Weston Hamburger Press Also Makes Crabcake and Sausage Patties, Makes 4 1/2" In Diameter Patties, 1/4lb to 3/4lb, Basic Model

Weston Hamburger Press Also Makes Crabcake and Sausage Patties, Makes 4 1/2" In Diameter Patties, 1/4lb to 3/4lb, Basic Model. Make perfectly round, uniformly thick hamburgers, turkey or chicken burgers, salmon and tuna patties for cooking fresh or freezing. Adjustable patty thickness from less than 1/4" to 1-1/2". Heavy-duty aluminum construction and non-stick coating for quick and easy cleanup. Makes 4-1/2"OD patties. 4"H. 1-1/2 lb. Imported. How to Use the Single Burger Press To Set the Desired Patty Thickness: Adjust the Wing Nut all the way to the top of the Adjustment Screw by turning it counter-clockwise. Use the Weight Markings on the Shaft to measure the patty thickness. (The indication line for the desired weight should be set to the edge on the top of the Burger Press.). Hold on to the Thickness Adjustment Knob and turn the Adjustment Screw up or down to reach the desired patty thickness.. Hold the Adjustment Screw in place and turn the Locking Wing Nut until it tightens against the top of the Burger Press.. Important! Do not over-tighten the Locking Wing Nut; damage to the threads may occur. To Make Patties: Once the desired weight has been selected, place appropriate amount of ground meat onto the Base of the Burger Press. (When adjusting your patty weight, allow for 10% to 20% shrinkage when fully cooked.). Close the Cover tightly until the excess meat bulges out of the Burger Press.. Remove any excess meat from the outside of the Burger Press.. Open the Burger Press to reveal your patty.. Helpful Hint: Place a piece of waxed patty paper under the meant and another on top of the meat before closing the Burger Press. This will make it easier to remove the patty. For best results, meat should be between 36 degrees F and 40 defgrees F.