NorproNonstick Stuffed Burger Press

I was a bit hesitant to purchase this based on some of the more negative reviews, but finally figured I'd give it a try. The first time I used it, I was disappointed, almost to the point of wanting to return it. Then I started thinking things through, and decided to give it another try, making some changes. Second time around, I planned ahead, used fresh meat, prepped the fillings in advance, and worked assembly-line fashion, and the investment in time paid off. So, bottom line is this is not a dream machine, but if you're willing to do some advance planning and prep, it's perfectly serviceable and does what it's designed to do.Here are my tips and suggestions:1. use only fresh meat - not previously frozen. The previously-frozen meat has a different consistency and will not mold & form, and stick to itself properly.2. Prepare the fillings before you start making the burgers. Depending on what you use, mix the fillings together so you only need to put 1 scoop in each burger instead of fiddling with multiple fillings. I used cheddar and jalapeno - chopped and mixed together.3. If you use a hard cheese, don't grate it finely. Use the big holes on a grater or else dice it. Very finely grated cheese melts and disappears into the burger while cooking - leaving an empty space behind.4. The device is not nonstick, no matter how the manufacturer describes it. Even spritzing the mold with nonstick spray doesn't keep it from sticking. (This is where it lost a star.). Take a few minutes to cut or tear squares of waxed paper or parchment paper to line the molds and separate the prepared patties. It's worth it... I found I could re-use the top piece over and over, leaving the bottom piece to separate the patties as I made them.5. I think this is most efficient if you make up a bunch of burgers at once, and then freeze for later. I bought a huge warehouse tray of meat, and ended up with 10 nice fat burgers in about 1/2 hour, including the prep and cleanup time. (This worked out to about $1.60 per burger, well worth it, IMO)6. If you have a kitchen scale, use it to portion out the meat. Instructions say to use 3 oz. per mold, and it really did make a difference when I weighed out 6 oz, then split it in half.7. The extra piece that's supposed to make an indentation in the bottom burger is pretty much a joke. When you press the meat into the bottom mold, just make a shallow depression in the center - it saves a step, and the meat doesn't stick to your fingers the way it does to that extra piece. Make sure that the filling isn't too close to the edges or it won't make a good seal.Does this all sound sort of complicated for something as simple as a burger? Yes. Definitely. But it really is only a few extra minutes of work, and makes the job go by much more quickly and efficiently (and I like the idea of just being able to pull a few burgers out of the freezer as I plan on using them). I think once you use this a few times, you'll get the hang of it, and be able to make a bunch of stuffed burgers without much fuss. Yes, it could be better, but it's pretty decent for the price.

I used this for the first time last week, I made bacon/bleu cheese stuffed burgers (AMAZING, they come out big and fat-as pictured) I did it exactly what it said to. At first I was afraid it wouldn't make a deep enough hole to put stuff in but I pushed down hard on the middle piece to make the hole, and anything that got squished out, I took off (while closed) then put my bacon/bleu cheese in, a good amount. Instead of making a ball I made a small patty in my hands, put that on top, then closed it to shap it into a burger. It doesn't completely cover it (I didn't expect it to completely) In order to get it out I turn it upside down with my hand over it and tapped the side on the counter, it popped right out, then I molded the meat so everything was covered and inside. For the cost, totally worth it.

This worked perfect and it was exactly what i needed. Excellent quality!

I thought this was a clever invention. It was delivered on time and easy to use. It was also very easy to clean. We stuffed our burger with chili and macaroni and cheese. Of course, the second one was better than the first because with anything it takes one trial run to get the hang of it and how much to put in it before it leaks out the side. Two thumbs up for any heart attack on a plate.

I had high hopes for this but will probably rarely use it. Maybe it's because I used ground turkey or in some other way didn't use it properly. Putting a bit of oil on it might help. I can make better stuffed hamburgers by hand and will probably do so from now on without having an extra thing to wash.

I can get it to work but takes a bit of effort. I have found that it is better to use the stuffing into the mixed ground up burger meat. It is quicker for me and the burger will hold up better. Using the burger press creates a thinner 'skin' of the burger meat that will fall apart easier than you might think.

Without spray, meat will stick, not a huge deal though.The product itself is less than ground breaking or really all that useful;It does however make a nice novelty and point of conversation.I'd buy as a gift.

Easy to use.

Works as described. The hamburgers are a little big but the press is a nice thing to have for barbeques.