My apologies for having been away for a while. Real life tends to do that every now and then. Since I actually got home from work tonight at a semi-reasonable hour (read: not after 11pm), I decided to fire up the grill for some burgers. However, I did not intend to grill just any old plain burgers. Oh no… tonight was time to break out the Burger Pocket Press!
The Burger Pocket Press was invented by Michael Ajakie, a south Florida-based business owner, to solve the problem of inconsistent and fragile stuffed burgers. It advertises the ability to create new burger recipes by sealing toppings on the inside in order to maximize flavor.
The Burger Pocket Press consists of four pieces — the bowl, the ring, the flat press, and the pocket press (all of which are dishwasher-safe). Also included is a pamphlet that contains instructions for using the press along with a couple of recipes. More recipes are available on the Burger Pocket Press website.
After washing the parts, it’s time to make some burgers! I decided on a jalapeño cheddar burger using bacon cheddar cheese. The directions to form a stuffed burger using the Burger Pocket Press are as follows:
- Form the cap of the burger.
- Form the burger pocket.
- Add toppings to the burger pocket.
- Seal the pocket.
I purchased 2 lbs of 80/20 ground beef for this experiment. Let’s face it… using lean ground beef for a burger is just blasphemous! I made two 1/2 lb burgers tonight — one for me, and one for my wife. Forming the cap was as simple as taking about 2 – 3 ounces of ground beef, placing it into the ring, and pressing it flat using the flat press. To form the pocket, I took the remaining 5 – 6 ounces of ground beef allotted, placed it in the bowl, and pressed it using the pocket press.
One of the key points in the provided instructions is that you do not need to overstuff your burger. Heeding that warning, I was a little conservative in the amount of goodies I put inside the pocket. After I had put what I thought was a sufficient amount of stuff inside the pocket, I sealed off the top of the pocket with the patty I previously formed. The seal was fairly well formed. However, I did do some manual forming of the burger to ensure the seal was complete. Doing so was not a big deal at all. You can see the results below.
Looking good so far? I thought so too. For burger #2, I decided to go a little more liberal with the amount of stuffing. As a result, the seal was not quite as complete, leaving a little bit of cheese exposed.
And off to the grill!
After approximately fifteen minutes over direct heat, I moved the burgers to indirect heat and basted the burgers with Sweet Baby Ray’s BBQ Sauce. After another 10-15 minutes on the grill (these were big burgers, after all), I pulled them off.
In the picture above, the burger on the left was the one I overstuffed, while the burger on the right was the more conservatively-stuffed burger. You can see that the seal on the left was not as thorough as the one on the right, but there was still some instance of cheesy gooey-ness from both burgers. When I saw what it looked like on the bun, I just had to dub it the “Hot-n-Nasty!”
It didn’t quite seal like I had hoped, but I’m attributing that to using too much filler. But wow, it was tasty! If I had to pick one thing that I wish the Burger Pocket Press did a little bit better, I would say that a little deeper pocket press would be nice. Overall, though, I was very pleased with the product.
If you are interested in purchasing the Burger Pocket Press, you can do so by calling 888-533-3318 or visiting http://www.burgerpocketpress.com. If you are interested, you can also find Burger Pocket Press on Facebook and Twitter.
(Full Disclosure: I was sent the Burger Pocket Press in exchange for a review.)