Weston Burger Press, Makes 4 1/2" Diameter Patties for Hamburger, Crab Cakes, Sausage, 1/4lb to 3/4lb, with Spring Ejector for Easy Removal, Double, Non-stick Heavy-Duty Cast Aluminum (07-0701)

As much as I love burgers, I never could get the patties made right. Don’t like the frozen ones so I always buy fresh ground beef to make my own the day of I am making them. Honestly, as simple as this product is, it was hard to understand the small details to get the perfect shape to make it right but once I understood what I needed to do, it worked great.The trick it to cut two sheets of parchment paper and put them on top and bottom of the meat that you need to make the patty from and then press it hard. Like really really hard. This has worked for me well. Freeze for 30 minutes to an hour and your patties are ready to go on the grill.

I'm embarrassed to say how much time and thought I put into looking for the perfect burger press.This press works exactly as I'd hoped. No fuss, muss or bother. It's weighty and substantial. It's simple to adjust for thickness of burger. Being double allows you to make one thick, one thin simultaneously, depending on preference of eater. I buy my chopped meat in bulk, preseason them and just press them out. I bag them up and use my Foodsaver to vacuum and seal.Invest in the precut papers while you're at it -- one on top one on bottom. Sure you can cut your own paper squares, but this is supposed to be easy, fast and fun! Buy the press, buy the papers. Oh, did I say, there's no cleanup!

Burgers came out perfect!You need to use a strong press down motion on the top of the press.I suggest to purchase a box of wax paper sized sheets to put in between the formed meat.

Easy to use but you need to play a bit with the thickness you want and the proper measurement of the meat. Once you get that the way you want making the Patty's is quick and easy

i purchased this double patty maker because i was tired of pressing chop meat into patties with the lid of a can. this item is sturdy and well made, and easy to use, but the cleanup is a hassle. to clean the interior you must unscrew the plungers and be mindful of not losing the springs. and the meat does stick to the top of the presser, i believe the remedy for the meat sticking to the top of the presser is a spot of spray oil. i use a large piece of wax paper on the bottom instead of small cut wax paper. it can make thick quarter pounder sized burgers, which i like. overall im quite satisfied, despite the messy cleanup.

Se hace súper fácil 🥰

The adjustment on it works very well. If you have a kitchen scale, you can measure out precise amounts of meat and then make thin patties. We did 1/6 lb. patties for this. After you have made two thin patties, you can place cheese, sliced mushrooms, etc. in the middle of one of the patties in the press and then set the other patty on top of it and press them together. If you leave a rim uncovered, the meat will seal together and you have an incredible stuffed burger! My family said they were the best burgers we had ever grilled at home. We will be experimenting more in the future with this incredible kitchen/grill tool! :)

My husband loves it. He was excited to use it, and yeah he made alot of patties with it. In cleaning side, we find it difficult and we dont want to mess around underneath, in between of sides. So the Cons, You just need alot of burger patti (parchment paper) sheets to use and layered each from the base and above the patti to not get it dirty. But its useful and helps.