I was a bit hesitant to purchase this based on some of the more negative reviews, but finally figured I'd give it a try. The first time I used it, I was disappointed, almost to the point of wanting to return it. Then I started thinking things through, and decided to give it another try, making some changes. Second time around, I planned ahead, used fresh meat, prepped the fillings in advance, and worked assembly-line fashion, and the investment in time paid off. So, bottom line is this is not a dream machine, but if you're willing to do some advance planning and prep, it's perfectly serviceable and does what it's designed to do. Here are my tips and suggestions: 1. use only fresh meat - not previously frozen. The previously-frozen meat has a different consistency and will not mold & form, and stick to itself properly. 2. Prepare the fillings before you start making the burgers. Depending on what you use, mix the fillings together so you only need to put 1 scoop in each burger instead of fiddling with multiple fillings. I used cheddar and jalapeno - chopped and mixed together. 3. If you use a hard cheese, don't grate it finely. Use the big holes on a grater or else dice it. Very finely grated cheese melts and disappears into the burger while cooking - leaving an empty space behind. 4. The device is not nonstick, no matter how the manufacturer describes it. Even spritzing the mold with nonstick spray doesn't keep it from sticking. (This is where it lost a star.). Take a few minutes to cut or tear squares of waxed paper or parchment paper to line the molds and separate the prepared patties. It's worth it... I found I could re-use the top piece over and over, leaving the bottom piece to separate the patties as I made them. 5. I think this is most efficient if you make up a bunch of burgers at once, and then freeze for later. I bought a huge warehouse tray of meat, and ended up with 10 nice fat burgers in about 1/2 hour, including the prep and cleanup time. (This worked out to about $1.60 per burger, well worth it, IMO) 6. If you have a kitchen scale, use it to portion out the meat. Instructions say to use 3 oz. per mold, and it really did make a difference when I weighed out 6 oz, then split it in half. 7. The extra piece that's supposed to make an indentation in the bottom burger is pretty much a joke. When you press the meat into the bottom mold, just make a shallow depression in the center - it saves a step, and the meat doesn't stick to your fingers the way it does to that extra piece. Make sure that the filling isn't too close to the edges or it won't make a good seal. Does this all sound sort of complicated for something as simple as a burger? Yes. Definitely. But it really is only a few extra minutes of work, and makes the job go by much more quickly and efficiently (and I like the idea of just being able to pull a few burgers out of the freezer as I plan on using them). I think once you use this a few times, you'll get the hang of it, and be able to make a bunch of stuffed burgers without much fuss. Yes, it could be better, but it's pretty decent for the price.
