--- product_id: 2031087 title: "Weston Burger Express Hamburger Press" brand: "weston" price: "7746 som" currency: KGS in_stock: null reviews_count: 10 category: "Weston" url: https://www.desertcart.kg/products/2031087-weston-burger-express-hamburger-press store_origin: KG region: Kyrgyzstan --- # 4.5-inch diameter patties Adjustable patty weight ¼-¾ lb Heavy-duty cast aluminum build Weston Burger Express Hamburger Press **Brand:** weston **Price:** 7746 som **Availability:** ❌ Out of Stock ## Summary > 🍔 Press, Grill, Impress — Your Burger Game Just Leveled Up! ## Quick Answers - **What is this?** Weston Burger Express Hamburger Press by weston - **How much does it cost?** 7746 som with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/2031087-weston-burger-express-hamburger-press) ## Best For - weston enthusiasts ## Why This Product - Trusted weston brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Durable Nonstick Design:** Heavy-duty cast aluminum with a nonstick coating ensures easy release and effortless cleanup. - • **Versatile Culinary Tool:** Ideal for stuffed burgers, crab cakes, and sausage patties—expand your grilling repertoire. - • **Perfectly Consistent Patties:** Press uniform burgers every time for even grilling and flawless presentation. - • **Customizable Size & Thickness:** Adjust patty weight from ¼ to ¾ pound and thickness up to 1.5 inches to suit your craving. - • **Effortless Prep for Entertaining:** Make meal prep a breeze and impress guests with perfectly formed burgers in seconds. ## Overview The Weston Burger Express Hamburger Press is a heavy-duty, nonstick cast aluminum tool designed to create perfectly sized and shaped burger patties ranging from ¼ to ¾ pound and 4.5 inches in diameter. Its adjustable thickness and versatile use for stuffed burgers, crab cakes, and sausage patties make it an essential gadget for quick, consistent, and mess-free meal prep, ideal for grilling enthusiasts and home entertainers alike. ## Description Great for making stuffed burgers, crab cakes & sausage patties. Handle markings for adjustable patty weight from ¼ lb to ¾ lb. Patties measure 4 ½" in diameter. Nonstick cast aluminum. Wipes clean. Review: Love it!! Could be heavier, but it did NOT break under pressure! - I like hamburgers. Easy to fix and store frozen, ready to throw into a pan or on the grill in no time. So many ways to prepare them with and without buns, including with gravy and sauteed onions and no bun at all. I've found from experience 90% - 93% hamburger makes lousy hamburgers on the grill, generally speaking. (Fine for baby meatloafs with gravy and onions though.) The lack of any usable fat in the lean burger makes a boring and pretty dry piece of meat, unless one mixes in a bunch of spices and what-not into the mix, then makes the patties. LOTS of extra work that way and dirty bowls needing washing, etc. Even then, still not a great hamburger though better than just sprinkling a bunch of spices on the outside of the 90% - 93% beef. I've even done some experimenting with marinating burgers in various concoctions. The best grade for juicy hamburgers on the grill is 84% - 86% burger, but the drawback is that it will shrink about 20% in size and get fatter (taller) as it cooks. Neither is a big deal. I used to look for the big fat round tubes of 84% burger, get them really cold in the freezer for an hour, then cut the burgers into slices with a good sharp knife, put into individual cheap sandwich bags, then seal in the seal a meal vacuum thing. Those wide tubes of burger are hard to find and rarely go on sale, making me search for another option. Soooooooo ---- the next best option is to make your own pre-formed burgers for use later, when you run across a good hamburger sale. With burger getting north of $3 a pound, one wants to stock up when it's on sale. I thought it would be iffy, but I got a hamburger press to make my own preformed burger patties. It showed up and was built nicer than I thought it would be, and was easily adjustable for thickness. I chose the 1/2 pound setting on the threaded bolt. It was perfect. After grilling with just the tinniest bit of pink down the middle, the width of the now finished burger fit a normal size bun perfectly! Right to the edge all around. Little bit tall but no taller than some of the premium burgers I have had at store bought places like Ruby Tuesday or Burgers In Paradise, or wherever they sell those $7 hamburgers. So now, I can catch loose 84% burger commonly on sale in the big loose packages and make my own perfectly formed, ready to freeze and thus use hamburgers. By my third burger using the press, I had it down, and the making of a burger took me 15 seconds or so each from then on. By all means USE the special hamburger paper to both make cleanup easier, and two burgers will not stick together if you vacuum seal two or more of them to a pkg for the family. Quick hint..... you will quickly learn to eyeball the loose burger as to about what will fit into the press for the size you have selected. Then cut the burger into squares with a butter knife, erring on making them TOO BIG rather than too small. This way when going to the next burger, just scoop up the chunk you sectioned and place it onto the paper in the press. Place another piece of the treated paper on to the top of the burger and close the press tight. I leaned on it pretty good, but it was easy. The press showed no signs of wanting to break. No coatings flaked off during my use and subsequent cleanup. If there is too much burger in the press, it simply squishes out around the press where you can easily run your finger around it and place the excess back in the bulk pack of burger to use with the next patty. IDEALLY you want just a bit of burger to squish out letting you know you got the press full, so it can do it's job correctly. I put the press on a paper plate to eliminate table clean-up, and that worked perfectly. The whole thing is easy and fast, and it truly does make a excellent formed and cohesive burger in NO time. Be sure the burger is at cold refrigerator temp before making them, as the directions tell you to do. Do not let the burger warm up on the counter first, which you shouldn't do anyway. Cold hamburger makes a better patty. My finished patties stuck together VERY well into a cogent burger with no signs of wanting to crack in two when picked up. If yours do want to come apart, then I think you are not pressing on the press with enough pressure and did not load enough burger in the first place. I did not really intentionally use the little "handle" on the press, but rather pushed on the left and right sides of the top half of the press itself to exert more pressure and not break the little handle off, if they were prone to that happening. You will get the knack of this very quickly, so no worries!! One reviewer thought the press should be a bit heavier and thus less prone to break, and this is probably true. But I am a large strong guy, and pressed HARD, and so far, nothing broke. Review: Easy, Clean, No Hassle - We had a smaller version of this... where the patty would be about 1/2 the size you can make with this one. We have had it for years and used it frequently. But, we decided to change to this one to allow for larger burgers or at least to change to what ever size we wanted. Both of these are simple. For those having problems, you really should use the wax paper squares. Keeps things much cleaner and easier. Use a square on the bottom, place the meat on that, put another square on top and press down. We find it makes more uniform burgers if you take the beef and quickly just wrap your hands on it to make a "ball" of meat. No really fussing over it, just cup yours hands, make a ball and put it on the wax paper square. You really MUST use the squares top and bottom. Used our new one today. Burgers set at 1/3, came out even and perfect. IF you wish to wash the press you will have to unscrew the top to get to every part but ... you simply unscrew the screw, then, screw it back on. There was one review where someone thought this was a pain to do. Really, folks, you unscrew then screw it back in place. Not rocket science. but this only has to be done if you don't use the wax paper squares for the most part. No meat should get up into the lid part unless you are not using wax paper on the top. It is..easy..clean, no hassle plus this new one allows us to change sizes where the other we had did not. ## Features - Press your favorite ground meat & seasonings into consistent, perfectly packed burgers - Also great for making stuffed burgers, crab cakes & sausage patties - Make consistent burgers that cook evenly and don't fall apart on the grill - Adjustable patty weight from ¼ pound to ¾ pound - Patties measure 4 ½ inch in diameter - Adjustable patty thickness up to 1 1/2 inches - Heavy duty cast aluminum construction - Nonstick coating - Easy to clean - Makes preparing for a cook out a snap ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B0002HBIAW | | Best Sellers Rank | #13,495 in Patio, Lawn & Garden ( See Top 100 in Patio, Lawn & Garden ) #33 in Barbecue Presses & Irons | | Brand Name | Weston | | Color | Non-stick Heavy-Duty Cast Aluminum | | Customer Reviews | 4.3 4.3 out of 5 stars (4,683) | | Global Trade Identification Number | 00834742008693, 10834742008690 | | Included Components | single burger press | | Item Dimensions | 4.3 x 7 x 5.5 inches | | Item Type Name | Patties for Hamburger, Crab Cakes, Sausage, 1/4lb to 3/4lb | | Item Weight | 10 Ounces | | Manufacturer | Weston | | Material Type | Aluminum | | Material Type Free | Other Materials Free | | UPC | 521227013968 733912479816 731244857333 785983740043 723436274851 834742008693 654227205436 885232595063 789246288594 793842701104 654227116305 798256079313 794965250647 | | Unit Count | 1.0 Count | | Volume | 0.75 pounds | ## Product Details - **Brand:** Weston - **Color:** Non-stick Heavy-Duty Cast Aluminum - **Item Weight:** 10 Ounces - **Item dimensions L x W x H:** 4.3 x 7 x 5.5 inches - **Material:** Aluminum ## Images ![Weston Burger Express Hamburger Press - Image 1](https://m.media-amazon.com/images/I/71LKiDfhjOL.jpg) ![Weston Burger Express Hamburger Press - Image 2](https://m.media-amazon.com/images/I/814qMYvfXzL.jpg) ![Weston Burger Express Hamburger Press - Image 3](https://m.media-amazon.com/images/I/81+0x-QSTEL.jpg) ![Weston Burger Express Hamburger Press - Image 4](https://m.media-amazon.com/images/I/819cnMUGsqL.jpg) ![Weston Burger Express Hamburger Press - Image 5](https://m.media-amazon.com/images/I/71BDzGFbS-L.jpg) ## Available Options This product comes in different **Size** options. ## Questions & Answers **Q: What’s the difference in the two models?** A: The W is the one that has the burger ejector the other dont **Q: does patty paper come with it?** A: No. You need to get wax paper **Q: How thin can it get?** A: Pricey, but if you can't find them locally, buy in bulk and freeze what you don't want. https://www.amazon.com/Martins-Potato-Rolls-Sandwich-24/dp/B01456IWQ8/ref=sr_1_13?crid=3LXW1I30AHAZK&keywords=hamburger+potato+buns&qid=1641302463&sprefix=hamburger+potato%2Caps%2C105&sr=8-13 **Q: How thin a patty can you get?** A: I haven't tried to make the thinnest patty I can but I assure you it will easily make less than 1/4 pound burgers. This has a lot of adjustment, I've made as small as 1/4 pound and as big as 3/4 pound burgers. This is a very nice kitchen tool ## Customer Reviews ### ⭐⭐⭐⭐⭐ Love it!! Could be heavier, but it did NOT break under pressure! *by V***N on December 5, 2011* I like hamburgers. Easy to fix and store frozen, ready to throw into a pan or on the grill in no time. So many ways to prepare them with and without buns, including with gravy and sauteed onions and no bun at all. I've found from experience 90% - 93% hamburger makes lousy hamburgers on the grill, generally speaking. (Fine for baby meatloafs with gravy and onions though.) The lack of any usable fat in the lean burger makes a boring and pretty dry piece of meat, unless one mixes in a bunch of spices and what-not into the mix, then makes the patties. LOTS of extra work that way and dirty bowls needing washing, etc. Even then, still not a great hamburger though better than just sprinkling a bunch of spices on the outside of the 90% - 93% beef. I've even done some experimenting with marinating burgers in various concoctions. The best grade for juicy hamburgers on the grill is 84% - 86% burger, but the drawback is that it will shrink about 20% in size and get fatter (taller) as it cooks. Neither is a big deal. I used to look for the big fat round tubes of 84% burger, get them really cold in the freezer for an hour, then cut the burgers into slices with a good sharp knife, put into individual cheap sandwich bags, then seal in the seal a meal vacuum thing. Those wide tubes of burger are hard to find and rarely go on sale, making me search for another option. Soooooooo ---- the next best option is to make your own pre-formed burgers for use later, when you run across a good hamburger sale. With burger getting north of $3 a pound, one wants to stock up when it's on sale. I thought it would be iffy, but I got a hamburger press to make my own preformed burger patties. It showed up and was built nicer than I thought it would be, and was easily adjustable for thickness. I chose the 1/2 pound setting on the threaded bolt. It was perfect. After grilling with just the tinniest bit of pink down the middle, the width of the now finished burger fit a normal size bun perfectly! Right to the edge all around. Little bit tall but no taller than some of the premium burgers I have had at store bought places like Ruby Tuesday or Burgers In Paradise, or wherever they sell those $7 hamburgers. So now, I can catch loose 84% burger commonly on sale in the big loose packages and make my own perfectly formed, ready to freeze and thus use hamburgers. By my third burger using the press, I had it down, and the making of a burger took me 15 seconds or so each from then on. By all means USE the special hamburger paper to both make cleanup easier, and two burgers will not stick together if you vacuum seal two or more of them to a pkg for the family. Quick hint..... you will quickly learn to eyeball the loose burger as to about what will fit into the press for the size you have selected. Then cut the burger into squares with a butter knife, erring on making them TOO BIG rather than too small. This way when going to the next burger, just scoop up the chunk you sectioned and place it onto the paper in the press. Place another piece of the treated paper on to the top of the burger and close the press tight. I leaned on it pretty good, but it was easy. The press showed no signs of wanting to break. No coatings flaked off during my use and subsequent cleanup. If there is too much burger in the press, it simply squishes out around the press where you can easily run your finger around it and place the excess back in the bulk pack of burger to use with the next patty. IDEALLY you want just a bit of burger to squish out letting you know you got the press full, so it can do it's job correctly. I put the press on a paper plate to eliminate table clean-up, and that worked perfectly. The whole thing is easy and fast, and it truly does make a excellent formed and cohesive burger in NO time. Be sure the burger is at cold refrigerator temp before making them, as the directions tell you to do. Do not let the burger warm up on the counter first, which you shouldn't do anyway. Cold hamburger makes a better patty. My finished patties stuck together VERY well into a cogent burger with no signs of wanting to crack in two when picked up. If yours do want to come apart, then I think you are not pressing on the press with enough pressure and did not load enough burger in the first place. I did not really intentionally use the little "handle" on the press, but rather pushed on the left and right sides of the top half of the press itself to exert more pressure and not break the little handle off, if they were prone to that happening. You will get the knack of this very quickly, so no worries!! One reviewer thought the press should be a bit heavier and thus less prone to break, and this is probably true. But I am a large strong guy, and pressed HARD, and so far, nothing broke. ### ⭐⭐⭐⭐⭐ Easy, Clean, No Hassle *by A***Y on July 11, 2017* We had a smaller version of this... where the patty would be about 1/2 the size you can make with this one. We have had it for years and used it frequently. But, we decided to change to this one to allow for larger burgers or at least to change to what ever size we wanted. Both of these are simple. For those having problems, you really should use the wax paper squares. Keeps things much cleaner and easier. Use a square on the bottom, place the meat on that, put another square on top and press down. We find it makes more uniform burgers if you take the beef and quickly just wrap your hands on it to make a "ball" of meat. No really fussing over it, just cup yours hands, make a ball and put it on the wax paper square. You really MUST use the squares top and bottom. Used our new one today. Burgers set at 1/3, came out even and perfect. IF you wish to wash the press you will have to unscrew the top to get to every part but ... you simply unscrew the screw, then, screw it back on. There was one review where someone thought this was a pain to do. Really, folks, you unscrew then screw it back in place. Not rocket science. but this only has to be done if you don't use the wax paper squares for the most part. No meat should get up into the lid part unless you are not using wax paper on the top. It is..easy..clean, no hassle plus this new one allows us to change sizes where the other we had did not. ### ⭐⭐⭐⭐ Burger Time!!! *by J***N on December 11, 2013* It is a solid unit that makes consistent sized patties. Use it as per directions and use it with very cold meat as they advise. I strongly recommend spraying at least the top surface with a non-stick spray even through this unit is non-stick coated as the patties are going to stick to one side after pressing them and it is far easier to get them off the base than it is to dig them out of the cup. The adjustable shaft is graduated in approximate weight which is useful and the diameter is a very good match for the larger sized buns you typically buy. It will press out any thickness patty between very thin, up to 3/4 -inch (19 mm) using the stamped settings on the shaft. It has enough adjustment beyond to press patties 1-inch (25 mm) thick. It works good, I am happy with it and I would buy it again. ## Frequently Bought Together - Weston Burger Press, Makes 4 1/2" Diameter Patties for Hamburger, Crab Cakes, Sausage, 1/4lb to 3/4lb, Single, Non-stick Heavy-Duty Cast Aluminum (07-0301) - Weston Hamburger Patty Paper, 5.5” x 5.5” Squares, Waxed, Durable & Restaurant Grade, Separates Meats, Cheese and Baked Goods, Made in USA, 1000 Count (10-0102-W),White --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.kg/products/2031087-weston-burger-express-hamburger-press](https://www.desertcart.kg/products/2031087-weston-burger-express-hamburger-press) --- *Product available on Desertcart Kyrgyzstan* *Store origin: KG* *Last updated: 2026-04-23*