I also don't understand what the problem is with the burgers having some holes around the edges, as long as the stuff ins't falling out all over the place, why does it matter if the burgers are "perfectly sealed". you're putting it between two buns and putting toppings anyway. None of your guests are gonna be like, "uhm, excuse me, I can't eat this, I can see the inside of the burger, I'm sorry"
After watching Jack since TH-cam began... This is his "brand". He messed up everything back then, and hasn't changed. Hence why he has had food poisoning multiple times.
I actually bought one of these for kicks. It took a few times to remove user error (too much meat or too little meat). It worked just fine and my wife who does not cook, can now form the burgers with it. Last time I did blue cheese and cheddar mixed then wrapped the entire thing in bacon. It works well once you eliminate the user error...
It's 3:30 a.m. and what in the hell am I doing? Watching Jack makin' stuffed burgers wanting to try one of those things with all of the fixin's, I don't have a life..lol..
Jack, I love your videos, I love almost all of what you do, but I can't sit here and watch this without saying, and this is not on you, but wow, just grab two pieces of hamburger, make a depression in them, and then press them together around the edges. Who needs 42 lbs of useless plastic to do this? The world does not need more stuff, the world needs people who use their minds and their skill.
I saw you using bacon grease... I also use it in my cooking... I noticed that yours is white and soft... Mine is not and has bits of bacon in it... I get mine from the bacon I do... Are you getting yours from somewhere else... I'd like to know please...
hmmm ... he never make ball with the grounded meat so it's normal that the meat open while cooking ... a the end you can see how raw is the inside of his burger .... Got E.Coli ?
Do you think this would work better or the right way with a George foreman? Since both sides would be cooking at the same times and shrinking at the same time?
I stick a olive/pickle jar lid under the bottom, use less meat and it comes out half as big. It lifts the bottom up about 1/4 inch and cuts down the size. If not it's like making a small Meatloaf. I found out that spraying a little olive oil on the sides helps it to slid out. Also a little water and barbeque sauce mixed in the burger makes it stick together!
I bought one of these and agree, it can be a pain to deal with. Especially if you are making multiple burgers. I found that the key to getting it to seal is to ensure that you have enough meat in the bottom (when you are making the pocket) so the meat comes all the way up the sides. I never knew to form the top patty on the top part of the device. I always just grab some meat, shaped it and patted it down on top of the bottom piece. Press together and viola! I may have to use the diced jalapenos idea though. I've just been putting them in the burgers sliced.
jack its a basic tool but i have one. the point of its flimsy kinda wobbly style you have to work at it for the top with only a small amount of mean. the top is meant for just enough to fill the remaining pocket section not the make a whole seprate patty on top. if you were to use this again put a little bit of meat on top and just smash it down. you can tell you did it wrong fo the top section because the meat was seeping up into the cracks when u worked it around trying to seal it better. the top is meant just to fill the pocket and smash everything in the make a regular patty.
Love your show for the candid, guy-next-door, no frills, no preparation, reviews. Two observations: 1. You might want to think about eating healthier. 2. The buns looked like the best part. I love bread. :)
Jack - once you're settled in Tennessee, would you consider doing a revisit of this concept, showing us the best way to make a stuffed burger without the gadgets? Now I have a taste for a BBQ bacon cheddar-stuffed burger.
My dad saw this and sent my poor mother all over town to find it. We were not impressed, though I like the idea of a stuffed burger. However, if you use a George Foreman grill or a panini maker, you don't have the same issue with the meat pulling away since both sides cook at the same time. I'm fine making/stuffing my burgers by hand. That gadget just made more trouble than it was worth.
Hi Jack's I am a new subscriber and I am asking u to make a second stufz review because u have to pinch the edges together after u take it or of the mold
TY for review, im glad i wont waste my money now . I am wondering how you and your family like TENNESSEE !? Got a little cold snap today , you all must have been freezing !!
cheezits in a burger, good shout. I love having something crunchy in burgers or sandwiches. we don't have cheezits in the uk but they look similar to mini cheddars.
Juicy Lucys can only be made with THIN hand-pressed patties of VERY low-fat beef (80/20 or higher). Grilling is better than frying. Melty cheeses preferred, like swiss or velveeta. Leave the veggies & bacon to be put on the top since they will just add juices that will cause your burger to fall apart. Let the finished burger set for a few minutes before serving so the fat will congeal a little & the cheese to cool down: cheese burns can be nasty!
That thing is just a waste of money. It's a con device. I'd certainly call it a fail. You can do the same thing with the bottom of a bowl or glass. Then you can seal it WAY better by hand. What a piece of junk.
It might work better if you deep fry it. Or can you not deep fry home made burgers? I just eat the frozen ones that you put in the oven so I don't know.
Great to see you doing videos in your temporary place, I think that stuffed burger maker would work better with a George forman grill type a two sided sandwich cooker. And yes your other videos from the last few in cali are great and a little emotional since it the last ones with your crew from cali. Hopefuly egar joe and all the rest will vist you once in a wile Tennessee, best of luck and and keep on vlogging on er videoing tipping along lol.
I got one of these today. Its really trial and error on the meat content but it should come all the way up the sides in the bottom section. Also grilling or oven cooking them keeps them from shrinking and breaking apart. I used a halogen oven for mine. One problem I had was the meat mixture sticking to the damn thing lol but the end result was worth it. Greetings from the UK btw🙌
These would probably be ok cooked on a George Foreman or some type of press that cooks both sides at once. Probably wouldn't shrink on one side that way and open but I agree with you.. Looks pretty cheap, I wouldn't spend the money but appreciate you taking the time to review it for us. ~USMC Gunny from San Diego (by the way, I loved your wing wars)
You go Lil Jack! Yeah Cheezits are a strange choice but it's also the kind of adventurous idea that sometimes leads to the next big thing! Folks put breadcrumbs in meatloaf so it's not too weird....vanilla wafers, now THAT would be weird.
its better if you use a smoker or flip the burgers ore often. i have made some of the best mac and chesse burgers and bacon cheddar burgers with this device.
Maybe next time you should roll the meat into a ball so it molds evenly. Or try to use even amounts of meat. Doesn't that thing have instructions or something.
ive evperimented a bit, and concluded theres no benefit to stuffing rather than just piling it on top. blending the stuff with the meat has an appreciable effect though.
how bout trying to cook the burgers in a george foreman grill with it cookingboth sides at the same time it could eliminate the shrinking problem but totally agreed these could be made far better and quicker by hand a friend of mines is a chef and does them stuffed with haggis and sharp cheddar
I had the same thoughts on this product as well. Bought it online for my mom this past chistmas. It was so time consuming to get these burgers together. Its suppose to be simple and take a lot of the work out but you pretty much have to form all the patties yourself and the press thing itself was so cheaply made. It would unlock and lock when it wasn't suppose to.It was just not worth. Love the concept but needs some more work on it.
Why not take some ground beef make it the size you want in your hands put everything you want in it put another peace of ground beef and seal it up and add more to the sides if you want
Remember: rinse meat before cooking. 2 burgers could have fit in the pan & you had the heat too high. If you have any grape seed oil around that has a high cooking temp & taste great with beef. I luv your reviews as this was something I was planning to buy. I like how you said its just 2 burgers pressed together & its flimsy. I don't understand why the energy is put into creating cheap products that really don't work well. I thought there were laws against that in the 70's/80's. Or it must fall under "buyer beware".
Is that the son you clotheslined because he snorted a weed
different son
What
He Didn't even season is ground beef
Yeah he doesn't like to season things
I also don't understand what the problem is with the burgers having some holes around the edges, as long as the stuff ins't falling out all over the place, why does it matter if the burgers are "perfectly sealed". you're putting it between two buns and putting toppings anyway. None of your guests are gonna be like, "uhm, excuse me, I can't eat this, I can see the inside of the burger, I'm sorry"
After watching Jack since TH-cam began... This is his "brand". He messed up everything back then, and hasn't changed. Hence why he has had food poisoning multiple times.
pink ground beef is not safe to eat. turn the heat down and take a little more time to cook them.
wolfgang169 I eat it and have never been sick from it.
Wait but what about a medium rare burger or steak? Doesn't that have plenty of pink/blood in it? Yet people eat those all the time and they're fine.
***** You're an idiot... Plain and simple. You're and idiot.
Khalid your at the greatest chance of catching a disease from eating your beef vs conventional beef lol
There is a different between med rare and raw this falls into to the raw catagory
The burger was way to pink for me inside, would it matter if you cooked it longer for the inside to melt?
I actually bought one of these for kicks. It took a few times to remove user error (too much meat or too little meat). It worked just fine and my wife who does not cook, can now form the burgers with it. Last time I did blue cheese and cheddar mixed then wrapped the entire thing in bacon. It works well once you eliminate the user error...
Do you always burn your burgers?
It's 3:30 a.m. and what in the hell am I doing? Watching Jack makin' stuffed burgers wanting to try one of those things with all of the fixin's, I don't have a life..lol..
Jack, I love your videos, I love almost all of what you do, but I can't sit here and watch this without saying, and this is not on you, but wow, just grab two pieces of hamburger, make a depression in them, and then press them together around the edges. Who needs 42 lbs of useless plastic to do this? The world does not need more stuff, the world needs people who use their minds and their skill.
Happy Friday everyone. Here is my latest product review you've all been waiting for. STUFZ Burger Press - As Seen On TV
Burgers look raw. I know it's beef but it's ground beef. Depending on how the cow was raised that might not be so good :s
Yes I'm not the only person who puts BBQ sauce on my burger
+Joshua Holder (SerbianDeath) I'm a BBQ burger junkie. No joke.
Joshua Holder oh i do all the time. We arent the only ones
Joshua Holder isn't that normal? Lol
Jack Jr. did a good job with the camera. Not impressed with that machine.
hahaha. I agree. He's a good kid and always there for me.
the mic sounded off i heard high pitched noises
Everyones a critic Jack, Keep up the good work.
i actual just used this thing the other day its pretty good
All good.. except.. do you have tips on how to get the inside cooked well done? without burning the outside of the patty?
No season on the beef and the meat was RAW
I saw you using bacon grease... I also use it in my cooking... I noticed that yours is white and soft... Mine is not and has bits of bacon in it... I get mine from the bacon I do... Are you getting yours from somewhere else... I'd like to know please...
drain it warm through a paper or mesh coffee filter into a container that you can seal.
hmmm ... he never make ball with the grounded meat so it's normal that the meat open while cooking ... a the end you can see how raw is the inside of his burger .... Got E.Coli ?
You should try cooking it in a George Foreman grill that way it cooks even on both sides
try cooking it on a George forman grill it cooks both sides at once
I go by sorted foods 'inside out burger' for stuffed burgers and do it by hand then sear it and then cook it thoroughly in the oven
Do you think this would work better or the right way with a George foreman? Since both sides would be cooking at the same times and shrinking at the same time?
I stick a olive/pickle jar lid under the bottom, use less meat and it comes out half as big. It lifts the bottom up about 1/4 inch and cuts down the size. If not it's like making a small Meatloaf. I found out that spraying a little olive oil on the sides helps it to slid out. Also a little water and barbeque sauce mixed in the burger makes it stick together!
I love my Stufz press sometimes you need to put a little more pressure on making the pocket and then when you seal the other patty
Always great videos, Jack! Keep it up!!
I bought one of these and agree, it can be a pain to deal with. Especially if you are making multiple burgers. I found that the key to getting it to seal is to ensure that you have enough meat in the bottom (when you are making the pocket) so the meat comes all the way up the sides. I never knew to form the top patty on the top part of the device. I always just grab some meat, shaped it and patted it down on top of the bottom piece. Press together and viola! I may have to use the diced jalapenos idea though. I've just been putting them in the burgers sliced.
i like this vlogging-style camera angle. it brings us much closer to the actual product, so we can see exactly whats going on, which is nice.
jack its a basic tool but i have one. the point of its flimsy kinda wobbly style you have to work at it for the top with only a small amount of mean. the top is meant for just enough to fill the remaining pocket section not the make a whole seprate patty on top. if you were to use this again put a little bit of meat on top and just smash it down. you can tell you did it wrong fo the top section because the meat was seeping up into the cracks when u worked it around trying to seal it better. the top is meant just to fill the pocket and smash everything in the make a regular patty.
good to see you again jack!
hot cheetos, bacon aerosol cheese and funyuns!
Yea it's a great novelty gift and I would seal the party myself but the one you had looked delicious wish you had the grill to put it on.
Once again, Jack, thanks for reviewing these “As seen on TV" items. You save us money. Thanks! ;-)
Your burger looks great :p but why didnt you put any blue cheese in?
the bleu cheese was for my wife that night. She had one with bleu cheese and loved it. The still come out huge. she at it with a knife.
Cooking With Jack Show ah i see. I guess it's normal for stuffed patties to be huge :D
Does it say how much meat your supposed to use?
does this guy have another channel? he looks SO familiar!
I been waiting for this
Love your show for the candid, guy-next-door, no frills, no preparation, reviews. Two observations:
1. You might want to think about eating healthier.
2. The buns looked like the best part. I love bread. :)
I recently bought this but haven't tried it yet. We'll see if I have any better luck!
let me know.
Damn right its better to do it by hand lol that press makes way to big of patties and you can make a dozen by the time it makes one
Jack - once you're settled in Tennessee, would you consider doing a revisit of this concept, showing us the best way to make a stuffed burger without the gadgets? Now I have a taste for a BBQ bacon cheddar-stuffed burger.
Can you do the stonewave cooker
Love your videos. Can't wait the next one...
Have this and love it..
how do you make your videos
Thanks for the review Jack!
Does Jack jr. have on a Zion i T-shirt on?
Woot woot love your product reviews jack!
They would have stuck if you had used a binding agent ie egg in your Minced meat
try cooking on a grill press, the kind hat cook both sides at once. That should keep it from opening.
I just had another thought; it doesn't say how much filling the burger can take. Maybe you overloaded it.
My dad saw this and sent my poor mother all over town to find it. We were not impressed, though I like the idea of a stuffed burger. However, if you use a George Foreman grill or a panini maker, you don't have the same issue with the meat pulling away since both sides cook at the same time. I'm fine making/stuffing my burgers by hand. That gadget just made more trouble than it was worth.
Hi Jack's I am a new subscriber and I am asking u to make a second stufz review because u have to pinch the edges together after u take it or of the mold
My friend put bacon, habanero and feta he said that product will be good for me but I don't know if I should get it. What should I do?
do it by hand. watch my Juicy lucy video and we did it by hand.
Cooking With Jack Show it has been 3 1/2 months since this upload
Sometimes, things are just easier done by hand instead of by products.
TY for review, im glad i wont waste my money now . I am wondering how you and your family like TENNESSEE !? Got a little cold snap today , you all must have been freezing !!
cheezits in a burger, good shout. I love having something crunchy in burgers or sandwiches. we don't have cheezits in the uk but they look similar to mini cheddars.
lol what a coincidence that i am watching this while I eat a burger
Juicy Lucys can only be made with THIN hand-pressed patties of VERY low-fat beef (80/20 or higher). Grilling is better than frying. Melty cheeses preferred, like swiss or velveeta. Leave the veggies & bacon to be put on the top since they will just add juices that will cause your burger to fall apart. Let the finished burger set for a few minutes before serving so the fat will congeal a little & the cheese to cool down: cheese burns can be nasty!
are you in TN already?
need some PB&J and an EGG (fried of course)
yes, but we aren't in our new home until June 16th
damn, you hauled ass. but right now, I am chilling here in Portland OR.
Cheers my friend.
I actually cook with bacon grease quite often.
That thing is just a waste of money. It's a con device. I'd certainly call it a fail.
You can do the same thing with the bottom of a bowl or glass. Then you can seal it WAY better by hand.
What a piece of junk.
Is food wars finishing now Jack? :(
That was interestin. Great review as always Jack!
I also have seen were people said it never cooks perfectly thru
I'm worried for your kid... cheez its? lol Wow, is he pregnant?
Be nice
What? The kid is eating weird food like he's pregnant! lol
I'm curious, more than anything, about something so odd.
heather hooten I think you took the comment out of context...
It might work better if you deep fry it. Or can you not deep fry home made burgers? I just eat the frozen ones that you put in the oven so I don't know.
Great to see you doing videos in your temporary place, I think that stuffed burger maker would work better with a George forman grill type a two sided sandwich cooker. And yes your other videos from the last few in cali are great and a little emotional since it the last ones with your crew from cali. Hopefuly egar joe and all the rest will vist you once in a wile Tennessee, best of luck and and keep on vlogging on er videoing tipping along lol.
Hahaha!! cheez-its in a burger is ingenius! Nice review!
I got one of these today. Its really trial and error on the meat content but it should come all the way up the sides in the bottom section. Also grilling or oven cooking them keeps them from shrinking and breaking apart. I used a halogen oven for mine. One problem I had was the meat mixture sticking to the damn thing lol but the end result was worth it. Greetings from the UK btw🙌
I just used the first push and made a regular patty.
IT WAS AWESOME!
These would probably be ok cooked on a George Foreman or some type of press that cooks both sides at once. Probably wouldn't shrink on one side that way and open but I agree with you.. Looks pretty cheap, I wouldn't spend the money but appreciate you taking the time to review it for us. ~USMC Gunny from San Diego (by the way, I loved your wing wars)
I've had this for awhile works good for me.
You go Lil Jack! Yeah Cheezits are a strange choice but it's also the kind of adventurous idea that sometimes leads to the next big thing! Folks put breadcrumbs in meatloaf so it's not too weird....vanilla wafers, now THAT would be weird.
Great. Jack jr now wants Nilla Wafers in his next burger
YES! The first episode of KIDS CAN COOK ON THE ROAD!
+Tracy Herwig Jack Jr., did you ever get your Nilla wafer burger? 😀
did you read the pamphlet in the box kind of odd was wondering what you thought
I got one you got to find the right oz its easier wit a glass
You should review Juice Lucy's Stuffed burger
I'm prettu sure I don't need or want any cheap plastic device to be able to put cheese and bacon in a burger.
You should try it on a grill works perfectly for me
He probably "gushed" a bunch of juice because of that lard and bbq combo.
Sooo that makes it good
Wow that's a gigantic burger!
its better if you use a smoker or flip the burgers ore often. i have made some of the best mac and chesse burgers and bacon cheddar burgers with this device.
You're supposed to throw the Patty in the oven so that it could be cooked on even side so that the cracked sides won't cave in
To be completely honest... I would try Jack Jr's concoction.
Maybe next time you should roll the meat into a ball so it molds evenly. Or try to use even amounts of meat. Doesn't that thing have instructions or something.
I've used this myself (while using instructions) and this thing is garbage, it's easier to do it by hand.
It failed because you didn't seal the sides. When you took Jack's burger out, you could see the seams weren't even remotely close to each other.
ive evperimented a bit, and concluded theres no benefit to stuffing rather than just piling it on top. blending the stuff with the meat has an appreciable effect though.
You should make whistle dogs on one of your cooking videos
Doesn't it depend on meat quality also
YAY,PRODUCT REVIEW
Okay. So I'm making burgers tonight! Yummo wish I had some of that BBQ sauce on hand :)
No u do not wish that
how bout trying to cook the burgers in a george foreman grill with it cookingboth sides at the same time it could eliminate the shrinking problem
but totally agreed these could be made far better and quicker by hand a friend of mines is a chef and does them stuffed with haggis and sharp cheddar
turn your comments back on on a newer episodes so people can warn you about what's going on
I had the same thoughts on this product as well. Bought it online for my mom this past chistmas. It was so time consuming to get these burgers together. Its suppose to be simple and take a lot of the work out but you pretty much have to form all the patties yourself and the press thing itself was so cheaply made. It would unlock and lock when it wasn't suppose to.It was just not worth. Love the concept but needs some more work on it.
Don't tell me you reached into the full bag of Cheez-its with the hand that you've been touching the ground meat...
Why not take some ground beef make it the size you want in your hands put everything you want in it put another peace of ground beef and seal it up and add more to the sides if you want
no more Red Bull before filming for Jack Jr. lol
Step one: throw it away
Step two: go to the store and buy a better burger press
It does not say how much meet to put it in it its juck
Remember: rinse meat before cooking. 2 burgers could have fit in the pan & you had the heat too high. If you have any grape seed oil around that has a high cooking temp & taste great with beef.
I luv your reviews as this was something I was planning to buy. I like how you said its just 2 burgers pressed together & its flimsy. I don't understand why the energy is put into creating cheap products that really don't work well. I thought there were laws against that in the 70's/80's. Or it must fall under "buyer beware".
I can see using cheese its if your making a meatloaf or something, that would be interesting.