Hamburger Press

Jim Shoe:

Well that's what we do on web-boards, isn't it?

Here at home, it's "Yes, Dear". Confrontation's a lot easier from a keyboard!

These posts remind me of a trick I used in school when I didn't know the answer to the original question.
1. Explain why it's a bad question.
2. Suggest a better question for which you know the answer.
3. Answer the new question.
And, no, it didn't work in school, either. :)

down home wrote:
I knew I had bought a hamburger press sometime, in the past. Wife found it yesterday among the stuff we have still to unpack, still in the box. It is cheap and aluminum and fits together like two big washers on a skinny screw. It is five inches across.
I form them tight to use on the grill. I never turn it until I think it is tanned or whatever and of course it isn't stuck to the grill by then. Turn it over and wait to see clear juices running out or with just a tinge of pink. Sometimes I might slightly prick the center if it seems too long with the edge of the spatula. i don't like my hamburgers too done nor do I like pressing them over and over to get them the consistency, of Mc Donalds or a frisbee and tasteless and dry as cotton. I don't always get them perfect. The grill says 500 degrees but it won't make it and I close the cover until I need a peak or the outside is not cooking right. got to seal in those juices. i use a little Seasoning in between two layers of the hamburger, Not much just a little. I use 3/4 coarse ground chuck. Thinking of trying ground Sirloin.

I like them between 3/4 inch to one inch thick to start. The standard 5 inch diameter cooks down to git a full size bun. No more "wheres the beef."

I knew I had bought a hamburger press sometime, in the past. Wife found it yesterday among the stuff we have still to unpack, still in the box. It is cheap and aluminum and fits together like two big washers on a skinny screw. It is five inches across.
I form them tight to use on the grill. I never turn it until I think it is tanned or whatever and of course it isn't stuck to the grill by then. Turn it over and wait to see clear juices running out or with just a tinge of pink. Sometimes I might slightly prick the center if it seems too long with the edge of the spatula. i don't like my hamburgers too done nor do I like pressing them over and over to get them the consistency, of Mc Donalds or a frisbee and tasteless and dry as cotton. I don't always get them perfect. The grill says 500 degrees but it won't make it and I close the cover until I need a peak or the outside is not cooking right. got to seal in those juices. i use a little Seasoning in between two layers of the hamburger, Not much just a little. I use 3/4 coarse ground chuck. Thinking of trying ground Sirloin.

Nothing kills a hamburger like a press. Use the money to buy a small kitchen scale to weigh portions and then lightly form the patties, you can thank me later after you taste a juicy hamburger. LOL

Super_Dave wrote:
Is there a reason that the Costco pre-pressed burgers don't taste good? Hand pressed is the only way to go.

Yes there is! Fresh ground beef tastes best. Hand pressed, too. I like the little raggedy edges on 'em, not all tidy and factory-looking!

Super_Dave wrote:
Is there a reason that the Costco pre-pressed burgers don't taste good? Hand pressed is the only way to go.

AMEN to that.

This isn't a press but a neat way I found to freeze, thaw and makek patties without ever touching the meat. I put my 2 pound pkg. of meat in a gallon freezer bag,take my rolling pin and roll it out flat all the way to the top. It freezes very well and thaws fast because it is flat! I use scissors to cut from the middle of the bag all the way to the bottom and then left and right to make flaps. With it open I then take a butter knife and cut into squares, however big I want my burgers. I pick it up by the flaps and put on a plate to hand to the dh to grill. Never touched the meat! Lynn

I used a hamburger press as a child to make paddies for my parents snack bar. I saw this topic and wanted to see how other people were making burger paddies
As I was reading the thread I saw one good paddie ring. A stainless steel worm clamp about 3/8 inches high and 4 or 5 inches in diameter. Make the paddies then the worm clamp can be washed and ready to go for next time.

My neighbor uses an extra large tuna can with both ends cut out.