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Robinson's Tastee-Ring Burger Press ™

Make Burgers Something Special!

Poultry 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!

Grilled Parmesan Turkey Burgers Turkey Sausage Patties
Grilled Turkey Patties Roasted Garlic Turkey Burgers
with Portabella Mushrooms
Chicken Patties Smothered Ostrich Burgers
Fiesta Emu Burgers  

Grilled Parmesan Turkey Burgers


1 pound ground turkey
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh chives
1/4 teaspoon pepper
1/8 teaspoon salt
4 hamburger buns, split

Directions: Mix all the ingredients together except buns. Form mixture into 4 patties, about 1/2-inch thick with press per instructions. Cover and grill patties four to six inches from medium heat for 12 to 15 minutes, turning once until no longer pink in the center. Add buns to the grill, cut side down, for last four minutes of grilling. Serve on buns with grilled or raw onions.

Yield: 4 sandwiches

Grilled Turkey Patties


2 tsp olive oil
to taste freshly ground white pepper
1/4 finely chopped cup onion
1 finely minced clove garlic
1 1/4 or chicken lb lean ground turkey
1/2 cup dry bread crumbs
1 lightly beaten egg
2 tsp Worcestershire sauce
2 tsp Dijon mustard
salt to taste

Directions: In a medium nonstick skillet, heat the oil to medium high and sauté the onion, stirring often, about 4 to 5 minutes, until lightly golden. Add the garlic, stir to combine, remove from the heat, and allow to cool slightly.

In a medium bowl, combine the turkey or chicken with the remaining ingredients including the cooked onions, mixing with your hands, until well blended. Form mixture into patties with press, per instructions. Refrigerate until ready to cook.

Lightly coat an outdoor or indoor grill, broiler, or a well-seasoned ridged stovetop grill with nonstick cooking spray and preheat to medium-high.Grill the patties for 3 to 4 minutes per side, or until no longer pink in the center. Serve the turkey patties hot accompanied by toasted hamburger buns, lettuce leaves, and tomato slices.

Yield: 5 to 6 Patties

Turkey Sausage Patties


1 small onion, finely chopped
¼ cup dry bread crumbs
1 tsp. rubbed sage
½ tsp. salt
½ tsp. paprika
¼ tsp. pepper
1 pound lean ground turkey
2 tsp. canola oil

Directions: In a large bowl, combine the onion, bread crumbs, sage, salt, paprika and pepper. Crumble turkey over mixture and mix well. Form mixture into 6 patties with press per instructions. Cover and refrigerate for two hours. 

In a large non-stick skillet over medium heat, cook patties in oil for 7 minutes on each side or until meat is no longer pink.

Yield: 4 to 6 patties

Roasted Garlic Turkey Burgers
With Portobello Mushrooms


1 lb ground turkey
1 tbsp. olive oil
6 cloves garlic, peeled
1 red onion, thinly sliced
6 ounces Portobello mushroom,thinly sliced
1 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. bleu cheese, crumbled
4 sourdough French rolls

Directions: Prepare grill for direct-heat cooking and remove grate.  In non-stick skillet, over medium-high heat, heat oil. Add garlic cloves and cook until lightly browned. Turn cloves as needed to evenly brown. Remove from heat to cool.

In skillet, cook onion slices in remaining oil until tender. Toss in mushrooms and cook until tender. Add balsamic vinegar, stirring until almost evaporated, about 30 seconds. Remove from heat and allow to cool slightly while preparing burgers. Mince garlic. In medium-sized bowl, combine garlic with turkey, mustard, rosemary, salt and pepper. Form mixture into four patties with press per instructions. Spray grate with cooking spray and place over hot coals. Grill burgers about five minutes per side, or until no longer pink in the middle (165 degrees F). Place burgers on sourdough rolls. Stir bleu cheese into mushroom mixture and spoon on top of burgers.

Yield: 4 Patties

Chicken Patties


2 cups cooked chicken, ground or finely chopped
½ cup finely chopped onion
1 Tbsp. chopped parsley
½ tsp. paprika
½ tsp. salt
½ tsp. pepper
2 Tbsp. flour
1 egg

Directions: Combine all ingredients mixing well. Form patties with press per instructions.  Fry in hot oil.  Good with hot cream of mushroom soup, cream of chicken soup, or white sauce.

Yield: 3 to 5 patties

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.

Fiesta Emu Burgers


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

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.

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