Cuisinart CSBP-100 3-in-1 Stuffed Burger Press

CUSTOMER REVIEW



I was going to buy one of the “StufZ Burger Press” (as seen on TV) for $12.65, but after reading the reviews, I kept looking. I settled on the Cuisinart because of the reviews, the brand name, and the price. I got 2 of them – one for my son-in-law.

This product is solid, sturdy, and easy to use. After making a few burgers, I think the directions are incorrect. The process says to put 1/3 lb meat into the cup and press the top (with the press cap detached) into the cup to produce the bottom part of the burger that has the indentation into which you add whatever stuffing you want to use. Then “…flatten about 1/6 lb of meat and lay over your filled burger.” Attach the press cap to the top and press down on the stuffed burger.

I bought a package of 4 ea, pre-formed, 1/3 lb, angus 85% lean beef patties at Walmart. I also picked up a block of feta cheese and a jar of Wickles “Hoagie and Sub Relish”. I cut some of the feta into a ¼” dice.

I jammed one of the 1/3 lb patties into the cup and pressed down with the top as far as it would go. The flange on the top stops its travel into the cup at the correct height. The cup overflowed. 1/3 lb. is too much. 1/3 lb = 5.33 ounces. ¼ lb = 4 ounces. 1/6 lb = 2.66 ounces. That’s a total of 8 ounces, or ½ lb. – Unless your meat is much more dense than mine, there’s no way to get ½ lb meat AND stuffing into this press.

I suggest:

1. Although the material is non-stick, spray a little PAM onto the press parts before using.

2. Start by making the TOP of the burger. Put 3 oz into the cup and press with the lid cap attached. That should get you a flat thin top for your burger. Remove it and set it aside.

3. Put 4 oz into the cup and press (with the lid cap detached). That should make the bottom of the burger with the well for stuffing.

4. Remember that you’re going to be cooking meat – and probably to not much more than 145-150 degrees. You may want to pre-cook your stuffing. Onions, mushrooms, garlic, etc.

5. Add the stuffing. NOT TOO MUCH – only to the top of the well. You can use the slider cup as a gauge –it holds about ¼ cup and you want a little less than that.

6. Put the 4-oz. patty (from step #3 above) in the cup and after reattaching the lid cap, press to form the complete burger.

7. Sometimes (often) you have to finish the sealing of the top with your hands/fingers.

8. With 18” snow on my deck, I skipped the grill and preheated a cast-iron skillet in a 350 degree oven. Brown both sides of the burger (2-4 min/side) in the preheated pan over medium heat then return the pan to the oven for about 15 min.

9. At the desired doneness (check with an instant read thermometer) remove from the oven and allow them to rest a bit.

So, spray a little PAM, use less meat, form the top in the press, cook your stuffing, finish in the oven (or indirect grill heat).



p.s. - I also doctor the meat with ground parmesan, seasoned salt, dried garlic, dried onion, cumin, and A1 steak sauce.

PJ