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  • Jmccloskey659
    Club Member
    • Jul 2017
    • 71
    • Cornwall, New York

    Burger Press

    Help from the Group here desperately needed...to press or not to press; that is the question? I’ve heard lots of different opinions.
  • pkadare
    Club Member
    • Jun 2019
    • 679
    • Bobcaygeon, Ontario
    • My gear:
      22 Weber Kettle
      Napoleon PRO Charcoal Kettle Grill
      Broil King Keg
      Traeger Pro 34
      Napoleon Prestige Pro 500
      Pit Barrel Cooker

    #2
    Nothing wrong with a press though you need to be really careful that you don't over work the meat or your burgers will be tough.

    Comment

    • ComfortablyNumb
      Club Member
      • May 2017
      • 2991
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #3
      And I have no doubt you will continue to hear lots of different opinions. I have two presses:

      Single press.

      Production press.

      The first is fine for making a few patties. You can adjust the thickness, but you do need to purchase film to keep the meat from sticking, which isn't so bad as there are a million uses for it. But it can be a chore and it is faster to make them by hand.

      The second will make them fast, but you really need to be doing some volume, and you need a grinder. The film isn't necessary for production, but is for keeping the patties from sticking together when you freeze them.

      I finally got away from using them. For the single use, I find smash burgers easier, and if I am going to put them on the grill I hand press. Since it is just my wife and me I don't need to do a lot. I finally started packing my grind into two pound chubs rather than making patties, quicker, takes up less space in the freezer, and more versatile. I can take out the chub and do whatever I want with the meat. But if I were to be grilling a large volume of burgers, I would use it.

      Really comes down to personal preference, do you want perfectly formed patties and are willing to spend some cash and put some effort into it? Then a press is for you. Don't care what the patties look like? Then hand forming is for you.

      Comment


      • pkadare
        pkadare commented
        Editing a comment
        I have the same single press one. Love it!
    • Huskee
      Pit Boss/Manager
      • May 2014
      • 14291
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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        Beverages
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        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #4
      Just to clarify, are you asking about pressing burgers while grilling them, or using a burger press to make them?

      Comment


      • Jmccloskey659
        Jmccloskey659 commented
        Editing a comment
        Thanks Huskee...talking about using a burger press to make them (would never press while grilling thanks to advice from this Group)!
    • mountainsmoker
      Club Member
      • Jun 2019
      • 1466
      • Bryson City, NC

      #5
      Using a press be careful not to over work the meat before placing it in the press and the do not over press. You want the meat to just hold together. And by no means do not add any seasonings to the meat.

      Comment

      • Attjack
        Club Member
        • Aug 2017
        • 3433
        • Primo XL
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        #6
        Smash

        Comment

        • pkadare
          Club Member
          • Jun 2019
          • 679
          • Bobcaygeon, Ontario
          • My gear:
            22 Weber Kettle
            Napoleon PRO Charcoal Kettle Grill
            Broil King Keg
            Traeger Pro 34
            Napoleon Prestige Pro 500
            Pit Barrel Cooker

          #7
          I mostly do smash burgers these days, however, I do use my press every time I make Juicy Lucys!

          Comment

          • Jerod Broussard
            Moderator
            • Jun 2014
            • 9297
            • East Texas
            • Pit Barrel Cooker "Texas Brisket Edition"
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            #8
            Depends on the ground meat. My stuff works much better in the press. Ground meat from the slaughter-house back home can easily be formed by hand.

            Comment

            • Huskee
              Pit Boss/Manager
              • May 2014
              • 14291
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                Smokers / Grills
                • Yoder loaded Wichita offset smoker
                • PBC
                • Grilla Silverbac pellet grill
                • Slow 'N Sear Deluxe Kamado (SnSK)
                • Dyna-Glo XL Premium dual chamber charcoal grill
                • Weber 22" Original Kettle Premium (copper)
                • Weber 26" Original Kettle Premium (black)
                • Weber Jumbo Joe Gold (18.5")
                • Weber Smokey Joe Silver (14.5")
                • Brinkmann cabinet charcoal smoker (repurposed)

                Thermometers
                • (3) Maverick XR-50: 4-probe Wireless Thermometers
                • (7) Maverick ET-732s
                • (1) Maverick ET-735 Bluetooth (in box)
                • (1) Smoke by ThermoWorks
                • (1) Signals by ThermoWorks
                • Thermapen MkII, orange
                • ThermoPop, yellow
                • ThermoWorks ChefAlarm
                • Morpilot 6-probe wireless
                • ThermoWorks Infrared IRK2
                • ThermoWorks fridge & freezer therms as well

                Accessories
                • Instant Pot 6qt
                • Anova Bluetooth SV
                • Kitchen Aide mixer & meat grinder attachment
                • Kindling Cracker King (XL)
                • BBQ Dragon
                • Weber full & half chimneys, Char-Broil Half Time chimney
                • Weber grill topper
                • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                • Pittsburgh Digital Moisture Meter

                Beverages
                • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                • Most favorite beer: The one in your fridge
                • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                About me
                Real name: Aaron
                Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                Occupation:
                • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

              #9
              I don't use a press, but that's because I don't have one. Adding your spices (except salt) into the meat ahead of time works well, as does some fish sauce when you patty them!

              Comment


              • mountainsmoker
                mountainsmoker commented
                Editing a comment
                Fish sauce, soy sauce, Worcestershire sauce, all have salt. I used to use Worcestershire, but quit when the burgers got gummy.. I liked the flavor though, maybe I used to much.

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