Review on 🍔 Norpro Hamburger Press: Efficient, One-Size White Design for Perfect Burgers by Chucky Hepler

This hamburger press exceeded my expectations. I received it yesterday and squeezed 48 hamburgers out of a deer that I recently harvested today. It worked like a champ. The entire process of making a burger took a little less than 10 seconds. First, I took a handful of meat and tossed it lightly in my hand to form a ball. I then placed it on a sheet of wax paper that stayed in place the whole time. The press is then centered over the meatball and held in place with your left hand. Then I squeezed with my right hand (you know how hard) and voila, the perfect burger. The schnitzel falls out of the press. If there was no wax paper on the table, the burger might have stuck to the table. I decided not to hold the cake between two sheets of wax paper like some people do. I just pressed them down and placed them on the table (on top of another piece of wax paper) and wrapped each individual burger in plastic wrap and a ziplock bag. They seem to stay best this way. A few things to watch out for. I chopped a few pounds of deer into a pound of bacon. Pressing was slightly different as the fat from the bacon caused the patty to stick to the press. This was corrected by placing a piece of wax paper on top of the meatballs and then pressing down. I don't think there will be a problem with 80/20 fatty ground beef, although it's not as sticky as bacon. My venison was 100% lean (except for a few pounds of bacon burgers). The press splits into three separate parts for easy cleaning. The more meat you form into a ball, the thicker the schnitzel will be.