In my opinion, burgers should just be ground chuck with nothing mixed in. Salt and pepper just before they are placed on the grill. The less handling of the meat the better the burger.

Agree. Fresh, never frozen ground chuck. S & P. Grill.

^Yes

80/20 ground chunk seasoned with Spicy Montreal Steak Seasoning. I use my mom's old wooden press to lightly form the burgers. No heavy pressing. Then the burgers are frozen. Thawed before grilling.

I add a light shake of garlic powder to all red meat along with S&P, or equally a light rub of fresh garlic if solid pieces. More garlic if it's lamb but especially for solid or ground beef. The light addition of garlic isn't enough to survive cooking as a distinct flavor but it does make the end result taste better.

We never freeze meat, we always buy it to eat fresh.

Over the years I have been given several types of burger presses all of which needed more work than simply making a patty. If you are preparing them for freezing and want everyone the exact same size with practice you might be able to remove the patty without having to reshape it in some manner. Perhaps it is the pressing of air out of the patties but to me they do not have the mouth feel of a lightly pressed burger.

I form each burger into a ball and then place it on the plastic wrap covered press surface. Lightly close the lid and voila! Perfect burgers every time.

Very similar to mine: vintage hamburger press

Speaking of grilling, is there a cooking forum here? All I can find is a cookware forum.

I see, thank y'all for the input about seasoning (actually i myself am pepper-intolerant and also i minimize salt, as it triggers UTI). So i take it that nobody here has tried the specific containers mentioned in the OP.

I have tried the Tupperware ones and found that the meat stuck to the sides. There is also cutting or tearing wrap of some type to put between the burgers as you press to keep them from sticking together. Plastic wrap tended to stretch and tear when removing. Waxed paper or butchers paper would also tear and you had the problem of either uneven shaped sides where they tended to bunch unless you took the time to try to make perfect circles to place on top of each patty before you added the meat for the next. You could make one patty at a time then wrap it but the idea is to make many then separate. My husband tried freezing three at a time to show me that I did not need to wrap individually using wax paper between only to have a block of meat with pieces of paper that refused to separate from the patties. They do sell a lot of them so some people must be satisfied with them so you can only try to see if they suit you.

Parchment paper works well between patties. I rarely freeze burger patties but I hand shape them when I do.

I had the Tupperware years ago, I would line the bottom with wax paper. I wish I still had it!

I buy a package of about 6 lbs of 90% lean ground beef. I make patties with my vintage press using square papers, then freeze them. I make 2 sizes, 6 oz for my son and 4 oz for me. I freeze on a tray, then transfer the patties to a ziploc bag when frozen.

I use a Tupperware one. It's very old. I line it with wax paper before pressing it to form patties. I only use it when I go to make the burgers, never freeze them after the patties are formed.

I have used Tupperware burger press for many many years. I have both sizes. I freeze them in the containers, if not using right away. I even purchased more so I could make more to freeze. I love them.

Rose I love your press! I had the Tupperware one, but with 4 kids it wasn't enough holders, so I just froze on a tray then packaged.

Terilyn, I just donated my Tupperware one, wish I would have known you would like one!

Coco - the cooking forum is here https://www.houzz.com/discussions/tag=319

Floral, thank you so much!

I don't freeze burgers. I have a 1/2 cow+ in my freezer so I make my burgers after defrosting a pack. I use my Tupperware paddy maker and a scale. Perfect uniform burgers everytime. Before when I did i put 2 layers of wax paper between burgers and they separated easily. Those burger containers take up too much room.

As far as spices it depends on our mood. Sometimes just salt and pepper and sometimes what i call garbage burgers.

I do it like Judy Good. I have both Tupperware sizes and weigh out the portions when making them. If I didn't freeze ground beef or extra burgers there would be too much waste. I like being able to have patties ready for a quick lunch or snack. If I were making them as a meal for four or more it would be different. Then fresh makes sense. But not for making a single burger.

I didn't know the Tupperware burger-keepers came in 2 sizes. Which 2 sizes did the stackable burger-keepers come in?

And did both options just make 8 burgers per stack?

(Note: The Shape-n-store makes 10 hex-shape sliders.)

Rose: You said you freeze on a tray, then transfer the patties to a ziploc bag when frozen.

Q: How many per [which size] tray, and how many per [which size] ziplock?

Weirdly, there's no video comparing the various containers for freezing multiple-burgers (from start of prep. to finish) - especially someone with a side-by-side freezer.

P.S. Coco, thanks, your Q made me realize i should transfer this thread to the cookware forum.