Burger Patty Press

[NeverWinter]

I make burgers quite often and I've been content with making them by hand for a while but I'm looking to get a patty press to add my favourite ingredient: uniformity.

Most are 1/4lb presses but I'd like something that is 1/2lb, if it comes to it I'll get a 1/4lb and just make extra.

The only one I've managed to see is the KitchenArt Adjustable, which does 1/4, 1/3 and 1/2 lb patties but it seems less of a press and more just for shape/weight.

Any recommendations?

 

[Mr Jones]

Get a cookie cutter. Make your thickness and press / pack the cutter.

 

[mattyg]

http://www.wayfair.co.uk/Weston-Products-Weston-Double-Burger-Express-07-0701-WESN1000.html

Hmm may get one myself

 

[Raymond Lin]

I have one, it looks great in concept, and it does work but the problem is

A - you need to line one side with something like cling film so it comes out and not stick
B - its a bit fiddly to do in practice. You pull a handful of mince and put it in, press it down. If I didn't care for a round burger shape I could just squeeze it in my hands.

I used to just put it on a plate and press it down with a smaller plate on top.

 

[HeadlessChicken]

I've got a lakelands one (Linky). I always used to think that rustic was better, but I use mine all the time now. Hold them together better and when uniform size you can cook to people's tastes easier.

It has wax discs that you line the top & bottom with.

 

[cainer]

theres plenty to choose from... http://www.twenga.co.uk/burger-press-and-mould.html

 

[krooton]

I have one, but don't use it since learning the smash method.

http://www.thepauperedchef.com/2008/12/the-smash-technique-and-skinny-burger-perfection.html
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

 

[~Divine~Wind~]

goddamn Im hungry now

Tempted to try that one from lakeland for burgers that have stuff in the middle tho.

 

[PlacidCasual]

I know it isn't 1/2lb but the Lakeland one gets an upvote from me. I find you get a much better cook from a pressed burger than hand shaped.

 

[Raymond Lin]

I have one, but don't use it since learning the smash method.

http://www.thepauperedchef.com/2008/12/the-smash-technique-and-skinny-burger-perfection.html
http://aht.seriouseats.com/archives/2012/09/the-burger-lab-smashed-burgers-vs-smashing-burgers.html

I've tried that before (without knowing the name), the problem is all the bits that comes off and inevitably cook quicker and even burn, thus wasted. As opposed to sticking to the burger patty itself.

 

[krooton]

I've tried that before (without knowing the name), the problem is all the bits that comes off and inevitably cook quicker and even burn, thus wasted. As opposed to sticking to the burger patty itself.

Then you are doing it wrong

I've used this technique on 6 different occasions, and didn't have any issues like that.

 

[FrenchTart]

Then you are doing it wrong

I've used this technique on 6 different occasions, and didn't have any issues like that.

Agreed. I've done it and it was awesome. I didn't enjoy how much I stank of burger afterwards though...

 

[NeverWinter]

I think I'll grab the lakeland one then, are the discs worth it or only if you're storing the burgers for a while?

 

[valve90210]

You need them to stop the meat sticking to the press... I guess you could use clingfilm but the wax discs are very simple

 

[chroniclard]

I have a weber one, does 1/2 and 1/4 pounders. Works ok, can get them out easy enough. Though as with most weber stuff its a little expensive.

 

[PlacidCasual]

Buy the discs they're so cheap and make realeasing from the press a doddle.

 

[Tone1979]

I would have thought you ended up with a really heavy textured burger as you compress the meat too much.

I have always made mine by hand and try to be careful to not over compress the meat.

 

[NeverWinter]

I would have thought you ended up with a really heavy textured burger as you compress the meat too much.

I have always made mine by hand and try to be careful to not over compress the meat.

I think that would only be a problem if you overcooked them.

 

[WillyNelson]

I've got a tupperwear one passed on by my MIL, like this one. no bottom so easier to get the patty out.

Oil the board slightly and the bottom of the plunger bit and it makes really good 1/4lb (or 100g) patties.