#17 in Grilling & BBQ utensils
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Reddit mentions of Non-Stick Burger Press Aluminum Hamburger Patty Maker with 100 Wax Papers for BBQ Grill
Sentiment score: 1
Reddit mentions: 1
We found 1 Reddit mentions of Non-Stick Burger Press Aluminum Hamburger Patty Maker with 100 Wax Papers for BBQ Grill. Here are the top ones.
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- Cast aluminum hamburger press, non-stick coating, plastic handle, outer diameter: 12 cm, inner diameter: 0.4 inch, total height: 0.3 inch, weight: 0.25 oz, including 25 sheets of baking paper, instruction manual, 2 recipes
- The hamburger patty maker is fully non-stick, so the blanks release as if by themselves. The handy plastic comfort handle provides a more comfortable pressure distribution during pressing
- The hamburger patty maker allows you to quickly and easily press ground beef into the correct shape for cooking in a skillet or on the grill. Weigh the minced meat, press it into the patty press, done
- With the practical patty press, you can create tasty hamburgers and cheeseburgers with ease. Thanks to the optimal pressure distribution of the hamburger press, your burgers always have the ideal shape
- Experience the GRÄWE moment of pleasure. Whether you are an amateur chef or a professional restaurateur, you will find a large selection of beautifully designed kitchen utensils with us. Our traditional brand stands for high product quality and attention to detail
Features:
Specs:
| Height | 2.5590551155 Inches |
| Length | 4.724409444 Inches |
| Weight | 0.551155655 Pounds |
| Width | 4.724409444 Inches |
Here's the thing. There's a million ways to make burgers and I'm sure there's people who make the a thousand times better than me. But my friends all tell me I make pretty good burgers so I must be doing something right.
I normally use pure beef but I'm sure a pork/beef mix or lamb is pretty good aswell it just has to be high fat. Next you're going to make a meatball. Make the rest of the meat into balls that are the same size. I personally use about 70g per ball. Best put all these balls on a plate or a cutting board.
Next you're going to squish all these balls into patties. We have a burger press but you can use a small plate or your hands if you don't have one. The burgers should be between 10 and 12 cm wide and have the same thickness everywhere. Put these patties on a plate or cutting board and salt as well as pepper them. Use a lot of both on both sides and then let them rest for about 30 min so that the meat can absorb the seasoning. (If you're not sure how much you need like just experiment by putting different amounts on different burgers.) You could also add other spices but for me this type of patty which you can use as a base point.
Now let's cook them: Open your windows and make sure your extractor is on because it will get a bit smokey. First get your buns of choice and split them into a top and bottom half. Then get your frying pan (I use a grill pan but any pan that won't be too sticky works) and put a thin layer of heat resistant oil (vegetable oil, rapeseed oil etc., Do NOT use butter! It will burn) on there and get it up to a moderate heat. Now you toast the buns on your pan. The should get a golden colour. You can put qhatever you want on your buns now because the patties will be done very quickly and you don't want to be stressed. If you you use lettuce and sauce then but the lettuce on the bottom and the sauce on top.
Next you put the pan on a very high heat because you want the patties to be done quickly. Once the temperature is reached put the patties on there. (You'll want something to block the fat from splashing everywhere) Each side should be done in about a teeny bit more than a minute. If you want a cheeseburger you'll want to put the cheese one once you flipped it and then put a lid on so that the patty gets enough heat from above. Don't squish the patty you'll just make it lose its juice. Once it's done put it on a cutting board or some kitchen paper so that some of the grease can just run out of the burger. Don't worry as long as the outside is cooked. Normally the burger is warm enough to cook the insides. After about 3-5 min you can put the patty on your buns and voila. (If you're unsure you could cut the patty in half just ro check. Experiment with how much they need.)
For sides I often make oven roasted potatoes in olive oil.
This is how I do it but I'd recommend looking for tutorials on youtube or the rest of the internet. If you ask your question a thousand times you'll get a thousans different answers. That's how I learnt. Burgers are a great party food because people can just bring the ingredients they like.