Burger Master MAX

This mold is easy to fill, easy to empty and easy to wash. It freezes well, still easy to remove one or all patties when frozen. It can be used to store the remaining patties in the freezer if not removing all of them. It does well in the dishwasher and it produces a decent thickness patty. Patties are 8 ounces before cooking and about 1/2 inch thick after cooking. We like a mix of meats in our patties and currently mix 2 lbs each of ground beef, ground turkey and pork sausage together in a bowl. That's enough to fill the mold 3 times. Just fill it and pop it in the freezer for a couple hours or longer. Remove the frozen burgers and place in baggies (if you don't have wax paper to go between them, use saran warp). Fill the mold again and repeat. We have varied preferences of seasoning, so I sprinkle either Nature's Seasoning or salt and pepper in the mold before filling each time. This provides one pre-seasoned side and one for customization. Putting the seasoning in before filling means it's always the bottom side of the patty that is pre-seasoned. It is easy to tell the bottom from the top.

Previous to getting this burger press, I used a 5-inch press that each burger had to be made individually. To make the size of the burgers consistent, I had to weigh each ball of the meat before pressing it. The advantage of this type of hamburger press is that you have more control over the weight and thickness of the burger. The disadvantage is the time it takes to weigh the meat for each burger and to press each, one at a time. Another option would be to hand form burgers, which again, takes time to weigh meat for each burger and to hand form each to a consistent size and thickness so cooking is uniform. When I found this burger press, I had to try it. I received it yesterday, and today thawed two pounds of pasture fed beef to make burgers for tonight. I mixed 2 eggs, 5 minced garlic cloves, and about 3 tbsp. of Worcestershire sauce into the ground meat. I don't add salt to the mix since it reacts with the protein in the meat and toughens it. Salt, pepper and seasoning are added just before cooking. When mixing in the ingredients, try not to overwork the meat as this will also toughen it. Mix just enough by hand to get everything incorporated. After everything was mixed, I dumped the bowl of meat mixture into the bottom half of the press, and spread it evenly by hand. I made sure to keep everything inside the mold. Then I put the top on the press. When doing this, you need to make sure the edges of the upper cover fit inside the lower cover because the form is flexible. Then press on the top to get all of the air out. You can do this by hand or use a rolling pin to flatten it. After doing this, the edges of the upper lid fit over the lower lid, so these should be secured. Since I planned to make two of the burgers tonight for dinner, I didn't freeze them. I did manage to get the unfrozen meat out of the form unbroken, but it was a bit cumbersome to get the burgers out without breaking them. I put the two burger that were left in the press into the freezer. These are huge burgers, a little over 5" in diameter. They easily cover large hamburger buns. Since I used pasture fed beef that is not fatty, there wasn't much, if any, shrinkage. What I love about this hamburger press is: - It makes 4-1/2 pound burgers in a matter of a couple of minutes without having to weigh meat for each patty - The thickness of the hamburger is consistent for consistent cooking - It puts a dimple in the meat to prevent shrinkage and swelling of the meat - Pressing 4 burgers is super fast without weighing - Pressed burgers can be frozen and stored in the form which locks out air and prevents freezer burn. - Frozen burgers can also be stored in vacuum sealer bags Having frozen the last two burgers, I found they were much easier to remove from the form. I removed them, separated them with wax paper for later use, and vacuum packed them. I would hesitate putting this in dishwasher as one review mentioned it distorted the form. As for storing and freezing chili, soups etc. as described, it would be possible to do this in the upper part of this press and covering with the lower part. Honestly, I don't think this use would work unless you want small portions. Each section of this press holds 1/2 cup. If you did want to freeze a small quantity of anything, it would be possible by pouring it into the upper lid and keeping it level until it is frozen. For all practical purposes, this press is best for use on ground meats or meat mixtures. It may also be good for making individual small pizzas, but I have not yet tried it for this. For the most part, I very much recommend this hamburger press. I wish they offered a 1/3 lb. burger size as the 1/4 lb. size is too small. This 1/2 lb. size is great if you have a big appetite. This size would be good to make patties for Salisbury steak and for making chopped steak topped with sautéed onions, mushrooms, and possibly bleu cheese crumbles. UPDATE 8/30/21: Having used these burgers for hamburgers, my husband and I agreed they were much too huge after putting them on a large bun and adding all the toppings. We decided the form for 1/4 lb. burgers worked better for our appetites. Even so, I still love this hamburger press to make the burgers for Salisbury steak, chopped steak, and patty melts. Without the bun, this burger size is perfect. By making the burger ahead of time and freezing them, it cuts a lot of time in making these dishes. UPDATE 09/13/21: After multiple uses, I noticed that sometimes it is very difficult to open the form after it is frozen - the form freezes to the contents inside it. The solution to this problem is to run warm water over both sides of the form. By doing this, the form opens easily and the product, usually burgers, can be easily removed. I hope this review is helpful for you. I will update the review if my opinion changes or I think of other ways to use such a large burger patty.

This thing is awesome store in there. Put the hamburgers in freeze. It pull it out when you want and if you want to take them out. And wrap them in paper. (Wax Paper) use paper and make more. then back in freezer. You're good. This thing is alsoextremely flexible. Easy to clean dishwasher safe and we bought a couple.

This take a bit of use to get the amount figured out correctly, so that the top cuts through to the bottom. It does make a big burger. Probably good for picnics or camping since the container is flat and wouldn't take up much room in a cooler.

This burger mold is very helpful when feeding large crowds. Another great feature is it allows for making multiple burgers all the same size for cooking and defrosting. Nothing more aggregating than taking out burgers to defrost and finding only half of what you need is still frozen because they are not sized equally. I take the individual burgers and vacuum seal them separately. This way I am able to defrost and cook more efficiently. Very easy to clean is also a plus.

Why did you pick this product vs others?: Only product I found that allows me to make true 1/2 lb burger patties. All of these silicone molds for meat seem PRICEY. Would have bought 2 if price was $16 or less Ease of use: Works good but best results seemed when I let the beef freeze solid, rather than just chilling

I do not like making patties and wanted to love this. It works ok. I seasoned the meat, smooshed it into the mold and put in the fridge to use the next day. Patties came out fine but the mold didn’t get completely cleaned off in the dishwasher (I didn’t pre rinse). The item is pretty large and more than I want to store. I think there are better ways to make patties and store.

I admit the cost of this product put me off from buying it so I invested in an individual press of another brand. That press is cute and has features I like but I have to work hard at pressing them evenly and to process a stack to put in the freezer. When I finally got ready to try it out I rushed through it. I didn't think I gave it the best try. One was a little uneven on the edge but overall I was so impressed! It seals nicely and I can picture leaving them like that in the freezer. When I opened the frozen burgers they popped right out and were not stuck together. I put parchment between them and then back in the freezer. The shape of the burger is not classic but it really works just fine! There are different sizes. I chose the 4 in1 because I usually want one burger to fill the bun after they shrink from cooking. The dimple seems to be doing the job of preventing the burger from puffing up in the middle. I want to buy the meatball maker now. Maybe cookie dough would work in that as well? Yeah, I'm totally happy with this product!