There are lots of presses that make fixed thickness burgers, this one Stainless Steel Hamburger Smasher is just one example.
Mine is just a flat plate so if I were to make a thicker burger I just wouldn't press down so hard. I use 100g of mince per patty which is ~13gshort of 1/4lb. If I made a thicker burger using 100g of meat I would need smaller buns.
edit: the US site offers three thickness for that burger press Ballistic Smasher - Stainless Steel Burger Smasher
I quite like the smaller ones (Weber mini), when BBQ for friends. So they don't get overfull data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
My tips for an awesome diy burger are
Buy a lower fat good quality steak mince and do the following to up the fat content
Add onions to the burger mix. Chop them finely and fry them in a few tablespoons of beef dripping. The onions should be cooked low ish so they go translucent not brown. Add salt and thyme to the onions whilst cooking. Spread on a plate and fridge to cool down. Once the fat and onions have cooled, this is the fat for your burger mix which now tastes lush.
Add slosh of stout to the burger mix. It adds a great flavour and keeps the meat soft
Bind with a few wholmeal breadcrumbs
You always need more salt than you think.
Best burger bun IMHO is a toasted English muffin. I find the brioche bun overrated and more importantly virtually impossible to find the millisecond timing required between done and burnt.
^^^^ Worth a try, thank you data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Good thinking, they won't fall apart in seconds.
Just before Christmas I bought this burger press (£7 a bargain) I use 50% beef 50% pork mince.
https://www.amazon.co.uk/gp/product/B07F2HD53D/ref=ppx_yo_dt_b_asin_title_o03__o00_s00?ie=UTF8&psc=1
I've got to say it's brilliant. The trick with making burgers is to add herbs (sage/ thyme really finely chopped) and salt then use a fork to effectively beat the mince, this makes the mince bind to itself. Do NOT add egg as that just makes it wet. Then once the meat is a sticky mess, pop it into the press (lined with cellophane), press as firmly as poss and put in the fridge for 1 hour.
The key to a great burger is the texture of the pate. Even turkey burgers are delicious using this method. All the best.
Smash burgers for me. Simply chuck steak from the butchers with a good amount of fat, seasoned with Angus & Oink steak seasoning, rolled into 1/4 lbs balls, then thrown onto a hot skillet and squashed down into a patty shape and held down for a few seconds. Let it cook for a bit and then flip. Perfect.