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The hamburger mold will help you create regular patties from minced meat without frayed edges, which you can either fry or grill. Put the minced meat in the mold and seal it with the lid.
OUR TIP: If we buy quality lean meat, we don't need eggs or breadcrumbs as a binder. We recommend the best beef. Fresh meat, for example from the shoulder, which we season with French mustard, salt, green pepper, Worcestershire - and we have great material for a hamburger. The meat deserves to be mixed well by hand, cold water will help you when processing and shaping the meat, the meat will not stick afterwards. The created meatballs will benefit from a moment of rest in the refrigerator before preparation. At the beginning of grilling, we let the hamburgers slowly pull in before they easily come off the grill by themselves, if we follow this principle, we turn them over cleanly. However, the meat must rest even after heat treatment before serving.
Properties:
- Not dishwasher safe - Material: aluminum alloy with surface treatment, plastic - Dimensions: the form will create hamburgers with an internal diameter of 11 cm, outer diameter 11.7 cm, h. 7.5 cm
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