The Top 9 Burger Presses in 2022

Most of us appreciate a nice burger, whether it’s a standard beef or turkey burger, a bison or wild boar burger, or even a fish burger. Not to mention that some of us like a great vegetarian or vegan burger. Whichever burger you favor, utilizing a burger press will make it taste even better since you won’t have to spend hours in the kitchen kneading and shaping patties.

Utilizing a burger press ensures that a batch of burgers not only appear uniform, but also cook evenly, which is vital for preventing foodborne disease. With so many options, it may be tough to pick the finest burger press. This study will look at some of the current presses to see what they have to offer.

Things to Consider Before Buying the Product

Advantages of Using a Burger Press

Burgers may be created from nearly anything, although the most common components are meat, fish, or lentils. Unlike store-bought burgers, you know precisely what components go into your homemade burgers. This also implies that you may manufacture them to satisfy a variety of nutritional needs, such as reduced fat, gluten or dairy free, or even low salt.

or thickness, which implies that cooking durations might vary significantly amongst burgers. Preparing burgers by hand may be time consuming, particularly if you have a large batch to prepare. Shape and size discrepancies might be significant.

or determine burger thicknesses There are other items with variable thickness and more than one diameter. Which kind is best for you is often determined by who is creating (and consuming) the burgers. Despite the fact that some machines only have one burger diameter and

Using a press is a more sanitary manner of handling beef, and if patty papers or plastic wrap are used, you may prepare the mix, press it, and set the burgers on the grill or in storage without touching them with your hands.

When you create patties by hand, you must knead the meat to form it, which causes more moisture to be lost from the meat before cooking, however when you use a press, you just place the ground beef into the press and it is pressed and molded in one motion. The minimum handling aids in the retention of fluids in the burger.

Burger presses may also be used to make sausage patties and crab cakes, and some can even be used to make filled burgers or sliders.

Using a Burger Press

Instructions are often included with the items, and many manufacturers give additional information, recipes, and suggestions on their websites. Whichever press you choose, there are a few fundamental rules that apply to all of them. One must always ensure that the surface on which the press will be put is flat and that the press’s feet, if any, are adjusted to ensure they are level. The second is that you may need to grease any moving components of the press with food grade oil on a regular basis, especially if you have acquired a heavy duty metal press.

Burger Press Hygiene

We should constantly wash our hands and surfaces often while creating burgers, as we do with any form of food preparation. To minimize cross-contamination, the USDA Food Safety and Inspection Service (FSIS) suggests washing hands with soap and warm water for 20 seconds after handling ground beef and keeping raw goods and utensils used for raw products apart from cooked foods.

Burger presses can typically be completely removed and cleaned thoroughly. Some presses are completely dishwasher safe, while others may just have dishwasher safe pieces, so always verify the manufacturer’s suggestion.

If a burger press cannot be cleaned in the dishwasher, it may be disinfected using one tablespoon of non-scented liquid chlorine bleach per gallon of water. This cleaning solution may also be used to disinfect utensils and work surfaces.

Even if you want to cook your burgers right away, put them in the refrigerator while the grill heats up. Not only does this lessen the danger of foodborne disease, but it also helps maintain the moisture and fat in the meat when you grill it.

Stopping Burgers from Sticking During Pressing

Patty papers are waxed papers that come in various sizes. You may find them beneficial while pressing burgers since they not only keep the meat from adhering to the press but also enable you to stack and split them effortlessly. Patty sheets may also be left on burgers that are about to be frozen.

Like patty papers, parchment paper or plastic wrap may be utilized. Parchment is a greaseproof paper that, like plastic wrap, will prevent meat from adhering to the press or burgers from sticking together.

All three perform the same function in a burger press, however patty papers are more often available precut to the size of most presses, and some press makers promote and provide patty papers with their presses.

Oil may also be used to lubricate a burger press to prevent meat from sticking, however if you do decide to oil the press, you may need to add oil on a frequent basis if you’re creating a big quantity of patties.

Cooking Burgers Safely

The minimum safe temperature for ground beef is 160F, and it is slightly higher for ground chicken or turkey at 165F. The time it takes to attain this temperature is determined by how thick and large your burgers are. Using a food thermometer when cooking is the simplest approach to guarantee that the safe temperature is attained.

The USDA advises that ground beef be cooked to an internal temperature of 160 degrees Fahrenheit. This is the lowest temperature necessary to kill the bacterium strain E. coli O157:H7. This strain of E. coli can withstand freezing temperatures and generates a toxin that causes hemorrhagic colitis. This may progress to hemolytic uremic syndrome, a potentially fatal disorder that can result in strokes, brain damage, seizures, and kidney failure in children and the elderly. Undercooked ground beef has been connected to E. coli O157:H7, which has been linked to a number of outbreaks of foodborne illnesses and fatalities.

While we have preferences for how well done or rare our burgers are, the only safe method to destroy any E. coli present in ground beef is to cook it to 160F as measured using a thermometer.

Healthy Burgers

While many of us like beef with a fat content of 15% to 20% when creating burgers, selecting leaner cuts of meat for burgers may assist to minimize saturated fat consumption, which can help to reduce the risk of coronary heart disease. The USDA defines lean meat as having fewer than 10 grams of total fat and 4.5 grams or less of saturated fat, while extremely lean meat has less than 2 grams of saturated fat and 5 grams of total fat. Both varieties have less than 95 milligrams of cholesterol.

The USDA recognizes numerous lean cuts of beef, and utilizing one of these cuts will result in a reduced fat burger. Lean beef is also a good source of protein and includes iron, zinc, vitamin B12, selenium, and other minerals.

If you want to offer healthier burgers, it may be advisable to limit the toppings and sides; stick to salads and use reduced fat dressings.

Leaner meat may also be utilized in filled burgers since the decreased fat level of the meat may not be as evident depending on what you stuff them with. Stuffing a burger with cheese and other things like jalapenos or mushrooms also results in less cheese being served than if the cheese was added to the top of the burger before serving.

Liquid Content

While cooking burgers, using a press may assist prevent liquid loss. Since the protein is mixed with fat and water-based liquids, the burger’s tissue network contracts and squeezes out liquid as it cooks. Simultaneously, the fat in the burger starts to liquefy, allowing it to be squeezed out.

It is impossible to prevent burgers from losing liquid while cooking, but every time a burger is flipped or nudged, a bit more liquid is lost. This is also why we should only flip each burger once during cooking and never push the burger with a spatula to shorten the cooking time (unless you are doing smash burgers on a griddle). While cooking burgers, it may be necessary to add more liquid to the mix to aid enhance the quantity of juice.

Browning and Cooking Burgers

When cooked, beef, chicken, and fish typically shrink by around 25%. This proportion is determined by the amount of liquid and fat in the dish, as well as the temperature at which it is prepared. In general, the less shrinking there is, the thinner the cut of meat utilized.

While cooking, protein in the beef begins to react with reducing sugars, causing them to break down into composite molecules, which subsequently recombine in diverse patterns to generate browning on the burger’s surface. This process, known as the Maillard Reaction after the scientist who discovered it, happens at roughly 250 degrees Fahrenheit. The greater the temperature, the more intense the browning, which results in a more nuanced taste.

Sadly, if burgers are left on high heat for an extended period of time, they may burn, thus it is frequently advised that you initially grill your burgers on the hottest area of the grill to enable them to brown before moving to a cooler part to complete cooking (also known as indirect grilling).

Let your burgers to stand or rest for a few minutes after they’ve been cooked. The USDA recommends that beef rest for three minutes or more, although you may choose to let it for longer. Resting burgers enables the meat to finish cooking and the fluids on the surface to redistribute within the meat.

Conclusion

Utilizing a burger press is one of the simplest methods to save burger preparation time in the kitchen while also allowing you to get creative with your burgers. A burger press also ensures that your burgers cook evenly owing to their equal thickness and shape, lowering your chance of falling sick from undercooked burgers.

We hope that our review has given you with all of the information that you need to help you pick the finest burger press for you and your family, whether you want a heavy duty burger press or one that allows you to produce packed burgers and sliders.