Best barbecue presses & irons according to redditors

Looks like a scraper spatula for an indoor grill.

This hamburger press and this cute monkey blower

this is what it is.

https://www.amazon.com/dp/B00IN6TC9I/ref=asc_df_B00IN6TC9I5280221/?tag=hyprod-20&creative=395033&creativeASIN=B00IN6TC9I&linkCode=df0&hvadid=193124190188&hvpos=1o6&hvnetw=g&hvrand=6312239497013446463&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9014520&hvtargid=pla-308292544480

You could get her a small kitchen chalk board, but before you wrap it you could write a clever Burger of the Day on it. For cost savings, Michael's or other crafts stores usually sell small boards or you can make one! - which I'm sure she would get a kick out of the fact that you made it. A generic white apron. A burger press/ mold. As far as Kuchi Kopi Night Light, I think this is pretty close, and something you can 100% make yourself on the cheap. You can trace or draw the Kuchi Kopi and color yourself and make it with Shrinky Dinks and a generic nightlight from a hardware store.

I use this. This piece is perfect, but honestly anything will do. Experience has taught me that smasher is expensive but really just a piece of metal. Put a piece of baking paper between the smasher and the meat and it wont stick. Use any object of the right shape, we're talking max 10 seconds of high heat, so almost anything will do.

Enjoy :D

I've got the just the thing, no fancy electronics to fail, easy to clean, works with your existing equipment and fits nicely in the cupboard.

https://smile.amazon.com/Melting-Basting-Flattop-Heavyweight-Hamburger/dp/B075324B55/ref=sr_1_6?ie=UTF8&qid=1520799703&sr=8-6&keywords=sandwitch+press

Here's the thing. There's a million ways to make burgers and I'm sure there's people who make the a thousand times better than me. But my friends all tell me I make pretty good burgers so I must be doing something right.

I normally use pure beef but I'm sure a pork/beef mix or lamb is pretty good aswell it just has to be high fat. Next you're going to make a meatball. Make the rest of the meat into balls that are the same size. I personally use about 70g per ball. Best put all these balls on a plate or a cutting board.

Next you're going to squish all these balls into patties. We have a burger press but you can use a small plate or your hands if you don't have one. The burgers should be between 10 and 12 cm wide and have the same thickness everywhere. Put these patties on a plate or cutting board and salt as well as pepper them. Use a lot of both on both sides and then let them rest for about 30 min so that the meat can absorb the seasoning. (If you're not sure how much you need like just experiment by putting different amounts on different burgers.) You could also add other spices but for me this type of patty which you can use as a base point.

Now let's cook them: Open your windows and make sure your extractor is on because it will get a bit smokey. First get your buns of choice and split them into a top and bottom half. Then get your frying pan (I use a grill pan but any pan that won't be too sticky works) and put a thin layer of heat resistant oil (vegetable oil, rapeseed oil etc., Do NOT use butter! It will burn) on there and get it up to a moderate heat. Now you toast the buns on your pan. The should get a golden colour. You can put qhatever you want on your buns now because the patties will be done very quickly and you don't want to be stressed. If you you use lettuce and sauce then but the lettuce on the bottom and the sauce on top.

Next you put the pan on a very high heat because you want the patties to be done quickly. Once the temperature is reached put the patties on there. (You'll want something to block the fat from splashing everywhere) Each side should be done in about a teeny bit more than a minute. If you want a cheeseburger you'll want to put the cheese one once you flipped it and then put a lid on so that the patty gets enough heat from above. Don't squish the patty you'll just make it lose its juice. Once it's done put it on a cutting board or some kitchen paper so that some of the grease can just run out of the burger. Don't worry as long as the outside is cooked. Normally the burger is warm enough to cook the insides. After about 3-5 min you can put the patty on your buns and voila. (If you're unsure you could cut the patty in half just ro check. Experiment with how much they need.)

For sides I often make oven roasted potatoes in olive oil.

This is how I do it but I'd recommend looking for tutorials on youtube or the rest of the internet. If you ask your question a thousand times you'll get a thousans different answers. That's how I learnt. Burgers are a great party food because people can just bring the ingredients they like.

I think everyone should own a hamburger press for making patties for grilling... cause YUM

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I don't know why I didn't think of this earlier.

You could build a solar water heater. I've considered this as the basis for a "gimmicky" food stand.

You could use evacuated tubes, build your own parabolic reflectors, and make coffee in a french press ( a superior brewing method IMO ) then transfer it into your serving carafe.

If you still need modest power for other things, build a battery bank from used laptop batteries and recharge it nightly.