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Smoked Greek stuffed burgers formed with the Master Forge Resin Burger Press (best burger i ever ate, hands down) - Page 2

post #21 of 26

Those look great !

post #22 of 26

I picked up this press at Lowe's.  There's not a word of instructions about using the indentation handle and how full to fill so reading this thread with pics helped out a lot before I bought it.  After making a few burgers I found this to be the quickest way:  put the base of the press on a regular or paper plate and put in the removable circular press plate.  Fill half way with hamburger and press with indentation press.  Remove patty with the circular portion of press plate and set aside still on the press plate.  Fill the base of the press 1/4 with hamburger without the circular press plate and press with the flat press (I didn't even attach it to the handle.)  The flat patty comes back out stuck to the flat press so put it aside still attached to the flat press.  Put indented patty with plate back in base with circular plate still attached.  Stuff indented patty and put patty attached to the flat press on top and press again then slide it off sideways leaving it on top of the completed stuffed burger.  Flip the base of the press over pressing on the circular plate so the burger comes out with the plate.  The burger sticks more when it gets warmer and the press gets more greasy so I'm going to line the base of the press with plastic wrap next time.  That way I can spend an hour the night before making them and wrapping them in the plastic to set up over night. 

post #23 of 26

Those burgers look so amazing that I cannot wait to try this out.  Just bought the press at Lowes online and can pick them up after work today.

 

Thanks for the write-up!

 

Rose

post #24 of 26

These are on sale for $3.99 until 7/2/13 at Lowes....

 

Brad

post #25 of 26
Just ordered the press from Lowes, can't wait to try it out!
post #26 of 26

Oh man.... Now I've gotta make a run to Lowes this weekend. I've got 10 pounds of ground elk in the freezer looking for something to do, and the last of my smoked pepperjack aged to perfection. This is going to be good...

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