Review on Weston Express Hamburger Ejector 07 0310 W by David Guerrero

I mainly use it to prepare chops with sausage for breakfast. I've tried hand presses, including the excellent OXO Burger Press. They all relied on even pressure on the meat to make an even patty. The results weren't good enough - I found manual pressing wasn't stable enough. Schnitzel mostly turned out to be crooked. This was partly because sausages are thinner than hamburgers, but the principle is the same. Weston makes pressing a mechanical process. It always applies constant pressure to the whole patty as you push the plunger. But beware: folding the meat on one side or making a misshapen pile of meat to start with won't get you a perfect patty - roll it into a ball and flatten it a bit between your palms before inserting it. in the center of the patty pressing area. Another tip: use patty paper (wax paper) under and over the meat; If the meat sticks to the paper, spray the paper with cooking spray—or, as I prefer, a quick spritz of canola oil with a Misto Frosted Glass Bottle Oil Spray (on Revain). The patty paper also eliminates cleaning problems. Reliable and easy to use, the pressure block can handle cakes of different thicknesses. A nice feature is that each patty is the same thickness (if your meat is measured almost the same), eliminating human error. It's quick too, so you don't have to spend a lot of time pressing the patties. One more note. It's not like other presses. When you receive this item, sit down and disassemble and reassemble as you would to clean. Rather than just doing it out of the box, understand how it works and you will get the results you want. RTFM! :) The only (minor) downside is that it can't be stored in a small space and doesn't break into smaller pieces for storage. Prepare to find a place for this item if your kitchen storage space is already full. It's not cheap but I think it's worth it.