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is a hamburger press really worth it

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Comments

  • RRP
    RRP Posts: 26,455
    nolaegghead said:
    Ron, the outside of the burger is cooked.  The burger meat is probably made from an entire herd of cows, ground and mixed up.  The horses have long left the barn.
    In order to keep the semi-frozen tube in tact I keep the plastic tubing on while slicing it. My way of thinking is there MIGHT be some bacteria that would transfer as I slice through the plastic and transfer to the meat faces as the knife slides through. BUT at this point I'm starting to regret ever even mentioning it! Do with the tube as you guys want...rub it with whatever you want - I just mentioned what I do - whether that sounds AR or OCD I DRGAS! ;)
    Re-gasketing the USA one yard at a time 
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  • Focker
    Focker Posts: 8,364
    edited May 2014

    @nolaegghead,

    The banana sent it over the top, nice lookin' buffalo puck.  Still placing my cheese where it belongs. ;)

    Going into Rachael Ray mode for burgers is cool.  I don't stray too far from the ground chuck smashed griddle burgers with american cheese, carmellized onions, pickle on a toasted hamburger bun.  Condiments optional.  

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Mickey
    Mickey Posts: 19,768
    No to the press
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • fishlessman
    fishlessman Posts: 34,589
    the few times i had a need for alot of pressed burgers the butcher near me punched them out, froze them and boxed the lot at no charge, granted more expensive than the supermarket but good quality 80/20 from the chuck roll. this is what the butcher is there for, he grinds it with the cut/cuts you want,he makes the patties, jaccards the meat if needed, you can call your order in and pick it up later, i get some things ordered frozen, some fresh for fishing trips, he does that and gets things ready for me
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • horseflesh
    horseflesh Posts: 206
    I got a press and quickly came to dislike using it. 

    Uniform size is good, so now I just use a scale to make lumps of uniform weight, hand hand-form the patties. They are not exactly the same dimensions, but certainly close enough. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    The reason I have a burger press:  SWMBO was buying stuff online and she needed to spend 9 bucks more to get free shipping.  The burger press fit the bill and I had talked about trying some juicy lucys previously.

    It's another kitchen thing that takes up cabinet space, but not much space.  I might do a burger party Wed, have a buddy in town  (haha....he's a Weber rep). 
    ______________________________________________
    I love lamp..
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  • Zmokin
    Zmokin Posts: 1,938
    I have a hamburger press from tupperware and tupperware containers for storing individual burgers stacked.  It works great for me.  But sometimes I also buy those pre-formed frozen patties as it's less work for me.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Ragtop99
    Ragtop99 Posts: 1,570
    edited May 2014
    horseflesh said:
    Uniform size is good, so now I just use a scale to make lumps of uniform weight, hand hand-form the patties. They are not exactly the same dimensions, but certainly close enough. 

    Exactly what I do. My wife bought a decent digital scale on clearance.  It also eliminated the arguments between the kids about who was getting the bigger burger. 

    I divide the package weight by my desired number of burgers and they all come out about the same size.  I find there is more variance in cooking due to the heat distribution of the egg than due to slight differences in the shape of hand formed patties.

    Cooking on an XL and Medium in Bethesda, MD.
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