Big difference between Omaha Steak burgers and BJs. BJs are to tuff and dry and it doesn't matter if eaten off the grill or reheated. I'm talking the fresh made burgers not frozen discs. I found adding some gelatin with an egg makes chop meat much more moist and not tuff. So bought a Bellmain burger press and I will be buying the chopmeat mixing with the dissolved gelatin and pressing my own burgers. Amazon also offered in a package deal Cuisinart CSBP-100 3-in-1 Stuffed Burger Press. Nevef had a stuff burger so why would I. What is the different between stuffing inside burger or just chopping the fixing up and mixing them into the meat.