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, Single, Non-stick Heavy-Duty Cast Aluminum (07-0310-W)

Great product. works well and produces consistent patties.

Simple and easy to use. Easy to clean.

I like this product. It seems well-made and does what I need it to do. The debate may rage for centuries as to which one is best: A patty made by hand, or a patty made by a press. The only advantage I've found is that burgers made by a press, with a uniform thickness, seem to cook more evenly. Especially on a rainy day, when you can't use the grill and have to pan-fry the burgers. This press also makes it easy to make patties in advance. Just freeze them until your next cook-out. There is a bit of a learning curve with the Weston. My best results were obtained using a small ball of ground meat, about the size of a tangerine, and using the sheets of wax paper. A bit of a pain to take apart and clean, but a small price to pay for nice, compact burger patties.

Fantastic press to form perfectly round burgers, Just weigh out the amount of meat, set the depth and press on the plunger. Unit must be disassembled after each use for cleaning and I suggest using paper rounds to prevent sticking.

I use this mostly to make breakfast sausage patties. I tried hand presses, up to and including the excellent OXO burger press. They all depended on applying pressure evenly to the meat to make a consistent patty. The results just weren't good enough – I found manual pressing just wasn't consistent enough. The patties turned out lopsided more often than not. Part of that was because sausage patties are thinner than burgers, but the principle is the same. The Weston makes pressing a mechanical operation. It always applies consistent pressure over the entire patty when you press the plunger. But note this: If you pile the meat on one side, or if you make a misshapen pile of meat to start with, nothing will make a perfect patty – make it into a ball and flatten it between your palms a little bit before placing in the center of the patty press area. Another tip: use patty papers (wax paper) beneath and on top of the meat; if the meat sticks to the papers, give the papers a quick squirt of cooking spray – or my preference, a quick spritz of canola oil with a Misto Frosted Glass Bottle Oil Sprayer (on Amazon). Patty papers eliminate cleanup issues, too. The press unit is sturdy and easy to use, and can accommodate a wide range of patty thickness. A nice feature is that it makes every patty the same thickness (if your meat is measured out pretty much the same), eliminating human error with that. It's also quick, so you don't have to devote a lot of time to pressing patties. One more note. It's not like other presses. If you get this thing, sit down and take it apart as if for cleaning, and reassemble. Understand how it works instead of just going at it out of the box and you'll get the results you want. RTFM! :) The only (slight) minus is that it doesn't store in a small space, and it doesn't break down into smaller pieces to store. Be prepared to find a place for this thing if your kitchen storage space is already crowded. It's not cheap but I think it's worth it.

Love this hamburger press! I had a ton of ground beef and made hamburgers to put in the freezer. It was easy to use and clean up was easy. It is very sturdy and doesn’t take up too much room in the cabinet. You won’t regret buying this!

Had a cheap plastic one and after using it for about a year, decided to search for and bought a different hamburger press. The instructions for the Weston Burger Express were brisk and as you can imagine, there were brief instructions and just advised,:" .....make a ball of the ground meat, place in center of press and press plunger." Well,...there is a bit more to it than that. The first patty I made was thin on one side, thick on the other, and overall was a bit smooshed. So, back to the drawing board. The second time I used the square waxed paper you can buy with this unit. I did the ball trick with the meat and adjusted the depth by sight rather than just guesswork. Noted: you do have to adjust the thickness of the burger you are making by using a thumb screw located under the plunger. Once I figured out the depth I wanted, the rest was easy. Once the meat was placed on the waxed paper, I used another piece to cover the top of the meat. I then pressed GENTLY down on the plunger and pushed downward until I began to see a bit of the meat squeezing thru the sides of the waxed paper. The third try was a charm as was the fourth, fifth, etc. You get the picture. The pre-cut waxed paper squares help tremendously in keeping the meat from sticking to the unit and allowed for quick removal and stacking the burgers in a freezer container. The unit itself is relatively sturdy, and with reasonable care should last a very long time. It is metal, easily cleaned and I air dried my unit rather than putting it in the dishwasher. Overall, I now can make hamburger patties that will cook evenly, will freeze easily and I won't end up with those hand made angry little pellets I used to make. No, this is NOT a must have item but it certainly is very nice to have. Yes, this is a definite RECOMMENDED BUY.

Einstellung zur Dicke der Burger super leicht zu variieren, leichte Handhabung, einfach klasse, sehr stabil, super leicht zu reinigen, jederzeit wieder

After years of making hand made hamburgers, I decided to try to gain a more professional look. This hamburger press looked easy to operate and a snap to clean up. both are true. The adjustments are easy to understand to make thicker or thinner burgers. A great little tool and now my burgers have nice crisp edges so they are easy to flip on the BBQ without breaking pieces off.

Comprei e até parece bom mas a pintura veio toda craquelada, produto parece que faltou acabamento.

عمليه ومفيده، وانصح باخذ الاوراق معها.

Over priced!