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Robinson's Tastee-Ring Burger Press ™

Make Burgers Something Special!

Pork 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!

Creole Sausage Patties Sausage-Apple Medley
Pork Burgers Ham Patties
  Chorizo Burgers
   

Creole Sausage Patties

Ingredients

1 lb. mild sausage
½ to ¾ cup fine bread
crumbs or quick oats
1 egg

1 large can diced tomatoes
½ cup green pepper, diced
½ cup onion, diced
Salt and Pepper to taste
Cornstarch

Combine first 3 ingredients and mix well. Form patties using the patty press per instructions. Brown patties on both sides in skillet then set aside.

In same skillet combine and heat the next 4 ingredients together and add cornstarch to thicken. Return patties to skillet and spoon sauce over patties. Cover and simmer about 5 minutes until onions and peppers are tender.

Yield: 5 to 6 patties

Sausage-Apple Medley

Ingredients

Form patties directly from packaged sausage or combine:

1 lb. mild sausage½ to ¾ cup fine bread crumbs or quick oats

1 egg

3 – 5 apples

2 cups apple juice

1/3 cup brown sugar (packed)

Cornstarch

 Combine first 3 ingredients and mix well.  Form patties using the patty press per instructions enclosed.  Brown patties on both sides in skillet then set aside.  Peel and core 3 to 5 apples then cut into medium chunks and add to skillet.  Add 2 cups apple juice and 1/3 cup brown sugar.  Cook until bubbly then thicken with cornstarch.  Top with sausage patties, simmer covered until apples are tender, but not mushy.  Yield:  5-6 patties.


Ham Patties

Ingredients

2 lbs. ground ham
1 lb. ground pork
3 eggs
1 cup fine bread crumbs
¼ cup milk
Pepper and dry mustard to taste

Combine ingredients and mix well. Form patties with patty press per instructions. Fry, broil or grill both sides. May be served with mustard sauce or white sauce.

Yield: 12 patties


Pork Burgers

Ingredients

1 egg, beaten
1 lb. ground pork
¼ cup dry bread crumbs
½ tsp. garlic salt
1 Tbsp. poultry seasoning
½ cup honey barbecue sauce
4 hamburger buns

Combine egg, pork, bread crumbs, garlic salt and poultry seasoning; mix lightly. Shape into patties per press instructions. Grill or broil 4 to 6 inches from heat for 14 to 16 minutes, turning once or until no longer pink in center. Serve patties on buns accompanied with barbecue sauce.

Yield: 4 servings


Chorizo Burger

Ingredients

1 pound ground sirloin
1 pound chorizo sausage
1 Tbsp. vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 tsp. Spanish paprika
1 Tbsp. vegetable oil
3 medium onions, sliced
1 Tbsp. brown sugar
Salt and pepper to taste
4 soft egg buns or brioche
1 Tbsp. softened butter
4 ounces manchego cheese, grated

In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.

Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and sauté until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.

Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.

Preheat the grill for high heat. Form meat into patties per press instructions.

Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.

Place burgers onto buns, and top with caramelized onion and the roasted pepper Ranch sauce. Sprinkle with a few shavings of manchego cheese and place the top of bun on top.





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