Few things are more memorable than the juiciness of a stuffed hamburger, and making one with your favorite ingredients is super-easy to do with a Perfect Non-Stick Burger Staffed Patties Press Kit. In a few quick steps you can have a customized stuffed burger ready to grill for friends and family. Easy clean-up.
An innovative tool for making professional burgers stuffed with fillings such as cheese, bacon, vegetables and chili peppers.
Easy to use, a handy lifter releases the stuffed burger from the press.
Forms a 8 oz. burger patty
Made of durable plastic
HOW TO USE
Prepare the meat mixture and desired flavor profiles. Make sure that whatever meat you have chosen is ice cold – not frozen, just feels like it when you work it with your fingers.
Use your fingers and some water to wet the sides and bottom of the burger mold. Divide ½ a pound of your meat mixture into thirds, then place 2/3 of the meat into the bottom of the burger press.
If you haven’t already, gently remove the wide press from the handle portion of the burger press by twisting. Moisten the cavity press with a little bit of water on your fingers.
Carefully position the cavity press in the center of your meat and use the press and handle to push the meat down inside the base of the burger press. Gently twist the handle to release the meat and reveal the depression to be filled. The burger press base shouldn’t be more than 2/3 full.
Take the remaining ⅓ of meat that you set aside and flatten it out so that it covers the fillings and meat already in the press. Reattach the larger press to the handle, twisting and locking it in place. Moisten it with water and press the burger once more, sealing all the deliciousness inside your burger.
Remove the burger from the press by pushing the bottom plate up. Slide the plate off the burger and place the formed meat onto a piece of waxed paper. Repeat until you have used up all of your meat.
TIPS AND TRICKS
Start with meat that isn’t frozen, but is very cold.
Use meat that is at least 20% fat or add ¼ cup of cold, cubed butter per pound of lean meat.
Don’t forget to season your patties.
If you’re adding things to your burger make sure they’re as small as possible. Grate ingredients like onion and garlic.
Once formed, chill your burgers for at least 30 minutes before warming up the grill and cooking.
When freezing extra burgers, keep slices of waxed paper between patties.
Grill your burgers over direct, medium-high heat, around 450°F to 500°F for 5 to 7 minutes per side, flipping only once or twice. You can also slow cook them using indirect heat for 15 minutes, then finish with a sear over high heat.
Never squish your burgers – especially the stuffed ones!
If you’re unsure if a burger is done, use an instant-read BBQ thermometer to check doneness. A burger is done at 160°F.