Kitchen Craft Hamburger Maker with 100 Wax Discs - £2.46 @ AMAZON IN STOCK AND CHEAPER - HotUKDeals
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Burger press with 100 wax discs

practical for the home

and fun for the kids on a rainy summer day
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deadplec Avatar
5y, 7m agoFound 5 years, 7 months ago
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1 Like #1
for keeping them seperate when you chill / freeze them

realblender
the wax is only for stoage and stacking ? or u need to use it to make mr burger?
#2
Thanks just what ii needed.
I didnt get the bit about the rainy summer day though...??
1 Like #3
realblender
the wax is only for stoage and stacking ? or u need to use it to make mr burger?
I think it is to stop the meat sticking to the machine.
#4
thanx op, ordered me one xx
#5
I'd imagine grease-proof paper would work fine once the paper circles have run out. We have something similar for making burgers and with aberdeen angus mince (especially from costco) the burgers taste great. I can't stand the frozen ones and even the fresh supermarket ones are highly suspect.
3 Likes #6
I use my hands :-D
#7
bisoner
I'd imagine grease-proof paper would work fine once the paper circles have run out. We have something similar for making burgers and with aberdeen angus mince (especially from costco) the burgers taste great. I can't stand the frozen ones and even the fresh supermarket ones are highly suspect.

Don't try and use grease proof paper to keep them separated when freezing as the paper sticks to the burgers. I am still trying to find a good way to freeze burgers and keep them separated.
#8
I use the really cheap food bags, you get something like 200 in a pack from poundland. You can get 4 burgers into one bag, fold down the center keeping a layer of plastice between them. Also good for sausages, steaks etc.

My freezer is full of meats from cheap deals :D
#9
they can enjoy making burgers indoors

chocolategirl
Thanks just what ii needed.I didnt get the bit about the rainy summer day though...??
1 Like #10
I have one of these (paid a lot more for it grrrrrrrr)
I just use the wax discs to separate the burgers for freezing - doesn't really make too much mess of the burger maker when used without the discs. Also the WHOLE thing can pull apart for cleaning you just pull the white plunger upwards.

HTH
Regards *Sparkle
#11
bought one of these the other week when it was just over £3, have used it loads it's great at this price
#12
Excellent. My old one cracked last time I used it (it had been very well used!) so happy to grab a replacement :)
#13
sell them on here !!!!!
X) chuckle, chuckle, LOL
jellybaby22
Thanks ordered one, it'll probably sit at the back of the cupboard with all the other deals... And never get used :p
1 Like #14
Orinoco1
bisoner
I'd imagine grease-proof paper would work fine once the paper circles have run out. We have something similar for making burgers and with aberdeen angus mince (especially from costco) the burgers taste great. I can't stand the frozen ones and even the fresh supermarket ones are highly suspect.


Don't try and use grease proof paper to keep them separated when freezing as the paper sticks to the burgers. I am still trying to find a good way to freeze burgers and keep them separated.


Replacement discs are fairly cheap, compared to the meat in the burger. If you don't want to use them, then freeze the burgers individually on a tray for a few hours, then once frozen place them in a box/bag for longer term storage. They don't freeze together in one block that way. A simple tap and they come apart while frozen.
#15
Will give it a go - Cheers
#16
Orinoco1
bisoner
I'd imagine grease-proof paper would work fine once the paper circles have run out. We have something similar for making burgers and with aberdeen angus mince (especially from costco) the burgers taste great. I can't stand the frozen ones and even the fresh supermarket ones are highly suspect.


Don't try and use grease proof paper to keep them separated when freezing as the paper sticks to the burgers. I am still trying to find a good way to freeze burgers and keep them separated.


Agree about the grease proof paper. They do stick and also disintegrate as the burgers defrost and the paper gets wet. I found that aluminium foil works fine, but its not really the best to have meat wrapped in aluminium for a long period of time.

Edited By: Picard123 on Jun 11, 2011 09:55
#17
Sorry to be so dumb, but how do you make burgers with this?

Just put in any mince meat or do you have to add anything else?
#18
Thanks, will give this a go...
#19
I have one of these, they are fab! I use an ice cream scoop to portion mince into it, that way all your burgers are pretty much the same size. So much cheaper making fancy flavoured burgers than buying them too. Hot from me 8)
#20
Zuulan
Sorry to be so dumb, but how do you make burgers with this?

Just put in any mince meat or do you have to add anything else?


Mince will work fine on its own although the burgers can be a little on the dry side, or you can add flavourings too. Just google for burger recipes.
#21
Zuulan
Sorry to be so dumb, but how do you make burgers with this?

Just put in any mince meat or do you have to add anything else?


It's just a burger press, can't understand why someone would go through the process of making burgers by hand and then need a burger press?

When you press one out with this does it make them fatter on the edges and thinner in the middle so it evens out when the burger shrinks on cooking? I suppose this would be useful for if you are making lots of burgers or you are being helped by kids and don't want them handling raw meat.
#22
Ungreat

It's just a burger press, can't understand why someone would go through the process of making burgers by hand and then need a burger press?

When you press one out with this does it make them fatter on the edges and thinner in the middle so it evens out when the burger shrinks on cooking? I suppose this would be useful for if you are making lots of burgers or you are being helped by kids and don't want them handling raw meat.


For exactly those reasons, they are great for getting kids to help and for if you are making a large batch. If you are just making 3 or 4 it is not worth using it. They make flat burgers, of constant height. They are good for consistently thick burgers, so they take the same amount of cooking time. And the burgers never fall apart, whcih can happen with some homemade burgers.

Personally, I prefer my burgers fatter in the middle than on the edges, so you get them well cooked on the edges and a little raw and juicy in the middle.


Edited By: winstonmanc on Jun 11, 2011 10:26
#23
winstonmanc
Ungreat

It's just a burger press, can't understand why someone would go through the process of making burgers by hand and then need a burger press?

When you press one out with this does it make them fatter on the edges and thinner in the middle so it evens out when the burger shrinks on cooking? I suppose this would be useful for if you are making lots of burgers or you are being helped by kids and don't want them handling raw meat.


For exactly those reasons, they are great for getting kids to help and for if you are making a large batch. If you are just making 3 or 4 it is not worth using it. They make flat burgers, of constant height. They are good for consistently thick burgers, so they take the same amount of cooking time. And the burgers never fall apart, whcih can happen with some homemade burgers.

Personally, I prefer my burgers fatter in the middle than on the edges, so you get them well cooked on the edges and a little raw and juicy in the middle.



That is dangerous. All meat that is minced should be cooked through thoroughly. Only uncut meat ie steak etc can be left a little uncooked in the middle, I know that & I'm a vegetarian.
#24
HOTPOT


That is dangerous. All meat that is minced should be cooked through thoroughly. Only uncut meat ie steak etc can be left a little uncooked in the middle, I know that & I'm a vegetarian.


You can eat minced steak totally raw as long as normal hygiene rules have been followed.

There is a dish called steak tartare that is pretty much just that, although I wouldn't as aerating beef increases the chances of Ecoli.
#25
Zuulan
Sorry to be so dumb, but how do you make burgers with this?

Just put in any mince meat or do you have to add anything else?


heat
#26
Just went to buy one and they seem to have sold out :(
#27
Ungreat
HOTPOT


That is dangerous. All meat that is minced should be cooked through thoroughly. Only uncut meat ie steak etc can be left a little uncooked in the middle, I know that & I'm a vegetarian.


You can eat minced steak totally raw as long as normal hygiene rules have been followed.

There is a dish called steak tartare that is pretty much just that, although I wouldn't as aerating beef increases the chances of Ecoli.


Sorry but you are wrong. No mince is safe to eat that has not been thoroughly cooked.

Here is one of the reasons why.

E.coli bacteria are found in the intestines of all warm blooded animals. Ruminants can also occasionally have the pathogenic E.coli bacteria (EHEC - enterohemorrhagic E.coli) in their intestines. During the slaughtering process, the surface of the carcasses may become contaminated by the intestinal contents. Whole pieces of meat will only have E.coli bacteria on their surface and these bacteria will be rapidly killed by heat treatment. But in minced meat products, the bacteria become evenly spread through the mince and, if these products are not sufficiently cooked, the bacteria in the middle can survive. It is disturbing therefore that 12 per cent say that hamburgers taste best when they are not entirely cooked through.


Edited By: HOTPOT on Jun 11, 2011 11:32
#28
Zuulan
Sorry to be so dumb, but how do you make burgers with this?

Just put in any mince meat or do you have to add anything else?

I've found you also need breadcrumbs and an egg or it falls apart when you fry it.

Edited By: wardog1uk on Jun 11, 2011 12:17
#29
i was born with two hamburger makers attached to the end of my arms, why would i need a machine? Is this made by Chindogu? Makers of the Noodle eaters hair protector and other useless inventions?

http://anthillonline.com/wp-content/uploads/2007/06/noodle-eaters-hair-guard.jpghttp://www.japaninc.com/images/april2002/championlight.jpghttp://wackyjapanese.pandemonium.de/files/2007/09/chindogu_headholder.jpg

Edited By: spaceinvader on Jun 11, 2011 14:05
#30
I used to use a proper one when i worked in a butchers.
For home use, simply shaping the patty with your hands will give better results.
Either way it's important to squish the mince thouroughly before shaping so that the fibers in the meat get stretched out and mixed up. That way, when they contract on cooking, they lock the burger together and it doesn't fall apart.
You can add a little black pepper and/or cilli to the meat if you want but personally I don't bother. Don't add salt though or it will pull all the water out when you cook it.
#31
Baldieman64
I used to use a proper one when i worked in a butchers.
For home use, simply shaping the patty with your hands will give better results.
Either way it's important to squish the mince thouroughly before shaping so that the fibers in the meat get stretched out and mixed up. That way, when they contract on cooking, they lock the burger together and it doesn't fall apart.
You can add a little black pepper and/or cilli to the meat if you want but personally I don't bother. Don't add salt though or it will pull all the water out when you cook it.


I make homemade burgers with Quorn mince. It tastes more or less like real burgers (which the pre-made vegetarian ones generally don't) but won't stick together as well as real mince, so if you compress it in one of these it stands a much better chance of staying in one piece!
#32
My hands cost nothing!
#33
And yet any restaurant worth spending money in will offer their burgers cooked to your taste. Freshly minced meat carries very low risk if you follow basic hygiene, cheap crap from the supermarket is another story.

And steak tartare isn't uncommon (it's a bit rubbish though imo)

Actually the website you linked says exactly this!

HOTPOT
Ungreat
HOTPOT


That is dangerous. All meat that is minced should be cooked through thoroughly. Only uncut meat ie steak etc can be left a little uncooked in the middle, I know that & I'm a vegetarian.


You can eat minced steak totally raw as long as normal hygiene rules have been followed.

There is a dish called steak tartare that is pretty much just that, although I wouldn't as aerating beef increases the chances of Ecoli.


Sorry but you are wrong. No mince is safe to eat that has not been thoroughly cooked.

Here is one of the reasons why.

E.coli bacteria are found in the intestines of all warm blooded animals. Ruminants can also occasionally have the pathogenic E.coli bacteria (EHEC - enterohemorrhagic E.coli) in their intestines. During the slaughtering process, the surface of the carcasses may become contaminated by the intestinal contents. Whole pieces of meat will only have E.coli bacteria on their surface and these bacteria will be rapidly killed by heat treatment. But in minced meat products, the bacteria become evenly spread through the mince and, if these products are not sufficiently cooked, the bacteria in the middle can survive. It is disturbing therefore that 12 per cent say that hamburgers taste best when they are not entirely cooked through.

#34
I make homemade burgers with Quorn mince. It tastes more or less like real burgers (which the pre-made vegetarian ones generally don't) but won't stick together as well as real mince, so if you compress it in one of these it stands a much better chance of staying in one piece!


I've done veggie burgers using finely grated carrot and lots of mixed beans cooked from dry, mashed along with garlic, precooked fried (browned) onions, tomato puree, chilli and black pepper.
They taste great but I've yet to find a way keep then together reliably, even when I force them together and pan fry.
#35
HOTPOT
winstonmanc

Personally, I prefer my burgers fatter in the middle than on the edges, so you get them well cooked on the edges and a little raw and juicy in the middle.



That is dangerous. All meat that is minced should be cooked through thoroughly. Only uncut meat ie steak etc can be left a little uncooked in the middle, I know that & I'm a vegetarian.


No, minced beef is fine if you eat it fairly quickly after making the burgers. What do you think happens to raw beef when you chew it? It gets minced. It is still safe to swallow it. I've been doing it for over 40 years and I am fine.
#36
I give up. Just read once more what the statement below says. It says it can be contaminated during the slaughter. Whole pieces are safe if they are cooked.
winstonmanc
HOTPOT
winstonmanc

Personally, I prefer my burgers fatter in the middle than on the edges, so you get them well cooked on the edges and a little raw and juicy in the middle.



That is dangerous. All meat that is minced should be cooked through thoroughly. Only uncut meat ie steak etc can be left a little uncooked in the middle, I know that & I'm a vegetarian.


No, minced beef is fine if you eat it fairly quickly after making the burgers. What do you think happens to raw beef when you chew it? It gets minced. It is still safe to swallow it. I've been doing it for over 40 years and I am fine.


During the slaughtering process, the surface of the carcasses may become contaminated by the intestinal contents. Whole pieces of meat will only have E.coli bacteria on their surface and these bacteria will be rapidly killed by heat treatment. But in minced meat products, the bacteria become evenly spread through the mince and, if these products are not sufficiently cooked, the bacteria in the middle can survive. It is disturbing therefore that 12 per cent say that hamburgers taste best when they are not entirely cooked through.
#37
Baldieman64
I make homemade burgers with Quorn mince. It tastes more or less like real burgers (which the pre-made vegetarian ones generally don't) but won't stick together as well as real mince, so if you compress it in one of these it stands a much better chance of staying in one piece!


I've done veggie burgers using finely grated carrot and lots of mixed beans cooked from dry, mashed along with garlic, precooked fried (browned) onions, tomato puree, chilli and black pepper.
They taste great but I've yet to find a way keep then together reliably, even when I force them together and pan fry.


Ah, I'm not a big fan of that type of veggie burger - I like the ones that taste like meat.

In Melbourne there is a vegetarian fast food chain and their burgers are so realistic people buy them without even realising they are vegetarian! Every time I'm there I take a special metro trip just to get them!
2 Likes #38
HOTPOT
I give up. Just read once more what the statement below says. It says it can be contaminated during the slaughter. Whole pieces are safe if they are cooked.
winstonmanc
HOTPOT
winstonmanc

Personally, I prefer my burgers fatter in the middle than on the edges, so you get them well cooked on the edges and a little raw and juicy in the middle.



That is dangerous. All meat that is minced should be cooked through thoroughly. Only uncut meat ie steak etc can be left a little uncooked in the middle, I know that & I'm a vegetarian.


No, minced beef is fine if you eat it fairly quickly after making the burgers. What do you think happens to raw beef when you chew it? It gets minced. It is still safe to swallow it. I've been doing it for over 40 years and I am fine.


During the slaughtering process, the surface of the carcasses may become contaminated by the intestinal contents. Whole pieces of meat will only have E.coli bacteria on their surface and these bacteria will be rapidly killed by heat treatment. But in minced meat products, the bacteria become evenly spread through the mince and, if these products are not sufficiently cooked, the bacteria in the middle can survive. It is disturbing therefore that 12 per cent say that hamburgers taste best when they are not entirely cooked through.


And so it is down to the preparation. The meat I purchase is from a butcher that has cut the meat himself, usually the morning I buy it. The meat I buy is not from the surface of the carcass. I know as I talk to the person that cut it, and I have bought meat from him for at least 10 years. He knows me, I know him. I mince the meat myself at home.

If you want to bang on about minced meat made from less than premium cuts of meat bought ready minced from asda or tesco that was packaged four days before and left laying in a polystyrene package, then fine. I am talking about proper meat. As I say, I have eaten slightly raw meat for many years, and have never had a problem. But then I know the meat.

As we have seen recently very recently even for vegetarians, safety of food, or at least minimising the bacterial problems from it, is down to preparation. If you prepare it in the correct way, you can eat it raw. Will authorities now insist that all bean sprouts are cooked through for at least ten minutes to ensure all bacteria are killed, or just make sure people do the common sense thing - prepare them in the correct way.

I've eaten raw chicken and pork in the past in a decent restaurant in Japan. Of course, many people here said I shouldn't have as I could have died. Again, they are not thinking about preparation. Mass produced meat (and particularly chicken) is badly handled here, and people assume that is the case throughout the world. People have come to accept sushi here now, but it was not that long ago that people thought that all fish had to be fully cooked or it would kill you. Although, that said, I would not eat fish from supermarkets raw, since you have no idea of how old it is or how it has been handled. Whereas buying fresh from a fisherman at the docks, then yes I would.


Edited By: winstonmanc on Jun 12, 2011 09:37: .
suspended#39
Deal is back on - unexpire requested

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