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Robinson's Tastee-Ring Burger Press

Make Burgers Something Special!

Beef Recipes

How To Use the Tastee-Ring Burger Press

Use a strip of plastic wrap slightly wider than press. Lay one end over base.  Place a lemon sized amount of food on the plastic in the base.

Fold plastic over food, press firmly with top. 

After first press, fold loose plastic edges over patty, then repress to seal.  Ready for use or storage.

Plastic Wrap is the Key

Using plastic wrap with the Tastee-Rings Patty Press is a convenient way to prepare and store large quantities of food. The grooved patties freeze faster and stay in quality condition, making them readily available for quick meals and cookouts. Patties are 4 inches in diameter, but the weight and thickness of the patties is controlled by the amount of food used. The thinnest patty weighs about 3 ounces and is about 3/8 inch thick. Just add more food to make thicker patties.

Tips for Preparing Better Patties

  • Select a plastic food wrap with good stretch and self-adhering qualities.
  • Adjust patty thickness to your choice by using more or less food.
  • Patties of a soft, sticky nature should be chilled or frozen before removing plastic wrap.
  • Freeze patties on a flat tray, in a single layer, with folded plastic edges down to better preserve grooves.
  • For long term storage, place convenient numbers of frozen patties in closeable freezer bags.
  • Plastic film pulls easily from frozen patties. (Always Remove Before Cooking)

Do you have a great burger or patty recipe that you'd like to share with our visitors? 

These recipes have been submitted to us over the years by our customers and have been tested by Hungry Bears everywhere!

Garden Beef Burgers Herb Burgers w/Veg Kabobs
Italian Meatloaf Patties Quick Meatloaf Patties
Superior Meatloaf Patties Melt In Your Mouth Meatloaf
Salsa Burgers Sour Cream Burgers
Mexcellent Cheeseburgers Zesty Onion Sandwich
Cola Burgers Chili Burgers
Chinese Style Cheeseburgers Blue Cheese Burgers
Aussie Works Burger Onion Mushroom Burgers
Cajun Style Burgers Veal Burgers with Sauteed Peppers
Fire Cracker Burgers French Onion Burgers

Garden Beef Burgers


1 beaten egg
1 Tbsp. catsup
tsp. dried basil, crushed
tsp. onion salt
tsp. black pepper
1 cup loose-pack chopped broccoli, or shredded carrot
cup soft bread crumbs
1 pound ground beef or pork

In a large bowl combine egg, catsup, basil, onion salt, and pepper. Stir in broccoli and bread crumbs. Add ground meat; mix well. Form mixture into patties with press per instructions. Grill or Fry in a skillet.

Yield: 4 servings

Italian Meatloaf Patties


12 ounces noodles
1 Tablespoon butter
2 pounds ground turkey
1 cup spaghetti sauce, divided
1 cup dry bread crumbs
2 eggs
2 Tablespoon grated peeled onion

Preheat oven to 350 degrees. Cook noodles with butter according to package directions; drain and set aside.

In a large bowl, combine ground turkey, cup spaghetti sauce, dry breadcrumbs, eggs and onion. Form mixture into patties with press per instructions and place on an aluminum foil lined 9-inch baking pan. Brush with cup spaghetti sauce.

Bake 20 minutes or until done in the center. Serve over the buttered noodles.

Yield: 8 servings

Superior Meat Loaf Patties


1 Envelope Lipton Beefy Onion Soup Mix
2 lbs. Ground Beef
cup plain dry bread crumbs or 1 cups
fresh bread crumbs or 5 slices fresh bread cubed
2 eggs
cup water
1/3 cup ketchup

In large bowl, combine all ingredients. Form patties with press per instructions. Grill or pan fry.

Yield: 8 patties

Herb Burgers with Vegetable Kabobs


1 pound lean ground beef
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed dried rosemary
1/2 teaspoon crushed dried thyme leaves
1 small red bell pepper, seeded and cut into 1-inch pieces
1 small yellow bell pepper, seeded and cut into 1-inch pieces
2 small zucchini, cut into 1/2-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Form ground beef into four patties with press per instructions.
Combine pepper, rosemary and thyme; sprinkle onto both sides of patties.

Thread vegetable pieces alternately on two 7-inch bamboo skewers. Brush lightly with oil; sprinkle with salt and pepper.

Place patties and kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 5 minutes on first side, turn and broil 5 minutes longer to cook through
[ internal temperature of meat patties should reach 160F ]

Yield: 4 patties

Quick Meat Loaf Patties


2 lbs. ground beef
1 medium onion, diced fine
1 can undiluted vegetable soup
cup dry powdered milk or creamer
2 cups fine or dry bread crumbs
OR 1 cup uncooked, quick oatmeal
2 eggs
1/3 to cup catsup
Salt, pepper, garlic powder to taste

Combine all ingredients and form patties with patty press per instructions.
Fry, grill or bake as you prefer.

Yield: 10 to 12 patties

Melt-in-your-mouth Meat Loaf


2 eggs
cup milk
2/3 cup seasoned bread crumbs
2 tsp. dried minced onion
1 tsp. salt
tsp. rubbed sage
1-1/2 pounds ground beef
cup ketchup
2 Tbsp. brown sugar
1 tsp. ground mustard
tsp. Worcestershire sauce

In a large bowl, combine the first 6 ingredients. Crumble beef over mixture and mix well (mixture will be moist). Form patties with press per instructions
Grill or cook in a skillet.

Yield: 6 patties

Onion Mushroom Burgers


2 pounds buffalo burger
1 cup onion, finely chopped
cup sliced mushrooms
Fresh ground black pepper
cup Worcestershire Sauce

Combine mushrooms, onions and burger in mixing bowl. Add Worcestershire Sauce and knead until mixed thoroughly. Make into patties per press instructions. Grind pepper on each side of patties and rub into meat. Pan fry, broil or grill.

Salsa Burgers


1 teaspoon chipotle chili powder
teaspoon salt
1 pound ground round
Cooking spray
Four (2 oz) Kaiser rolls
1 1/3 cups Tequila Spiked Salsa

Combine chili powder, salt, and beef. Form into 4 patties 1/2-inch-thick. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/3 cup Tequila Spiked Salsa on top half of roll.

Sour Cream Burgers


2 pounds ground beef
1 cup sour cream
1 (1 oz.) envelope dry onion soup mix
cup dry bread crumbs
1/8 tsp. pepper

In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.

Preheat a grill for medium heat. Form the ground beef into patties per press instructions. Grill the patties for 6 to 8 minutes per side, or until well done.

Mexcellent Cheeseburgers


1 pound ground beef chuck
1 dash hot pepper sauce, or to taste
1 avocado, peeled, pitted and sliced
3 slices Monterey Jack cheese, cut into 2 inch wide strips
3 jumbo English muffins, split and toasted
3 tsp. Dijon mustard
1 (4 oz.) can diced green chile peppers, drained

Divide the ground beef into three even portions. Season each one with some hot pepper sauce. Form meat into balls and poke your finger into it, then fill the hole with hot sauce. Form patties per press instructions.

Heat a skillet over medium-high heat. Cover and cook the beef patties for about 4 minutes per side, or until well done. Top each patty with two pieces of cheese in a criss-cross pattern. Cover and turn off the heat.

Arrange the toasted English muffins on a serving plate. Spread the bottom half with a thin coating of Dijon mustard. Place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. Place the beef patties on top of the avocado, and top with a layer of green chilies. Plop the other halves of the English muffins on top. Serve and enjoy!

Zesty Onion Sandwich


1 pound ground beef
1 cup chopped celery
1 can (10-1/2 ounces) condensed onion soup, undiluted
1/2 cup water
1/4 cup ketchup
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Dash pepper
6 hamburger buns, split
3 Tbs. butter or margarine, softened

In a large skillet, cook beef and celery over medium heat until meat is no longer pink; drain. Add the soup, water, ketchup, Worcestershire sauce, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Spread cut sides of buns with butter; toast the buns. Top with beef mixture.

Yield: 4 servings.

Cola Burgers


1 egg
cup cola-flavored carbonated beverage, divided
cup crushed saltine crackers
6 Tbsp. French salad dressing, divided
2 Tbsp. grated Parmesan cheese
1 pounds ground beef

Preheat a grill for high heat. When the grill is hot, lightly oil the grate. In a medium bowl, mix together the egg, cup of cola, crackers, 2 Tbsp. of French dressing, and Parmesan cheese. Crumble in the ground beef, and mix well. Form into patties per press instructions. Pour the remaining cola and dressing into a small bowl, and mix well.

Grill burgers for about 3 minutes per side. Brush with the dressing and cola, then grill for 8 to 10 minutes, basting occasionally.

Chili Burgers


1 pounds ground beef
pound Italian sausage
1/3 cup tomato-based chili sauce
Salt and pepper to taste

Preheat a grill for high heat. When the grill is hot, lightly oil the grate.

In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, and salt and pepper. Form patties with the press per instructions.

Grill patties for 5 minutes per side or, until well done. Serve on buns with your favorite toppings.

Chinese Style Cheeseburgers


1 pound ground beef
cup chopped water chestnuts
cup cubed Cheddar cheese
1 onion, finely chopped
2 tsp. chile sauce
2 tsp. prepared mustard
3 tsp. soy sauce

In a large bowl, combine the ground beef, water chestnuts, cheese, onion, chile sauce, mustard and soy sauce. Mix together well and form into patties per press instructions.

Using a griddle or skillet, cook the patties over medium heat for about 5 minutes per side.

Blue Cheese Burgers


3 pounds lean ground beef
4 ounces blue cheese, crumbled
cup minced fresh chives
tsp. hot pepper sauce
1 tsp. Worcestershire sauce
1 tsp. coarsely ground black pepper
1 tsp. salt
1 tsp. dry mustard
12 French rolls or hamburger buns

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt and mustard. Cover and refrigerate for 2 hours.

Preheat the grill for high heat. Gently form burgers per press instructions.

Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Aussie Works Burger


1 pound ground beef
1 large onion, sliced
4 eggs
4 slices Canadian bacon
4 pineapple rings
4 slices Cheddar cheese
1 (8.25 oz.) can sliced beets, drained
4 slices tomato
4 lettuce leaves
Ketchup (optional)
Yellow mustard (optional)
Dill pickle relish (optional)
4 Kaiser rolls, split

Preheat an outdoor grill for high heat.

When the grill is ready, lightly oil the grilling surface. Form the ground beef into patties per press instructions, and grill for 5 minutes per side, or until cooked through.

Meanwhile, melt butter in a large skillet over medium heat. Add onions, and fry until soft. Remove the onions from skillet, and crack the eggs in the same skillet over medium heat. Cook until the yolks are solid, turning over once. Remove the eggs, and set aside. Place the Canadian bacon in the same skillet, and fry until toasted. Remove the bacon, and turn the heat to high. Quickly fry the pineapple rings in the bacon drippings just until browned on each side.

To assemble sandwiches: set bottom of Kaiser roll on a plate and top with burger, a slice of cheese, a slice of Canadian bacon, one fried egg, fried onions, a few slices of beet, a slice of pineapple, a slice of tomato, and a leaf of lettuce. Decorate the top bun with ketchup, mustard, relish and mayonnaise if desired. Place over the burger. Repeat with remaining burgers.

Cajun Style Burgers


1 pound ground beef
3 Tbsp. dry bread crumbs
1 egg
3 green onions, chopped
1 Tbsp. Cajun seasoning
1 Tbsp. prepared mustard
cup barbeque sauce
1 tsp. Cajun seasoning
4 slices Cheddar cheese

Preheat grill for high heat.

In a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 Tablespoon Cajun seasoning, and mustard. Form into patties per press instructions.

In a small bowl, blend the barbeque sauce and 1 teaspoon Cajun seasoning.

Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger and allow to melt. Serve with seasoned barbeque sauce.

Veal Burgers with Sauteed Peppers


1 pound ground veal
1 large egg, lightly beaten
3 Tbsp. onion, finely chopped
tsp. ground black pepper
tsp. salt, divided use
cup red bell pepper strips
cup green bell pepper strips
cup yellow bell pepper strips
1 tsp. vegetable oil
6 rolls or buns, toasted (optional)

Combine veal, egg, onion and pepper, mixing lightly but thoroughly. (Mixture will be very moist.) Shape into patties per press instructions.

Arrange on rack of broiler pan.  Broil 4-inches from heat, 4 to 5 minutes per side or to desired doneness. Or place burgers on grid over medium coals and grill 10 to 12 minutes, turning once. Season with teaspoon of the salt.

Meanwhile, cook bell pepper strips in oil in a medium nonstick skillet until tender. Stir in remaining teaspoon salt. Serve burgers on rolls topped with peppers.

Firecracker Burgers


1 pound lean ground beef

cup chunky salsa

4 frozen breaded cheddar cheese jalapeno peppers, thawed

cup guacamole

4 hamburger buns, split and toasted

4 lettuce leaves

cup salsa con queso dip

cup sliced plum tomatoes

2 Tbs. sliced ripe olives

4 thin slices sweet onion

 In a bowl, combine the beef and salsa.  Shape into patties.  Place a jalapeno in the center of each; wrap beef around jalapeno, forming a ball.  Reshape into patties.

 Grill, covered, over medium-hot heat for 7-8 minutes on each side or until meat is no longer pink.  Spread guacamole over toasted side of bun tops.  On each bun bottom, layer lettuce, a burger, con queso dip, tomatoes, olives and onion; replace tops.


Yield:  4 servings

French Onion Burgers



1 can (4 oz.) mushroom stems and pieces, drained and diced

1 can (2.8 oz.) French-fried onions

1 Tbs. Worcestershire sauce

tsp. salt

1 pound ground beef

4 hamburger buns, split

Lettuce leaves and tomato slices


In a bowl, combine the mushrooms, onions, Worcestershire sauce and salt.  Crumble beef over mixture and mix well.  Shape into four patties.

 Grill, uncovered over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until no longer pink.  Serve on buns with lettuce and tomato.


Yield:  4 servings.


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