Bill wrote:

"Jon Danniken" wrote in message
...
Lew Hodgett wrote:
Doug Miller wrote:

SWMBO bought a hamburger press at Harbor Freight last weekend. So
I'm
getting ready to use it... unpack it... to find "Assembly and
Operating
Instructions". (WTF?? It's a hamburger press, for Pete's sake!)

Snip the legalese

Go with Tupperware.

Been using them since mid '70s.

Great for freezer storage.

I've never found a hamburger press that pressed the patties as wide as I
like them, so I just use my hands, and warsh them off with some Dawn when
I'm done.

Jon

As long as w'e're sharing "home-making tips", my mom taught me to smash
them,
by hand, between two pieces of wax-paper. Then leave the wax paper on them
so you can stack them up ( in a bag in the freezer) and they don't stick
together.
When they start to thaw it peals right off.

Bill

It is vastly better to freeze whole large cuts of meat, and then defrost
and grind right before you are going to cook the burgers. The longer the
meat spends in a ground state, the more oxidized it becomes, giving it a
metallic off-taste. Grinding right before cooking avoids this problem
since only the outside of the large piece of meat has been exposed to
oxidation, vastly less surface area than when it is ground.