Review on Mountain Grillers Burger Press Patty by Michelle Pierce

The instructions provided do not match my stuffed burger preparation. I start with a 3 ounce hamburger. I use a kitchen scale to measure. Place a piece of wax paper in the funnel, place another piece of wax paper on top. If you don't, the burger will stick to the press. Use a large press to squeeze it out to fill the funnel completely. Then use a smaller press to indent the burger. Remove the wax paper, fill the indentation with cheese. Place a 2-ounce hamburger ball on a piece of wax paper on your kitchen counter, place a piece of wax paper on top and use a large press to flatten it. Place this piece of hamburger in a funnel, cover with a disc of waxed paper and squeeze with a large press. Remove the assembled burger from the hopper and leave the waxed paper discs on top until ready to cook, or place in a freezer bag. I freeze my food in vacuum bags to avoid freezer burn. Large pockets allow you to put two or more in one bag. The reason I say "almost perfect" is because the burgers are a bit small. They work well on a hamburger bun, but I prefer bulky buns. Just before I put them on the wire rack, I flatten them to fit the larger rolls. Reduce your grilling time by about 20% compared to a 5 oz firm burger, they cook faster due to the cheese in the middle. Cleaning is a simple procedure using waxed paper discs to ensure the meat does not come into contact with any part of the press. You'll use a lot of discs, but they're cheap enough that you won't mind.