Comments on: Crate & Barrel Hamburger Press

By: BogeyThis

BogeyThis — Fri, 15 May 2009 13:11:50 +0000

This is a great Grill tool…It goes right with the vegetable basket for your grill. Not all men need both, but those that are married know that the wife likes the grilled vegetables. Not to mention this makes things that much easier after a round of golf while checking up on your My Golf Spy updates during the grilling process.

By: Jeff

Jeff — Sun, 03 May 2009 16:48:12 +0000

well I was bidding on one on Ebay but some of you guys must of been doing the same. I gave up and went the the C&B website. Should be here later this week.

By: Eric Y.

Eric Y. — Fri, 01 May 2009 17:46:17 +0000

A long time friend of mine reminded me that I called the above mentioned burger "The Frisco" because of the origination of sourdough bread in San Francisco. My hopes of a more original reason have been dashed. Thanks Tim.

By: GPAdmin

GPAdmin — Fri, 01 May 2009 17:45:10 +0000

By: ZaneO

ZaneO — Fri, 01 May 2009 16:00:52 +0000

I'm with you, Torrey. Without fail, at least one of my burgers falls apart during grilling.

By: Patrick Tuttle

Patrick Tuttle — Fri, 01 May 2009 15:49:31 +0000

Jason –

Awesome tips. Never heard of adding ice cubes, but I'm game for anything that produces a juicy burger.

By: JasonB

JasonB — Fri, 01 May 2009 15:22:26 +0000

Here are some tips.

- Never use all lean meat. You need the fat to make them juicy and tasty. This is no time to be "health conscious". You need to use a little chuck.

- Don't over mix the meat. Squishing and squeezing leads to lead bricks.

- NEVER EVER press the meat down on the grill. It forces out all the juices. See my first tip.

- If you grind your own meat, use my great aunt's trick, ice cubes. I swear, you'll get the juiciest burgers ever. Just a couple cubes per pound of meat.

- Lastly, if you are uncertain, use an instant-read meat thermometer. For pre-ground meat, I cook to almost well done because bacteria thrives on the outside of meat. Once it is ground, you move bacteria to the inside. If I grind it myself, there is no time for bacteria to flourish yet. I'm not afraid of dry burgers because I follow the rules.

Hope this helps.

By: RogD

RogD — Fri, 01 May 2009 01:39:14 +0000

I have to agree: it's the size and chunkiness of my burgers that perplexes me most. Too fat and they are a little rare; too thin and they're too dry. I reckon this burger press will help me get around my burger-thickness-anxiety issues nicely. Anyone out there got any cooking tips tho: turn once, press down flat while cooking, close lid on BBQ…? Thanks!

By: Torrey

Torrey — Thu, 30 Apr 2009 21:42:41 +0000

Eric,
I LOVE making burgers! Especially, coming up with different recipes. The one thing I haven't been able to nail down in my burger making is the actual making of the patties. This tool looks perfect! I really want to try this. Great find!