Grillaholics Stuffed Burger Press and Hamburger Maker – Non
Grillaholics Stuffed Burger Press and Hamburger Maker – Non Stick Hamburger Patty Maker – Make Up to Half Pound Regular and Stuffed Burgers in Seconds
| Weight: | 191 g |
| Dimensions: | 11.43 x 11.43 x 5.72 cm; 190.51 Grams |
| Brand: | Grillaholics |
| Model: | 4322437468 |
| Dimensions: | 11.43 x 11.43 x 5.72 cm; 190.51 Grams |
Always bought bulk boxes of burgers but decided to make our own. Absolutely delicious and so easy. Dearer of course but so much tastier and moist Won’t be going back to prepacked burgers agai
Seemed a bit gratuitous to buy this but it has changed my burger game. Assuming your recipie is good it makes great burgers, better than ones I’ve bought from stores previously and far better than ones I’ve tried to make by hand. It’s holding up well so far, some questions around whether the removable section will make it less sturdy in the long term.
Excellent press, make burgers even and quickly every time!
Easy to use and clean.
Don’t use the ‘hole’ part to make stuffed burgers often but have made hundreds of burgers since I bought this
Excellent product. Makes great, big burgers that don’t shrink also stuffing them is easy but you don’t have to use that feature if you don’t want to. Easy to clean. Highly recommend and gone are the days of hand mounding them.
Funciona muy bien, en verdad puedes crear unas hamburguesas rellenas de lo que imagines. Muy satisfecho. Me hubiera gustado que fuera de metal, pero hasta ahorita, despus de unas 25 hamburguesas hechas no ha tenido ningn problema que sea de plstico.
Bought this as a gift for my partner who loves to make his own burgers at home. He loves it and we’ve been cleaning it in the dishwasher with no issues.
You can make thin patties, thick patties, and stuffed burgers. If using cheese as a filling I would recommend using a mozzarella mix to get the gooeyness that you’re after. If you want to go to ‘flavour town’ then use 80/20 fatty mince.
I reckon that with a bit of flour, you could use vegetarian
Other than the instructions are a bit rubbish, but once you figure out the lid is in two sections that come apart, all is good.
Works as it should, the burger was just the righth size for a standard bread roll from a 6 pack from the supermarket.
Looking forward to trying out different meats, cheese and flavours.
I brought this as we caravan a lot and shops always out of burgers when we want a bbq. This lightweight burger press is great now all j need to do is find some different fillings to try it with.
Brilliant….
So easy to use even my 3yr old can get involved in making burgers with this, great way to get kids interestes in cooking and learning in kitchen.
takes apart to be cleaned.
Worth buying you won’t be dissapointed.
Can’t wait till summer to make burgers for Bbq
I’ve just made it!!!
The Honest Dai Beast Burger!
Meat … Cheese…. Red pepper… More cheese …. Sausage meat…. More meat!
And boom whack it in the the burger press and out pops a burger!
The choices are endless
My method is to mix the filling at room temp – cream and cheddar cheeses, chopped scallions and minced pickled jalapeos, and garlic and onion powders, maybe some blue cheese and/or cayenne depending on your bravery reading on your dip-stick – put that in a plunge measure (like the Norpro Wonder Cup Adjustable Measuring Cup (Two Cup Size) – it’s the same size and shape as the hole in the cupped ground beef), and set it in the fridge to stiffen up.
Meanwhile, form the ground beef (using cling wrap so it won’t stick to the press), into flat burger tops and cupped burger bottoms. I install the insert, and sandwich 3 ounces of ground beef in cling wrap to press out the flat top (set that aside). I then remove the insert, and sandwich 4 ounces of ground beef in cling wrap to press out the bottom cup (leave in the press). Using the measuring plunger (remember that? It’s in the fridge), press out the chilled filling until there is 1.5 ounces of filling above the top and whack that off level with the top using a butter knife. Lift the cling wrap and schmear the filling into the beef cup that’s in the press, spread out the filling if you need to, take the cling wrap off the bottom of the top patty, place the flat patty of beef on top of the filling and smoosh in the burger press. Pop the formed stuffed burger out of the press (it’s easy since the bottom lifts out) and use your thumbs to ensure a good seal between the top and bottom – cheesy leaks are not good. Take a swig of beer, it will taste like victory!
Repeat. I meant the whole burger process, not just the beer.
I often freeze them, carefully (again, leaking cheese is bad). Each one goes into a zipper top or vacuum bag, each one lying on a flat shelf (don’t stack them until they’re frozen) once Lucy is fully formed.
To cook, I leave my thawed Juicy Lucy in its sealed bag and cook it sous vide (140F degrees for 90 minutes). I know, the USDA would arrest me, but what can I say, I’m a rebel. ;^) I am sure that you will want to fully cook them to USDA-approved 160F, even though the meat will be dry and tough, but you may like leather. At 140F, the filling is luscious and melty, without the painful, lava-like scalding and mouth blisters. I then extract from the bag, dry both the top and bottom surfaces with a paper towel, sprinkle on salt and pepper, maybe some BBQ or steak rub, and sear these monsters on an EXTREMELY hot charcoal grill for all of 60 to 90 seconds per side to get a nice crust.
I never said it was easy, it does take some time and effort, and it does make a mess of your kitchen, but the end result is 110% worth it. The Grillaholics Stuffed Burger Press really simplifies the Juicy Lucy process, makes identical Paleo-friendly, gluten-free burgers, and as a bonus, it cleans up in the dishwasher.
I am really happy with mine.