Previous to getting this burger press, I used a 5-inch press that each burger had to be made individually. To make the size of the burgers consistent, I had to weigh each ball of the meat before pressing it. The advantage of this type of hamburger press is that you have more control over the weight and thickness of the burger. The disadvantage is the time it takes to weigh the meat for each burger and to press each, one at a time. Another option would be to hand form burgers, which again, takes time to weigh meat for each burger and to hand form each to a consistent size and thickness so cooking is uniform. When I found this burger press, I had to try it. I received it yesterday, and today thawed two pounds of pasture fed beef to make burgers for tonight. I mixed 2 eggs, 5 minced garlic cloves, and about 3 tbsp. of Worcestershire sauce into the ground meat. I don't add salt to the mix since it reacts with the protein in the meat and toughens it. Salt, pepper and seasoning are added just before cooking. When mixing in the ingredients, try not to overwork the meat as this will also toughen it. Mix just enough by hand to get everything incorporated. After everything was mixed, I dumped the bowl of meat mixture into the bottom half of the press, and spread it evenly by hand. I made sure to keep everything inside the mold. Then I put the top on the press. When doing this, you need to make sure the edges of the upper cover fit inside the lower cover because the form is flexible. Then press on the top to get all of the air out. You can do this by hand or use a rolling pin to flatten it. After doing this, the edges of the upper lid fit over the lower lid, so these should be secured. Since I planned to make two of the burgers tonight for dinner, I didn't freeze them. I did manage to get the unfrozen meat out of the form unbroken, but it was a bit cumbersome to get the burgers out without breaking them. I put the two burger that were left in the press into the freezer. These are huge burgers, a little over 5" in diameter. They easily cover large hamburger buns. Since I used pasture fed beef that is not fatty, there wasn't much, if any, shrinkage. What I love about this hamburger press is: - It makes 4-1/2 pound burgers in a matter of a couple of minutes without having to weigh meat for each patty - The thickness of the hamburger is consistent for consistent cooking - It puts a dimple in the meat to prevent shrinkage and swelling of the meat - Pressing 4 burgers is super fast without weighing - Pressed burgers can be frozen and stored in the form which locks out air and prevents freezer burn. - Frozen burgers can also be stored in vacuum sealer bags Having frozen the last two burgers, I found they were much easier to remove from the form. I removed them, separated them with wax paper for later use, and vacuum packed them. I would hesitate putting this in dishwasher as one review mentioned it distorted the form. As for storing and freezing chili, soups etc. as described, it would be possible to do this in the upper part of this press and covering with the lower part. Honestly, I don't think this use would work unless you want small portions. Each section of this press holds 1/2 cup. If you did want to freeze a small quantity of anything, it would be possible by pouring it into the upper lid and keeping it level until it is frozen. For all practical purposes, this press is best for use on ground meats or meat mixtures. It may also be good for making individual small pizzas, but I have not yet tried it for this. For the most part, I very much recommend this hamburger press. I wish they offered a 1/3 lb. burger size as the 1/4 lb. size is too small. This 1/2 lb. size is great if you have a big appetite. This size would be good to make patties for Salisbury steak and for making chopped steak topped with sautéed onions, mushrooms, and possibly bleu cheese crumbles. UPDATE 8/30/21: Having used these burgers for hamburgers, my husband and I agreed they were much too huge after putting them on a large bun and adding all the toppings. We decided the form for 1/4 lb. burgers worked better for our appetites. Even so, I still love this hamburger press to make the burgers for Salisbury steak, chopped steak, and patty melts. Without the bun, this burger size is perfect. By making the burger ahead of time and freezing them, it cuts a lot of time in making these dishes. UPDATE 09/13/21: After multiple uses, I noticed that sometimes it is very difficult to open the form after it is frozen - the form freezes to the contents inside it. The solution to this problem is to run warm water over both sides of the form. By doing this, the form opens easily and the product, usually burgers, can be easily removed. I hope this review is helpful for you. I will update the review if my opinion changes or I think of other ways to use such a large burger patty.
