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Robinson's Tastee-Ring Burger Press ™

Make Burgers Something Special!

Vegan 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!

Bangkok Bean Burgers Tofu Patties
Black Bean Veggie Burgers Tofu Walnut Patties
Mexican Bean Burgers Vegan Faux Chicken
Mock Chicken Patties Vegan Millet Patties
Tofu Burgers  

Bangkok Bean Burgers with Cilantro Sauce


1 lb firm tofu
2 cups cooked black beans, well drained
3/4 cup quick-cooking oats, uncooked
1/2 cup red onion, finely chopped
1/2 cup carrots, finely grated
1 teaspoon plus 1 teaspoon grated fresh ginger root
2 teaspoon tamari or soy sauce
2 teaspoon packed vegan brown sugar
2 cloves garlic, minced
1 to 3/2 teaspoon red pepper flakes
vegetable oil
2 cucumbers [ thin slices, peeled ]
Flour, for dusting

Directions: Squeeze tofu in paper towels to discard excess water. Mash tofu in a large bowl. Add rest of ingredients except for oil, flour, and cucumbers. Mix well. Form patties with press per instructions. Lightly brush both sides of patties with vegetable oil and dust with flour. Brush gill rack with oil. Cook over medium-hot coals about 4 minutes on each side. Serve on toasted buns and top with Peanut Cilantro Sauce and cucumber slices.

Peanut Cilantro Sauce

3 tablespoon natural crunchy peanut butter
3 tablespoon fresh lemon juice
1/4 cup fresh cilantro, minced

Directions: In a small bowl, blend peanut butter and lemon juice. Combine and mix in cilantro.

Yield: 6 to 8 patties

Black Bean Veggie Burgers


1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

Directions: If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic.
Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Form mixture into four patties with press per instructions.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Yield: 4 servings

Mexican Bean Burgers


1 carrot, sliced
1 (15 ounce) can kidney beans
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cups salsa
1 cup dried bread crumbs
1/2 cup whole wheat flour
1/2 teaspoon ground black pepper
salt to taste
1 pinch chili powder

Directions: Place carrot into a bowl, and fill with about 1/4 inch of water. Cover with plastic wrap, and cook in the microwave for 2 minutes, or until soft. Drain. Mash beans and steamed carrot in a large bowl. Mix in green pepper, onion, salsa, bread crumbs, and whole wheat flour. Season with salt, black pepper, and chili powder. Add flour to create a firmer mixture, or more salsa if the mixture is too stiff. Form mixture into 6 patties with press per instructions. Coat a large skillet with cooking spray and heat over medium-high heat, Then fry the patties for about 7 to 8 minutes on each side, or until browned.

Yield: 6 patties

Mock Chicken Patties


1 cup water
1-14 oz block of Azumaya Tofu - firm (this is not a silken tofu)
4 tablespoon chicken style seasoning
1 tablespoon beef style seasoning
1 cup finely chopped raw cashews
3 cups regular rolled oats
1 medium minced onion
1 cup finely chopped celery

Directions: Blend until smooth the water, tofu, chicken and beef seasonings. Pour into a bowl and stir in: the chopped cashews and oats. While the oats are soaking up some of the moisture, braise the onion and celery in a very small amount of oil, then add to the above mixture.

Form mixture into patties with press per instructions.  Lightly coat frying pan with oil or spray with Pam. Fry on a medium-low heat. Lightly brown on both sides. Serve with your favorite gravy.

Yield: 6 to 8 patties

Tofu Burgers


4 cups water
1/2 cup soy sauce
1/3 cup canola oil
1 lb. thawed *tofu, crumbled
1/4 cup **nutritional yeast flakes
2 teaspoons garlic powder
1 tablespoon dried sweet basil
2 teaspoons onion powder
1 teaspoon veggie chicken seasoning
1 teaspoon ground coriander
1 teaspoon dried sage
4 cups of rolled oats

Directions: Place all ingredients except rolled oats in a large pan, stir well, and bring to slow boil over med-low heat. Stir in oats and remove from heat.
Preheat oven to 350 degrees.
Form mixture into patties with press per instructions.
Bake about 20 min on each side, or until done. Enjoy!

Note: * Freeze tofu for 3 days before you use it. Use extra firm tofu.
** Find nutritional yeast flakes at

Yield: 6 to 8 patties

Tofu Patties


1 block soft fresh tofu, drained
1/4 cup loosely packed shredded carrots
1/2 cup oatmeal
1 finely minced green onion
2 tablespoons potato flakes
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
1/4 teaspoon crushed chili peppers
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions: Mash tofu, combine all ingredients and mix thoroughly. Form mixture into 6 large patties with press per instructions, and cook slowly on both sides in lightly oiled skillet over medium heat. Cook the first side with the lid on, then remove lid for the second side. Serve in a burger bun with all the trimmings, or as an entree with vegetables.

Yield: 6 patties

Tofu Walnut Patties


1/2 block tofu (1/2 pound regular firm)
1 cup oatmeal
1 cup whole wheat vegan bread crumbs
1/3 cup gluten flour
1 onion, chopped
1/2 cup walnuts, finely chopped
1 1/2 teaspoons or 1 cube beef-style bouillon
1/4 - 1/2 teaspoon garlic powder
1 teaspoon salt
2 teaspoons savory or 1 teaspoon sage or use your favorite seasoning
1 cup water (more or less depending on brand of tofu used)

Directions: Crumble tofu into fine pieces, similar to small cottage cheese curds. Combine oatmeal, vegan bread crumbs, and gluten flour together and add to tofu. Add remaining ingredients and mix well. (I use my hands.) If using bouillon cube, dissolve in the water before adding to the mix. Be careful with the water and add only as much as you need to make a mix that is not too wet. Form into patties with press as instructed, and fry slowly until golden brown on both sides or bake on an oil coated cookie sheet in a 350 degree oven for 20 minutes, turning after 10 minutes. This mixture may also be used for meat balls.

Yield: 6 to 8 patties

Vegan Faux Chicken


1 (12.5 ounce) can vegetarian fried chicken *( FriChik )
1 celery
1/2 small onion
1/4 large green bell pepper
4 eggs, beaten
1/2 cup dry bread stuffing mix
Salt and pepper to taste
1 tablespoon olive oil

*Find “Worthington FriChik” at

Directions: Process the “FriChik” in a food processor and then transfer it to a medium mixing bowl. Run the celery, onion and green pepper through the processor. Add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper; mix well.
Form mixture into patties with press per instructions.
In a medium frying pan heat olive oil over medium-high heat.
Fry patties on each side until browned.

Yield: 3 to 4 patties

Vegan Millet Patties


1 cup cooked millet
2 cups quick oats
1 cup vegan bread crumbs
3 tablespoons sesame seeds (toasted)
1 teaspoon celery salt
1/2 teaspoon paprika
1/4 teaspoon sweet basil
1/8 teaspoon oregano powder
1/4 teaspoon garlic granules
2 tablespoons grated onion (any kind)
if you want it, additional salt to taste
1 tablespoon Extra Virgin olive oil
1 tablespoon cereal coffee

Directions: Mix all ingredients in a bowl. Add water until soft (but not mushy). Create the proper consistency to form solid patties. Form mixture into patties with press per instructions. Place patties on an oiled cookie sheet. Bake at 350º for 30 min. or till golden brown.
If you want, you can serve them with your favorite gravy or sauce if they are to accompany a dish. These are versatile, you can also serve them with a lot of sautéed onions and peppers on top.

Yield: 4 to 5 patties

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