Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
11-30-2021, 01:40 PM | #1 |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
|
Advice on a good patty press?
I hate making homemade hamburger patties because, well I suck at it. Never are the same different thicknesses. The last cheap plastic patty maker I had sucked even more. Wouldn't form patties and they would fall apart. Any advice on a good patty press? Thanks.
__________________
Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) Clemson Orange Thermapen Mk4 |
|
Thanks from:---> |
11-30-2021, 02:00 PM | #2 |
Full Fledged Farker
Join Date: 02-18-19
Location: South of Nashville
Name/Nickname : SonVolt
|
I find patty presses to be a PITA. If I need a uniform patty I'll use a ring mold and stuff the meat into.
If you're cooking on a flat top, it's easier to just roll the meat into balls and press them into patties with your spatula on the griddle ala Smash Burger style. |
|
Thanks from: ---> |
11-30-2021, 06:32 PM | #3 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
|
I use a Wesson hamburger press along with the associated patty papers both above and below the burger. The thickness is adjustable and it produces consistent burgers. You have to do your part and put about the same amount of meat in every time. I make about 50 or so out of fresh ground burger the morning of a big bbq and actually weigh the meat for each patty to make sure they are around 1/4 lb each. After a while you can eyeball it. The other thing is to never work the meat before the press or you can get a tough burger.
__________________
WSM 18 & 22, Performer 22, Genesis 330, Smokey Joe, Q100, Daniel Boone Last edited by Shadowdog500; 11-30-2021 at 06:37 PM.. |
|
Thanks from: ---> |
11-30-2021, 08:00 PM | #4 |
Full Fledged Farker
Join Date: 08-04-10
Location: Orange County
|
This works for me:https://www.amazon.com/gp/product/B0...e?ie=UTF8&th=1
With hamburger patty papers: https://www.amazon.com/Hamburger-She...ING_PAPER&th=1 I portion/weigh the meat into a ball, place on a patty paper, cover with another patty paper and press.
__________________
Chris Humphreys Long Weekender, Ole Hickory CTO, Weber Kettle, Weber Performer |
|
Thanks from: ---> |
11-30-2021, 08:15 PM | #5 | |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
|
Quote:
|
|
|
11-30-2021, 09:24 PM | #6 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
|
I use a 4oz disher and the Weber 1/4 lb & 1/2 lb Patty Press. It works quite well.
https://www.amazon.com/Winco-ICD-8-D...3YC/ref=sr_1_4 https://www.amazon.com/Weber-6483-Or...8YE/ref=sr_1_3
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
|
Thanks from: ---> |
11-30-2021, 10:30 PM | #7 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
|
I just weigh out each patty of meat on a kitchen scale before forming by hand and they all tend to wind up fairly uniform. 3oz for smash burger doubles, 6oz or 8oz for grown up burgers.
__________________
Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
|
Thanks from:---> |
12-01-2021, 07:55 AM | #8 |
On the road to being a farker
Join Date: 09-19-09
Location: Redmond WA
|
I picked up a Harbor Freight patty press that does 1/4, 1/3, and 1/2# patties. Use it with patty papers and freeze the pattys and then foodsaver them for storage. Use the 1/3# size the most.
|
|
Thanks from:---> |
12-01-2021, 10:28 AM | #9 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
|
Thanks for posting. Made me realize I still didn't have one and went searching. I have no feedback on this yet, but got good reviews on amazon and does a 5in patty. Comes with some papers too.
https://www.amazon.com/dp/B0874Y9ZT9...hk_typ_imgToDp
__________________
-Jason I didn't choose D-Canoe life.......... |
|
Thanks from:---> |
12-01-2021, 10:39 AM | #10 | |
Full Fledged Farker
Join Date: 02-18-19
Location: South of Nashville
Name/Nickname : SonVolt
|
Quote:
That's what I do, except I use the square paper. You can usually use 1 sheet for multiple patties. It greatly simplifies the process and removes any of the sticking issues. |
|
|
12-01-2021, 10:45 AM | #11 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
|
Makes sense. I've used parchment paper in the past, but always get frustrated at cutting them, fighting it curling up, the wind catching and blowing the curls away, etc. Something the right size, premade, and dirt cheap-seems like a winning option.
|
|
12-01-2021, 11:50 AM | #12 |
is Blowin Smoke!
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
|
Thanks for all the suggestions! Good stuff here.
__________________
Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) Clemson Orange Thermapen Mk4 |
|
12-01-2021, 11:57 AM | #13 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
|
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
|
12-01-2021, 12:58 PM | #14 | |
Full Fledged Farker
Join Date: 02-18-19
Location: South of Nashville
Name/Nickname : SonVolt
|
Quote:
Oh I meant the precut squares. They're maybe 4" and come in a box of 1000. https://www.amazon.com/dp/B07JLRVRTS...dDbGljaz10cnVl |
|
|
Thanks from:---> |
12-01-2021, 03:11 PM | #15 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
|
|
Thread Tools | |
|
|