This is a review of the Tupperware® FusionMaster System Mincer.
I’m also sharing a recipe for nude beef and blue cheese burgers.
A friend at work has recently become an agent for Tupperware® and I’ve made a few purchases, one of them being the FusionMaster System Mincer. With the increase in the cost of good cuts of beef, I’ve been buying more beef mince over the last few years. That said, beef mince isn’t always the cheapest either. I’ve been thinking about buying a beef mincer so when I saw the FusionMaster System Mincer in the Tupperware® catalogue I thought I should buy it. The unit cost $AUD149. It’s not cheap, and I’m sure I could find a cast iron mincer in a kitchen supply shop but I’ve long respected the Tupperware® brand and feel comfortable with the quality of the product.
The suction foot on the unit is sturdy and when using it I didn’t feel like it would slip even when cranking the handle became difficult. All the plastic components are easy to clean in warm soapy water. The blue cheese, beef fat and muscle fibres all came away easily with a little water and wiping with a sponge. The unit assembly is easy and everything clicks into place with a firmness you’d expect from a high-quality product.
Nude beef and blue cheese burgers
- 500 g chuck steak
- 100 g Blue cheese
- 1 teaspoon chilli flakes
- Cos lettuce leaves
- 1 Tomato sliced
Cut the steak and cheese into thick strips and prepare the mincer
Mince the steak and cheese together so both are well mixed together
Save half of the minced beef and cheese in a Tupperware® freezer container for another day
Make two flat burger patties and place them on a baking sheet lined with baking paper
Sprinkle on top some chilli flakes
Cook in a bench top oven at 200 °C for 20 minutes
Allow the burgers to rest for about 5 minutes on absorbent paper
Serve with lettuce and tomato
Shoot a photograph
Enjoy the burgers
Write the recipe
The Tupperware® FusionMaster System Mincer
The chuck steak and blue cheese mince
Nude beef mince and blue cheese burgers
Questions and answers
Why is meat so expensive in Australia?
I suspect the good quality meat is exported and the less quality meat is kept onshore and sold at an inflated price to maintain the profits, not for farmers and primary producers but for the intermediaries in the food chain.
Why the “nude” burgers? Where’s the bread?
I’m trying to lose weight and I’ve noticed that bread, pasta and rice make me feel bloated.
What else will you use the mincer for?
I’m going to try lamb, pork, chicken and turkey meat. I may also add prawns to pork mince so I can make some nude Chinese meatballs. I wonder how water chestnuts will go through the mincer.
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Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.