Review on 🍔 Meykers Burger Press - 5-inch Hamburger Patty Maker with 100 Patty Papers | Porcelain Smasher | Stainless Steel Burger Mold Ring | Shaper Smash for Meat, Beyond Veggie, Turkey, Vegan, Beef by Megan Spencer

Just wrung out 10 lb (4.5 kg) fillets (ground myself) for my first use. I think it's great. I bought it for its size 5 and was tired of making nicely shaped burgers only for all but the smallest bun to hang over the meat and ruin the appeal of the plate. Like people jumping into a cold pond, hamburgers shrink as they cook, and that's natural. But, if you can avoid the look, the boys wear swimming trunks, not swimming trunks, when they do the polar bear jump, the chefs just buy bigger hamburger presses. It's just nature at its finest. So, 1. If your meat isn't cold. do not push. This goes for ALL hamburger presses I've seen in the past. The fat in the meat will no doubt melt and stick with ANY pressure. Weigh out the portions and place them in the refrigerator. COLD PRESSING LIKE AN EXCELLENT OLIVE OIL.2. If you think putting just 4 oz. (more like a 3 ounce meat after cooking) magically turns into a 5 inch BK like a patty. The real world should be set for you. First, they roll them out at about zero temperature, and then stamp them like cookies. Buy a rolling pin and a large cookie cutter if you need those. For people who like real food, take at least 4.5 as the pin says, or more, I've gone for 5 ounces and sometimes up to 6 ounces. And that in turn depends on the water content of the meat used. Lean meat contains about 75% water and 80% fat. It may seem a little, but it is.3. Keep stainless steel cold! As I weighed the meat, I placed the device on some ice cubes. Approved with no problems. DO NOT freeze a porcelain pencil. it was BAD, learn from my mistake.4. Remove the stuffed burger from the handle along the spine lines. And keep it wet. I kept a small amount of water in the bottom stainless steel and on the press itself and had no problems. I do the same thing when I make sausage, water is not the enemy. too much water. A little moisture and cold is enough. In general, I intend to use this thing for many years to come. Just keep it cold and slightly moist and you'll impress your friends with restaurant-style burgers for the price. They look as good as any frozen burger I've ever bought.