MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 11-30-2021, 01:40 PM   #1
SweetHeatBBQnSC
is Blowin Smoke!
 
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
Default 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
SweetHeatBBQnSC is offline   Reply With Quote


Thanks from:--->


Old 11-30-2021, 02:00 PM   #2
SonVolt
Full Fledged Farker
 
SonVolt's Avatar
 
Join Date: 02-18-19
Location: South of Nashville
Name/Nickname : SonVolt
Default

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.
SonVolt is offline   Reply With Quote


Thanks from: --->
Old 11-30-2021, 06:32 PM   #3
Shadowdog500
is Blowin Smoke!
 
Join Date: 06-18-12
Location: Down the Shore!!!
Default

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..
Shadowdog500 is offline   Reply With Quote


Old 11-30-2021, 08:00 PM   #4
Big Ace
Full Fledged Farker
 
Join Date: 08-04-10
Location: Orange County
Default

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
Big Ace is offline   Reply With Quote


Thanks from: --->
Old 11-30-2021, 08:15 PM   #5
TravelingJ
is Blowin Smoke!

 
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
Default

Quote:
Originally Posted by Big Ace View Post
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.
That paper looks like it would be amazing to go between the meat ball and a spatula on smashburgers.
TravelingJ is offline   Reply With Quote


Old 11-30-2021, 09:24 PM   #6
Swine Spectator
is One Chatty Farker

 
Swine Spectator's Avatar
 
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
Default

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!
Swine Spectator is offline   Reply With Quote


Thanks from: --->
Old 11-30-2021, 10:30 PM   #7
sudsandswine
Quintessential Chatty Farker
 
Join Date: 06-23-12
Location: Kansas City
Default

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)
sudsandswine is offline   Reply With Quote


Thanks from:--->
Old 12-01-2021, 07:55 AM   #8
Wetsmoke
On the road to being a farker
 
Join Date: 09-19-09
Location: Redmond WA
Default

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.
Wetsmoke is offline   Reply With Quote


Thanks from:--->
Old 12-01-2021, 10:28 AM   #9
Jason TQ
somebody shut me the fark up.

 
Jason TQ's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Default

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..........
Jason TQ is offline   Reply With Quote


Thanks from:--->
Old 12-01-2021, 10:39 AM   #10
SonVolt
Full Fledged Farker
 
SonVolt's Avatar
 
Join Date: 02-18-19
Location: South of Nashville
Name/Nickname : SonVolt
Default

Quote:
Originally Posted by TravelingJ View Post
That paper looks like it would be amazing to go between the meat ball and a spatula on smashburgers.

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.
SonVolt is offline   Reply With Quote


Old 12-01-2021, 10:45 AM   #11
TravelingJ
is Blowin Smoke!

 
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
Default

Quote:
Originally Posted by SonVolt View Post
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.
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.
TravelingJ is offline   Reply With Quote


Old 12-01-2021, 11:50 AM   #12
SweetHeatBBQnSC
is Blowin Smoke!
 
Join Date: 03-21-19
Location: Johnsonville, SC
Name/Nickname : Joedy
Default

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
SweetHeatBBQnSC is offline   Reply With Quote


Old 12-01-2021, 11:57 AM   #13
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

Weber press ...

https://www.amazon.com/Weber-6483-Or...14498795&psc=1
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Old 12-01-2021, 12:58 PM   #14
SonVolt
Full Fledged Farker
 
SonVolt's Avatar
 
Join Date: 02-18-19
Location: South of Nashville
Name/Nickname : SonVolt
Default

Quote:
Originally Posted by TravelingJ View Post
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.

Oh I meant the precut squares. They're maybe 4" and come in a box of 1000.

https://www.amazon.com/dp/B07JLRVRTS...dDbGljaz10cnVl
SonVolt is offline   Reply With Quote


Thanks from:--->
Old 12-01-2021, 03:11 PM   #15
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

https://www.lemproducts.com/product/...er-attachments
IamMadMan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:27 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts