Grill & Burger Presses

First, decide what you are pressing. If thin, diner-style smash burgers are the goal, our 6‑inch round press is made for that one job. Its diameter fits a standard patty and the weight centers on the meat, so you get a crisp sear with a single push. For a tool that does more, the 7‑inch rectangular press is the workhorse. It covers burgers, bacon, chicken breasts, and grilled sandwiches. You can press a whole chicken breast flat or keep four strips of bacon from curling at once.

Now think about weight. All our presses are stainless steel, which means they are lighter than cast iron and cool off faster. That works in your favor when you want to press, lift, and move on. The 7‑inch press has enough heft to flatten a thick patty without much arm work. The set of two bacon presses is lighter per piece, so you can press two pans at once. For a small batch, a single small press is easier to handle. The 6‑inch round sits between them in weight, easy to control with one hand.

The meat pounder and flattener is a different kind of tool. It is a mallet, not a press. You swing it, you don't set it down and wait. Use it to pound pork cutlets, chicken breasts, or veal into thin, even sheets. Its flat face gives you uniform thickness without tearing. If your weeknight routine revolves around schnitzel or chicken parmesan, the pounder is the one. It can also tenderize, but it won't pierce or texture like a spiked mallet.

This department won't be the right fit if you want the deep, retained heat of a cast-iron press. Stainless steel is responsive and easy to clean, but it won't sear from above the way a preheated cast-iron weight does. A slick of oil or a sheet of parchment keeps the meat from sticking on bare metal. If you need a non-stick coating, we don't make that here. And if you are looking for a two-sided tenderizer with a textured face, the flat pounder is for flattening only.