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.
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
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.