HOME > Chowhound > Cookware >

Hamburger press - who uses these?

r
rdowd May 3, 2007 06:55 AM

With spring finally here, and my love of gadgets, I've been trolling all the usual suspects: Sur La Table, Crate and Barrel, etc. I found this:
http://www.crateandbarrel.com/family....

This goes against everything I know about making good burgers! I've spent time perfecting the "loose pack" patty technique, so why would I want to cram my meat in these little molds (and pay twenty bucks for the privilege?) Does anyone use these?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. g
    giveittomikey RE: rdowd May 3, 2007 07:08 AM

    I have had two or three different ones over the years and nothing works as well as making them with your hands, that way you can adjust for personal preferance (large, small, thin, thick) with no problems. If you have perfected the "loose pack" stick with it. You can buy a lot of ground beef for $20.00!

    1. Infomaniac RE: rdowd May 3, 2007 07:33 AM

      I use one twice a year for cookouts that I have. It's a single press, and usually someone else like my teenage daughter is helping out making about 50 patties for me. It's pretty fool-proof, and saves a lot of time if you need to make a lot of burgers. Well worth the $7.00 I spent.

      1 Reply
      1. re: Infomaniac
        r
        renov8r RE: Infomaniac May 4, 2007 09:23 AM

        If I need to have more that a dozen burgers I buy the preformed one from Costco...

        I do, however have a thing that is more of the "mold form" than a press. It is way big around and has two stacks. I could probably make a burger that is1 0 ounces of solid beef with it. The idea is to use it so make a uniform burger that can be filled with things. I have used blue cheese, olives, feta, salsa/relish, sauted mushrooms. Very handy. You get a uniform thickness of meat and nice pocket to place the goodies into. If you try and do this with a purely handmade burger you can't -- hands are shaped such that the result is a lumpy patty (which IS the point of homemade, no?). For a filled burger though the perfectly flat surface and edges make for a very professional presentation and neater /more uniform cooking experience. If you like the taste of a crumbly cheese, but not he mess, this is the way to go. Of course you have to make the burgers ahead of time and then let them chill very thoroughly or it all falls apart anyhow. All in all not a necessity but a useful novelty.

      2. j
        Jimmy Buffet RE: rdowd May 3, 2007 09:52 AM

        I use egg rings, which I bought from Instaware. About $3.00 each.

        They are wider - I got the 5" rings- than every press I have seen which is nice. Just lay a sheet of waxed paper on the counter, spoon and press raw ground beef in, and lift the egg ring for a perfect burger. I got them mainly because I love burgers with feta cheese inside. Just spoon and press one thin layer, put the cheese on top, spoon and press another layer on top, and remove the ring.

        And unlike a hamburger press, I can use the rings for cooking eggs.

        1 Reply
        1. re: Jimmy Buffet
          Infomaniac RE: Jimmy Buffet May 3, 2007 10:10 AM

          great idea....I use my egg rings almost every weekend for eggs.

        2. s
          soupkitten RE: rdowd May 3, 2007 11:07 AM

          you are right about HAMBURGERS-- don't need it, handmade always better. however these cheesy things (i thought at first) turned out to be VERY good for homemade veggie burgers and our favorite homemade salmon-caper burgers. less falling apart on the grill. we were given an old, basic, low tech tupperware press by an older relative who never used it and it turned out to be really good if you ever make items like these.

          2 Replies
          1. re: soupkitten
            r
            rdowd RE: soupkitten May 4, 2007 07:46 AM

            Soupkitten, that's a great idea! I am a strict omnivore, but my wife eats only veggies and fish - what's your recipe for veggie burgers? (and breakfast sausage, if you do that...)

            I'm still going to hold off on the $20 press, though. I could get three new half-sheet pans for that!

            1. re: soupkitten
              j
              Jimmy Buffet RE: soupkitten May 4, 2007 05:08 PM

              Would love to see your salmon-caper burger recipe

            2. k
              Kelli2006 RE: rdowd May 3, 2007 01:01 PM

              If I was truly anal about uniform burger sizes, I would use a empty 28 oz. can as a mold.

              I usually free form them.

              1. jinet12 RE: rdowd May 4, 2007 07:48 AM

                I have used mine a couple of time without problems of the meat being tough...Just don't handle it a lot before you put it in the press...I like the "uniform" size that it makes, because all of the patties cook so evenly...besides, it kinda fun!

                1. m
                  mpalmer6c RE: rdowd May 4, 2007 05:46 PM

                  I don't, because the hamburger always turns out smaller than the bun.

                  1. n
                    njtransplant RE: rdowd May 7, 2007 01:55 PM

                    Many supermarkets have plastic ones hanging at different places in the store. Just a few bucks and works just fine. My husband likes to use it so all the burgers are the same size.

                    Show Hidden Posts