Weston Burger Press - Create Perfectly-Sized 4 1/2" Burgers Every Time!

Andrew Michael Jenkins: It works to help make burgers.

United States on Nov 23, 2023

Robert Walter: I love this thing. The ability to adjust the thickness makes it awesome and this thing is built solid. I can mash my burgers flat, quick and easy. Cleaning is easy too.

United States on Aug 24, 2023

Mary H.: Super práctico

Mexico on Apr 26, 2023

Diego Beltran: Excelente para hacer tus hamburguesas, sobre todo si vas a hacer muchas, lo único malo es que se siente un poco chica, pero se compone haciéndolas más gorditas y aplastándolas con la espátula para compensar

Mexico on Jan 12, 2023

A.W.Fisher: It workes.

Australia on May 23, 2022

Maguire: Top bit of kit. Will last a lifetime it’s so sturdy and well made, could even become an heirloom. Simple to use, especially if you are making batches of patties for a bbq or for the freezer, and cleans very easily. I disassemble it for cleaning but that’s no great effort. Easy to adjust for different thicknesses of burger. Love it and looks great as a piece of industrial chic.

United Kingdom on Nov 04, 2019

Reginald jensen: What a great little machine for making hamburgers I love it

Australia on Oct 23, 2019

A. Holloway: We had a smaller version of this... where the patty would be about 1/2 the size you can make with this one. We have had it for years and used it frequently. But, we decided to change to this one to allow for larger burgers or at least to change to what ever size we wanted. Both of these are simple. For those having problems, you really should use the wax paper squares. Keeps things much cleaner and easier. Use a square on the bottom, place the meat on that, put another square on top and press down. We find it makes more uniform burgers if you take the beef and quickly just wrap your hands on it to make a "ball" of meat. No really fussing over it, just cup yours hands, make a ball and put it on the wax paper square. You really MUST use the squares top and bottom. Used our new one today. Burgers set at 1/3, came out even and perfect. IF you wish to wash the press you will have to unscrew the top to get to every part but ... you simply unscrew the screw, then, screw it back on. There was one review where someone thought this was a pain to do. Really, folks, you unscrew then screw it back in place. Not rocket science. but this only has to be done if you...

United States on Jul 11, 2017

Tonya: I purchased this for a series of BBQs I was hosting and it did the trick. My husband prefers homemade patties and since he was the chef and I knew I had an average of 30-50 guests at each of the 4 parties we had, this was a 'must have'.

The appliance is heavy and sturdy. You can adjust it to make patties of various sizes. I used a 1/2-cup/4 oz. measuring cup to portion out the meat (I've used both ground turkey and ground beef), weighed each portion on a kitchen scale to ensure they were uniform in weight and size. Then I popped them in the Weston Hamburger Press--voila!! Easy breezy. I did not opt to purchase the wax squares but you'll need to use something. I cut short strips of wax paper myself (thinking it would be just as easy). My recommendation? Buy the squares. This also relates to my 4-star rating versus 5--if you happen to forget to use wax paper, it creates a not-so-fun mess as meat gets under the plate and you really have to take the whole thing apart to get it really clean for next use.

All in all I'm very pleased with the purchase and would definitely recommended it. Several of my guests did inquire when they saw mine and have ordered...

United States on Jul 28, 2013

VULCAN: I like hamburgers. Easy to fix and store frozen, ready to throw into a pan or on the grill in no time. So many ways to prepare them with and without buns, including with gravy and sauteed onions and no bun at all.

I've found from experience 90% - 93% hamburger makes lousy hamburgers on the grill, generally speaking. (Fine for baby meatloafs with gravy and onions though.) The lack of any usable fat in the lean burger makes a boring and pretty dry piece of meat, unless one mixes in a bunch of spices and what-not into the mix, then makes the patties. LOTS of extra work that way and dirty bowls needing washing, etc. Even then, still not a great hamburger though better than just sprinkling a bunch of spices on the outside of the 90% - 93% beef. I've even done some experimenting with marinating burgers in various concoctions.

The best grade for juicy hamburgers on the grill is 84% - 86% burger, but the drawback is that it will shrink about 20% in size and get fatter (taller) as it cooks. Neither is a big deal.

I used to look for the big fat round tubes of 84% burger, get them really cold in the freezer for an hour, then cut the burgers into...

United States on Dec 05, 2011