Hamburger Press
The Fourth, the Family will be here and I need to make several hamburgers. We have found some full size fresh Briouch buns that we like and are full size for hamburgers. We have a tupper ware patty f...
Forum Discussion
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 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.
