How to Use A Burger Press to Make Perfect Stuffed Burgers

Napoleon has many great accessories to help you use your grill to its fullest potential. We can even help you make perfectly formed and stuffed hamburgers or sliders using the Napoleon Gourmet Burger Press Kit. How does one make the perfect stuffed burger? Read on, follow the easy instructions, and you too will be making perfect patties in no time.

It’s all about that beef, ‘bout that beef

Well, actually it isn’t you can use loads of different meats to make delicious hamburgers. For the best results when making any burgers or sliders, use freshly ground meat that is ice cold and has at least 20% fat content. By freshly ground, it is preferable to grind the meat yourself the day you are going to make your burgers, and it’s easy to grind a few different types of meat together to make delicious flavor combinations and boost the fat amount needed to keep the burgers together without filler. If you don’t want to grind the meat yourself, pop by the butcher on the way home, they will be happy to grind some up fresh for you.

Try one of our awesome burger recipes

How to use the Napoleon Gourmet Burger Press Kit

The principals to using both the Gourmet Burger Press or the Slider Press are the same, it’s just the amount of meat that is being used that differs. Follow the steps below and you will be grilling perfectly portioned patties in no time.

1) Use any number of our delicious hamburger recipes to prepare the meat mixture and desired flavor profiles. Make sure that whatever meat you have chosen is ice cold – not frozen, just feels like it when you work it with your fingers.

2) Use your fingers and some water to wet the sides and bottom of the burger mold. Divide ½ a pound of your meat mixture into thirds, then place 2/3 of the meat into the bottom of the burger press.

3) If you haven’t already, gently remove the wide press from the handle portion of the burger press by twisting. Moisten the cavity press with a little bit of water on your fingers.

4) Carefully position the cavity press in the center of your meat and use the press and handle to push the meat down inside the base of the burger press. Gently twist the handle to release the meat and reveal the depression to be filled. The burger press base shouldn’t be more than 2/3 full.

5) Place your favorite fillings into the cavity left by the press, being careful not to fill past the top of the meat divot.

6) Take the remaining ⅓ of meat that you set aside and flatten it out so that it covers the fillings and meat already in the press. Reattach the larger press to the handle, twisting and locking it in place. Moisten it with water and press the burger once more, sealing all the deliciousness inside your burger.

7) Remove the burger from the press by pushing the bottom plate up. Slide the plate off the burger and place the formed meat onto a piece of waxed paper. Repeat until you have used up all of your meat.

Sliders require a lot less meat. Press up to 3 tbsp. of your meat mixture into the slider press, use the handle and press the meat into shape, then use the convenient lifter hook to remove the formed patties. Don’t forget to separate the sliders with waxed paper before chilling, then grilling. 2 lbs. of meat will make four large, full-sized burgers and around 12 sliders.

Burger Making Tips and Tricks