Lets talk burger patty makers

[sandyut]

I read through a few old threads, but here is the deal: I have a LEM patty make that make 4 3/8" pattys and after cooking they are always smaller than the buns. And its PITA to clean.

SO: is 5" the better option? Thinking about this one. The grooves, dimple and papers all sound like goodness too.

So the question is two fold, size and anyone have one like this? I have seen many of this style.

 

[chopsaw]

I have a version of that . Works great for breakfast sausage patties . Never liked it for burgers , but it's only 4 inches .
When I do burgers anymore I do them by weight ( 6 oz ) and hand form .
Smash burgers I do at 4 oz .

Last summer I bought whole strip loins around 6 bucks a pound . Bought 3 and ground them .
Weighed out and shaped by hand . Really wasn't to bad .

I stacked them on a sheet tray , with plastic wrap in between

Then I cut through the wrap between stacks , and bagged them up .
Cooked from frozen .


Does it say weightwise how much it handles ?

 

[dazdnaz]

Kind of pricey but allows for 3 different sizes. I have been happy with it so far. Good weight, it does not slide around on the counter top. I will sometimes make a bunch for a party or make a bunch and freeze them.

https://www.amazon.com/VEVOR-Commer...mzn1.fos.9fe8cbfa-bf43-43d1-a707-3f4e65a4b666

 

[sandyut]

I have a version of that . Works great for breakfast sausage patties . Never liked it for burgers , but it's only 4 inches .
When I do burgers anymore I do them by weight ( 6 oz ) and hand form .
Smash burgers I do at 4 oz .

Last summer I bought whole strip loins around 6 bucks a pound . Bought 3 and ground them .
Weighed out and shaped by hand . Really wasn't to bad .
View attachment 737668
I stacked them on a sheet tray , with plastic wrap in between
View attachment 737669
Then I cut through the wrap between stacks , and bagged them up .
Cooked from frozen .
View attachment 737670

Does it say weightwise how much it handles ?

Says its 5" and 4.5-8oz.

 

[sandyut]

Kind of pricey but allows for 3 different sizes. I have been happy with it so far. Good weight, it does not slide around on the counter top. I will sometimes make a bunch for a party or make a bunch and freeze them.

https://www.amazon.com/VEVOR-Commercial-Hamburger-Food-Grade-Stainless/dp/B0CTGZXPSD/ref=sr_1_1_sspa?hvexpln=67&hvocijid=5576443279811343579--&hvqmt=e&mcid=fdeb9a0e3a5b30549561015b9746be8c&ufe=app_do:amzn1.fos.9fe8cbfa-bf43-43d1-a707-3f4e65a4b666

that would be cool, but too big of an investment. Its just two of us here.

 

[Hijack73]

Old restaurant trick....

We used lids off of big 1 gallon condiment jars.

 

[SMOKEOCD]

I read through a few old threads, but here is the deal: I have a LEM patty make that make 4 3/8" pattys and after cooking they are always smaller than the buns. And its PITA to clean.

SO: is 5" the better option? Thinking about this one. The grooves, dimple and papers all sound like goodness too.

So the question is two fold, size and anyone have one like this? I have seen many of this style.

Are you talking about the one that slides both ways, plexiglass top and bottom? I think it’s awesome, fast and easy to clean. Two man operation, someone catching on both sides.

 

[philpom]

I read through a few old threads, but here is the deal: I have a LEM patty make that make 4 3/8" pattys and after cooking they are always smaller than the buns. And its PITA to clean.

SO: is 5" the better option? Thinking about this one. The grooves, dimple and papers all sound like goodness too.

So the question is two fold, size and anyone have one like this? I have seen many of this style.

I have one similar, bottom is slotted and it has hole to make release easier. I toss a little rub/pepper/etc in it first and the meat pops right out. It makes 1/3 lb burgers. The press lid is worthless, by just using your hands you can push out a dozen patties real quick and 100% uniform. Mine doesn't do the dimple but my thumb is quick and easy. Was something like $5.

 

[bmudd14474]

I find it depends on the quality of the meat as to how much it shrinks down.

I would give this one a whirl https://amzn.to/45gTOdS

 

[JIMSMOKES]

I find it depends on the quality of the meat as to how much it shrinks down.

I would give this one a whirl https://amzn.to/45gTOdS

I have these. Wish I'd bought the small 2.5 for sausage patties before it went away.

 

[motolife313-2]

What I came up with couple years ago and no you’re wife can’t borrow it

 

[Elf@shore]

I read through a few old threads, but here is the deal: I have a LEM patty make that make 4 3/8" pattys and after cooking they are always smaller than the buns. And its PITA to clean.

SO: is 5" the better option? Thinking about this one. The grooves, dimple and papers all sound like goodness too.

So the question is two fold, size and anyone have one like this? I have seen many of this style.

Burger making :

My Dads Tavern : Made fresh burgers using a ring.
Probably 4 ozs ?
Placed in a freezer container for future cooks.
He used 2 CI frying pans. over a gas stove.
He NEVER smashed down the burgers!, Let them rise up naturally .
Creating a huge juicy rush of flavor as you took yur 1sr bite!
Offered Raw and fried onions on a simple Wonder bread Burger roll. with a few pickle chips.
His lunch rush was a bit much: He tended bar to keep the brew going and into the kitchen to do burgers.
My Dad ,s philosophy was to give a decent burger and a few brews @ a reasonable price!

My 1st Kitchen job:
We made out own ground beef fresh daily.
Never frozen !
Learned how to make burgers free handed !
We only had a bus boy tote to load up the fresh burger and a scale too measure weight.
After a few Mths, got so good @ it I was told not to even weigh them ! I was within 1/4 oz free handing them !
I was introduced to a new method of burger patty making,
Using yur hand make them as an Oval shape, leaving the middle higher and the using yur fingers to butt the sides to give it a clean edge, this keeps the burger from falling apart when cooked and giving it a Steak like appearance.
Can use a Scale to equalize the weight: Say 3 to 4 per LB to yur liking.
Their flagship topping were 2:
Homemade Mushroom/onion wine sauce and a Melted spicey cheddar sauce.
Served one fresh Kaiser roll.

Point is I do not burger presses !
OLD SCHOOL: Make um yur self !

Sorry for the long Chant.
Just kinda brings back the old days !