Burger Press

hilstep2000

Tupperware used to make a really good one, you may find one on Ebay. Otherwise Lakeland's one is £8.99
http://www.lakeland.co.uk/search/burger-press/q02.r16.1

tigerfeet2006

I have the Lakeland one. I use 1 wax disc for loads of uses, rather than a new one for each burger. The only thing I find is I am forced to use that portion size but if I use my hands and make them myself I can make them smaller so they go further as the kids are fooled into thinking they have more on their plate but in fact they have less

culpepper

http://www.amazon.co.uk/HAMBURGER-BEEFBURGER-BURGER-ACTION-DEVICE/dp/B004V9A5BA/ref=sr_1_24?ie=UTF8&qid=1326267665&sr=8-24

mine is more like this one,it is spring loaded so you put the meat in,put the lid on and push. Then the push action empties the burger out after you unscrew the lid

Kevie192

I have the lakeland one too and find it very good. You don't have to make them as thick as the press, you they do have to be as big around as the press.

Kevin

Determined_2b_Debt_Free

Another recommendation for the Lakeland one, it's simple and small so great for small kitchens like mine.

madvixen

I have a burger press but I've never used it. Are you after one purely to make even sized burgers or to hold them together?

Pink.

Hi FusionFury,

We have an existing thread with burger press recommendations that may help so I've added your thread to it to keep the replies together.

Pink

spike7451

madvixen wrote: »

I have a burger press but I've never used it. Are you after one purely to make even sized burgers or to hold them together?

I also have one but have rarely used it,you can get better results by hand I've found,especially if you stuff your burgers...

LOUBOB

I follow the take away secret recipe and have made great burgers, my DS who is 12 loves them! I just use mince and onion, make into balls, flatten between cling film either by hand or a bash with the rolling pin then chill them for a while, then straight into the frying pan, I then put into a burger bun with ketchup, mustard +\- cheese, wrap in grease proof bake in oven at lowest setting for couple of mins, the original idea was to be akin to mcd's but I minus the gherkin!! I used to have a burger press which was ideal for thick burgers but during a decluttering it went, and I can honestly say I haven't missed it! I think it's down to preference and dependent on how many you need to make. My original one was a Lakeland and it worked really well.

Stephen_Leak

Try to avoid adding too much to the mince. An egg to bind very lean mince together, a little bit of onion, some herbs, and definitely some mint sauce for lamb burgers is all you need. Leave adulterating burgers with God knows what to the professionals. When squeezing the mince for a hand-made burger, imagine it's someone you don't like! When flattening it out, avoid thin edges, so that it cooks evenly.