Robinson's Tastee-Ring Burger Press ™

Make Burgers Something Special!

Seafood Recipes

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?

These recipes have been submitted to us over the years by our customers and have been tested by Hungry Bears everywhere!

South East Crab Cakes	Shredded Potato Salmon Cakes
Lemony Salmon Patties	Salmon Patties

South East Crab Cakes

Ingredients

1 ½ pounds fresh lump crabmeat, drained and
flaked
1 cup soft bread crumbs
2 eggs, beaten
2 Tbsp. finely chopped onion
2 Tbsp. finely chopped green pepper
1 tsp. dry mustard
1 tsp. Worcestershire Sauce
¼ tsp. ground thyme
1/8 tsp. salt
¾ cup all-purpose flour
Vegetable Oil

Combine crabmeat, bread crumbs, eggs, onion, green pepper, mustard, Worcestershire Sauce, thyme and salt stirring well. Shape into patties per press instructions. Chill (mixture will be slightly loose). Dredge crab cakes in flour; fry in hot oil until golden brown, turning once. Drain on paper towels. Serve with hot sauce or cocktail sauce if desired.

Yield: 6 servings

Lemony Salmon Patties

Ingredients

1 can (14-3/4 ounces) pink salmon,
drained with skin and bones removed
¾ cup milk
1 cup soft bread crumbs
1 egg, beaten
1 Tbsp. chopped fresh parsley
1 tsp. minced onion
½ tsp. Worcestershire sauce
¼ tsp. salt
1/8 tsp. pepper

Lemon Sauce:
2 Tbsp. butter or margarine
4 tsp. all-purpose flour
¾ cup milk
2 Tbsp. lemon juice
¼ tsp. salt
1/8 to ¼ tsp. cayenne pepper

Combine the first 9 ingredients and mix well. Form into patties per press instructions. Bake at 350 degrees for 45 minutes or until brown. Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties.

Yield: 4 servings

Salmon Patties

Ingredients

1 egg, beaten
¼ cup milk
¼ cup chopped green onions
1 Tbsp. snipped fresh dill or 1 tsp. dried dill
¼ tsp. black pepper
1 (14 ¾-ounce) can salmon, drained, flaked,
and skin and bones removed
¼ cup fine dry bread crumbs
1 Tbsp. cooking oil

In a medium bowl combine the egg, milk, green onions, dill, and pepper. Add salmon and bread crumbs and mix well. Form mixture into eight patties with press. In a large skillet cook patties in hot oil over medium-low heat about 6 minutes or until golden brown, turning once. If desired serve with Honey Mustard Sauce or Tartar Sauce.

Yield: 4 servings

Shredded Potato Salmon Cakes

Ingredients

3 medium potatoes, peeled and shredded
2 eggs
Salt and pepper to taste
1 teaspoon Italian seasoning
1/2 pound cooked flaked salmon
3 green onions, chopped
2 tablespoons capers, drained
1 red bell pepper, seeded and chopped
3/4 cup chopped canned banana peppers
3/4 cup sliced fresh mushrooms
3/4 cup dry bread crumbs
1 cup oil for frying, or as needed

Squeeze as much liquid from the potatoes as you can, and place in a large bowl.
Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes.
Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms
and bread crumbs. Form mixture into 4 to 6 patties with press per instructions.
Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time otherwise the mixture becomes stiff.

Yield: 4 to 6 patties