Big Green Egg Cast Iron Burger Grill Press
The new Big Green Egg Cast Iron Grill Press is a simple, practical and highly durable tool that will help you improve your grilling game. It can be put to good use when making smash burgers, creating perfect sear marks on steaks or seafood, applying pressure to a panini or cheese toastie, or stopping thinly sliced meats such as bacon from curling as they cook.
- Heavy-duty enamelled cast iron construction
- Cool-grip spiral handle provides a safe, comfortable grip
- Keeps food flat as it cooks and distributes heat evenly
- Dishwasher-safe
How to make the perfect “smash” burger
Where the Grill Press really comes into its own is in the creation of the smash burger. Set your EGG for direct cooking at 200°C. Lightly oil a heated griddle or plancha. Shape your minced beef into loose balls, place these in the hot pan, then use the weight of the Grill Press to push down until a thin patty is formed. You should only turn the patties once, so be sure to get good purchase underneath to retain the caramelised layer on the bottom. The result should be something approaching the ideal burger, with crispy edges and a juicy centre.
You'll find a full recipe for our perfect burgers below.
Original: $37.35
-70%$37.35
$11.21Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The new Big Green Egg Cast Iron Grill Press is a simple, practical and highly durable tool that will help you improve your grilling game. It can be put to good use when making smash burgers, creating perfect sear marks on steaks or seafood, applying pressure to a panini or cheese toastie, or stopping thinly sliced meats such as bacon from curling as they cook.
- Heavy-duty enamelled cast iron construction
- Cool-grip spiral handle provides a safe, comfortable grip
- Keeps food flat as it cooks and distributes heat evenly
- Dishwasher-safe
How to make the perfect “smash” burger
Where the Grill Press really comes into its own is in the creation of the smash burger. Set your EGG for direct cooking at 200°C. Lightly oil a heated griddle or plancha. Shape your minced beef into loose balls, place these in the hot pan, then use the weight of the Grill Press to push down until a thin patty is formed. You should only turn the patties once, so be sure to get good purchase underneath to retain the caramelised layer on the bottom. The result should be something approaching the ideal burger, with crispy edges and a juicy centre.
You'll find a full recipe for our perfect burgers below.
