When it comes to cooking with fire, there are a few tools that quietly make a huge difference. Two of those unsung heroes? The burger press and the steak press.
At first glance, they might look like simple hunks of metal, but use them once and you’ll see how they transform your cooking – whether you’re smashing burgers on a Flamery Chapa plate, searing steak over charcoal, or even just cooking in your home kitchen.
So let’s break it down: what these presses do, when to use them, and why once you try them, you’ll never want to cook without one.
The Burger Press: Perfect Smash, Every Time
Nothing beats a proper smash burger – golden, crispy edges and a juicy centre. The trick? Getting maximum contact between the meat and the hot cooking surface. That’s where the Flamery Burger Press comes in.
Why use a burger press?
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Even cooking – It flattens the patty evenly, so you don’t get one side thicker than the other.
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Better crust – The pressure helps the beef make full contact with the hot surface (like a Flamery Chapa plate), giving you that crave-worthy Maillard reaction.
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Lock in flavour – Smashing early in the cook seals the surface, helping the juices stay inside.
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Consistency – Perfect for cooking multiple burgers in a row – every patty comes out the same size.
When to use it:
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On a hot cast iron pan in your kitchen.
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On the BBQ with a flat griddle or Chapa plate.
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Anytime you want restaurant-quality burgers at home.
Pro tip: season the meat ball before smashing – the press helps push that seasoning into the crust.
The Steak Press: Serious Heat Meets Serious Meat
If the burger press is about speed and crisp edges, the Flamery Steak Press is about control and intensity. It’s heavy, it’s solid, and it gives you a whole new level of searing power.
Why use a steak press?
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Better sear – Pressing ensures the entire steak makes full contact with the hot surface, so you get an even, dark crust.
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Reduced curl – Bacon, steaks, and even chicken can curl up while cooking. The press keeps them flat.
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Faster cooking – More surface contact means quicker heat transfer, which is perfect when cooking over fire.
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Versatility – Works on chops, fish fillets, and even sandwiches when you want that golden, pressed crust.
When to use it:
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Over charcoal, on a BBQ, with your Chapa plate scorching hot.
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Indoors, with a cast iron skillet for steakhouse results without leaving home.
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For any meat (or even veg) where you want an extra-deep sear.
Pro tip: preheat your steak press directly on the grill or plate before use. A hot press hitting cold steak means double the searing power.
Burger Press vs Steak Press: Which Do You Need?
Honestly? Both.
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If you’re a burger lover, the burger press is a must-have. It’s the difference between a decent burger and a crave-worthy smash burger.
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If you cook steaks, chops, or anything meaty over fire, the steak press will change the game – delivering that steakhouse crust we all want.
They also complement each other beautifully. Use the burger press for the quick hits, and the steak press when you want big, bold searing power.
Taking It to the Fire
Whether you’re smashing patties on the Flamery Burger Press, searing steaks with the Flamery Steak Press, or cooking feasts on a Flamery Chapa plate, the idea is simple: better contact with the heat = better flavour.
Both presses are built to last, forged from solid materials that can take the heat of cast iron or open fire. They’re not gimmicks – they’re proper cooking tools designed for people who care about food.
So next time you fire up the BBQ, or even just cook a midweek steak indoors, grab a press. Once you see the difference, you’ll wonder how you ever cooked without one.
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