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
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.
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!
1 pound dried great Northern beans, soaked overnight
2 large onions, chopped
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 tablespoon vegetarian Worcestershire sauce
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon pepper sauce, or Tabasco Sauce
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 (16 ounce) package herb seasoned stuffing mix
3/4 cup whole wheat flour, or as needed
3/4 cup cornmeal
1/2 cup vegetable oil for frying
Directions: Place the soaked beans in a large pot, and add enough water to cover.
Bring to a boil, and cook for about 1 & 1/2 hours, or until tender. Pour
into a colander and let stand for a while so they drain very well.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions,
and fry until nicely browned, stirring constantly. Remove from heat and set
aside. Meanwhile, mix together the eggs and seasoned stuffing mix, and let
stand 10 minutes to soften.
Use a food processor to puree the beans in batches, and transfer to a mixing
bowl. Puree the onions, and then the stuffing mixture, and stir them into
the beans. Season with garlic powder, Worcestershire sauce, hot pepper
sauce, salt and pepper. Mix until well blended. Stir in whole wheat flour a
little at a time until the mixture is stiff enough to form patties. Spread
the cornmeal out on a plate. Form the bean mixture into patties with the
press per instructions. Lay a patty on the cornmeal. Gently turn the patty
over, and coat the other side. Repeat with all the patties.
Heat 1/2 cup of oil in a large heavy skillet over medium heat. Fry patties
until browned on both sides. Remove to paper towels to drain. Serve in
pitas, or on hamburger buns.
Yield: 4 servings
1 (9 x 13 inch) pan cornbread
1 (12 ounce) can refrigerated biscuit dough, baked
3/4 cup chopped onion
1 cup chopped celery
1 cup chopped mushrooms
1/8 teaspoon celery salt
1/8 teaspoon poultry seasoning
Ground black pepper to taste
2 cups turkey broth
Directions: Sauté vegetables in butter until soft.
Break up cornbread and the biscuits into a very large mixing bowl. Mix in
the sautéed vegetables and seasonings to taste. Add lots of turkey broth
until very moist and will hold its shape when formed. Form mixture into
patties with press per instructions and place on the prepared baking sheet.
Fry in large pan in preheated oil or Bake (on lightly greased baking sheet)
at 350 degrees F (175 degrees C) until lightly browned.
Yield: 8 servings
More Burger Press Recipes:
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