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Robinson's Tastee-Ring Burger Press ™

Make Burgers Something Special!

Game 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 4½ 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!

Barbecue Venison Burgers Venison Burger with Soy Sauce
Caribou Burgers Possum Patties
Lamburgers Smothered Ostrich Burgers
Fiesta Emu Burgers Veal Burgers with Sauteed Peppers
  Onion Mushroom Burgers

Veal Burgers with Sauteed Peppers


1 ½ pound ground veal                                                                       1 large egg, lightly beaten                                                                   3 Tbsp. onion, finely chopped                                                             ½ tsp. ground black pepper                                                                ¾ tsp. salt, divided use                                                                     ½ cup red bell pepper strips                                                                ½ cup green bell pepper strips                                                             ½ cup yellow bell pepper strips                                                             1 ½ 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 ½ teaspoon of the salt.

Meanwhile, cook bell pepper strips in oil in a medium nonstick skillet until tender.  Stir in remaining ¼ teaspoon salt.  Serve burgers on rolls topped with peppers

Onion Mushroom Burgers


2 pounds buffalo burger                                                                      1 cup onion, finely chopped                                                                  ½ cup sliced mushrooms                                                                   Fresh ground black pepper                                                                  ¼ 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

Fiesta Emu Burgers


1 lb. ground Emu                                                                                 Taco seasoning mix                                                                             4 hamburger buns                                                                               Sour cream                                                                                         Cheddar cheese                                                                                  Tomatoes                                                                                        Lettuce 

Mix ground emu with taco seasoning.  Form into patties per press instructions.  Cook over very hot grill or in skillet over high heat 4 to 5 minutes per side.

Spread buns with sour cream if using.  Add emu patties, cheese, lettuce and tomatoes, if desired.



1 pound ground lamb                                                                           2 Tbsp. flour                                                                                       1 egg, beaten                                                                                     ½ tsp. freshly ground nutmeg                                                               Salt, to taste                                                                                      Freshly ground black pepper, to taste                                                     Hamburger buns                                                                                  1 cup crumbled feta cheese                                                                  1 Tbsp. olive oil


In a large bowl, mix the ground lamb with the flour, beaten egg, ground nutmeg, and salt and pepper.  Separate the mixture and make into 4 equal patties per press instructions.  On a hot grill cook patties for approximately 5 minutes on each side (for a medium-rare burger) or until desired degree of doneness.  Lay the grilled lamburgers on top of bottom bun half. Crumble the feta over patties.  Drizzle some olive oil over the cheese.  Replace the bun top.

Smothered Ostrich Burgers


1 pound Ground Ostrich Meat                                                              ½ cup chopped onions                                                                        ½ tsp. garlic salt                                                                               1 tsp. ground pepper                                                                         ¼ cup Worcestershire Sauce                                                                2 Tbsp. oil                                                                                        1 can condensed Mushroom Soup 

Combine first 5 ingredients and form into patties per press instructions.  Add oil to frying pan and cook over medium heat until done (8 minutes on each side).  Empty can of soup over the burgers and stir until all liquids have blended, burgers are well coated and mixture has reheated.  Serve over rice, noodles, bread or with a baked potato.

Caribou Burgers


1 pound ground caribou
4 ounces ground pork
Fresh ground black pepper
½ medium onion, chopped
Bread crumbs or other cereal, optional
Your favorite burger spices, herbs and condiments to taste
1 egg, to bind the ingredients

Because caribou has so little fat, you’ll need to add some pork for a juicy burger.

Mix all the ingredients handling as little as possible. Heat grill or broiler. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness. Serve on rolls with your choice of condiments.

Venison Burger with Soy Sauce


1 pound ground venison
1 Tbs. oil, optional Garlic powder, to taste
4 Tbs. soy sauce

Shape venison into patties 1 inch thick. Sprinkle both sides with garlic powder

If fat was added to meat when ground, cook in un-greased skillet.  Salting the skillet lightly will keep burgers from sticking. Otherwise, add 1 tablespoon oil to skillet. As the burgers begin to fry, pour 1 tablespoon of soy sauce over each patty. The salty flavor of the soy sauce combined with the garlic powder adds a new dimension to venison burgers.

Barbecue Venison Burgers


1 pound ground venison
½ pound ground pork
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. pepper
1 tsp. Accent
½ cup water
1 Large bottle Barbecue Sauce

Mix all ingredients together except for water and barbecue sauce. Form patties per press instructions. Brown in large skillet or grill, drain grease and return to low heat. Add water and barbecue sauce and simmer for 45 minutes.

Possum Patties 


1 pound Opossum

1 large onion (finely chopped)

1 cup chopped Polk

1 cup of lard


Remove Possum from road real soon.  You don’t want him to get too ripe.

Dip Possum in scalding water (make sure he is really dead first and not just playing possum)  Remove skin and hair from Possum and then cut the best part of the meat off the bones.  Try not to get too much fat or gristle. Put meat in meat grinder and turn handle until all the possum meat comes out.  You may want to repeat this step so that the meat is finely ground. Mix first three ingredients and make into patties with our handy dandy burger press.  Heat lard in cast iron skillet until it is real hot.  Then fry them “Possum Patties” until they are golden brown on both sides (turning once). 

Can be served with lots of catsup.


Yield:  4 to 5 patties  

More Burger Press Recipes:
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