Cuisinart CSBP-100 3-in-1 Stuffed Burger Press

Amazon.com price - $14.99

Product Description (from Amazon.com listing)

The Cuisinart stuffed burger press is the ultimate 3-in-1 tool for burger making. Start by making amazing burgers stuffed with your favorite flavors in 3 easy steps. Just press, stuff press and you're ready to cook. Or use the convenient slider insert to shape perfect sliders any time for a great snack. This press also works great to make regular burger patties up to 3/4 lb. So no matter what burger you are in the mood for the Cuisinart Stuffed Burger Press has you covered.

PJ’s Review:

Purchased 2/11/2014

I was going to buy one of the “StufZ Burger Press” (as seen on TV) for $12.65, but after reading the reviews, I kept looking. I settled on the Cuisinart because of the reviews, the brand name, and the price. I got 2 of them – one for my son-in-law.

This product is solid, sturdy, and easy to use. After making a few burgers, I think the directions are incorrect. The process says to put 1/3 lb meat into the cup and press the top (with the press cap detached) into the cup to produce the bottom part of the burger that has the indentation into which you add whatever stuffing you want to use. Then “…flatten about 1/6 lb of meat and lay over your filled burger.” Attach the press cap to the top and press down on the stuffed burger.

I bought a package of 4 ea, pre-formed, 1/3 lb, angus 85% lean beef patties at Walmart. I also picked up a block of feta cheese and a jar of Wickles “Hoagie and Sub Relish”. I cut some of the feta into a ¼” dice.

I jammed one of the 1/3 lb patties into the cup and pressed down with the top as far as it would go. The flange on the top stops its travel into the cup at the correct height. The cup overflowed. 1/3 lb. is too much. 1/3 lb = 5.33 ounces. ¼ lb = 4 ounces. 1/6 lb = 2.66 ounces. That’s a total of 8 ounces, or ½ lb. – Unless your meat is much more dense than mine, there’s no way to get ½ lb meat AND stuffing into this press.

I suggest:

1. Although the material is non-stick, spray a little PAM onto the press parts before using.

2. Start by making the TOP of the burger. Put 3 oz into the cup and press with the lid cap attached. That should get you a flat thin top for your burger. Remove it and set it aside.

3. Put 4 oz into the cup and press (with the lid cap detached). That should make the bottom of the burger with the well for stuffing.

4. Remember that you’re going to be cooking meat – and probably to not much more than 145-150 degrees. You may want to pre-cook your stuffing. Onions, mushrooms, garlic, etc.

5. Add the stuffing. NOT TOO MUCH – only to the top of the well. You can use the slider cup as a gauge –it holds about ¼ cup and you want a little less than that.

6. Put the 4-oz. patty (from step #3 above) in the cup and after reattaching the lid cap, press to form the complete burger.

7. Sometimes (often) you have to finish the sealing of the top with your hands/fingers.

8. With 18” snow on my deck, I skipped the grill and preheated a cast-iron skillet in a 350 degree oven. Brown both sides of the burger (2-4 min/side) in the preheated pan over medium heat then return the pan to the oven for about 15 min.

9. At the desired doneness (check with an instant read thermometer) remove from the oven and allow them to rest a bit.

So, spray a little PAM, use less meat, form the top in the press, cook your stuffing, finish in the oven (or indirect grill heat).

PJ

romaine’s–Wood Grill and Bar

romaine’s is my new “go-to” place when I want the best…of everything!

(see 2nd visit review below…)

romaine's

wood grill & bar

299 W Main St # 1, Northborough, MA

508.393.8889

Website link: romaine’s

“Opened in 1999, Romaine’s Wood Grill and Bar’s 165-seat restaurant provides a social atmosphere with intimate lighting and warm décor. Romaine’s Wood Grill and Bar also offers an inviting 40-seat bar featuring the area’s best mixologists, plus a private dining area that can accommodate up to 54 guests.”…from their website.

PJ’s Ratings:

· Overall – 5 of 5

• Service – 5
• Food - 5
• Drinks (full bar) – 5
• Ambience – 5

· If you want to be seated in the Bar Area – get there early and/or make a reservation!  (no reservations for the bar area…)

· PajamaGal and I were pleasantly surprised on this, our first visit to romaine’s. It certainly won’t be our last.

This review’s Visit: 2014/01/20 – 5:30 P.M.

Server: Beth – Excellent service!

Starters:

Calamari - $8

Buttermilk Soaked, Fried Crispy, Cherry Peppers, Sweet Thai Chile Sauce

Fried calamari is my favorite appetizer. Carrabba’s version is the standard against which I measure all others – and romaine’s is almost an equal. For the first time ever, we were offered “tube rings and tentacles”, or “only tube rings.” We like both – and they were great! Delicate, tender, with a breading that was light and fluffy, yet crispy. When I commented that there should be more, PajamaGal said, “But then it would be a main dish, not an appetizer.” (I’d still like a larger portion – it’s a tad too small to share.)

Main Dishes:

Wood Roasted Duck - $22

Broccolini, Spiced Sweet Potato Fries, Fig Demi

PajamaGal loves duck. romaine’s was prepared beautifully. The skin was crisp, the meat tender, juicy, and plentiful. While I didn’t sample her duck, I did taste the fries. They were wonderful. Their shoestring cut enabled their crispiness without being overdone. The spiced flavor was perfect and not overpowering.

·

North Atlantic Haddock - $22

Panko, Horseradish, Garlic Mash, Roasted Pepper, Asparagus (Broccolini), Sundried Tomato Butter

The breading was flavorful and fluffy like the calamari. The Haddock could have been removed from the heat 1 or 2 minutes earlier, although it was not dry. The Garlic Mash was outstanding with large chunks of roasted garlic floating through the perfectly seasoned mash. I wish the Broccolini had been cooked an additional 30 seconds. Its smoky flavor was intense and very good, but for me, there was too much “crisp” and not enough “tender” in the crisp-tender preparation. (Notice that Beth didn’t hesitate to substitute the broccolini for the asparagus.)

Deserts:

· (we had desert waiting for us at home, so we skipped it…this time!)

Posted by PajamaGuy at 7:00 AM No comments:   

Labels: Restaurants

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2/08/2014 – 4:45 p.m. on a Saturday

PajamaGal and I have a 15th anniversary this coming week and we wanted to go out for dinner with our friends to celebrate.  We went back to “romaine’s”.  I wanted the same table in the bar area so I went to their website to make a reservation.  Their website’s link for reservations takes you to OpenTable.  There were no tables available before 8:30 that evening.  It was only 1:00 in the afternoon, so I called romaine’s.  Bonnie told me that they did not reserve tables in the bar area (which starts filling up around 4:45), but if we were there around 5 that she could probably find us a table.

We planned to meet our friends at 5:30, but on a hunch, we got there at 4:50, and were able to get the table I wanted in the bar area.  Before I review the food, I want to report that the folks at romaine’s are remarkably friendly – and in a genuine and refreshing way.

I’d wanted to be there early for two reasons, the table location, and the homemade “Bar Chips”.  We got both – and by 5:22, all tables and seats in the bar area were filled.  At 6:39, when we left, there was standing-room only.

Server: Sarah – Excellent service!

Starters:

Maine Crab Cake - $10

Jonah Crab, Celery Root Slaw, Chipotle Aioli

Fried calamari is still my favorite, but these were pretty damn good.  I’m not a crab cake connoisseur, although I’ve had a few.  These had a perfect balance of crab-to-breadcrumb ratio.  They were cooked with a delicate but crispy crust and were very tasty!  Even the slaw was delicious.  If when I order them again, I will ask for a bit more of the aioli.

Speaking of connoisseurs, when it comes to margarita’s, PajamaGal is one – or maybe she’s just extremely picky .  She told Sarah that she thought it tasted like dish soap.  (I thought it was good, but a bit too sweet) Without question, Sarah got her a glass of Pinot Grigio.  I’ve returned a lot of food and drink over the years, but I have to say that Sarah’s handling of the occurrence was unlike any I’ve experienced.  Again, genuinely friendly.

Main Dishes:

Wood Grilled Salmon - $20

Roasted Root Vegetables, Apple Cider Glaze, Apple Chips

PajamaGal compares all salmon dishes to the grilled salmon that I prepare for her, so for her to say that romaine’s was “…almost as good as your’s…”  means she really liked it.  It was cooked perfectly and the wood-smoke was not overpowering.

·

Beef Tenderloin Special- $34

Gnocchi, Shaved Asparagus

I didn’t write down the full title of this dish.  This was a very good fillet, and cooked perfectly.  This was maybe the 3rd time I’ve eaten gnocchi, so I’m no expert.  I looked them up in Wikipedia and there seems to be many variations.  These were soft little pillows and very smooth.  The sauce was good, as was the Shaved Asparagus.  I should have ordered the “Wood Grilled Tenderloin” from the menu as I’d intended to sample their best on-the-menu red-meat steak during this visit.  I’m going to guess that this 8 oz. fillet is the same as what’s on the menu, but with a different preparation.

When I’d eaten the last bite, I thought to myself that the dish had been a bit salty.  Although my favorite sauce is béarnaise, I do want to try romaine’s “Brandy Peppercorn Demi”.

Did I tell you about the homemade Bar Chips? They’re thick-cut and well done potato chips.  And they are another benefit of arriving early…

(the cone was served full – my trigger finger just wasn’t fast enough….

PJ