Cuisinart 3-in-1 Stuffed Burger Press, Non-Stick Burger Stuffer Hamburger Patty Maker, Patty Maker Grill Accessory for Outdoor Cooking, BBQ, Tailgates, Camping

This is easy to use and easy to clean. I haven't used the stuffer part yet, but I like that it works easier than previous burger presses I have had. It keeps the burgers all about the same size which makes cooking way smoother. Great quality product.

I have had this for a week or three now and have made a couple of batches of burgers with it. I will say that overall I like this tool and would only wish that I had one identical but made from stainless steel. The plastic is really durable and has no effect on the outcome, but I just feel stainless steel would be more attractive, durable, and easier to clean. CONSTRUCTION: This is well made. No sharp edges or snagging parts. Everything fits well and is designed with holes to be mounted to a board for secure work. Handles are easy to grip and do not cut into my hands. I only wish there was a way to retain all parts so they would not fall apart when stored. Currently the top of the press will come out of the base if allowed to float in a drawer. I just put mine into a zip-lock bag to resolve the issue, works great. USE: I have not made lots of burgers with this, but have made several batches, more large burgers than sliders. Both instances of the use of this item works well. There is instructions provided on how to use this device, as it can be a little confusing when seeing all the parts loose. It is easy to use though and you should not worry. The surfaces do not stick to the meat badly and the lower plate of both tools comes out to make the job as easy as possible. Just pack the meat inside (I use a spoon to put the meat into the device as it works best, trust me) and after a couple of times you will have the amount needed down to a science. Press the lid down into the mold a couple of times, rotating the handle about 1/3 to 1/2 the way around each time to make things more even. Then just push up from the bottom of the base to remove floor and burger. I just put the burger and floor of tool onto the grill or pan together and then pull up on the plastic floor plate which comes off the burger easily enough. A tip is to line the bottom of the burger press with wax paper, plastic wrap, oil, or even heavy seasoning to make the burgers release the most easy way. You can also stuff burgers with this tool. There is a detachable lid section for that and it works great. It locks on the lid with a slight twist and stays in place while making burgers without an issue. CLEAN UP: Like said before, I think that stainless steel would be better, but it would cost more as well. I got this on sale for just a couple of dollars. Overall it does clean up nicely. The plastic is not a porous one and all food comes off really easily. I would not just throw this into a sink full of dishes because it could get marred up and I do not know if once this plastic becomes scratched or loosed it finish if it will react the same way. I do not use a dishwasher so I can not say how well it holds up or cleans in one. It is easy to clean though and dry as well. It stores in a compact package as well. I do like to wash mine off with clean water before use each time and spray oil on it before use.

I like this patty maker. Much better than the cheap one I bought at the supermarket which disintegrated after a few uses. You can make a few patties then put them in the freezer to firm up and you’re ready for your next barbecue. I like the feature where you can make a stuffed burger. You can remove the burgers fairly easily. There are a few parts so you must be careful not to lose them, otherwise if you like your burger this is a nice little product!

I was going to buy one of the “StufZ Burger Press” (as seen on TV) for $12.65, but after reading the reviews, I kept looking. I settled on the Cuisinart because of the reviews, the brand name, and the price. I got 2 of them – one for my son-in-law. This product is solid, sturdy, and easy to use. After making a few burgers, I think the directions are incorrect. The process says to put 1/3 lb meat into the cup and press the top (with the press cap detached) into the cup to produce the bottom part of the burger that has the indentation into which you add whatever stuffing you want to use. Then “…flatten about 1/6 lb of meat and lay over your filled burger.” Attach the press cap to the top and press down on the stuffed burger. I bought a package of 4 ea, pre-formed, 1/3 lb, angus 85% lean beef patties at Walmart. I also picked up a block of feta cheese and a jar of Wickles “Hoagie and Sub Relish”. I cut some of the feta into a ¼” dice. I jammed one of the 1/3 lb patties into the cup and pressed down with the top as far as it would go. The flange on the top stops its travel into the cup at the correct height. The cup overflowed. 1/3 lb. is too much. 1/3 lb = 5.33 ounces. ¼ lb = 4 ounces. 1/6 lb = 2.66 ounces. That’s a total of 8 ounces, or ½ lb. – Unless your meat is much more dense than mine, there’s no way to get ½ lb meat AND stuffing into this press. I suggest: 1. Although the material is non-stick, spray a little PAM onto the press parts before using. 2. Start by making the TOP of the burger. Put 3 oz into the cup and press with the lid cap attached. That should get you a flat thin top for your burger. Remove it and set it aside. 3. Put 4 oz into the cup and press (with the lid cap detached). That should make the bottom of the burger with the well for stuffing. 4. Remember that you’re going to be cooking meat – and probably to not much more than 145-150 degrees. You may want to pre-cook your stuffing. Onions, mushrooms, garlic, etc. 5. Add the stuffing. NOT TOO MUCH – only to the top of the well. You can use the slider cup as a gauge –it holds about ¼ cup and you want a little less than that. 6. Put the 4-oz. patty (from step #3 above) in the cup and after reattaching the lid cap, press to form the complete burger. 7. Sometimes (often) you have to finish the sealing of the top with your hands/fingers. 8. With 18” snow on my deck, I skipped the grill and preheated a cast-iron skillet in a 350 degree oven. Brown both sides of the burger (2-4 min/side) in the preheated pan over medium heat then return the pan to the oven for about 15 min. 9. At the desired doneness (check with an instant read thermometer) remove from the oven and allow them to rest a bit. So, spray a little PAM, use less meat, form the top in the press, cook your stuffing, finish in the oven (or indirect grill heat). p.s. - I also doctor the meat with ground parmesan, seasoned salt, dried garlic, dried onion, cumin, and A1 steak sauce. PJ

Makes perfect burgers and sliders! I liked several things with this! 1). Makes burgers & sliders as easy as 1,2,3! No wax paper or other release mechanisms. 2). Makes stuffed burgers simple. Press bottom, fill with cheese & bacon, add the to! 3). Dishwasher safe!!! 4). Durable! I’ve had this over a year, dropped it numerous times, and still looks/works like new! I would purchase again and would recommend to others

Product is fine and works well. Unfortunately it was delivered to the wrong address. Took me a couple of days to locate. My advice, don’t buy unless shipped by Amazon.

Good

Exactly what I was lookin for! Bottom separates so you don't need to worry about the burger sticking to the plastic. Easy, washable and up to you to regulate how much meat you want for chunky or thin ones!

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Sinceramente non è stato realmente utile per gli hamburger e lo stampo piccolo inutile non si può utilizzare....soldi mal spesi

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