Burger Press

*flutterby*

are the burger makers any faster than making them by hand? Thanks everyone

HappyIdiotTalk

lynzpower wrote:

I know EXACTLY what you mean. Sometimes they can be a bit cake like inside, crumbly.

Do you add an egg? I dont usually, but if I use really lean mince I do as theres not really enough marbling of the fat to keep it moist. If you are using breadcrumbs in it and its lean mince, dont bother it makes them worse.

I'm still searching for the perfect recipe/method. The one's I tried today from Marks gourmet burger book were 1lb of mince, 1 grated onion, 2-4 cloves of garlic (I used 4 plump ones - big mistake - ended up with garlic burgers), whole grain mustard, and pepper. I added a small pinch of salt and a sprinkleof dried sage, which was not in the recipe. No bread crumbs or egg. Cant be sure if this recipe is any good as all I could taste was garlic! Next time I'm thinking of adding a teaspoon of neat beef bouilion to beef it up a little, and maybe a splash of worcestershire sauce.

DebtphobicDeirdre

I don't really get this whole burger-maker lark. I have the Lakeland one but it is only a glorified plastic pot. I think a round pastry cutter would do just as well. I do swear by homemade burgers made from just lean mince but as long as you can squash them down in something to make them stick together you'll be fine.

anguk

I've got one that looks like this but I haven't got the storage pots. My burgers always used to fall apart until I used this.

Burger maker

HappyIdiotTalk

anguk wrote:

I've got one that looks like this but I haven't got the storage pots. My burgers always used to fall apart until I used this.

Burger maker

Just added this to my watch list on eBay, if it doesn't get to expensive I might have this little blighter! Cheers.

achtunglady

Does anyone know where you get the wax discs from as i have one in the cupboard i havent used because of this,thanks, by the way its the smaller sized one

dannahaz

achtunglady wrote:

Does anyone know where you get the wax discs from as i have one in the cupboard i havent used because of this,thanks, by the way its the smaller sized one

Lakeland do two sizes of waxed disc.
500 for their smaller (3") press cost £2.99 http://www.lakelandlimited.co.uk/product.aspx/!2647_3413

500 for their quarterpounder (4") press cost £3.99
http://www.lakelandlimited.co.uk/product.aspx/!10481_10501

Hope that helps

lynzpower

I cant personally see the point of that - surely these press will only cut out the burgers youve already made

This is what OH does and they work out perfect.
Pack of mince ( if its the leanest then add an egg, if its not dont )
tiny amount of finely chopped onion
any seasonings you want- Id add lazy chilli he doesnt

The key is ensuring that the meat is well and truly squechly in the bowl. Work the meat like dough. I get that cakey texture when Ive done them myself- I have no patience and sometimes dont bother doing this enough. thats the key. You can tell when the meat is squelchy enough - when you form the burgers strands of meat dont come off the sides. and the meat is lighter pink as its been mulched up with the fat.

OH manages to get his quite thin (Not like the jumbo dry burgers I do :rolleyes) he has the griddle pan on really hot at the start to sear, then reduces the heat to 1 or 2 to get them perfect.

FunkyFairy

I have a lakeland quaterpounds burger maker.

I use it mostly in the summer as we eat alot of bbq

I feel better cooking the burgers on the bbq when the burger is all one thickness.

culpepper

Its very speedy to do burgers with the press.
I whizz everything round in the processor( or a bowl with my hands )then bung a couple of big spoonfulls into the press,stick on the lid,press,drop burger onto grill pan,do next one,then when all are pressed pop them in the oven under the grill.
You have the bowl and press to wash up.The Press comes apart and is dishwashable.