Grillaholics Stuffed Burger Press and Recipe eBook - Extended Warranty - Burger Stuffer & Hamburger Patty Maker - The Perfect Grilling Gift & Stocking Stuffer

I watched a lot of reviews on that popular video channel and decided to purchase the Grillaholics Stuffed Burger Press. It works fine and I like it (grilling my 5th stuffed burger using it as I write this review).I would have given it 5 stars except for 2 things:1. There is a bit of a learning curve as to how much meat to use, AND you must ensure that you are pressing evenly (level) which I found to be a bit tricky at first. I have the hang of it now.2. I couldn't find a link to any eBook anywhere on their web site and no link was included with my purchase. Pretty disappointed with that as I was hoping for some recipe ideas that I might otherwise not thing of.Overall though this is a good press, easy to clean and seems durable. Oh, I do find that wrapping the bottom plate with plastic wrap helps a great deal in removing the patty from the press.

My husband loves this! He enjoys experimenting with bacon, cubed cheese, pickles and basically anything that would complement a burger.

This was bought as gift for someone who likes to create food from scratch. It is very functional, great size, and very study, whilst being easy to use. Can be cleaned very easily and money well spent.

The press has no handle sticking up so easy to store. After shaping the patty’s the bottom of the press moves to push the patty onto the dividing paper or plate. Carefully designed.Warren

Funciona muy bien, en verdad puedes crear unas hamburguesas rellenas de lo que imagines. Muy satisfecho. Me hubiera gustado que fuera de metal, pero hasta ahorita, después de unas 25 hamburguesas hechas no ha tenido ningún problema que sea de plástico.

Easy to clean, easy to use

I only used this press twice but I'm already in love. The burger patties are all equal size and flat! I could never accomplish that before. I use 125g of beef mince per patty and they fry really well in my cast iron skillet. And it's so easy to get them out onto the plate - nothing sticks. I use my mince chilled a bit and then let it rest for some time before cooking. Lovely product! Great job Grillaholics!

I'm not sure if it's the fact that I use 80/20% beef or what, but so far I've used this 3 times and the beef has never stuck one bit. (The ground chicken did stick a little bit but it wasn't a big deal) I don't spray the parts or use parchment paper or anything. At first I was a little clunky with it but then I watched the quick video the seller has showing how to use the press and had a lightbulb moment. It's VERY easy to use.The only thing I didn't do the first time was really seam up the sides of the meat, so my first experiment was almost like a Keto quesadilla - two meat "tortillas" with fillings in the middle. But amazingly it stayed together anyway when my family put theirs on the burger buns (I ate mine on a lettuce wrap and it was AWESOME because there wasn't anything flopping out from on top of the burger patty - it was all inside the meat!). I did sauteed red bell pepper strips& mozzarella cheese on 2, and avocado slices with bacon and havarti in the other 2). Delicious for everybody!!In fact they were so good that I did it again the second time (and this time I put a little meat up on the sides of the press before ... well... pressing, and that created a beautifully sealed burger.) I just fry them in a stainless steel pan piping hot to sear them and then turn the heat down and flip occasionally until done.The third time I used ground chicken and filled them with bacon, avocado and swiss (mushrooms, avo and swiss in 1 of them) and I have to say this one had some sticking issues. I was planning on either spraying it with cooking spray or trying parchment next time, but the chicken meat is dry and sad. I'd never made a chicken burger before, I just thought it would be fun to stuff with things like ham or avo/bacon etc, but chicken meat just kind of absorbs all the saliva out of your mouth and poofs it out of existence. It was a bummer! In fact if I hadn't filled them with fatty deliciousness of avocado I think we would have dehydrated like prunes trying to eat these. :DThe beef is rad though and we've become like mad scientists dreaming up future creations with this press. Next time, for my carb loving family members, I'm going to turn the ground beef into a meatball batch (an egg, breadcrumbs, basil and a little grated parm/romano) and fill them with mozzarella and maybe a touch of marinara - throw in a couple roasted red peppers. Toast the buns like garlic bread and perhaps a touch of sauce on the bun as the condiment. This press made burgers fun again.

I have had my press for about a month, and have made a couple of batches of stuffed burgers (Juicy Lucy) with it. The press works well to form both the cupped bottom and flat top portions of ground beef, and then join the two parts to assemble the stuffed burgers. The burgers from this press are exactly the right size to fit on a bun, too. It is far easier to use my Stuffed Burger Press than to form them by hand, especially when using a soft, creamy cheesy filling (any filling with cream cheese; for example, creamy blue cheese or jalapeño popper filling).My method is to mix the filling at room temp - cream and cheddar cheeses, chopped scallions and minced pickled jalapeños, and garlic and onion powders, maybe some blue cheese and/or cayenne depending on your bravery reading on your dip-stick - put that in a plunge measure (like the Norpro Wonder Cup Adjustable Measuring Cup (Two Cup Size) - it's the same size and shape as the hole in the cupped ground beef), and set it in the fridge to stiffen up.Meanwhile, form the ground beef (using cling wrap so it won't stick to the press), into flat burger tops and cupped burger bottoms. I install the insert, and sandwich 3 ounces of ground beef in cling wrap to press out the flat top (set that aside). I then remove the insert, and sandwich 4 ounces of ground beef in cling wrap to press out the bottom cup (leave in the press). Using the measuring plunger (remember that? It's in the fridge), press out the chilled filling until there is 1.5 ounces of filling above the top and whack that off level with the top using a butter knife. Lift the cling wrap and schmear the filling into the beef cup that's in the press, spread out the filling if you need to, take the cling wrap off the bottom of the top patty, place the flat patty of beef on top of the filling and smoosh in the burger press. Pop the formed stuffed burger out of the press (it's easy since the bottom lifts out) and use your thumbs to ensure a good seal between the top and bottom - cheesy leaks are not good. Take a swig of beer, it will taste like victory!Repeat. I meant the whole burger process, not just the beer.I often freeze them, carefully (again, leaking cheese is bad). Each one goes into a zipper top or vacuum bag, each one lying on a flat shelf (don't stack them until they're frozen) once Lucy is fully formed.To cook, I leave my thawed Juicy Lucy in its sealed bag and cook it sous vide (140F degrees for 90 minutes). I know, the USDA would arrest me, but what can I say, I'm a rebel. ;^) I am sure that you will want to fully cook them to USDA-approved 160F, even though the meat will be dry and tough, but you may like leather. At 140F, the filling is luscious and melty, without the painful, lava-like scalding and mouth blisters. I then extract from the bag, dry both the top and bottom surfaces with a paper towel, sprinkle on salt and pepper, maybe some BBQ or steak rub, and sear these monsters on an EXTREMELY hot charcoal grill for all of 60 to 90 seconds per side to get a nice crust.I never said it was easy, it does take some time and effort, and it does make a mess of your kitchen, but the end result is 110% worth it. The Grillaholics Stuffed Burger Press really simplifies the Juicy Lucy process, makes identical Paleo-friendly, gluten-free burgers, and as a bonus, it cleans up in the dishwasher.I am really happy with mine.