What you expect from a (Hamburg) Press? Primarily that it does its job without going broke doing. That does the Hambugerpresse "Buffalo" by Karcher. Filled with (preferably) beef patty is created in no time a well-formed patty for the cookout. This makes the press a stable impression (cast aluminum, wooden handle). Downer is the shape of the handle. Towards an increased pressure as is necessary for the formation of a dense Patty, unfortunately, he has the wrong shape: too long, too thin. At the end you put your hand flat around the handle and presses directly on the (rather narrow) edge of the die, in order to achieve an optimal result. A flatter, wider handle (eg mushroom shape) would be much better and palm gentler here. Too Bad. The "manual" contains a few hamburger recipes, however, says nothing about the use of the press itself. That has indeed after a few tries himself quickly found (eg lean beef patty Hasckfleich or is significantly better than the commercial fat ground beef), but a few tips for the novice would have been not bad.
