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Make perfectly round, uniformly thick hamburgers, turkey or chicken burgers, salmon and tuna patties for cooking fresh or freezing.
How to Use the Single Burger Press
To Set the Desired Patty Thickness:
Important! Do not over-tighten the Locking Wing Nut; damage to the threads may occur.
To Make Patties:
Helpful Hint: Place a piece of waxed patty paper under the meant and another on top of the meat before closing the Burger Press. This will make it easier to remove the patty. For best results, meat should be between 36°F and 40°F.