Grillaholics Stuffed Burger Press & Hamburger Patty Maker | Juicy Lucy Hamburger Stuffer | Dad Grilling Gift | Free Recipe eBook

I have had my press for about a month, and have made a couple of batches of stuffed burgers (Juicy Lucy) with it. The press works well to form both the cupped bottom and flat top portions of ground beef, and then join the two parts to assemble the stuffed burgers. The burgers from this press are exactly the right size to fit on a bun, too. It is far easier to use my Stuffed Burger Press than to form them by hand, especially when using a soft, creamy cheesy filling (any filling with cream cheese; for example, creamy blue cheese or jalapeño popper filling).My method is to mix the filling at room temp - cream and cheddar cheeses, chopped scallions and minced pickled jalapeños, and garlic and onion powders, maybe some blue cheese and/or cayenne depending on your bravery reading on your dip-stick - put that in a plunge measure (like the Norpro Wonder Cup Adjustable Measuring Cup (Two Cup Size) - it's the same size and shape as the hole in the cupped ground beef), and set it in the fridge to stiffen up.Meanwhile, form the ground beef (using cling wrap so it won't stick to the press), into flat burger tops and cupped burger bottoms. I install the insert, and sandwich 3 ounces of ground beef in cling wrap to press out the flat top (set that aside). I then remove the insert, and sandwich 4 ounces of ground beef in cling wrap to press out the bottom cup (leave in the press). Using the measuring plunger (remember that? It's in the fridge), press out the chilled filling until there is 1.5 ounces of filling above the top and whack that off level with the top using a butter knife. Lift the cling wrap and schmear the filling into the beef cup that's in the press, spread out the filling if you need to, take the cling wrap off the bottom of the top patty, place the flat patty of beef on top of the filling and smoosh in the burger press. Pop the formed stuffed burger out of the press (it's easy since the bottom lifts out) and use your thumbs to ensure a good seal between the top and bottom - cheesy leaks are not good. Take a swig of beer, it will taste like victory!Repeat. I meant the whole burger process, not just the beer.I often freeze them, carefully (again, leaking cheese is bad). Each one goes into a zipper top or vacuum bag, each one lying on a flat shelf (don't stack them until they're frozen) once Lucy is fully formed.To cook, I leave my thawed Juicy Lucy in its sealed bag and cook it sous vide (140F degrees for 90 minutes). I know, the USDA would arrest me, but what can I say, I'm a rebel. ;^) I am sure that you will want to fully cook them to USDA-approved 160F, even though the meat will be dry and tough, but you may like leather. At 140F, the filling is luscious and melty, without the painful, lava-like scalding and mouth blisters. I then extract from the bag, dry both the top and bottom surfaces with a paper towel, sprinkle on salt and pepper, maybe some BBQ or steak rub, and sear these monsters on an EXTREMELY hot charcoal grill for all of 60 to 90 seconds per side to get a nice crust.I never said it was easy, it does take some time and effort, and it does make a mess of your kitchen, but the end result is 110% worth it. The Grillaholics Stuffed Burger Press really simplifies the Juicy Lucy process, makes identical Paleo-friendly, gluten-free burgers, and as a bonus, it cleans up in the dishwasher.I am really happy with mine.

This was a Father’s Day gift, and it worked amazing. Made mushroom and Swiss stuffed burgers on the traeger and oh my. Was super easy to use and easy to clean afterwards

I watched a lot of reviews on that popular video channel and decided to purchase the Grillaholics Stuffed Burger Press. It works fine and I like it (grilling my 5th stuffed burger using it as I write this review).I would have given it 5 stars except for 2 things:1. There is a bit of a learning curve as to how much meat to use, AND you must ensure that you are pressing evenly (level) which I found to be a bit tricky at first. I have the hang of it now.2. I couldn't find a link to any eBook anywhere on their web site and no link was included with my purchase. Pretty disappointed with that as I was hoping for some recipe ideas that I might otherwise not thing of.Overall though this is a good press, easy to clean and seems durable. Oh, I do find that wrapping the bottom plate with plastic wrap helps a great deal in removing the patty from the press.

Build quality:Great price

Great for making stuffed burgers. Well formed and they stay together

The listing sounded so yummy so had to try it with making stuffing out of the things I like to have on my burger...cheese, mushrooms and onions. I chopped the three ingredients up to be the stuffing. Added Onion cup a soup and Worcestershire sauce to the burger meat.After a couple of failed attempts at using the device as instructed, I reread the instructions on how to make the stuffed burgers. I tried all the tips and just could not get the burgers to come out of the device without breaking apart. I tried with about a pound and half of burger meat to make the burgers come out of the device as described in the listing. It was not worth the time and effort. I still have the device and might trying again. If I get better results I will update the review.