All the parts of the Cuisinart 3-in-1 Burger Press
Sometimes in life there are things you know you don’t need, but you take a chance, spend the money and discover they sure make life a lot easier. That is exactly what happened to me when I bought the [easyazon_link identifier=”B00B58A0OC” locale=”US” nw=”y” tag=”saltplate-20″ localize=”y”]Cuisinart 3-in-1 Stuffed Burger Press[/easyazon_link]. This is a great little accessory. There is nothing more synonymous with the backyard cook-out than hamburgers. I have a lot of friends that like to use premade patties like Bubba-Burgers, but I like to make my own out of fresh ground beef. This allows me to control the fat content of my burgers and gives me peace of mind that I know what I am feeding my guests. I am not a very precise person by nature and my problem was that I wasn’t very consistent in producing patties of the same size.
I have pressed the first half of my burger and it is ready for filling.
This is bad because all of your burgers will cook differently. This led me to search for a solution and I came across the [easyazon_link identifier=”B00B58A0OC” locale=”US” nw=”y” tag=”saltplate-20″ localize=”y”]Cuisinart 3-in-1 Stuffed Burger Press[/easyazon_link] and it sure saved the day! It ensures that every burger is the same size and density. It also comes with attachments that will allow you to make stuffed burgers and sliders.
Construction: The press is entirely plastic. It is made of a high quality of plastic that stands up to the force that you have to put on it to make the burgers.
Operation: For stuffed burgers:
1) Place ground beef into the press, filling the ring approximately halfway up.
Cheese filling in the stuffed burger.
2) Press the burger using the smaller diameter press, this forces a recess into the meat, which is where you put the cheese or whatever filling that you would like to use.
3) Add your filling.
4) Add additional meat into the ring
5) Put the large diameter press cover onto the press handle.
5) Press into a burger patty.
This picture shows what good looking, uniform burgers the Cuisinart burger press produces.
6) Push up on the false bottom to remove the patty from the ring.
The process is mostly the same for all meat burgers, just omit using the small diameter press.
Cleaning: The burger press is super easy to clean. It easily separates into all of its multiple parts and are dishwasher safe. Just put the parts on the top rack and you are good to go.
My Most Recent Cook: I was running behind on time and was a little late to need when it came to thawing out the ground beef, so the meat was still a little frozen when I was making my patties. This became an issue because the meat didn’t press into a patty as well as it normally would. I used shredded Cheddar for the filling. I didn’t season the meat because I planned to use my Himalayan Salt Plate to cook the meat, which will transfer salt. I learned my lessons from my first cook with the salt plate and allowed a lot more time for it to come to temp. It was approximately 400-425 when I cooked on it this time. I think I should have waited longer, because the instructions said that it will impart more saltiness at lower temperatures. The burgers while nice, juicy and well cooked, the burgers were waaaay too salty. You can see from the photos that some of the cheese leaked out of the patties, I think
Four burgers sizzling on the Himalayan Salt Plate.
that is because they were still frozen-ish when I made the patties. I also think that the cheddar helped add to the saltiness of the burgers. I served them on Hawaiian Sweet Bread buns along with my wife’s homemade potato chips. Salty burgers aside, it was a pretty awesome meal.
Pros:
Inexpensive
Good Quality
Easy to Clean
Small footprint
Consistent output
Cons:
My burger with the homemade chips. I think it was blurry because I was so hungry I was shaking!
Slight learning curve
[easyazon_infoblock align=”none” identifier=”B00B58A0OC” locale=”US” tag=”saltplate-20″]
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