Elizabeth Karmel's Silicone-Coated Steakhouse Burger Press
by Grill Friends
Our Price: $13.99
Availability: Usually ships in 1-2 business days
Category: Kitchen
See more product details
Product Summary
Manufacturer: Grill FriendsBrand: HIC Brands That Cook
Release Date: 2006-10-20
Model: 60522
Product features:
- From grilling expert, Elizabeth Karmel, a steakhouse burger press for making uniform, ideally shaped patties
- Made from sturdy, silicone-coated plastic; easy-to-use design includes nonstick coating for quick release
- Makes a "thumbprint" indentation in each patty to prevent burgers from rising at the center while cooking; 3/4-pound-burger capacity
- Safe to clean in the dishwasher
- Measures 5 by 5 by 5.3 inches
Kitchen and Housewares Reviews of Elizabeth Karmel's Silicone-Coated Steakhouse Burger Press
Customer Review: Not bad, particularly if you've tried the alternatives
Summary: 4 Stars
This has a lot of good things going for it.
The silicone coating is thick, resilient, and releases the hamburger patty (intact) with little effort. This is such a good idea that I'll very likely never buy another press that doesn't have a silicone lining. Those of you who have tried other presses, particularly the metal ones, and had the patty stick and fall apart after the press is opened probably know what I mean.
The ram allows very firm pressure for a tight, round patty.
The size is really good for a quarter-pound burger. I tried third-pound burgers with mine, but I think a larger diameter would be better for those as they came out thicker than I wanted them. It would be nice if they offered this in two sizes, with a larger diameter for heavier burgers. That way the heavier burgers could be made bigger (in diameter), without getting thicker.
The thumb print seems like a gimmick, but does work, particularly when using meat that has a lower fat percentage. I've found that the higher fat meats, like the traditional 80% meat/20% fat chuck, still tends to end up more like a meatball than the lower fat alternatives like 93%/7%, especially when using more meat. This is because the higher fat content meat shrinks more, and a small diameter with a thick middle will turn out looking more like a ball than a burger.
The little silicone cap, which comes off for cleaning, is nearly impossible for me to get back on. The tolerances are so close that it sometimes takes me longer to get that thing back on than to make the burgers themselves. Perhaps individual units vary a bit, but the one I have needs either a little larger cap, or a little narrower post. I tried drilling a small hole in the post in case air pressure was the problem, but it didn't help. Eventually I'll probably try sanding the post to reduce the tight fit, but I haven't done that yet.
I make the burgers by purchasing 2-3 pounds of 93%/7% ground chuck that is very cold (but not frozen). I use a digital kitchen scale to measure out four ounce balls of meat. I put them in the press one at a time, flatten them with my hand, then press down on the ram with all my weight. This makes crisp, round burgers that won't fall apart later when cooked. The soft silicone lining means you can rap it against a cutting board and it will pop out in one piece. (Hint: if yours is leaking around the edges, try using colder meat. Warmer meat is more likely to flow around the gaps and also to stick.)
As I make each patty, I put it on a foil lined baking sheet, thumb print side up. When I've finished all the patties, I put a sheet of wax paper over them and put them in the freezer for a few hours until they are hard. Then, I take them out, put them in foodsaver bags (ziplocks will work too), separating them with squares of wax paper cut from the sheet that was over them while they froze. Then the bags go into the freezer, and I can pull one or more patties out whenever I want to cook them.
To cook them, I put them on a hot, preheated cast iron grill pan, or outside on the grill, thumbprint up. After around 4-5 minutes (time will vary depending on the temperature of the pan or grill), juices will appear on the top. That means that the burger is now thawed all the way through, because as long as ice remains in the center, the top will stay cold and juice-free. At this point I usually carefully lift and turn the burger about a quarter turn and leave it for another minute for nice looking grill marks. Then, I flip it and leave it for about the same amount of time (including the quarter turn). I use an instant-read thermometer to check the center for doneness, around 160 degrees for well done. If it is close to 160, you can go ahead and take it off as the internal temp will rise around five more degrees after you take it off the grill. Just don't cut it for a few minutes or the juices will all run out due to the heat.
I put the buns on the grill for a short time to toast them on the side that faces the burger. It makes the bun stand up to the burger and condiments better, and lends a nice warm fresh taste to the whole thing. I also use field greens instead of standard lettuce for a more upscale taste and look, but other lettuces, like romaine, also work well.
Overall, I've found this to be a very cost-effective way to make my own, lower-fat burgers for much less money than buying the premade frozen versions.
Recommended, with a few reservations. It isn't perfect, but this is probably the best press currently on the market.
Sean P. Logue, 2008
Description of Elizabeth Karmel's Silicone-Coated Steakhouse Burger Press
What makes this burger press a flat-out success?? For those who crave a great steakhouse burger ¿ meat or veggie - at home - the Grill Friends¿ Steakhouse Burger Press makes the job easy. This is the first burger press made with a thumbprint indentation to assure even cooking, so burgers don't round-out while they cook. "The thumbprint is a little-known restaurant technique; the chef makes the patties and puts an indentation in the middle of the burger with his finger. As the burger cooks and the meat fibers expand, the hole is filled in and you have a perfectly flat, even burger, explains Grill Friends creator Elizabeth Karmel. This burger press makes the thumbprint for you, for better burgers every time.Designed to turn out uniform patties perfectly shaped for grilling, this Grill Friends burger press is a handy tool for hamburger junkies. Made by Elizabeth Karmel, a renowned grilling expert and founder of Girls at the Grill, the piece makes up to 3/4-pound burgers for grilling or freezing. A compact, two-piece unit, the press makes a "thumbprint" indentation in each patty, a feature that prevents burgers from rising at the center while cooking. Made from sturdy plastic, the press is coated with silicone for easier release and goes in the dishwasher for simplified cleanup. --Emily Bedard
Kitchen and Housewares
Most talked about in Grill Friends
Elizabeth Karmel's Grill Friends Silicone Meat Pounder, RedGrill Friends; Grill Friends; Release date: 2008-03-28; Kitchen
Price in other shops:
Elizabeth Karmel's 15-inch Double Kabob Skewers, Set of 4Grill Friends; HIC Brands That Cook; Grill Friends; Release date: 2008-03-28; Lawn & Patio; Lawn & Patio
Best price: $16.10
Price in other shops:
Harold Imports Elizabeth Karmel's Grill Friends Cedar Smoking Sheets with BookGrill Friends; Grill Friends; Grill Friends; Release date: 2008-03-28; Lawn & Patio; Lawn & Patio
Price in other shops:
Elizabeth Karmel's 14- by 13-inch Bamboo Pizza Peel with Folding HandleGrill Friends; HIC Brands That Cook; Release date: 2008-05-27; Kitchen
Best price: $19.99
Price in other shops:
Elizabeth Karmel's 9- by 3.5- by 1.5-inch Non-Stick Smoker Box with Apple Wood ChipsGrill Friends; HIC Brands That Cook; Grill Friends; Lawn & Patio; Lawn & Patio
Best price: $12.49
Price in other shops:
Elizabeth Karmel's Super Silicone Fish Spatula with Offset HandleGrill Friends; HIC Brands That Cook; Release date: 2008-03-25; Kitchen
Best price: $11.49
Price in other shops:
Elizabeth Karmel's Kitchen Friends Super Silicone Round Spatula with Offset HandleGrill Friends; Grill Friends; Release date: 2008-03-25; Kitchen
Price in other shops:
Elizabeth Karmel's 15-inch Super Silicone Angled Barbecue MopGrill Friends; HIC Brands That Cook; Release date: 2006-10-20; Kitchen
Best price: $3.00
Elizabeth Karmel's Silicone-Coated Steakhouse Burger PressGrill Friends; HIC Brands That Cook; Release date: 2006-10-20; Kitchen
Best price: $13.99
Elizabeth Karmel's 15-inch Super Silicone Angled Barbecue BrushGrill Friends; HIC Brands That Cook; Release date: 2005-07-15; Kitchen
Best price: $5.41
Price in other shops:
Similar Kitchen and Housewares Products
Hamburger Press Parchment PaperHampton Direct; Hampton Direct; Hampton Direct; Kitchen; Home
Best price: $13.22
The Camp Chef 9-1/ 4-by-5-3/ 4-by-3-1/ 4-Inch Seasoned Cast Iron Bacon/ Meat PressCamp Chef; Camp Chef; Kitchen
Best price: $11.99
Price in other shops:
Hamburger Patty Paper - Box of 1000 Sheets: Single BoxKegWorks; KegWorks; Kitchen
Best price: $14.71
Progressive International HPM-1 The Perfect Burger PressProgressive; Progressive International; Kitchen
Best price: $7.25
Price in other shops:
Weston Hamburger Patty Paper -1000 piecesPragotrade; Weston; Kitchen
Best price: $10.06
Price in other shops: