I’ve bought many burger presses in my day, and I’ve found that the meat gets stuck inside them after pressing, making removal somewhat difficult. Some presses have so many parts to them, they get lost in my cabinet or jam up the dishwasher. Frankly, every one that I’ve bought over the years was a waste of money.
Chances are, somewhere in your storage area, you’ve got a wide mouth Mason jar with a metal top, composed of a flat lid and the band that goes around it and screws onto the jar top. As long as they’re not rusty, you can use them to make perfect quarter-pound burgers. If they are rusty, you can buy a half-dozen lids and bands for just a few bucks in any supermarket.
I get my burger meat in 1-lb. packs. If they’re frozen, I let them thaw wrapped. Then I cut the meat into quarters, simply eyeballing it. Each quarter-pound of meat fits quite nicely into the Mason jar top. I flip the top over and press down to compact it, then push the flat lid through the band, and out pops a perfect quarter-pound burger.
Once I’ve got all my burgers made, I place them on a small sheet pan lined with non-stick aluminum foil and keep them in the fridge until I’m ready to cook.
The lid and band go in the dishwasher, and can be used over and over.