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Hamburger Press?

Ally Cat Dec 2, 2012 01:22 PM

My husband says he wants a hamburger press. Are they useful, or useless? If anyone thinks they are useful and has a brand to recommend I would appreciate it.


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  1. k
    kengk RE: Ally Cat Dec 2, 2012 01:30 PM

    To form raw meat into patties or to put on top of the patty while cooking?

    If the former, a wide mouth canning ring works fine. If the latter idk.

    1 Reply
    1. re: kengk
      Ally Cat RE: kengk Dec 2, 2012 02:17 PM

      Hi, thanks. It is for forming the patty.

    2. mrsfury RE: Ally Cat Dec 2, 2012 01:45 PM

      We have this: http://www.amazon.com/Charcoal-Compan... and it is the best thing to happen to my burgers. They come out juicy and perfect every time.

      1. a
        axial RE: Ally Cat Dec 2, 2012 04:26 PM

        Our hubbies must be brothers :-) Due to popular pressure I finally bought a couple but never liked them. Finally found the Progressive one and have been happily using it since. I don't often use little bump-maker insert.

        btw, I cut squares of parchment paper to go below/above the burger prior to "squeezing" so there's much less fuss and direct handling of raw patties afterward. I tried using round parchment shapes, thinking that it might work better, but I found out that they're much more likely to be cooked with the hamburger when one isn't quite paying attention -- ooops!


        1. k
          Kelli2006 RE: Ally Cat Dec 2, 2012 10:46 PM

          This might be what you are looking for. http://www.webstaurantstore.com/ameri...

          1. c
            CyndiA RE: Ally Cat Dec 2, 2012 11:38 PM

            I never press hamburger. You can get uniform looking burgers, but you press out the air and have a dense burger that does not cook or grill up as well. A lightly patted burger will have more juice and flavor.

            5 Replies
            1. re: CyndiA
              JonParker RE: CyndiA Dec 3, 2012 12:16 AM

              This. One of the main ideas in making good burgers is to handle the meat as lightly as possible. A press is not only not needed, it's actually detrimental to a great burger.

              Here's a link to really excellent article on burger shaping. In fact, all of the Serious Eats Burger Lab articles are good, and will help make your husband a world class burger chef.


              1. re: JonParker
                Ally Cat RE: JonParker Dec 3, 2012 06:31 AM

                Excellent! I kind of though they were unnecessary, but now I have proof!

                Thank you!

                1. re: JonParker
                  FrankJBN RE: JonParker Dec 3, 2012 09:29 AM

                  Another case of 'the way you like it isn't as good as the way I like it.'

                2. re: CyndiA
                  BiscuitBoy RE: CyndiA Dec 3, 2012 08:25 AM

                  definitely! I have a square press, as I like burgers on toast, and I really wanted to like the thing, but now I know why burgers I formed by hand, come so much better

                  1. re: CyndiA
                    breadchick RE: CyndiA Dec 3, 2012 06:17 PM

                    AND, hand forming them creates the little nooks and crannies for garlic butter to settle into when I baste them after taking them off the grill!

                  2. j
                    jujuthomas RE: Ally Cat Dec 3, 2012 09:12 AM

                    we have one from tupperware which I use primarily because I don't like the feeling left on my hands by the beef fat. Usually I'm making a quantity of burgers for a party, for one or two I do it by hand. I try to be sure not to squish them too much, DH says it makes them too thin for the grill. The thing I like about the tupperware press is that it goes in the dishwasher and cleans up nicely.

                    1 Reply
                    1. re: jujuthomas
                      travelerjjm RE: jujuthomas Jul 7, 2014 09:04 AM

                      I have a Tupperware one, too. It just a ring and disc with a handle. I use it for thick and thin ones and I don't press too hard so I avoid damaging the meat. I use it so the patties are close to bun size so friends don't complain about bread hanging over the edge. (I generally prefer no bun, myself.)

                    2. g
                      GH1618 RE: Ally Cat Dec 3, 2012 09:43 AM

                      I've never wanted one. I just shape each patty by hand using a short, stiff turner. I measure by eye, but if you want more consistency, use a scale.

                      1 Reply
                      1. re: GH1618
                        int15 RE: GH1618 Jul 6, 2014 12:54 PM

                        Or an ice cream scoop. Two scoops makes a nicely sized patty.

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