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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

PRODUCT: Multitasking Stuffed Burger Press

Cut a well with the smaller ring and add your
favorite stuffing(s). Photo courtesy HSN.com.

 

We’ve seen a number of pieces from Cat Cora for Starfrit, a cookware line endorsed by the celebrity chef.

But the newest, the Cat Cora by Starfrit 2-in-1 Burger Press is the one we’ll definitely use, over and over again.

A burger press creates consistent, perfectly formed and sized burger patties.

But this burger press has something extra: a smaller ring that can be used to form sliders and stackers, as well as to cut a well in a larger burger, to fill with your favorite complementary ingredients.

Stuffed burgers are so much fun that we wonder how, in a country where burgers are the favorite food, they haven’t become the rage. We hope that the Cat Cora/Starfrit mold will be the beginning of a trend.

 

Whatever your burger preference—beef, bison, chicken, lamb, pork, salmon, turkey (we haven’t tried it with a veggie burger)—you can make an already-delightful burger much more so.

 

What should you use to stuff your burger? Whatever you like: That’s the fun of this gadget. You can look in the fridge and the pantry and find dozens of choices.

We simply scanned our shelves. Then:

  • Beef. We stuffed different beef burgers with leftover arugula pesto, mashed potatoes, sautéed mushrooms, sautéed onions and sundried tomato concasse.
  • Lamb. We stuffed different lamb burgers with chutney, goat cheese and mint jelly.
  • Salmon. We stuffed different salmon burgers with chopped cucumber salad, mango salsa and tzatziki (yogurt sauce with garlic and mint).
  •  

    The Cat Cora For Starfrit 2-In-1 Burger Press. Photo courtesy HSN.com.

     

  • Bison. Tonight, we’re stuffing bison burgers with a mix of sliced cornichons and olives, and with bacon and truffle cheese (a reverse cheeeburger).
  • Surf & Turf. The next time we have some extra oysters for stuffing, we’re going to try a surf-and-turf burger.
  •  
    Intensify the flavor by adding fresh herbs—basil, chives, dill, garlic, parsley, rosemary, sage, thyme—or dried oregano and spices, to the filling.

    Imagine a pizza burger: tomato sauce and cheese stuffed into your favorite burger. How about a turkey burger filled with cranberry sauce and stuffing?

    Let us know what you’d use to stuff your favorite burger(s).
     
    The 2-in-1* burger press set includes:

  • 4.5-inch ring
  • 2.75-inch ring
  • 2 in 1 press
  • 2 lids for easy storage
  •  
    You can buy the burger press at HSN.com. At $24.95, it isn’t an inexpensive kitchen gadget. But it’s sturdy and will afford many years of bodacious burgers.

    HOW TO MAKE A STUFFED BURGER

  • Pack ground meat into the larger ring.
  • Cut a center well with the smaller ring.
  • Fill well 3/4 with the stuffing and cap the well with some of the meat you’ve removed.
  • Cook to desired doneness and serve.
  • Be prepared for squeals of delight from happy diners.
  •  
    *It’s actually more than 2 in 1. We count burgers, sliders, stuffed burgers and anything you need a round cutter for: biscuits, cookies, melon, and anything that begs to be molded (rice, veggies, etc.).

      





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