Patty Formers Explained: 100mm vs 130mm vs Dagwood vs Rib
By the Claasens team, makers of South African patty formers since 1955.
A patty former is one of those workshop machines that does one job extremely well. Press a handful of mince into the chamber, push the lever, and out comes a patty of consistent thickness and weight. No hand shaping. No uneven cooking. No patties falling apart on the braai.
We make four patty formers, each for a different style of patty. This guide explains what each one is for and which one you should buy.
Why a patty former matters
Hand-shaped patties have three problems. They are uneven thickness, so the edges overcook before the middle does. They are uneven weight, so the cooking time varies from patty to patty. And they fall apart on the grill because the mince was not compressed enough to bind. A patty former solves all three at once. The result is patties that cook evenly, look uniform, and hold together end to end.
For mid- to high-volume households, hunters processing game into freezer patties, or anyone running a food stand or burger pop-up, a patty former is the difference between consistent product and inconsistent product.
The four Claasens patty formers
100 mm patty former
The standard household hamburger size. A 100 mm diameter patty about 12 mm thick comes out at roughly 120 g of mince. This is the patty size most South Africans grew up with and the size most home cooks want for braai burgers and frikkadel.
Best for. Hamburgers, frikkadel, ground meat snacks, lamb burgers. The everyday former.
Browse the 100 mm patty former.
130 mm patty former
The bigger brother. 130 mm diameter at 12 mm thick gives about 200 g of mince per patty. Restaurant style burgers. Bigger sausage shaped patties. Game patties from kudu or springbok mince. The size that turns a burger into a meal.
Best for. Restaurant style hamburgers, hunter freezer stocks, bigger game patties.
Browse the 130 mm patty former.
Dagwood patty former
Named after the rectangular Dagwood toasted sandwich, this former presses long rectangular patties that fit perfectly inside two slices of bread. The shape eliminates the corners-without-meat problem you get with a round patty in a square bread.
Best for. Dagwood sandwiches, bread roll burgers, school lunchbox patties.
Browse the Dagwood patty former.
Rib patty former
The most specialised of the four. Presses a long, thin, curved patty that mimics the shape of a rib (boneless). Used by butcheries to produce rib-shaped boerie patties or beef rib substitutes that braai like ribs but with no bones.
Best for. Rib-style patties for braais, restaurant menu items, novelty grilling.
Browse the rib patty former.
Compare at a glance
| Former | Patty shape | Approx weight | Best use |
|---|---|---|---|
| 100 mm | Round, 100 mm | 120 g | Everyday hamburger and frikkadel |
| 130 mm | Round, 130 mm | 200 g | Restaurant style, bigger game patties |
| Dagwood | Rectangular | 150 g | Bread-shaped sandwich patties |
| Rib | Long, curved | 180 g | Boneless rib-style braai cuts |
How to use a patty former
- Mix the mince. The mince should be slightly tacky, not loose. Knead it for two minutes before forming. This helps the patties bind.
- Press a ball. Roll a portion of mince roughly the size of the chamber into a ball.
- Load. Drop the ball into the chamber and press it down with your palm so it fills the form.
- Lever. Pull the lever down to compress the patty into shape. A firm, even press is what gives the patty its bind.
- Release. Lift the lever and turn the ejector handle to push the patty out.
- Stack. Place patties on a sheet of greaseproof paper between layers. Stack no more than 10 high to avoid squashing the bottom patties.
- Freeze or cook. Wrap stacks in clingfilm and freeze, or cook within 24 hours.
What mince to use
| Patty | Mince blend |
|---|---|
| Classic hamburger | 80% beef chuck, 20% beef fat. Salt and pepper only. |
| Frikkadel | Beef mince with onion, breadcrumbs, parsley, and egg. |
| Game burger | 70% kudu or springbok, 30% pork speck. |
| Lamb burger | 100% lamb shoulder with rosemary, cumin, and garlic. |
For mincing, see our mincer comparison. For the mince itself, run beef chuck through a No. 22 mincer for household batches or a No. 32 mincer for game processing.
Cleaning and maintenance
All Claasens patty formers come apart for cleaning. Hand wash in warm soapy water immediately after use. Dry thoroughly and apply a light coat of food safe mineral oil to the chamber and ejector before storing. Never dishwash. The detergent strips the protective oil from the chamber.
FAQ
What is the standard hamburger patty size in South Africa?
100 mm diameter at about 120 g of mince. The 100 mm patty former matches this standard.
Can one patty former make different patty sizes?
No. The chamber dimensions are fixed. Pick the size that matches the patty you make most often, and pair it with a second former if you regularly make a different style.
How much mince does each patty take?
100 mm uses about 120 g. 130 mm uses about 200 g. Dagwood uses about 150 g. Rib uses about 180 g. Always round up when buying mince for a batch.
Can I form game patties?
Yes. Game mince forms beautifully on any of our patty formers, with one note. Game is leaner than beef, so add 20 to 30 percent pork speck or lamb fat to the mince before forming. Without added fat, the patties will be dry on the braai.
Should I freeze patties before or after forming?
Form first, then freeze. Stacked between greaseproof paper sheets and wrapped in clingfilm, formed patties keep for 3 months in the freezer without losing shape.
What is the difference between a patty former and a press?
A press flattens a ball of mince between two flat plates. A patty former compresses mince into a fixed-shape chamber. The chamber gives consistent dimensions every time, which a press cannot match.
About Claasens
The Claasens family has been making patty formers in South Africa since 1955. All four formers in this guide are built in our workshop and are available for direct order. If you have a question that is not answered above, our workshop is a phone call away.