How to Use A Burger Press to Make Perfect Stuffed Burgers

Napoleon has many great accessories to help you use your grill to its fullest potential. We can even help you make perfectly formed and stuffed hamburgers or sliders using the Napoleon Gourmet Burger Press Kit. How does one make the perfect stuffed burger? Read on, follow the easy instructions, and you too will be making perfect patties in no time.



It’s all about that beef, ‘bout that beef

Well, actually it isn’t you can use loads of different meats to make delicious hamburgers. For the best results when making any burgers or sliders, use freshly ground meat that is ice cold and has at least 20% fat content. By freshly ground, it is preferable to grind the meat yourself the day you are going to make your burgers, and it’s easy to grind a few different types of meat together to make delicious flavor combinations and boost the fat amount needed to keep the burgers together without filler. If you don’t want to grind the meat yourself, pop by the butcher on the way home, they will be happy to grind some up fresh for you.

Try one of our awesome burger recipes


Suggested Meat

Suggested Fillings

Ground Chuck - Beef

Shredded cheese

Ground Pork

Macaroni & Cheese

Ground Lamb

Hot peppers

Ground Bison


Ground Ek/Venison/Game

Bleu cheese

Ground Buffalo


Ground Chicken


Ground Turkey

Pulled pork


How to use the Napoleon Gourmet Burger Press Kit

The principals to using both the Gourmet Burger Press or the Slider Press are the same, it’s just the amount of meat that is being used that differs. Follow the steps below and you will be grilling perfectly portioned patties in no time.

1) Use any number of our delicious hamburger recipes to prepare the meat mixture and desired flavor profiles. Make sure that whatever meat you have chosen is ice cold – not frozen, just feels like it when you work it with your fingers.

2) Use your fingers and some water to wet the sides and bottom of the burger mold. Divide ½ a pound of your meat mixture into thirds, then place 2/3 of the meat into the bottom of the burger press.

Fill Press
Press Press

3) If you haven’t already, gently remove the wide press from the handle portion of the burger press by twisting. Moisten the cavity press with a little bit of water on your fingers.

4) Carefully position the cavity press in the center of your meat and use the press and handle to push the meat down inside the base of the burger press. Gently twist the handle to release the meat and reveal the depression to be filled. The burger press base shouldn’t be more than 2/3 full.

5) Place your favorite fillings into the cavity left by the press, being careful not to fill past the top of the meat divot.


6) Take the remaining ⅓ of meat that you set aside and flatten it out so that it covers the fillings and meat already in the press. Reattach the larger press to the handle, twisting and locking it in place. Moisten it with water and press the burger once more, sealing all the deliciousness inside your burger.

7) Remove the burger from the press by pushing the bottom plate up. Slide the plate off the burger and place the formed meat onto a piece of waxed paper. Repeat until you have used up all of your meat.

Slider Press


Sliders require a lot less meat. Press up to 3 tbsp. of your meat mixture into the slider press, use the handle and press the meat into shape, then use the convenient lifter hook to remove the formed patties. Don’t forget to separate the sliders with waxed paper before chilling, then grilling. 2 lbs. of meat will make four large, full-sized burgers and around 12 sliders.


Burger Making Tips and Tricks

Remember these tips when you want to make delicious burgers that everyone will enjoy. There’s nothing like a freshly grilled burger right off the barbecue.

  • Start with meat that isn’t frozen, but is very cold.

  • Use meat that is at least 20% fat or add ¼ cup of cold, cubed butter per pound of lean meat.

  • Don’t forget to season your patties.

  • If you’re adding things to your burger make sure they’re as small as possible. Grate ingredients like onion and garlic.

  • Once formed, chill your burgers for at least 30 minutes before warming up the grill and cooking.

  • When freezing extra burgers, keep slices of waxed paper between patties.

  • Grill your burgers over direct, medium-high heat, around 450°F to 500°F for 5 to 7 minutes per side, flipping only once or twice. You can also slow cook them using indirect heat for 15 minutes, then finish with a sear over high heat.

  • Never squish your burgers – especially the stuffed ones!

  • If you’re unsure if a burger is done, use an instant-read BBQ thermometer to check doneness. A burger is done at 160°F.

Now that you know how to use the Napoleon Gourmet Burger Press Kit to make perfect stuffed hamburgers, what are you going to fill them with? Share your ideas and recipes with us on Facebook and Instagram using the hashtag #napoleonGrill and #stuffedBurgers.

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