Weston 07-0301 Hamburger, Crabcake and Sausage Press, Aluminum, Basic Model

Top bit of kit. Will last a lifetime it’s so sturdy and well made, could even become an heirloom. Simple to use, especially if you are making batches of patties for a bbq or for the freezer, and cleans very easily. I disassemble it for cleaning but that’s no great effort. Easy to adjust for different thicknesses of burger. Love it and looks great as a piece of industrial chic.

I made 60 burgers with this and was very very impressed. Very easy to use and set up. Its important to use grease proof paper as it makes cleaning a lot easier later.The build quality is superb, feels nice and sturdy during repeated use and as good as new once cleaned.I made both beef and salmon burgers with this, all worked perfectly.Its a while since I've been so impressed with a product.

This is probably the best burger press on the market. Build quality and materials choice is good, but its versatility is also its problem. You can adjust the thickness of the burger with a twist knob on the lid. Put your cellophane disc (butcher's supplies) on the base, and pile on your savoury mince (salt, pepper, herbs or chillies), and press down the lid (with a second cellophane sheet at the top). An overfilled burger will be well compressed, but needs longer to cook in the middle. Simple is not always easy, and it has taken trial and error to get my burgers and cooking times right. A recommended buy, but it's not as easy as you would think.

Love this burger press, simple to use & easy to clean. Used it to make different flavoured burgers, some with fillings like mozzarella, veggie bean burgers, fish cakes and even a dessert with different layers. Already had value for money and would recommend, looking forward to BBQ season.

This is a brilliant little burger maker I have made sausage burgers from sausage meat because they are easier to put in a bun and my own recipe beef burgers all at various thickness because of people's preferences fantastic product make your own burgers put in what you want you know what is going into them. If there were 10 star's it would get 10

This item came in a box (obviously), but without any instructions. So the first thing to do is to try to work out how to use it!!After washing, then a thorough investigation of the device is required.The top has, at the initial view, a plunger. This is not actually what it is. Under the flat top, there is a butterfly type fastener. This actually enables the user to fix the height of the internal plate, to you can make thinner or fatter burgers. There are no instructions to tell you this, but it is true.Firstly you need to loosen this butterfly fastener, then you can twist the flat plunger to move the plate. Once you have reached the depth of burger you require, then you tighten the butterfly fastener, to lock the plate.There is a flat edge to the screw thread, under the butterfly fastener, this has very difficult to see markings. They are slightly embossed and say 1/4, 1/3, 1/2, 3/4. Each set of markings has what looks like a g after it. I have made the assumption that these refer to the imperial weights of the burgers you can produce. i.e. 1/4 pounder. Under each number set, there is a line, which again I had to assume means you place the bottom of the butterfly fastener, then tighten down the plunder until it locks. You can then make the patty.In use, it works well. You need to weigh out the amount of meat you are going to make the burger with, place it slightly off centre towards the main hinge. fold over the top plate and press firmly. The patty is then made.Always, always, always put something under the patty first, as you would find it very difficult to get it out otherwise. I used the 5" cellophane burger discs. These do have to be carefully placed, as they do move as you put the top plate over. I also put greaseproof paper over the burger patty as well, as this stops the meat from being pushed up the side of the top plate. This is really to assist with cleaning the product afterwards. I'm sure it wouldn't stick to the top plate too much without it, but it is a good recommendation to follow.Once everything is set up, the device is very easy to use, the placing of the cellophane discs is the most time consuming part. It makes consistent burgers, both diameter and thickness, and therefore makes cooking times for the burgers to be the same.This product seems ruggedly built, so should last for a long long time. Will I use it for each time I wish to make burgers/meat patties - yes I would. So much cleaner to use than just flattening them with your hands, and by giving a consistent thickness the cooking is so much easier.

great kit you will need burger film to stop sticking.

Not tried it yet but pretty disappointed with the packaging (looks like it’s been returned) and the goods themselves are scratched. Will let you know how it works once we have tried it!

Muy buen producto, la prensa hace que no tengamos que perder el tiempo en aplanar la carne con las manos. Su tornillo sin fin está graduado en 1/4, 1/3, 1/2 o 3/4 de libra, lo que la hace eficiente para estimar precios para vender hamburguesas. Es nesesario limpiarla después de usarla, fácil de desmontar.

It workes.

I like hamburgers. Easy to fix and store frozen, ready to throw into a pan or on the grill in no time. So many ways to prepare them with and without buns, including with gravy and sauteed onions and no bun at all.I've found from experience 90% - 93% hamburger makes lousy hamburgers on the grill, generally speaking. (Fine for baby meatloafs with gravy and onions though.) The lack of any usable fat in the lean burger makes a boring and pretty dry piece of meat, unless one mixes in a bunch of spices and what-not into the mix, then makes the patties. LOTS of extra work that way and dirty bowls needing washing, etc. Even then, still not a great hamburger though better than just sprinkling a bunch of spices on the outside of the 90% - 93% beef. I've even done some experimenting with marinating burgers in various concoctions.The best grade for juicy hamburgers on the grill is 84% - 86% burger, but the drawback is that it will shrink about 20% in size and get fatter (taller) as it cooks. Neither is a big deal.I used to look for the big fat round tubes of 84% burger, get them really cold in the freezer for an hour, then cut the burgers into slices with a good sharp knife, put into individual cheap sandwich bags, then seal in the seal a meal vacuum thing. Those wide tubes of burger are hard to find and rarely go on sale, making me search for another option.Soooooooo ---- the next best option is to make your own pre-formed burgers for use later, when you run across a good hamburger sale. With burger getting north of $3 a pound, one wants to stock up when it's on sale.I thought it would be iffy, but I got a hamburger press to make my own preformed burger patties. It showed up and was built nicer than I thought it would be, and was easily adjustable for thickness. I chose the 1/2 pound setting on the threaded bolt. It was perfect. After grilling with just the tinniest bit of pink down the middle, the width of the now finished burger fit a normal size bun perfectly! Right to the edge all around. Little bit tall but no taller than some of the premium burgers I have had at store bought places like Ruby Tuesday or Burgers In Paradise, or wherever they sell those $7 hamburgers.So now, I can catch loose 84% burger commonly on sale in the big loose packages and make my own perfectly formed, ready to freeze and thus use hamburgers. By my third burger using the press, I had it down, and the making of a burger took me 15 seconds or so each from then on. By all means USE the special hamburger paper to both make cleanup easier, and two burgers will not stick together if you vacuum seal two or more of them to a pkg for the family.Quick hint..... you will quickly learn to eyeball the loose burger as to about what will fit into the press for the size you have selected. Then cut the burger into squares with a butter knife, erring on making them TOO BIG rather than too small. This way when going to the next burger, just scoop up the chunk you sectioned and place it onto the paper in the press. Place another piece of the treated paper on to the top of the burger and close the press tight. I leaned on it pretty good, but it was easy. The press showed no signs of wanting to break. No coatings flaked off during my use and subsequent cleanup. If there is too much burger in the press, it simply squishes out around the press where you can easily run your finger around it and place the excess back in the bulk pack of burger to use with the next patty. IDEALLY you want just a bit of burger to squish out letting you know you got the press full, so it can do it's job correctly. I put the press on a paper plate to eliminate table clean-up, and that worked perfectly.The whole thing is easy and fast, and it truly does make a excellent formed and cohesive burger in NO time. Be sure the burger is at cold refrigerator temp before making them, as the directions tell you to do. Do not let the burger warm up on the counter first, which you shouldn't do anyway. Cold hamburger makes a better patty. My finished patties stuck together VERY well into a cogent burger with no signs of wanting to crack in two when picked up. If yours do want to come apart, then I think you are not pressing on the press with enough pressure and did not load enough burger in the first place. I did not really intentionally use the little "handle" on the press, but rather pushed on the left and right sides of the top half of the press itself to exert more pressure and not break the little handle off, if they were prone to that happening. You will get the knack of this very quickly, so no worries!!One reviewer thought the press should be a bit heavier and thus less prone to break, and this is probably true. But I am a large strong guy, and pressed HARD, and so far, nothing broke.

Fantastic burger patty press!

We have found this press works great for breakfast patty’s and burgers. Easily adjusts to preferred thicknesses and cleans easy enough. The only concerns we have at this time revolves around finding quality patty papers that don’t stick. We ordered 4.5 inch white Reli (1000 sheets) and find they become one with the patties when frozen. A concern for sure. Okay for separating foods to be kept in the fridge but not frozen. The press its self has saved us serious $ with preparing our own spiced/smoked variations of meats when originally bought in 10 pound or bigger tubes at the market. We are very happy and couldn’t endorse it any better.