What's better than a burger? Three of them. The Trio hamburger press from Küchenprofi. Depending on which mark on the outer ring of the stamp you choose, you will produce a burger patty of approx. 125, 170 or 230 g. Your hunger decides. In any case, it is simple to operate. Lightly oil the bottom mould or line with greaseproof paper. Then add the minced meat in and press down the upper part firmly. If you like, you can spice up your patty with "wet seasonings", i.e. fresh chillies, onions, or spicy sauces.
