat should get up into the lid part unless you are not using wax paper on the top. It is..easy..clean, no hassle plus this new one allows us to change sizes where the other we had did not.

Love this hamburger press! I had a ton of ground beef and made hamburgers to put in the freezer. It was easy to use and clean up was easy. It is very sturdy and doesn’t take up too much room in the cabinet. You won’t regret buying this!

Presses burgers..what did you expect. Works well. Not as easy to clean as i would like but burgers come out consistently and with little effort.

Last year I did not buy this product because of some of the negative reviews, but I was tired of pushing down on a cheap metal one. I liked the metal one with a handle but I found that I had to press rather hard to get the desired consistency. The first time I used this, I was kicking myself for not buying it earlier. It was much easier to form the patty and was consistent. The adjustment is really very easy and even easier to take apart and clean. Sometimes I do not understand some of the negative reviews except it seems like they want the product to work miracles. This is the easiest thing to take apart and clean and even easier to adjust. As to meat going inside the chamber during pressing, that is bound to happen if you do not use wax paper. And even with wax paper I did get some meat in the cracks due in part to my learning how to use the thing. However, is that really a big deal? I would clean my other press after making patties even if I did not see any residue as a safety issue. And this device is very simple to take apart and clean. I have just used this once to press about 50 sausage patties so my review may be premature, however, it did great and I had very nice patties. Now if the device does not last or breaks apart like a few others have had happen, than I will change my review. However, right now I am giving it two thumbs up.

Worksgood

I like hamburgers. Easy to fix and store frozen, ready to throw into a pan or on the grill in no time. So many ways to prepare them with and without buns, including with gravy and sauteed onions and no bun at all. I've found from experience 90% - 93% hamburger makes lousy hamburgers on the grill, generally speaking. (Fine for baby meatloafs with gravy and onions though.) The lack of any usable fat in the lean burger makes a boring and pretty dry piece of meat, unless one mixes in a bunch of spices and what-not into the mix, then makes the patties. LOTS of extra work that way and dirty bowls needing washing, etc. Even then, still not a great hamburger though better than just sprinkling a bunch of spices on the outside of the 90% - 93% beef. I've even done some experimenting with marinating burgers in various concoctions. The best grade for juicy hamburgers on the grill is 84% - 86% burger, but the drawback is that it will shrink about 20% in size and get fatter (taller) as it cooks. Neither is a big deal. I used to look for the big fat round tubes of 84% burger, get them really cold in the freezer for an hour, then cut the burgers into slices with a good sharp knife, put into individual cheap sandwich bags, then seal in the seal a meal vacuum thing. Those wide tubes of burger are hard to find and rarely go on sale, making me search for another option. Soooooooo ---- the next best option is to make your own pre-formed burgers for use later, when you run across a good hamburger sale. With burger getting north of $3 a pound, one wants to stock up when it's on sale. I thought it would be iffy, but I got a hamburger press to make my own preformed burger patties. It showed up and was built nicer than I thought it would be, and was easily adjustable for thickness. I chose the 1/2 pound setting on the threaded bolt. It was perfect. After grilling with just the tinniest bit of pink down the middle, the width of the now finished burger fit a normal size bun perfectly! Right to the edge all around. Little bit tall but no taller than some of the premium burgers I have had at store bought places like Ruby Tuesday or Burgers In Paradise, or wherever they sell those $7 hamburgers. So now, I can catch loose 84% burger commonly on sale in the big loose packages and make my own perfectly formed, ready to freeze and thus use hamburgers. By my third burger using the press, I had it down, and the making of a burger took me 15 seconds or so each from then on. By all means USE the special hamburger paper to both make cleanup easier, and two burgers will not stick together if you vacuum seal two or more of them to a pkg for the family. Quick hint..... you will quickly learn to eyeball the loose burger as to about what will fit into the press for the size you have selected. Then cut the burger into squares with a butter knife, erring on making them TOO BIG rather than too small. This way when going to the next burger, just scoop up the chunk you sectioned and place it onto the paper in the press. Place another piece of the treated paper on to the top of the burger and close the press tight. I leaned on it pretty good, but it was easy. The press showed no signs of wanting to break. No coatings flaked off during my use and subsequent cleanup. If there is too much burger in the press, it simply squishes out around the press where you can easily run your finger around it and place the excess back in the bulk pack of burger to use with the next patty. IDEALLY you want just a bit of burger to squish out letting you know you got the press full, so it can do it's job correctly. I put the press on a paper plate to eliminate table clean-up, and that worked perfectly. The whole thing is easy and fast, and it truly does make a excellent formed and cohesive burger in NO time. Be sure the burger is at cold refrigerator temp before making them, as the directions tell you to do. Do not let the burger warm up on the counter first, which you shouldn't do anyway. Cold hamburger makes a better patty. My finished patties stuck together VERY well into a cogent burger with no signs of wanting to crack in two when picked up. If yours do want to come apart, then I think you are not pressing on the press with enough pressure and did not load enough burger in the first place. I did not really intentionally use the little "handle" on the press, but rather pushed on the left and right sides of the top half of the press itself to exert more pressure and not break the little handle off, if they were prone to that happening. You will get the knack of this very quickly, so no worries!! One reviewer thought the press should be a bit heavier and thus less prone to break, and this is probably true. But I am a large strong guy, and pressed HARD, and so far, nothing broke.

Einstellung zur Dicke der Burger super leicht zu variieren, leichte Handhabung, einfach klasse, sehr stabil, super leicht zu reinigen, jederzeit wieder

Très bon produit.

Used for chicken burgers

Comprei e até parece bom mas a pintura veio toda craquelada, produto parece que faltou acabamento.

عمليه ومفيده، وانصح باخذ الاوراق معها.