Hamburger Press Patty Maker, Burger Press, 3 in 1 Non-Stick Meat Beef Veggie Hamburger Mold, Kitchen Gadgets to Make Patty for Stuffed Slider BBQ Barbecue Grilling

I've been frustrated trying to form hamburger patties by hand because the edges inevitably fray out and don't hold together so it becomes super time consuming trying to fix them, and in the end, I always have splits. This patty forming mold makes it super easy and quick to form them perfectly There's even a mini form for sliders. It comes with a bunch of circular shaped parchment paper, so my patties don't stick together.I like it. I've never had such an easy time making a bunch of hamburgers.I have noticed that I can make different thicknesses of patties depending on how much I pack inside. This is super convenient because my mom doesn't like to eat as thick a hamburger as I do, so I can make hers thinner. I found they were super easy to separate after freezing, too because of those papers they come with. I wonder if I can buy refills....

Works as expected, easy to use and remove burgers from once formed. Used this to make some perfectly shaped huge burgers. Great quality material and is dishwasher safe. Made Jalapeño Cheddar burgers and everything was perfect and consistent across all burgers, shape, size, etc.

It makes burger easy to press to impress. It's easy to clean and use again and again. It leaves good sized patties. The beef tends to cling a bit to the plastic, but with patience and a careful hand, the patty comes off easily and perfectly pressed.

You were great. It was easy to use and it made a good size hamburger

Just the right size to fit in a draw. Easy to use.

I am not going to slam this product I think it is great for what it is. I read the reviews prior to my purchase and some are correct about the burger sticking to the top press bla, bla, bla. Have to be smarter than the equipment you operate that's all, a slight twist to break the suction as you remove and all is good.Admittedly, when first viewing and the thoughts was "wow onions that soften, spices that blend into the meat, and in my mind the possibilities were mouth watering!" My thoughts and hopes were different than reality.I worked out the meat 1/2 cup with 1/3 cup for the top. In my mind I was going to be able to put onion, and cheese, and whatever. Reality is you only have 1/4 inch high and maybe 1.25 diameter. Maybe if you are able to dry and ground but reality is one maybe 2-items unless like I said it is a seasoning then different quantities for real.Then you have the issue of the top separating while cooking and becomes messy especially if you have cheese for the center ingredient. The two parts just don't meld like you think that they would. I thought possibly wrapping in foil would help until they cooked some, bought a grill mat nothing helped. Grill mat helped in that it kept the cheese from dripping into the burners not much more.Cooking is another consideration, taking me about 4 episodes to get it right the first time and getting the meat cooked all the way through. First run was enough to stop eating any meat when the blood filled your mouth. Best solution I have made is chard each side and the mat for about 45-60 minutes then it is done.Lastly, prepare for lock jaw attempting to eat it, another point I negated to think about. The burger itself is about 5-inches diameter fine, but it is 1.5 inches thick before the bun and up to 4-inches with the bun adding bacon, tomato and lettuce. I tried cutting and whatnot and after multiple to finally get it in one shot, I have given up. So unless you can deep throat a door knob I suggest sticking to burger patties and layered possibly.

I got a cheap one before and it was transferring oxidize metal to my hamburgers. The plastic is much more better. I’ve used them almost once or twice a week to make hamburgers big ones and sliders.

Great when making the big patties, and it’s okay for making the small patties. It seemed when making the small patties, the top would slip.