Introduction: Perfect Hamburgers - the DVD-burger-press

How do you get perfect hamburger patties every single time? With an even amount of meat, an even thickness and a perfect round shape?

Use the DVD-burger-press!

(Bonus recipy at the end)

Step 1: You Will Need:

A DVD-cake-box with a cm-high edge at the top.
A rolling pin.
Ground meat.
Baking sheet paper.

Start by cutting a strip of the paper. About 3 cm (1") wide.

Step 2: Prep the Press

Fold the paper strip in a V-shape.

Let the point hang over the edge of the DVD-cake-box.

Put a ball of ground meat on top. (In my case about 125g/ a quarter pound was ok).

Press the pattie using the rolling pin.

Step 3: Position the Patties

Flip the cake-box.

Press down on the "tab".

Peel off the cake-box.

Peel off the strip.

Step 4: Freezing

Freeze the patties in singles. It is possible to put paper sheets in between each layer, but this will take longer to freeze.

When frozen, stack the patties in a suitable plastic bag and seal.

Note: This is suitable even if you are going to bbq them instantly. Frozen patties are easier to handle.

Step 5: Bonus: Recipy

Perfect bbq hamburgers?

Use only ground meat. Add salt when cooking.

All condiments, seasoning etc. is cooked separately if needed and added when assembling.

My favourite is frozen patties, 50/50 pork/beef, broil over coals, assemble on a sesame bun with ketchup, salted cucumber slices, hamburger dressing (American hamburger dressing over here in Sweden, I guess it would be Canadian or European dressing in the USA), sliced red onion and a slice of tomato.