When you want a perfect patty every time, this press is the model of consistency.
This model tightly presses the meat, so your burgers won’t collapse and break apart as you’re placing them on the grill. Allows you to adjust the thickness of each patty that you’re creating. If you want to create stuffed burgers, this model handles the job nicely. Create your own sausage patties or crab cakes too.
Costs a little more than some others. Must use wax paper for best results.
Low priced hamburger patty press that can create three different types of burgers easily.
This press works to make regular burgers, stuffed burgers, and sliders. Especially good for stuffed burgers, thanks to shape of the press. Allows you to create burgers of varying sizes, including some as large as three-quarters of a pound. All materials in this press are dishwasher safe, so cleanup goes fast.
Takes some trial and error to use it properly, as instructions are limited.
Nice choice when you have to make dozens of patties at one time for a big party.
Very easy to use. The press fits the palm of your hand nicely, so you don’t have to apply as much pressure to create the patties. Ships with 200 non-stick patty papers, which means you’re receiving a good value. Allows you to make patties of either one-third or one-quarter pound sizes.
Hardware has a coating that may begin to peel off after a few uses.
Price is surprisingly low for a hamburger patty press that contains high quality materials.
Uses food grade aluminum, so you can trust the quality of the hardware. Ships with 100 parchment papers to prevent sticking, so it offers a very good value. You even can place the base of the press directly on your grill, if you’d rather roast the hamburger. All materials are dishwasher safe.
Not much versatility, as it only makes one-quarter pound burgers.
When you want to try your hand at creating some fun, gourmet stuffed burgers, this is the press you need.
Base of the press has screw holes at the edges, so you can affix it to a surface and speed up the burger making process. Allows creation of hamburgers of up to one-half pound in size. All materials are dishwasher safe. Press is perfectly shaped for stuffed burgers, but it also works for regular patties.
All-plastic design, so it may not last. Makes extremely thick burgers.
We recommend these products based on an intensive research process that's designed to cut through the noise and find the top products in this space. Guided by experts, we spend hours looking into the factors that matter, to bring you these selections.
A hamburger patty press is the best time-saving tool you never knew you needed in your kitchen. For one, it cuts down on the time you spend rolling raw meat around in your hands. Even better, a press creates picture-perfect patties that are as thin or as thick as you want them to be. That is, if you can get the meat out of the press in one piece.
If you’ve ever had a burger press, you know that sometimes the patty can be difficult to remove onto the grill or place into the frying pan. This is the reason you may be looking to buy a new one. Or possibly you’re ready to replace your unsightly plastic hamburger press, the one with those blistered edges that formed when you threw it down on the hot grill to forcibly remove the meat.
Whatever the reason, there are plenty of patty presses available to choose from, and our shopping guide will help you find the best option for your needs. If you’re ready to buy, consider one of our top picks.
Not sure how to start narrowing down your search? Here are some of the most important qualities to consider.
Most, if not all, patty presses are labeled as nonstick, even the plastic versions. On a good patty-making day, this will be the case. But there will be times when you’ll need to coax burgers out of a nonstick press, too. To avoid this problem, some come with their own wax or parchment papers to line the press with.
It’s no surprise that the majority of hamburger patty presses are round. However, you can also find some unconventional shapes as well, including hexagonal and square — a fun option if you like to see the meat sticking out of the bun.
The average press makes a patty that’s about four to four and a half inches in diameter. There are also presses that prepare five-inch diameter burgers. The actual height of a burger depends on how much meat you stuff into the press.
Presses are made from various materials, ranging from plastic to food-grade cast aluminum. Plastic presses are especially handy because they’re designed for stacking, so you can easily freeze burgers inside of them. Metal presses, on the other hand, don’t stack and only form one patty at a time.
There are two types of press tops to consider. The basic type has a built-in or molded-in handle you grab and use to press down the meat, which takes a bit of strength to push down on the press this way. However, the spring plunger press is slightly easier on the hands because you simply push down on the button that releases the inner press, then release and — voilà — the patty is pressed.
When comparing hamburger patty presses, look for extra features that make cleanup a snap and allow you to have fun forming your expert patties.
Some users prefer an especially deep tray to produce patties that are more than an inch thick. However, the thickness of a patty typically depends on how much meat you use in the tray of the press.
If you choose a press with a wooden handle, make sure it’s detachable so you can simply take it off before you place the rest in the dishwasher.
Not every burger press is safe in the dishwasher. Some models need to be wiped down rather than put in the dishwasher. You’ll find that some manufacturers of cast-aluminum models suggest their presses should be washed by hand.
To save on prep time, some models are available as a double or triple patty press. You’ll find double and triple patty presses for sliders as well.
Some presses are labeled as multifunctional roast plates that can be heated directly on a grill. If you prefer this type of press, refrain from putting any wax paper under the patty when you press it.
Ridges give patties a seared surface. There are presses that have ridges on the bottom and the plunger to give both sides of the burger that just-grilled appearance, even if you cook it on your stovetop.
A burger press with a number of little molds allows you to form smaller patties or sliders, which have a diameter of between two and three inches.
A patty press that makes stuffed burgers is designed a bit differently from a traditional patty press. The press has a tool that creates a large indent in the middle of a patty, which you can then stuff with tasty ingredients, such as crumbled cooked bacon, sautéed onions, diced tomatoes, and cheese. Top that with another patty and finish it off with a flat press tool. Grill the thick burger all the way through, throw it on a standard burger bun, and you’re ready for a hefty hamburger.
One of the top complaints about all patty presses is that sometimes the meat gets stuck. To alleviate the issue, a number of burger press manufacturers offer large packages (and refills) of round or square pre-cut wax or parchment paper to be placed inside the tray, so it’s easier to pop out the patty when it’s time to cook.
Inexpensive: A majority of basic single plastic presses fall into the $8 to $13 price range. You’ll also find a number of basic single metal presses with handles that cost between $10 and $15.
Mid-range: In the $15 to $20 range, you’ll see more features in single patty makers. The adjustable spring-plunger style falls into this range. More presses in this range come with packages of 100 to 200 or even more precut wax or parchment papers. A few lower-end double and triple presses in both plastic and metal fall into this range as well.
Expensive: Between $20 and $30 you’ll see more double and triple presses. The silicone patty makers that press square or octagonal burgers fall into this range for their increased functionality. In addition, you’ll find high-quality and more durable plastic stacking and freezable plastic patty presses. For between $120 to $445, you’ll find professional hamburger patty–pressing machines, which are typically found in restaurants.
For consistently sized burgers every time, put the same exact amount of meat into the patty press by using an ice cream scoop. Two scoops of burger meat usually fill up a press. Or use a kitchen scale to weigh each ball of meat you place into a press.
If your press isn’t as nonstick as you’d like, there are options. Spray a small amount of cooking oil in it so the patties come out easy. Or if you’re out of wax paper and you want a buffer between the patty and bottom of the tray’s surface, use plastic wrap instead for easier removal.
To avoid your burgers shrinking down in size or bubbling up with a dome in the middle, press a shallow dimple in the middle of the patty with your finger. Do this after taking your patty out of the press and before grilling.
Even for a small gadget like a patty press, it’s reassuring to have a warranty. You’ll find warranties that range from a year to a lifetime depending on the brand.
Q. What else can I make using a hamburger patty press?
A. A burger press works just as well with ground chicken, sausage, turkey, or even venison. For fish patties, use canned tuna, flaked salmon, or crab cake mixture. If you’re craving a meatless meal, get creative by making veggie, black bean, or lentil burgers.
Q. What’s a Juicy Lucy?
A. A Juicy Lucy is an inside-out cheeseburger that originated in a Minneapolis bar. The cheese is placed and melted inside the meat instead of on top. It’s easiest to make a Juicy Lucy with a stuffed burger press designed to create the layers.
Q. What’s a smashed burger?
A. If you smash your patties (after they’re pressed) the right way, you’ll have a flavorful burger with a crust. There’s an art to making a smashed burger, so you don’t squeeze all the juices out. After you release the burger from the press, smash down on it only once within the first 30 seconds of cooking. Don’t repeat. This technique results in the Maillard reaction, a cooking process that heats sugars and proteins to produce those deliciously browned edges of meat.
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