How To Use the Tastee-Ring Burger Press
Use a strip of plastic wrap slightly wider than press. Lay one end over base. Place a lemon sized
amount of food on the plastic in the base.
Fold plastic over food, press firmly with top.
After first press, fold loose plastic edges over patty, then repress to seal. Ready for use
or storage.
Plastic Wrap is the Key
Using plastic wrap with the Tastee-Rings Patty Press is a convenient way to prepare and store large quantities of food. The
grooved patties freeze faster and stay in quality condition, making them readily available for quick meals and cookouts. Patties
are 4½ inches in diameter, but the weight and thickness of the patties is controlled by the amount of food used. The thinnest
patty weighs about 3 ounces and is about 3/8 inch thick. Just add more food to make thicker patties.
Tips for
Preparing Better Patties
- Select a plastic food wrap with good stretch and self-adhering qualities.
- Adjust patty thickness to your choice by using more or less food.
- Patties of a soft, sticky nature should be chilled or frozen before removing plastic wrap.
- Freeze patties on a flat tray, in a single layer, with folded plastic edges down to better preserve grooves.
- For long term storage, place convenient numbers of frozen patties in closeable freezer bags.
- Plastic film pulls easily from frozen patties. (Always Remove Before Cooking)
Do you have a great burger or patty recipe that you'd like to share with our visitors?
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These recipes have been submitted to us over the
years by our customers and have been tested by Hungry Bears everywhere!
Ingredients:
1 pound ground turkey
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh chives
1/4 teaspoon pepper
1/8 teaspoon salt
4 hamburger buns, split
Directions: Mix all the ingredients together except buns.
Form mixture into 4 patties, about 1/2-inch thick with press per
instructions.
Cover and grill patties four to six inches from medium heat for 12 to 15
minutes,
turning once until no longer pink in the center.
Add buns to the grill, cut side down, for last four minutes of grilling.
Serve on buns with grilled or raw onions.
Yield: 4 sandwiches
Ingredients
2 tsp olive oil
to taste freshly ground white pepper
1/4 finely chopped cup onion
1 finely minced clove garlic
1 1/4 or chicken lb lean ground turkey
1/2 cup dry bread crumbs
1 lightly beaten egg
2 tsp Worcestershire sauce
2 tsp Dijon mustard
salt to taste
Directions: In a medium nonstick skillet, heat the oil to medium high and
sauté the onion, stirring often, about 4 to 5 minutes, until lightly golden.
Add the garlic, stir to combine, remove from the heat, and allow to cool
slightly.
In a medium bowl, combine the turkey or chicken with the remaining
ingredients including the cooked onions, mixing with your hands, until well
blended. Form mixture into patties with press, per instructions. Refrigerate
until ready to cook.
Lightly coat an outdoor or indoor grill, broiler, or a well-seasoned
ridged stovetop grill with nonstick cooking spray and preheat to
medium-high.Grill the patties for 3 to 4 minutes per side, or until no longer pink in
the center. Serve the turkey patties hot accompanied by toasted hamburger buns,
lettuce leaves, and tomato slices.
Yield: 5 to 6 Patties
Ingredients
1 small onion, finely chopped
¼ cup dry bread crumbs
1 tsp. rubbed sage
½ tsp. salt
½ tsp. paprika
¼ tsp. pepper
1 pound lean ground turkey
2 tsp. canola oil
Directions: In a large bowl, combine the onion, bread crumbs, sage, salt, paprika and
pepper. Crumble turkey over mixture and mix well. Form mixture into 6
patties with press
per instructions. Cover and refrigerate for two hours.
In a large non-stick skillet over medium heat, cook patties in oil for 7
minutes on each side or until meat is no longer pink.
Yield: 4 to 6 patties
Ingredients
1 lb ground turkey
1 tbsp. olive oil
6 cloves garlic, peeled
1 red onion, thinly sliced
6 ounces Portobello mushroom,thinly sliced
1 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. bleu cheese, crumbled
4 sourdough French rolls
Directions: Prepare grill for direct-heat cooking and remove grate. In non-stick skillet, over medium-high heat, heat oil. Add garlic cloves
and cook until lightly browned. Turn cloves as needed to evenly brown.
Remove from heat to cool.
In skillet, cook onion slices in remaining oil until tender. Toss in
mushrooms and cook until tender. Add balsamic vinegar, stirring until almost
evaporated, about 30 seconds. Remove from heat and allow to cool slightly
while preparing burgers. Mince garlic. In medium-sized bowl, combine garlic with turkey, mustard,
rosemary, salt and pepper. Form mixture into four patties with press per
instructions. Spray grate with cooking spray and place over hot coals. Grill burgers
about five minutes per side, or until no longer pink in the middle (165
degrees F). Place burgers on sourdough rolls. Stir bleu cheese into mushroom mixture
and spoon on top of burgers. Yield: 4 Patties
Ingredients
2 cups cooked chicken, ground or finely chopped
½ cup finely chopped onion
1 Tbsp. chopped parsley
½ tsp. paprika
½ tsp. salt
½ tsp. pepper
2 Tbsp. flour
1 egg
Directions: Combine all ingredients mixing well. Form patties with press
per instructions. Fry in hot oil. Good with hot cream of
mushroom soup, cream of chicken soup, or white sauce.
Yield: 3 to 5 patties
Ingredients
1 pound Ground Ostrich Meat
½ cup chopped onions
½ tsp. garlic salt
1 tsp. ground pepper
¼ cup Worcestershire Sauce
2 Tbsp. oil
1 can condensed Mushroom Soup
Combine first 5 ingredients and form into patties per press instructions.
Add oil to frying pan and cook over medium heat until done (8 minutes on
each side). Empty can of soup over the burgers and stir until all liquids
have blended, burgers are well coated and mixture has reheated. Serve over
rice, noodles, bread or with a baked potato.
Ingredients
1 lb. ground Emu
Taco seasoning mix
4 hamburger buns
Sour cream
Cheddar cheese
Tomatoes
Lettuce
Mix ground emu with taco seasoning. Form into patties per press
instructions. Cook over very hot grill or in skillet over high heat 4 to 5
minutes per side.
Spread buns with sour cream if using. Add emu patties, cheese, lettuce
and tomatoes, if desired.
More Burger Press Recipes:
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| Lamb
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| Seafood
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