American Metalcraft Adjustable Aluminum Hamburger Press (13-0399) Category: Meat Grinders and Parts

by American Metalcraft

Product Features

• Sold Individually

Product Details

• Shipping Weight: 2 pounds (View shipping rates and policies)
• ASIN: B00125UOS0
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #24,439 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #23 in Kitchen & Dining > Kitchen Utensils & Gadgets > Meat & Poultry Tools > Meat Grinders

Product Description

Item #: 13-0399. Durable cast aluminum mold. 4 1/2" in diameter. Will make a patty up to 3 1/2 ounces, adjustable for portion control.
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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

5.0 out of 5 stars Unique gift for someone who likes to BBQ, September 20, 2011

By 

Matthew M. Sadowsky "Matt M" (Simi Valley) - See all my reviews
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Amazon Verified Purchase

This review is from: American Metalcraft Adjustable Aluminum Hamburger Press (13-0399) Category: Meat Grinders and Parts

I have had the same one for more than 10 years. This makes consistent hamburgers without having to work hard and spend a great deal of money.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Great Hamburger Press, February 4, 2011

By 

Gil - See all my reviews

Amazon Verified Purchase

This review is from: American Metalcraft Adjustable Aluminum Hamburger Press (13-0399) Category: Meat Grinders and Parts

I purchased two of these over two years ago to use in my wifes restaurant. After one was stolen I purchased one more. These are great units and easy to clean. We have pressed over 120 pounds of hamburgers each week with just one of these and the second one we purchased is just a spare. THEY DO DISASSEMBLE! I noticed in a previous review that these does not disassemble so I want to tell you how easy it is.

First you just loosen the lock nut that screws against the top to keep the platefrom moving. 2nd turn the knob on top clockwise until the adjustment plate inside moves down a little (this process will not be necessary if you are not making maximum size burgers with the plate against the top all of the time like we do). 3rd hold the unit in one hand with your fingers on the plate inside the unit and your thumb on top of the unit to keep the plate from rotating. 4th unscrew the knob on top, 5th now you can unscrew and remove the locknut knob. 5th give the threaded shaft that you just removed the lock nut and knob from a spin clockwise and the plate will spin out of the bottom. I hope these directions do not sound complicated but after you do it once it is as easy as falling off of a turnip truck and only takes about 30 seconds.

It washes up in short order and everyting is clean. The first time we used it we put some bleach in the water and soaked it. This discolored the unit and it is really not necessary. We use plastic wrap on the top and bottom of the meat before we press it and the hamburger never comes in contact with the press. For the 1st two or three burgers it is a pain because of the static of the plastic wrap. It wants to cling to everything but this goes away quickly and two sheets of plastic wrap (one for the bottom and one to cover the meat) is enough to press all of our hamburgers with out changing. I was surprised at this but the stuff is tougher than I expected.

We use the unit at the maximum setting and we also use a gray commerical measuring scoop which gives us a perfect 4 1/4 oz hamburger everytime. Sorry but I cannot remember the number of the scoop but they are all color coded with the same colors. We have one person scooping and one person pressing and putting them in a plastic box .

Tips; (1)If you freeze the burgers, put two sheets of plastic between the layers because the hamburgers will freeze to the plastic and it is a real pain if you don't. (2) When you put the scoop of meat on the press, put it a little behind center because, as you can see, the lid does not come straight down, it has a hinge. If you put the meat directly in the center it will not fill the back half all the way.

If you want to make smaller hamburgers, and we don't, you can use a smaller scoop and you will have to play with it a little but it is not a big deal.

The unit we are using looks as good, except for the bleach experiment, and functions as well as it did when we first took it out of the box. If you want to make hamburgers 4 1/4 oz or less this is a tough unit that will probably last the average user a lifetime. It may last my lifetime under heavy use.

If you buy this one, I think you will be happy with it.

3 of 6 people found the following review helpful:

2.0 out of 5 stars Poor product design--look elsewhere, January 28, 2010

By 

Scott Burgess (California) - See all my reviews
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This review is from: American Metalcraft Adjustable Aluminum Hamburger Press (13-0399) Category: Meat Grinders and Parts

I bought this with the intention of making lamb burgers with Mediterranean seasoning. I came up with a pretty good spice mix and bought this device to save time forming burgers. But I found this press had multiple deficiencies.

First, while the inner plate is "adjustable" via a wing-nut atop the assembly, there are no markings and the plate turns easily, thwarting repeatability in the size of the burgers and accurate measurement of their thickness or total weight.

Second, while one might try waxed hamburger sheets to keep meat from squishing around the adjustable plate, it is almost impossible to prevent some meat from getting inside behind it. The mechanism does not disassemble. This means you may expend a good deal of effort flushing and soaking and digging the press with toothpicks to get it clean. After fussing with this, I searched the Internet to see if anyone had suggestions about cleaning the press--all I found was that numerous restaurants were cited for improperly cleaned hamburger presses. It was discomforting to realize our local restaurant supply carries only this model.

Lastly, your burgers may start to stick to the sides if you try using this a while without wax sheets. One can use the adjustment mechanism to help eject the burger, but this is not efficient. I don't consider this as much of a problem, though, as I would rather not fuss with peeling nonstick coatings.

On the plus side, the press is aluminum and should stand up to years of use. But this device is impractical for most home cooks and some small restaurants because the time saved on forming burgers is shifted to sanitizing the hamburger press.

My ideal redesigned press could be disassembled for cleaning, would have easily observed markings for either inch-thickness or pound-fractions, would eject burgers readily, would be made of a durable material like plain aluminum, and would leave a dimple in the burger to aid cooking. I don't believe this yet exists. But I do plan to try at least one other hamburger press. Some may want to experiment with rolling meat out and cutting with a cookie-cutter.

Addendum: readers asked for the Mediterranean mix: 1.5 to 2 lbs of ground lamb; one lightly beaten egg; 3-4 slices of bread broken into small pieces (fewer for large bread or lesser meat); 4 Tbsp of minced onion, 2 Tbsp minced fresh spearmint; 1 tsp each of: oregano, rosemary, cumin, dry mustard, ginger, and garlic powder; 1/2 tsp each of: celery salt, paprika, black pepper. Blend ingredients thoroughly, then form 8-12 burgers. Serve cooked burgers with feta cheese, tahini or tahini sauce, lettuce, mayo, pickles as desired.