Average Reviews:
(More customer reviews)I bought this with the intention of making lamb burgers with Mediterranean seasoning.I came up with a pretty good spice mix and bought this device to save time forming burgers.But I found this press had multiple deficiencies.
First, while the inner plate is "adjustable" via a wing-nut atop the assembly, there are no markings and the plate turns easily, thwarting repeatability in the size of the burgers and accurate measurement of their thickness or total weight.
Second, while one might try waxed hamburger sheets to keep meat from squishing around the adjustable plate, it is almost impossible to prevent some meat from getting inside behind it.The mechanism does not disassemble. This means you may expend a good deal of effort flushing and soaking and digging the press with toothpicks to get it clean.After fussing with this, I searched the Internet to see if anyone had suggestions about cleaning the press--all I found was that numerous restaurants were cited for improperly cleaned hamburger presses.It was discomforting to realize our local restaurant supply carries only this model.
Lastly, your burgers may start to stick to the sides if you try using this a while without wax sheets.One can use the adjustment mechanism to help eject the burger, but this is not efficient.I don't consider this as much of a problem, though, as I would rather not fuss with peeling nonstick coatings.
On the plus side, the press is aluminum and should stand up to years of use.But this device is impractical for most home cooks and some small restaurants because the time saved on forming burgers is shifted to sanitizing the hamburger press.
My ideal redesigned press could be disassembled for cleaning, would have easily observed markings for either inch-thickness or pound-fractions, would eject burgers readily, would be made of a durable material like plain aluminum, and would leave a dimple in the burger to aid cooking.I don't believe this yet exists.But I do plan to try at least one other hamburger press.Some may want to experiment with rolling meat out and cutting with a cookie-cutter.
Addendum: readers asked for the Mediterranean mix: 1.5 to 2 lbs of ground lamb; one lightly beaten egg; 3-4 slices of bread broken into small pieces (fewer for large bread or lesser meat); 4 Tbsp of minced onion, 2 Tbsp minced fresh spearmint; 1 tsp each of: oregano, rosemary, cumin, dry mustard, ginger, and garlic powder; 1/2 tsp each of: celery salt, paprika, black pepper.Blend ingredients thoroughly, then form 8-12 burgers.Serve cooked burgers with feta cheese, tahini or tahini sauce, lettuce, mayo, pickles as desired.
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Product Description:
Item #: 13-0399. Durable cast aluminum mold. 4 1/2" in diameter. Will make a patty up to 3 1/2 ounces, adjustable for portion control.
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