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Nick
Comentado en los Estados Unidos el 1 de agosto de 2023
Everyone should have one of these. Simple to use, easy to clean, low cost and takes little storage space. I like buying burger in bigger packages and making patties. This gives you consistant size. Amazing to use.
Exactly what I expected
Comentado en Canadá el 6 de junio de 2023
It works great, I use it for making homemade hamburgers
Deborah
Comentado en los Estados Unidos el 17 de mayo de 2023
UPDATE 6/2/2024:Still impressed with this press and its options. It does take some "figuring out" on how to use the different parts to make the different sizes and styles, but they do work. I have found that the best way for ease of removal, is to either put a parchment circle in the bottom and on top, or a small amount of cooking spray on the bottom to help prevent sticking. As your hands and the press gets warmer, your meats have a tendency to stick more. I use one of these for homemade VEGAN burgers, and it even works great for those! The price is acceptable for what you get. We have ordered more parchment rounds (now have enough for years and years LOL!). Love the consistency of the patties, the ease of cleaning and the many options.I have not used the parts to make small sliders yet, but the rest of this works great. I like the inclusion of the parchment papers. This does great in the dishwasher (top rack) and is easy and compact to store.
PeterB
Comentado en los Estados Unidos el 12 de septiembre de 2023
As with other reviews I have difficulty figuring out the middle sized, stuffed burger. Otherwise it is easy to use and works as it should.
Bubba Pearson
Comentado en los Estados Unidos el 17 de agosto de 2021
Very easy to quickly prepare a mess o' burgers for grilling. I divide two pounds of Americanized Kobe beef into 8 equally-sized pieces (form into a log, cut in half, place resulting logs of beef next to each other, cut each half in half, repeat and viola! Eight perfect, one-quarter pound piles of burger. Add a piece of parchment paper to the bottom, toss in a pile of meat and squash it down and out to the sides with your fingers, add another piece of parchment, mash 'em level with the squasher, open it up, push the patty out from the bottom and repeat until all the meat is gone and you have a huge stack of cloned burger patties. Season each side liberally with freshly-cracked peppercorn medley and Tony Chachere's cajun seasoning and they're ready to go in the fridge until the fire's ready. The equally-sized, same-thickness patties it turns out makes cooking up exceptional burgers on the grill MUCH easier to master. Get a good hot fire going with all-gray coals and an oiled and hot grill, add the patties, cook for 3 to 3 1/2 minutes on each side, remove to a plate (add cheese if desired), cover and let rest for about five minutes while toasting the buns on the grill. When the buns are done, gather it all together, bring in the buns and burgers and dogs and such, serve with homegrown tomato slices, caramelized and raw-chopped onions, extra sharp white cheddar and swiss slices, relishes and your other favorite condiments and what-not and yum yum! To REALLY take 'em over the top, also have two or three slices per person of extra-crispy, thick-sliced, smoked bacon available for guests to add. WHAT A BURGER! :-) Cleanup of the meat masher is quick and easy and you can buy more inexpensive, large lots of pre-cut parchment paper circles here on Amazon when you use up the supply provided. Great little gizmo! Recommended.
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