Review on 🍔 Grillaholics Stuffed Burger Press and Recipe eBook: The Ultimate Hamburger Patty Maker for Grilling - With Extended Warranty! BBQ Grill Accessories Included. by Trina Piskie

I've had my abs for about a month and I've made a few batches of Stuffed Burgers (Juicy Lucy's) with them. The press works well for forming the bowl-shaped bottom and flat top of the ground beef, and then bringing the two pieces together to assemble the stuffed burgers. The burgers from this press are the perfect size for a bun. It's a lot easier to use my stuffed burger press than to shape them by hand, especially when I'm using a soft cream cheese filling (any cream cheese filling like blue cheese or jalapeno filling). My method is to mix. Room temp topping - cream and cheddar cheese, chopped scallions and chopped pickled jalapeno peppers and garlic and onion powder, maybe some blue cheese and/or cayenne depending on how daring you are on the measuring stick - add this in (e.g. cup (2 cup size) - it's the same size and shape as the hole in the ground beef and put it in the fridge to set, meanwhile shape the ground beef (use cling film so it doesn't stick to the press) ., into the flat tops of the burgers and the cupped bottoms of the burgers. I insert the insert and wrap 3 ounces of ground beef in cling film to push out the flat top (set aside) I then remove the insert and wrap 4 ounces of ground beef in cling film to squeeze out the bottom cup (leave it in the press) Squeeze the chilled filling with a volumetric flask (remember? It's (t refrigerate) until 1.5 ounces of filling remain over the top, and slap off the top with a butter knife. Lift cling film and pour the filling into the beef patty placed in the press, spread out the filling if necessary, remove the cling film from the bottom of the top patty, place the flat beef patty on top of the filling and mash using the burger press. Pull the formed stuffed burger out of the press (easy to do since the bottom is rising) and use your thumbs to ensure a good seal between the top and bottom - cheese leaks are no good. Take a sip of beer, it will be the taste of victory! I repeat. I meant the whole process of making hamburgers, not just beer. I often freeze them thoroughly (again, cheese leakage is bad). After Lucy is fully formed, each is placed in a ziplock or vacuum bag, each on a flat shelf (don't stack them inside each other until frozen). cook this sous vide (140 degrees Fahrenheit for 90 minutes). I know the USDA would arrest me, but what can I say, I'm a rebel. ;^) I'm sure you'll want to fully cook them at a USDA-approved 160F, although the meat will be dry and tough, but you might like the skin. At 140F, the filling is succulent and melts away without painful, lava-like scalding or mouth blisters. Then I take it out of the bag, dry the top and bottom with a paper towel, sprinkle with salt and pepper, maybe a little grill or steak seasoning, and grill these monsters on an EXTREMELY hot charcoal grill for 60-90 seconds a day . sides to get a nice crust. I never said it was easy, it takes time and effort and it will make a mess of your kitchen, but the end result is 110% worth it. The Grillaholics Stuffed Burger Press makes the Juicy Lucy process really easy, makes identical, gluten-free, paleo-friendly burgers, and as a bonus, it's dishwasher safe. I am very happy with mine.