Burger Presses

Mike · 09-06-2007, 18:50

Hi all

BBQ season is here !

I have spent hours trying to find a burger press which will make large burgers +5 inches across +1 thick. I have found loads which are smaller around 4 inches but nothing bigger.

How anyone seen anything which I could use?

Many thanks

Mike

greencreeper · 09-06-2007, 21:46

I may be missing something here but I don't see what's wrong with a couple of sheets of grease-proof and a plate

Roll burger mixture into suitably large ball and squash. Thick burgers take longer to cook, which on a BBQ is not the best of ideas...

Ramrod · 09-06-2007, 22:01

......or just buy burgers?

cybernetic_tiger · 09-06-2007, 22:14

Quote:

Originally Posted by Ramrod

......or just buy burgers?

That would be far too easy

homealone · 09-06-2007, 22:21

Quote:

Originally Posted by greencreeper

I may be missing something here but I don't see what's wrong with a couple of sheets of grease-proof and a plate

Roll burger mixture into suitably large ball and squash. Thick burgers take longer to cook, which on a BBQ is not the best of ideas...

Good point about the cooking time, on a bbq it would be difficult to do a 1" thick burger so it was cooked in the middle, while not resembling the charcoal on the outside

- 'rare' steak is generally ok to eat, but any kind of minced meat product should never be eaten unless it is fully cooked, well done, piping hot, or whatever you like to call it

danielf · 09-06-2007, 22:26

Quote:

Originally Posted by Ramrod

......or just buy burgers?

Perhaps he wants to make sirloin burgers?

---------- Post added at 22:26 ---------- Previous post was at 22:25 ----------

Quote:

Originally Posted by homealone

- 'rare' steak is generally ok to eat, but any kind of minced meat product should never be eaten unless it is fully cooked, well done, piping hot, or whatever you like to call it

Unless you do the mincing yourself, presumably?

homealone · 09-06-2007, 22:37

Quote:

Originally Posted by danielf

Unless you do the mincing yourself, presumably?

If you are absolutely sure that your hands and the equipment you use are clean, and the minced/chopped meat isn't allowed to stand around & get warm, before being cooked, then you are correct

danielf · 09-06-2007, 22:49

Quote:

Originally Posted by homealone

If you are absolutely sure that your hands and the equipment you use are clean, and the minced/chopped meat isn't allowed to stand around & get warm, before being cooked, then you are correct

Thank god for that

Bloody meat rules imo. It's difficult to get in the UK though. Most chefs insist on murdering a steak even when it's ordered 'rare'.

homealone · 09-06-2007, 23:09

Quote:

Originally Posted by danielf

Thank god for that

Bloody meat rules imo. It's difficult to get in the UK though. Most chefs insist on murdering a steak even when it's ordered 'rare'.

well there is bloody & there is blue - but why mince such fine stuff?

- i.e. that is back at the OP - just do steak, forget burgers

multiskilled · 09-06-2007, 23:50

Quote:

Originally Posted by homealone

well there is bloody & there is blue - but why mince such fine stuff?

- i.e. that is back at the OP - just do steak, forget burgers

Waiter: "How do you like your steak?"
customer: "Just pull the horns out and wipe it's a**e."

Pedro1 · 10-06-2007, 04:41

Make big whopping burgers with the mix and start cooking them in the house for a bit first. When some are done take them outside to the bbq and do them for the last wee bit. That way you get fat burgers and they are cooked too.

Also you don't have people standing around for 30 min waiting on there burger lol.

greencreeper · 10-06-2007, 08:34

Or, as my parents do, cremate on BBQ first, then take inside to cook on the grill

Pedro1 · 10-06-2007, 09:40

LOL sod going to your parents bbq lol lol...

greencreeper · 10-06-2007, 09:52

My dad's usually there like Errol Flynn with a spatula, flames about 2 feet high, struggling to turn the burgers and sausage. Mum waits for the burnt offerings, ready to transfer them to the grill. Last time we had a BBQ, the frozen pork and onion sausage I brought with me, though black on the outside, where still frozen in the middle

Had to be wrapped in tin foil and put in the oven.

It's a ritual more than anything. The hunter-gather providing for family.

Pedro1 · 10-06-2007, 10:04

LOL LOL LOL come to think of it i think i would like to come. I think it would be a great laugh with some chilled beer and dodgy burgers.

Mon the BBQ'S.