I'm researching these burger presses and the reviews mostly say the meat sticks unless you get one with a plunger that ejects the patty but those are hard to clean. So, which burger press gets the SIGforum seal of approval? Wife wants it unless they all are completely useless, which is my suspicion.
March 30, 2017, 12:16 PM
kz1000
Does she have hands?
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March 30, 2017, 12:17 PM
jimmy123x
Unless you're forming 50 burgers every weekend, you're going to spend a lot more time cleaning the thing than you could ever possibly save from making 10 burgers with them.
In some respects (actually damn few according to my wife)I am a neat freak. So I use a burger press, I put a square of wax or parchment paper top and bottom and voilà nothing to clean-up. I make nice thick patties with a bit of onion in them which seem to stay together on the grill. My press is a old die cast job from a place I used to work.
March 30, 2017, 12:28 PM
ChicagoSigMan
I use something like this and line it with plastic wrap before putting the meat in - allows for very easy removal of the patty.
A simple wood press, together with a piece of wax paper to keep it from sticking, which also keeps it from getting greasy/gross:
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March 30, 2017, 12:33 PM
Jim Shugart
A guy from health department was inspecting a restaurant. The cook, a fat guy wearing a 'wife beater' shirt, was making hamburgers. He would roll up a ball of meat, stick it into his armpit, squeeze it, and then throw it onto the grill.
"That's the nastiest thing I've ever seen", said the inspector.
"That ain't nuffin'", said the guy, "Come back in the morning when I'm making donuts."
When a thing is funny, search it carefully for a hidden truth. - George Bernard Shaw
March 30, 2017, 12:34 PM
bendable
two cool whip lids and a counter top.
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March 30, 2017, 12:36 PM
Aeteocles
Form the meat into a ball.
Press between two cutting boards.
Why have a separate device for something like this?
March 30, 2017, 12:38 PM
bald1
Tupperware makes a nifty press and stackable patty storage units. Had ours with about two dozen storage disks for maybe two decades now.
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192
March 30, 2017, 12:40 PM
spike86
2 of the round deli containers work quite well, also. I only really make enough burgers to need one once per year, so this was a extremely in-expensive solution.
March 30, 2017, 12:48 PM
mark123
quote:
Originally posted by kz1000: Does she have hands?
You've forced me to ask you to "boop" yourself on the head. Do it!
March 30, 2017, 12:50 PM
mark123
quote:
Originally posted by Ryanp225: This is what I use.
I have some dinosaur shaped cookie cutters. I could just make dinoburgers.
March 30, 2017, 12:51 PM
mark123
quote:
Originally posted by oldRoger: In some respects (actually damn few according to my wife)I am a neat freak. So I use a burger press, I put a square of wax or parchment paper top and bottom and voilà nothing to clean-up. I make nice thick patties with a bit of onion in them which seem to stay together on the grill. My press is a old die cast job from a place I used to work.
I suppose using the wax paper is the way to go. I did find one that has a removable bottom so you just lift it out with the burger but amazon has it listed as an Add-On item and I can't just buy it on it's own. Bah!
March 30, 2017, 12:51 PM
SIGnified
The best part of a handmade burger (pan fried) is the crispy edges from a patty which isn't perfectly circular. <boop>
"Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty." ~Robert A. Heinlein
March 30, 2017, 12:52 PM
HayesGreener
I have been using one like this for years with great results. You can adjust the thickness. I make half pound burgers with 80/20 ground beef. It's especially useful when we have a lot of people over and I make the patties up ahead of time. We use the burger wax paper squares on top and bottom of the burger so nothing sticks to the patty maker. I get consistent size burgers every time I cook so my cooking times and temperature give me consistent results (on my Big Green Egg).
Originally posted by ChicagoSigMan: I use something like this and line it with plastic wrap before putting the meat in - allows for very easy removal of the patty.
Originally posted by chellim1: A simple wood press, together with a piece of wax paper to keep it from sticking, which also keeps it from getting greasy/gross:
Hmmmm, seems kinda bacteria-ish.
March 30, 2017, 12:54 PM
mark123
quote:
Originally posted by bendable: two cool whip lids and a counter top.
Maybe an old soup can to roll out pie crust to go with it.
