Cast-iron Petromax Burger Iron BG-IRON with 120×120 mm cooking surface, black/chrome/wood

Petromax Burger Iron BG-IRON is a cast-iron cooking and pressing tool with a 120 × 120 mm cooking surface designed to shape, sear and finish burger patties over stoves, grills or open fires. The unit consists of two hinged cast-iron halves with round moulds that form 4.7 in (120 mm) diameter patties and a ridged surface that produces classic grill marks. Heat-retaining cast iron enables rapid searing and even cooking using both direct heat and residual heat. The tool is available in black, chrome and wood finishes and is supplied as a single unit per pack with flat, flush wooden handles and a locking hook to secure the iron in embers or on the grill.

Advantages

The cast-iron construction provides high heat retention and even heat distribution for consistent searing and browning. The ridged mould surface creates defined grill marks while allowing excess fat to drain away from the patty edges. The hinged design with a locking hook and flush wood handles ensures safe handling over coals and on grills. The 120 × 120 mm round mould yields uniformly sized patties for repeatable portion control. The appliance is compatible with a variety of heat sources including campfires, charcoal grills and stovetops.

Suitable for

• Shaping and searing burger patties over open fire or charcoal grills
• Preparing single-portion burgers on a stove or camp cooker
• Creating grill-marked patties for outdoor cooking and catering
• Pressing and compacting minced meat or vegetarian patties

Key specifications

• Material: cast iron with wood handle elements
• Cooking surface dimensions: 120 × 120 mm (round mould, Ø 120 mm / 4.7 in)
• Surface finish options: black, chrome, wood accents
• Design: two hinged halves with locking hook and flat flush handles
• Intended heat sources: open fire, charcoal grill, gas or electric stove

How to use

Preheat the burger iron directly over your heat source until it reaches the desired searing temperature. Place a portion of seasoned minced meat or plant-based mixture into one mould, close the two halves and engage the locking hook to keep the halves together while pressing. Sear one side in the embers or on the grill, then rotate or flip as appropriate and use residual heat within the cast iron to cook through to the required doneness. Separate the halves at the hinge when finished and remove the patty carefully with a spatula.

Usage recommendations

Before first use and after cleaning, pre-season cast-iron surfaces with a thin layer of cooking oil to maintain the non-stick properties and protect against rust. To clean, open the hinge and remove residues with a suitable scraper; avoid detergents and prolonged soaking. Handle hot surfaces with heat-resistant gloves and ensure the locking hook is disengaged before opening.