UltraPaper Hamburger Patty Paper, 5.5" x 5.5" Squares (Pack of 1000)
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Chicago, Illinois is where they're made. They are parchment paper rather than wax paper. They're a little on the pricey side, but they're a lot easier to work with than cutting your own. For each patty, I use two papers. I weigh- Remove the portions, then place a sheet of paper on the bottom of the press, add the meat, and finish with the second sheet. Press it after gently flattening it with your hand. I spread them out on a sheet pan as follows: Using plastic wrap, separate the layers and freeze for 12 hours. Then place them in ZipLock bags and freeze them. They'll keep you going for a while.
Yes, that is possible. I purchased two boxes to use in my classroom to assist students in learning about transformations (geometry). We write on them, then rotate, reflect, and so on. You can write with pencil, pen, marker, or whatever you want; I've tried everything.
1000 Good product; I make my own burgers to freeze and these, along with my "press," which should appear as you begin to order the sheets, are extremely useful.
While nothing in life is guaranteed, my patty papers, as well as other types of paper products such as printer and parchment, arrived in perfect condition. Have faith in yourself!
Selected User Reviews For UltraPaper Hamburger Patty Paper, 5.5" x 5.5" Squares (Pack of 1000)
This paper lacks sufficient "wax" to accomplish anything. It's just like tissue paper when it comes to porousness. When I make patties, the blood seeps through the paper in less than 2 minutes. 3 minutes while I finish seasoning and frying the patties It's a complete and total disaster. I tried separating cooled oven-fried chicken with the papers. When you pull the paper away from the food, it sticks to it and shreds. Useless.
When I first tried using just one sheet between hamburger patties, I ended up with frozen ground beef blocks with patty papers solidly frozen inside. Before I could separate and use the patties, I had to let them partially thaw. The only way to get by with just one sheet is to pre-cook the patties. Prior to stacking, they should be frozen. If you're using fresh, unfrozen meat, I think using two sheets between patties is a better solution. This may give you a fighting chance to separate them once they've been frozen.
A witty tale: These came with a hamburger press that I purchased at the same time. My housemate asked if I was going to cut parchment paper to put between the patties as I was showing him the press. So I took out the box of these papers and he said, "holy @$ you could make like a THOUSAND burgers with these! "Then he read the writing on the box and burst out laughing. " It was worth it just to see his reaction, but all kidding aside, these are a great price and keep the patties from sticking together whether you're storing them fresh or frozen. We portioned and vacuum-sealed ours in batches after freezing them. Whether we thaw them or not, they separate easily. I'm going to buy some more of these.
A handful of sheets were strewn about when the item arrived already opened. I would have returned it, but I'm forced to keep them (reluctantly) because a replacement would not have arrived in time. br>br>This is a typical price for a product like this, so you're not getting more bang for your buck, better quality, or anything else. I only chose this item because a reviewer for the burger press I purchased said it worked well with it. br>br>Once again, they're nothing special, and receiving an item that's already opened doesn't win me over. You could probably cut your own sheets out of regular parchment paper, but I don't have the time or patience to do so the night before a big neighborhood BBQ. br>br>I'm not sure I'll ever be this crazy and volunteer to make burgers, but if I do, I'll try a different brand.
These papers lack enough wax on the surface to prevent them from sticking to meat when frozen, and they are made of a paper that is too light in weight. When I tried to separate two patties, they ripped into small pieces. I would not buy them again, and I may just throw them out. They're both inexpensive and cheap.
When I first started working at Steakout, I was introduced to patty paper. We'd sandwich 7 ounces of ground chuck between the sheets and form a patty out of it. I have the metal ring and press that we used at Steakout, but a plastic lid (Milk Bone dog treats) will suffice. At Wingzone, we used patty paper on the cold packs (lettuce, tomato, onion) to keep them from touching the condiment packs. To take home, I received a patty paper box. br>br>The patty paper was one of my favorites. It lasted a long time, and when I ran out, I had to cut squares from parchment paper. This was more costly and took a long time. So far, I've been happy with this brand, which also protects meat from frost bite while in the freezer. Good luck in the kitchen;.
I, like many others, have purchased frozen patties in the past and seen parchment type paper used to prevent them. To my delight, I am convinced that the quality of these papers is superior to anything I have seen before. br>br>It's a good idea to "think outside the box" when it comes to using burgers. I plan to use these for my upcoming holiday baking, especially for those holiday cookies and other treats that I want to gift a variety of but keep separate to avoid flavor mingling. Recently, I used these papers to layer sandwich meat, separate from desired cheese, and it worked perfectly (and I prefer sandwiches freshly assembled, whenever possible).
With my burger press and scale, this is what I use. People may think I'm crazy, but I weigh my burger meat before grilling it, and it's either 4 or 6 ounces. This ensures that they are all the same size and shape, depending on how big I want them to be. I place one of these sheets on the scale and leave it there to keep it clean, then add meat until I reach my target weight. I then place a sheet on the bottom of my press, roll up the meat, and place another sheet on top, pressing the meat. I leave the burger on the bottom sheet, move the top sheet to the bottom of the press, and do it all over again.
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