Burger Presses, What Type Do You Use?

Richmond Tigers on 18/01/2023 - 11:36

Lately I've been watching food making videos on youtube like JJin Food and Japanese Craftsman and was interested in how they do burger patties.

At the moment I use one of these bog average presses https://www.amazon.com.au/dp/B0918H6QFF/ref=sspa_dk_detail_0… Apparently the best way to use it is to either oil the base each use, or use round waxed paper that fits in the mould.

I one video they used this https://www.amazon.com.au/TIANTOU-Stainless-Hamburger-Adjust… which looks very efficient and seems the patties would never stick.

There is also this style which does not seem to get much praise https://www.amazon.com.au/dp/B08R9SZBYC/ref=sspa_dk_detail_6…

The spring action type seems like it would be a good way to easily make consistent patties, and then coupling it with a lodge cast iron press maybe to make thick patties and smash.

So I was wondering, what others use to make burger patties?

Food & Grocery Cookware Meat Tenderiser

Comments

  • CrispyChrispy on 18/01/2023 - 11:46
    +8

    Hands. Found those burger presses to be quite finnicky and a pain to clean :/

    • StonedWizard on 18/01/2023 - 11:49
      +2

      A good trick I learned was to wrap the flat side in baking paper/cling wrap. Makes clean up a breeze.

  • Typical16-bitEnjoyer on 18/01/2023 - 11:48
    +2

    Bottom of a small frypan

  • Fredfloresjr on 18/01/2023 - 11:49
    +2

    My fist

  • Cheaplikethebird on 18/01/2023 - 12:02
    +4

    Personally I roll mince into a ball, flatten between hands, then place on a surface and press a bit more then put a little divet in the centre.

    My burgers

    I've been watching food making videos on youtube like JJin Food and Japanese Craftsman

    Not sure why you would be watching Japanese creators for tips on making burgers. Every burger I had in Japan from low to high end was terrible, they're like 50% beef.

    • Richmond Tigers on 18/01/2023 - 12:18
      +1

      I don't watch for recipe inspirations that's for sure, but I find their techniques interesting and have actually learned a few new things. I agree on Asian burgers, the Korean Burger place near work has the worst grade of beef mince I've ever tried.

      • Cheaplikethebird on 18/01/2023 - 12:21
        +1

        Yeah for sure and not gonna lie I am having a peep at some of the JJin videos now lol. Also while most Asian burgers are terrible my favourite burger shop in Australia is run by a Korean dude, Miel Contrainer in Brisbane.

        • Richmond Tigers on 18/01/2023 - 12:24
          +1

          Ha Miel is what I am talking about. They used to be alright in their original spot down on Margaret, but they moved to the Tower of Power and went to crap. I hate the beef grade and they go way overboard on the charcoal flavour on the chicken.

          • Cheaplikethebird on 18/01/2023 - 12:27
            +1

            @Richmond Tigers: Oh no way! I haven’t had one since like 2016 when they were in the original location so that’s probably why. Damn that sucks!

            • Slinky0111 on 18/01/2023 - 23:28

              @Cheaplikethebird: Never knew they moved either, miel container burgers were my favourite! I'm not brisbane burger quest passionate, but I do travel around for a good burger and rated miel as one of the best

    • Ivegottadog on 18/01/2023 - 17:56

      Your burgers look good. What bbq are you cooking them on?

  • Gunnar on 18/01/2023 - 12:04
    +2

    Hands to shape (well put it into a ball) and a spatula to flatten. If you want to go super flat use a potato masher to weigh down the spatula

    • Richmond Tigers on 18/01/2023 - 12:22

      I am looking at one of these to flatted https://www.hospitalitysuperstore.com.au/lodge-6-25-inch-cas…

      • Gunnar on 18/01/2023 - 12:29

        How many do you plan on making? Unless you do it very regularly on an industrial scale you don’t need something that complex

        One of my favourite burger places has their own ones for sale from time to time l. They look excellent but I just think it is a bunch of ‘burger wank’ unless you’re doing it on massive scale. For what it’s worth it’s this
        https://www.theburgerhead.com.au/merch/ta10vtjihtpllqph8i3zz…

        I like the look of it but have never thought this would be useful for me in a home application, even when I entertain

        • Richmond Tigers on 18/01/2023 - 12:38

          Burger night every week so at least 8 a week. I find with a spatula it doesn't cover the whole patty or it bends if you press too hard.

          • Gunnar on 18/01/2023 - 16:28

            @Richmond Tigers: Yeah fair enough. Doing that much I’d say get one. Based on my experience with lodge cookware I’d say it would be safe bet

  • Loot N Plunder on 18/01/2023 - 12:28
    +1

    Make a burger mince ball to the weight of your liking
    Get 2 dinner plates, place baking paper down on one plate and place the burger mince ball in middle then place one more sheet of baking paper on top then place plate on top the same way up as the bottom plate
    Press the top plate firmly down until you reach the desired thickness/size burger
    Doing it this way you can stack them on their baking papers in the fridge and they all end up even size, thickness and cooking times and you can get them quite thin if you like them like that

  • SBOB on 18/01/2023 - 16:54

    I usually make smash-burger style burgers
    - weigh mince out and ball up
    - put on well oiled very hot bbq hot-plate,
    -smash down with appropriate utensil (i use one of these from when they were on sale ages ago https://www.barbequesgalore.com.au/p/pro-grill-burger-smashe…)
    - season well
    - flip when suitable, add cheese
    - after a few more seconds, stack in twos (or more if feeling crazy) and put on buns

  • GrueHunter on 18/01/2023 - 17:30

    I use a large non-stick egg ring and gently press the meat into place with my (washed) hands.

    Also, the last pic on the first link is hilarious: burger press magically transforms ground meat into fried chicken.

  • thatonethere on 18/01/2023 - 18:24

    Sometimes i use a roller with cling wrap. Or cover with baking or grease proof paper and then roll it.

    I just do it by hand for the family now as the kids like a Bettys Burger clone.

  • pharkurnell on 18/01/2023 - 18:33

    Why do you need a machine to flatten a burger? Is it a fashion competition?

  • Slinky0111 on 18/01/2023 - 23:30

    I usually use my hands as well. But when making large patties to smash i usually go with this https://www.bunnings.com.au/spear-jackson-8mm-notched-plaste…

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