Pick 0033 · Stainless steel burger patty press, 304 grade
Meat does stick to bare stainless, and enough reviewers report it that parchment or a thin film of oil should be treated as part of the method rather than a workaround. With that step, a spring in the base pushes each patty back out intact. AddToPick rates the press worth buying for anyone making more than a few burgers at a time.
| Product | Stainless steel burger patty press, 304 grade |
|---|---|
| Release | Spring in the base pushes the patty out |
| Thickness | Guide produces a repeatable thickness, thin enough for smash |
| Build | Solid steel, no coating to flake |
| Cleaning | Comes apart, hand wash recommended |
| Operation | Two hands |
| Skip if | You want to skip the parchment or oil step |
| AddToPick | Worth buying |
The press is a two part stainless mould. Ground meat goes into the ring, the top plate presses it flat to a set depth, and a spring under the base lifts the finished patty clear.
The steel is solid rather than a thin stamped plate with a coating. Nothing on the press is coated, so there is no non stick surface to flake into food over time, which is also why the sticking has to be handled by the user.
Line or oil the surface before the meat goes in. Parchment between the meat and the steel is the reliable version, and a thin film of oil is the faster one. Skipping this is what produces torn patties.
Both hands are needed. One hand holds the ring while the other presses, so this is a two handed tool on a work surface rather than something operated one handed over a pan.
Batch and stack. Reviewers making burgers ahead of guests report stacking finished patties with parchment between them and freezing the stack, which is what the repeatable thickness makes possible.
Hand wash. Reviewers advise avoiding a dishwasher because of rust concerns, and the press comes apart so hand washing is quick.
AddToPick read US five-star reviews totalling roughly 5,500 characters. The points below are limited to what three or more reviewers said.
Named limitations from these five-star reviewers:
Yes, to bare steel. Reviewers report this frequently and solve it with parchment between the meat and the press or a thin coat of oil. There is no non stick coating on the press.
Reviewers describe making about twenty patties in roughly ten to twelve minutes, with the consistent thickness being what makes the batch usable.
The thickness guide goes thin enough for smash style patties, and reviewers name that as a use case rather than a limitation.
Reviewers advise hand washing rather than using a dishwasher, citing rust. The press comes apart, so hand washing is short.
Reviewers stack finished patties with parchment between them and freeze the stack, which works because each patty is the same thickness and freezes at the same rate.
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Pick 0033 · Last updated 2026-08-31 · Reviewed by AddToPick