Review on Weston Express Hamburger Ejector 07 0310 W by Elizabeth Morrison

I chose this press because the plastic press I used before broke after pressing a few patties. I wanted something more substantial and this press did not disappoint. A few tips I learned: 1. Use a kitchen scale to weigh the meat for each burger. They'll calibrate fairly quickly, and this will help the patties cook at the same time—no need to wait for the thicker ones to cook or the thin ones to burn. I use brisket instead of cartridges and make 5 oz. Burger and it's about the right size after cooking. I crumple them up and immediately put them in a large skillet.2. Use precut squares of wax paper on the bottom of each patty and a piece of cling film on top (reuse the cling film on all burgers). This will prevent the meat from touching the machine.3. Buy a press with an adjustable depth. Loosen the depth screw and give yourself more room than you need. When you press the handle, the patty will be squeezed.4. Since I'm using brisket, I make a few pieces, season them, and then vacuum pack them in 6-packs and send them in the freezer. Fresh is always best, but it's good to have something in the freezer for weekdays. Since you're using wax paper and cling film, all you have to do is give the press a quick wipe with a Clorox cloth and it's back in the box. a lot at once, you don't have to do it often.