Review on Weston Burger Hamburger 07 0301 Patties by Jim Larson

A simple idea that makes cooking easier and faster. We make large batches (several dozen) of hamburger patties at a time to cook and freeze. Whenever we need a quick snack, it's easy to defrost and reheat in the microwave. I make a batch of seasoning/softener to mix with ground beef and venison, add a few breadcrumbs and they stay nice and moist even after freezing. In any case, this quality press is made of aluminum and is very heavy compared to the cheap plastic versions. My husband attached it to a board which he sanded and sealed, then glued a rubber mat to the floor. This prevents it from moving during use. It's best to use wax paper squares on the bottom and top of the meat to keep the meat from creeping into the gap at the top of the press. I have a paper cutter that I use to order scraps/photos, so I cut my own 6" squares and keep them in a plastic container. It works very well. You place a square of wax paper on the base, add meat and place another piece of paper on top. Place square on top and close the lid. Remove the paper and take the hamburger patty. You can reuse paper squares multiple times before changing them. And because the paper keeps the meat from touching the press, the press can be cleaned quickly. wet cloth. There's a screw on top that you turn to adjust the plate in the lid, up to 4 1/2 inches thick, so you can choose the thickness of your burgers. The only thing I don't like is the measurements are hard to read at the top of the press I've had one for 5 years and it still works like new.