HENDI Hamburger Stamp for 120 mm Patties

A hamburger stamp presses raw minced meat into uniform round patties ready for the grill or griddle. The stamp is lowered onto a measured portion of meat placed on cling film or greaseproof paper; downward pressure shapes the meat to the exact diameter and thickness of the stamp cavity, removing air pockets and ensuring every patty cooks at the same rate.

To use the stamp, portion the meat onto a clean, flat surface. Position the stamp over the centre of the portion and press firmly until the meat fills the cavity. Lift the stamp straight up; the patty remains on the surface, neatly formed and ready to transfer to the cooking equipment. The non-stick coating prevents the meat from sticking to the aluminium, so the patty releases cleanly without tearing.

The stamp is made of cast aluminium, chosen for its light weight and even heat distribution when pre-heated. A non-stick coating covers the aluminium surface that contacts the meat, reducing the need for additional oil or flour. The handle is polypropylene, an insulating material that stays cool to the touch during repeated use.

The stamp produces patties 120 mm in diameter. The 0.262 kg weight allows the operator to apply steady pressure without fatigue, and the stamp is light enough to store on a shelf or in a drawer between services.

Cleaning follows from the materials: the non-stick surface is wiped with a damp cloth or soft brush after each use, and the polypropylene handle is washed in warm soapy water. The cast aluminium body should not be soaked or scrubbed with abrasive pads, to preserve the non-stick coating.