A chef says this is the one kitchen tool you need this grilling season

Chef Ashley Lonsdale, ButcherBox chef-in-residence, says just the grill press is the kitchen tool every grill needs this season — with so many more uses for this nifty tool than you’d think possible. Lonsdale just developed two new savory recipes using the grill press: Smashed pork tacos with cilantro mayonnaise and smashed burgers with shallot jam. Below, Chef Lonsdale shares how to use a grill press to make these recipes in time for your BBQ, as well as other ways to elevate your cooking game with a grill press.

Smashed pork tacos with cilantro mayonnaise

Smashed pork tacos are light and savory, paired perfectly with a drizzle of cilantro mayonnaise on top. Here’s how to make them:

Ingredients

For the pickled red onion:

• 1 small red onion, thinly sliced
• 3 tablespoons fresh lime juice
• Salt and freshly ground black pepper

For the cilantro mayonnaise:

• 1/2 cup mayonnaise
• Fresh cilantro
• Lime juice, to taste

For the tacos:

• 2 pounds crate-free ground pork
• 1/4 cup minced yellow onion
• 2 tablespoons minced cilantro
• 8 (6-inch) flour tortillas
• Avocado oil

Method

1. The first step is to pickle the red onion. In a small bowl, mix the sliced onion and vinegar, and season with a big pinch of salt. Set aside, tossing occasionally, until the onions turn bright pink and soften just slightly, 15 to 30 minutes.
2. Next, we’ll make the cilantro mayonnaise: In a small food processor, pulse the mayonnaise, cilantro, and a squeeze of lime juice until blended and vibrant green. Store refrigerated in an airtight container or squeeze bottle until you’re ready to use it.
3. In a large bowl, mix the ground pork, onion, and cilantro and season generously with salt and pepper.
4. Lay 8 tortillas out on a baking sheet lined with parchment paper. Working in 1/4 cup portions, press an even, thin layer of the pork mixture onto each tortilla from edge to edge.
5. Heat a cast-iron skillet over medium-high heat, or light a flat-top grill to medium-high and lightly oil with the avocado oil.
6. Place the prepared tacos pork side down and press down firmly with a grill press to encourage maximum contact.
7. Cook for 2 to 3 minutes, until the meat is deep golden brown, then flip and toast the tortilla for 1 to 2 minutes, until golden brown and the pork is cooked through.
8. Drizzle open-faced tacos with the cilantro mayonnaise, sprinkle with pickled red onions, and serve hot.

Smash burgers with shallot jam

Smash burgers with shallot jam elevate a traditional burger with a slight sweetness and a tangy crunch from chopped coleslaw. Here’s how to make them:

Ingredients

For the bacon and shallot jam:

• 10 ounces crate-free bacon (about 8 to 10 strips), diced  
• 6 medium shallots (about 1 pound), thinly sliced 
• ¼ cup maple syrup 
• 2 tablespoons apple cider vinegar 
• 1 teaspoon grated fresh ginger 
• ⅛ teaspoon ground cloves 
• Salt and freshly ground black pepper 

For the chopped coleslaw:

• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 2 cups chopped green or red cabbage
• 1 small carrot, minced

For the burgers:

• 24 ounces grass-fed ground beef, formed into patties, OR 4 (4-ounce) thawed ButcherBox pasture-raised smash burger patties
• Avocado oil
• 4 hamburger rolls

Method

1. First, we’ll make the bacon and shallot jam. In a large pot or Dutch oven over medium heat, add the diced bacon. Cook for about 10 minutes, stirring occasionally, until the fat is rendered and the bacon is crispy and golden brown.   
2. Remove the bacon from the pot with a slotted spoon and set aside. Stir in the shallots. Using a wooden spoon, release any browned bits from the bottom of the pan. Mix in the maple syrup, vinegar, ginger, and cloves.
3. Reduce the heat to medium and cook the shallots for 5-7 minutes, stirring occasionally, until they are golden brown and softened.  
4. Return the bacon to the pot and stir in 1 cup of water. Cover and simmer over low heat for 30 to 35 minutes, until the bacon and shallot mixture melds into a thick, rustic jam—season with salt and pepper to taste.  
5. In a large bowl, whisk together the mayonnaise, mustard, and vinegar. Add the cabbage and carrot and toss until fully coated. Set aside.
6. Heat a large cast-iron griddle over medium-high heat, or light a flat-top grill to medium-high and lightly oil with the avocado oil. Season the patties with salt and pepper. Working swiftly, add the burger patties and press down immediately with a grill press. Cook, undisturbed, for 1 to 2 minutes, until a brown crust forms. Flip the patties and cook for about 1 minute, or to desired doneness.
7. Build the burgers by adding the cooked patties to open buns first, topping with generous layers of bacon and shallot jam and coleslaw. Serve immediately.

Using a grill press

Beyond use on the grill, the grill perss is “Also a wonderful companion for a cast-iron skillet when indoor cooking is essential,” says Lonsdale. “Rain or shine, a grill press is my favorite warm-weather tool. The weight and flat design allow whatever is cooking underneath to get maximum contact with the pan, ensuring deep browning, which means deep flavor.”

“Besides the obvious — smash burgers — I love using a grill press for a fun way to prepare a taco, crisping up boneless chicken thighs and searing marinated mushrooms. Anything that will benefit from a deep golden-brown crust is in danger of being slipped under my grill press,” she says.

“When preparing smash burgers, give them one firm press, then leave them be. For other items less susceptible to losing moisture, the press can be left on during cooking to ensure the item is in full contact with the heated pan the entire duration. Just make sure your entire grill press is heat safe with no plastic parts.”