Burger Press, Adjustable Hamburger Meat Press, 304 Stainless Steel Non Stick Patty Press, BPA Free, Suitable for Beef, Burgers and Cooking, Ideal for BBQ and Homemade Hamburge

This press is perfect and easy to use!Hamburgers are easy to press to the perfect size and thicknesses. Just put down some parchment paper and let the assembly line of hamburger make begin. Very efficient in making lots of hamburgers to perfection!No fuss like others that the hamburgers are pressed into a container and no need to buy special hamburgers papers, so sticking will be avoided!One and done- easy to do!Easy to clean and store! Would buy again when the time comes! Also if the price doubles would buy this one again!

Works great. Very easy to use and cleans up easy.

The TIANTOU Burger Press, Stainless Steel just arrived today. Its too late 9:30 PM too test it out. I made 7.4 lbs of sausage 2 days ago. But its all frozen cold and stored in the freezer just for this "Burger Press" too call its name. (MMSMSB- Massive Man Size Morning Sausage Burgers).who cares about conforming too the social morning norms when your hungry and want a full belly.Yeah sausage patties are 2/3- smaller than a hamburger., but I love my sausage and hate the small 2 bite size patties, More please. I want a decent 5 man size bite of sausage not just 1.5.The patty maker looks and feels HD and durable in its construct. That comes from me, an old school welder who (builds it to last and abuse) "Tim Allen/home Improvement" point of view. Then again I don't plan on using a sledge hammer too form a patty. Nor a rubber mallet for that matter!It is simple too operate, but who the hell thought up putting all the measurements on the inside of the metal casing.Outside as well for that matter!("Useless Idiocy and marketing BS").You cant see the metric measures when cutting/stamping out a patty!...unless you can see though metal and are fluent in reading backwards. "Dumb A_z_es"Furthermore, threes no real way too measure each patty depth too start with. this is not some high tech widget!Best you (#3 below) roll out 1-5 lb of meat and flatten it all down an even thickness with a rolling pin. This method of the cut the patties Kind-UH-of defeats the purpose of the patty maker.Lastly, there is not any depth gauge stop for the press and that is only common sense too start with. Marketing BS!Might I suggest- cut out the marketing Les, evasive miss-direction and BS and sell it for what it is! Perhaps sell an ultra sonic depth gauge meter and make it a combo kit! Maybe even add a cheap plastic butter knife with razor edge precision.Reality check!You must first roll or grab a hand full of meat and roll it into a ball as too (just touch) the inside too its top plate,Ther are 3 ways too get the best out of this patty maker.1-Make each ball of meat to be damn close too the same hight and ball size. Else each patty made will be a different thickens When smashed down.2-Weigh out each hand full portion until you get the full circle patty and thickness you desire too make all the other patties. Then, weigh it, and each ball there after too be damn close too the measured weight of the first patty.3-The only other was it too use the 3 lb pre flatten method mentioned above. then you might get it more close too the same thickness.In short its nothing more than a cookie cutter with an ejector handle.BTW, Use parchment paper or Waxed paper on both sides of the meat patties, then cool them in the freezer for a few. Else you will play hell removing the 3-20th patty as it will surely glue too the top flat plate after several Pattie attempts. There's little way around that occurring. Meats, grease and fats get sticky like snot.Oh! and the ejector is a definite needed spring loaded feature for any patties. The spring itself is just right and not some flimsy bendable spring that will flatten weak after a few uses. I also like the Nut on the tube palm base...real HD compared too some flimsy screw cheaper models use.In saying all the above.. This ones built too last a while. I like the hell out of it and it WILL be a useful tool too make my bulk of patties. Its full stainless steel and I have BIG plans with another 95 lbs of sausage and burger patties too make sitting in my deep freezer just awaiting thaw, grind and mix. Then patty it all and vac-pack the bulk.

This is a must have for those lien me that truly wants consistency in their burgers. I of course, weigh out whatever I need to make into patties before hand. I love how easy it is to use and clean.

It took a little time to realize the best way to use it but after I did…I learned the best thing to do is to weigh a chunk of hamburger, roll it in a bowl, put it on the wax paper and push it. while pushing, turn the knob a little bit to fill in the cracks on the edge of the hamburger. But nonetheless, that is quick and simple to do. The only thing I wish is that it were a little bit larger, may be another half an inch total but it’s fine, and I am extremely happy with it cleans easily, and it’s very very solid, high-quality stainless steel and thick, not a bunch of thin sheeting, wrapped in a circle. And I’m sure, built to last a lifetime. That’s a rare feature in today’s world.

works great

When you pair this with the small parchment paper sheets, this is a fantastic press.I'm sure we have all owned (and I still do) the one that you have to screw in the top to just the right size and hope your portions are correct so that you fill it out, but also not squeeze meat out of the sides. With this press, you just select how much meat you want in your patty, then press down. Done. No mess squeezing out from under it, it just makes a perfect patty ready to grill. Well, almost. I do wish the top had a slight dome to assist with the fattier meats, but that is nit-pickin'All in all, this will make a patty that is as perfect as the meat you scaled out for even patties for all. Grab this, it's buy once, cry once and you are good to go. Nice build quality as well and super easy to clean. Use mine weekly.

I like that I can creat a thicker burger then smoosh down the middle causing it to cook pretty uniform