Is a Stuffed Burger Press Worth It? Press vs. Hand-Forming

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A stuffed burger press is worth it if you make Juicy Lucys or other stuffed burgers regularly, or if your hand-sealed burgers keep leaking. It forms an even pocket and crimps the edges for you, so every burger is the same size and cooks at the same rate. If you only make stuffed burgers now and then, careful hand-forming works fine and costs nothing.

Quick picks

• Our pick: Grillaholics Stuffed Burger Press. Forms the pocket and seals the edges for you.
• You'll also want: ThermoPro Instant-Read Thermometer. Stuffed burgers are thick, so check the temperature instead of guessing.

Why stuffed burgers are tricky

The hard part of a stuffed burger isn't the filling. It's the seal. Any gap or thin spot and melted cheese pushes its way out, burns on the pan and leaves the center hollow. Stuffed burgers are also thick, so they take longer to cook through than a standard patty, and the outside can overbrown before the middle is done.

Hand-formed burgers also vary in size, so in a batch some finish early while others are still underdone. A good stuffed burger needs three things:

• An even layer of beef around the filling, with no thin spots.
• Edges that are fully fused, not just pressed together.
• Even thickness, so heat reaches the center at the same rate all the way around.

Press vs. hand-forming at a glance

• Seal: Press wins. It crimps the edges evenly every time. By hand, it depends on how carefully you pinch and smooth.
• Consistency: Press wins. Every burger comes out the same size and thickness, so a batch finishes together.
• Speed for a crowd: Press wins once you get a rhythm going.
• Flexibility: Hand-forming wins. You can make any size, shape or thickness you like.
• Cost and cleanup: Hand-forming wins. No extra tool to buy, store or wash.

Who should buy a press

• You make Juicy Lucys or other stuffed burgers regularly.
• You've had leaks or blowouts when sealing by hand.
• You cook stuffed burgers for groups and want them all done at the same time.
• You'd also like uniform thick patties for the grill, even when they aren't stuffed. Most stuffed presses can shape plain patties too.

Who can skip it

• You only make stuffed burgers once or twice a year.
• You're comfortable forming patties by hand; our guide to forming burger patties covers the technique.
• You mostly make smash burgers. A stuffed press isn't built for thin patties; you want a smash press or spatula instead.

What to look for in a stuffed burger press

• A deep, well-defined well that leaves a generous wall of beef around the filling.
• A tight-fitting lid or plunger that crimps the edges all the way around.
• Nonstick surfaces or room for parchment so the patty releases without tearing.
• Easy cleaning. Raw beef gets into corners, so simple shapes are easier to wash. Check the maker's care instructions.

How to hand-form a stuffed burger

1. Divide cold beef into two equal thin patties per burger, slightly wider than your bun, since the burger will shrink as it cooks.
2. Place the filling in the center of one patty, leaving a clear border of at least half an inch.
3. Lay the second patty on top and pinch the edges together firmly all the way around.
4. Cup the burger in your hands and smooth the seam with your thumbs until you can't see it.
5. Chill the formed burgers for a few minutes so they hold their shape on the heat.

Tips for leak-free stuffed burgers

1. Keep everything cold. Cold beef seals better and is less likely to tear.
2. Don't overfill. A modest amount of filling with a wide border beats a big pile that pushes through.
3. Choose a good melter. American cheese melts smoothly; see the best cheese for burgers for other options.
4. Use medium heat. It lets the cheese melt and the center cook before the outside burns.
5. Poke a small vent. A small hole in the top lets steam escape so the seam doesn't burst.
6. Don't press on it. Pressing a stuffed burger with a spatula forces the filling out.
7. Cook to 160°F, then rest. The USDA recommends 160°F for ground beef. Check the beef, not the cheese pocket, and rest the burger a few minutes. The cheese inside can be extremely hot. Our burger temperature guide has more detail.

If your burgers crumble or split even before stuffing, read how to keep burgers from falling apart. Then try our Juicy Lucy recipe, read about the Juicy Lucy rivalry in Minneapolis, or find the originals in our Minneapolis burger guide.

FAQ

Can I use a stuffed burger press for regular patties?

Usually, yes. Most stuffed presses can shape plain, uniform patties too, which helps thick burgers cook evenly on the grill.

Why does the cheese leak out of my stuffed burgers?

Leaks usually come from a weak seal, too much filling, warm beef, very high heat or pressing the burger while it cooks. Fix the seal first, then lower the heat.

Where should I put the thermometer in a stuffed burger?

Insert it from the side into the beef wall, not into the cheese pocket. The melted cheese will read hotter than the meat around it.

What fillings work besides cheese?

Cooked bacon, sautéed mushrooms, caramelized onions, jalapeños and blue cheese are popular. Keep wet fillings well drained, and fully cook any raw meat before stuffing.