Pwshymi Burger Press, Hamburger Press Patty Maker, Stainless Steel Meat Flattener Tool for Steak Bacon Chop Kitchen Tools Kitchen

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It makes a perfectly shaped burger, uniform and big enough to actually fit the jumbo hamburger buns. i ended up rolling the meat thin with a rolling pin between two sheets of plastic, scoring it to make squares and then folding them gently over the cheese in the middle. The only thing I would say is if you want it to work even better than it already does, get some of those round parchment paper discs. Serve this this with: My favorite oven fries, slaw, glorious lemonade or milkshakes, and a big fat wedge of watermelon. m. and reheating it at dinnertime, like I do grumpily over the winter — as you might see in the photos, I scaled the recipe 150% (i.

i usually make two “regular” size patties first and set them aside (i throw them on a plate in the fridge for lunches) and then make four little slider patties for us to share at dinner. A few months ago I brought home burgers from SS home with me for dinner and he nearly cried, so needless to say we are both PUMPED to try these.Now I live in Berlin, and this post just got me thinking, what I wouldn’t trade for a short subway ride to get to that burger! It had salami, bacon, pepperoni, banana peppers, provolone, lettuce, avocado, pepper-ranch dressing on an onion bagel. They were so thick, so dauntingly large and one-note, so soft and damp inside, I couldn’t for the life of me imagine what made them popular. Like you, I have always avoided those gigantic, oversized burgers that you have to unhinge your jaw to eat lol.

It works, no denying that, but it doesn't debunk a myth, just shows an alternative to making a patty.Anyway, after reading this recipe I thought, “I love her,” as I do after I read any of your writing. Oh I miss standing in line for an hour in Madison Square Park to get my greedy fingers on one of these! I’ve had too many burgers in my cast iron skillet come out completely raw in the middle (not rare–like still cold and uncooked completely) in the past, so I do them very thin now. I’m totally with you, I much prefer the modest size of their burgers to the hefty half-pound “gourmet” burgers that some offer. For those who are wary of grease splatter and smoke alarms going off: to cook the burgers I turn the stove down to just the hotter side of medium and pop a lid over the pan.

I only own one metal spatula, so I used a lidded mason jar to press down on top of the spatula and it worked just fine. with a paper towel and quite often, I do a little trick I learned from CI, which is to very thinly coat the clean skillet in a neutral oil and turn the burner on high for a full minute then let it cool completely before wiping out any excess oil (i. I don’t usually start with meat that’s super cold, though, either, and I can imagine how that would help.But otherwise I liked the potato rolls and cooking them in butter, and the sauce made the burger good–otherwise the burger wasn’t too different from how we usually eat them. We had a Shake Shack within 15 minutes of our house, and although we didn’t eat there often, I have this dreadful habit of missing things more once I’ve left them.

Perhaps this recipe will prove to be an improvement inasmuch as I get to control the quality of the meat and other ingredients that go into making the sandwich. I already have the sauce ready in the fridge and your buttermilk dressing for the napa cabbage salad. At the burger stands, they use the aforementioned “rotating drum perpetually lathered in melted butter” (swoon), but at home, we’re going to toast them in our frying pan. Good Gift Idea: Bodkar hamburger press undergo strict quality checks before leaving the warehouse to ensure that you receive them in perfect condition.

I got lost in a rabbit hole of hers today – so many delish Russian/Jewish recipes, I’ve been bookmarking them all morning!