Here's finally good

Before I had the hamburger press, I bought at the butcher finished Paddies, itself shaped by hand, gouged out of the ladle with glasses. The results were very different, unfortunately, even within the same method.
The press makes a stop. All hamburgers are equally large, uniformly thick and fry evenly so long. Who wants to raw minced meat or dry burger.
If you take pure ground beef with 20% fat content and this mixed with a little salt and still is cold an hour the salt dissolves the fat and the burgers remain beautiful in shape and not crumble. So goes without egg. In addition, the Burger solve perfectly from the press without greasing or similar. One has the first three or four try until you have the right amount and the burger the desired thickness. Fixed Overhead press, but is not a problem with the weight and grip, and the burger is strong enough and heavy enough to pass for a burger. Then on the edge with a blunt knife, better wood or plastic spatula dissolve, and the burgers fall out. A few recipes are also included, but the imagination (see Weber-books oa) There are no limits.
Since then, there's more with us Burger. Mmmmhhh.