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Cuisinart CSBP-100 3-in-1 Stuffed Burger Press
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- Ultimate 3-in-1 burger making tool
- Makes stuffed burgers, sliders, and regular burgers
- Dishwasher safe
- Non-stick coating
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From the manufacturer
The Cuisinart burger press is the ultimate tool for burger making
Now it’s easier than ever to make consistently sized stuffed burgers
With the Cuisinart stuffed burger press it’s simple to make a wide variety of delicious stuffed burgers. Try one of these favorites: Mac & Cheese Burger, Hawaiian Burger, Chicken Cordon Bleu Burger, Chili Burger, Pizza Burger, Reuben Burger, or Buffalo Chicken with Bleu Cheese.
Easy to use design makes every bite infused with flavor
Nothing beats the freshness of a homemade stuffed hamburger. Make delicious burgers stuffed with your favorite flavors in three easy steps. Add about 1/3 pound of ground meat to the base cup. Compress the meat with the press top to create a pocket for the stuffing ingredients. Add stuffing ingredients and top off with another 1/3 pound of meat. Use the press cap to seal the meat and form the perfect patty.
A 3-in-1 tool for regular burgers, stuffed burgers, and sliders
Besides being able to make stuffed burgers, the Cuisinart burger press includes a slider insert to make perfect sliders. The press also works great to make regular burger patties up to 3/4 pound in size. Dishwasher safe non-stick coating.
The Cuisinart stuffed burger press is the ultimate 3-in-1 tool for burger making. Start by making amazing burgers stuffed with your favorite flavors in 3 easy steps. Just press, stuff press and you're ready to cook. Or use the convenient slider insert to shape perfect sliders any time for a great snack. This press also works great to make regular burger patties up to 3/4 lb. So no matter what burger you are in the mood for the Cuisinart Stuffed Burger Press has you covered. Innovative culinary tools are the Cuisinart signature. The prestigious Cuisinart brand is not limited to their famous food processors - plugged or unplugged, nobody covers the modern chef like Cuisinart. Cuisinart is a full-service culinary resource with a wide array of products, preferred by chefs and favored by consumers. And now you can take the world famous Cuisinart brand to your patio, lawn, tailgate, or campsite with their comprehensive line of Cuisinart outdoor grilling products available now on Amazon.
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This product is solid, sturdy, and easy to use. After making a few burgers, I think the directions are incorrect. The process says to put 1/3 lb meat into the cup and press the top (with the press cap detached) into the cup to produce the bottom part of the burger that has the indentation into which you add whatever stuffing you want to use. Then “…flatten about 1/6 lb of meat and lay over your filled burger.” Attach the press cap to the top and press down on the stuffed burger.
I bought a package of 4 ea, pre-formed, 1/3 lb, angus 85% lean beef patties at Walmart. I also picked up a block of feta cheese and a jar of Wickles “Hoagie and Sub Relish”. I cut some of the feta into a ¼” dice.
I jammed one of the 1/3 lb patties into the cup and pressed down with the top as far as it would go. The flange on the top stops its travel into the cup at the correct height. The cup overflowed. 1/3 lb. is too much. 1/3 lb = 5.33 ounces. ¼ lb = 4 ounces. 1/6 lb = 2.66 ounces. That’s a total of 8 ounces, or ½ lb. – Unless your meat is much more dense than mine, there’s no way to get ½ lb meat AND stuffing into this press.
1. Although the material is non-stick, spray a little PAM onto the press parts before using.
2. Start by making the TOP of the burger. Put 3 oz into the cup and press with the lid cap attached. That should get you a flat thin top for your burger. Remove it and set it aside.
3. Put 4 oz into the cup and press (with the lid cap detached). That should make the bottom of the burger with the well for stuffing.
4. Remember that you’re going to be cooking meat – and probably to not much more than 145-150 degrees. You may want to pre-cook your stuffing. Onions, mushrooms, garlic, etc.
5. Add the stuffing. NOT TOO MUCH – only to the top of the well. You can use the slider cup as a gauge –it holds about ¼ cup and you want a little less than that.
6. Put the 4-oz. patty (from step #3 above) in the cup and after reattaching the lid cap, press to form the complete burger.
7. Sometimes (often) you have to finish the sealing of the top with your hands/fingers.
8. With 18” snow on my deck, I skipped the grill and preheated a cast-iron skillet in a 350 degree oven. Brown both sides of the burger (2-4 min/side) in the preheated pan over medium heat then return the pan to the oven for about 15 min.
9. At the desired doneness (check with an instant read thermometer) remove from the oven and allow them to rest a bit.
So, spray a little PAM, use less meat, form the top in the press, cook your stuffing, finish in the oven (or indirect grill heat).
p.s. - I also doctor the meat with ground parmesan, seasoned salt, dried garlic, dried onion, cumin, and A1 steak sauce.
I thought this might mitigate the process some, but not really, I still end up sticky and gross.
However, I do end up with really pretty burgers and my family really likes them. Thanks to this thing I created "the best burger you've ever made" (according to my husband - honestly IDK what to make of that considering my track record, but I'll take it)
Some things I have learned:
Mixed meats do not work as well. I tried a meatloaf mix ...pork, beef, and veal and it stuck to the sides. Probably should have greased it down first.
IDC how cool you think it will be, liquid nacho cheese is still going to seep through and make a terrible mess. It's a burger press, it doesn't defy the laws of physics. Stick to solid fillings.
It's better to over-fill than underfill. I am not going to sit here measuring out portions of meat to stick in my burger smoosher. Sorry, that's just not me. I'm going to grab a handfull and stick it in. Err on the 'too much' side. It's way easier to pick the excess off the top after you press it than it is to try and combine more meat in to fill in the sides.
Good luck and happy cooking :D