How to Choose a Smash Burger Press (and the One We Recommend)

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Choose a smash burger press with a completely flat base about 5 to 7 inches across, enough weight or a sturdy handle to press hard, and a grip that keeps your hand well above a hot pan. Skip ridged "grill mark" presses and patty molds; a smash press has one job, flattening a ball of beef fast and evenly so as much of it as possible touches the hot metal.

Quick picks

• Our pick: Cuisinart Smashed Burger Press. A flat, round press from a widely available brand. More about it.
• Pair it with: Firsgrill Heavy-Duty Griddle Spatula. A stiff, sharp edge keeps the crust when you flip.
• Making stuffed burgers instead? You want a stuffed burger press, which is a different tool.

Why a press helps

A smash burger is decided in the first 30 seconds. A loose ball of cold beef hits a very hot pan, and you flatten it hard and fast before it starts to firm up. That maximizes contact with the metal, which is where the deep brown, lacy-edged crust comes from. Press too late and you squeeze out juices without gaining much crust.

Do you need one?

Not strictly. A stiff spatula pushed down with a second spatula, or the bottom of a small heavy pan, works. A press earns its spot because it gives you an even thickness every time, often with one hand, so every patty cooks at the same rate and gets the same crust. Weighing your options? See smash burger press vs. spatula.

What to look for

A completely flat base

This is non-negotiable. Any curve, ridge or raised logo leaves gaps between the beef and the pan. Look at product photos of the underside before buying.

The right diameter

The base should be at least as wide as the patty you want. Most home smash burgers end up somewhere around 4 to 6 inches, so a base in the 5- to 7-inch range covers most needs. Match it to your buns, too; our burger bun guide helps.

Weight or leverage

You need real pressure. Heavier presses, like cast iron ones, do part of the work for you. Lighter stainless steel presses depend on a handle you can lean into. Either works if it lets you push the patty thin in one firm motion.

Material

• Cast iron: Heavy and effective. Needs the same care as a cast iron pan: hand wash, dry well, oil lightly.
• Stainless steel: Lighter, won't rust, and easier to clean. You'll push a bit harder.
• Aluminum: Light and inexpensive, but usually needs the most effort.

Brands sometimes sell the same style of press in more than one material. Cuisinart, for example, has offered both cast iron and stainless steel versions, so check the listing details for material, size and care before you buy.

A comfortable, cool handle

Look for a handle that stays cooler than the base and gives your knuckles plenty of clearance above a smoking-hot pan. A tall knob or a long bar handle both work; pick the shape you can grip firmly.

Easy cleaning

Smooth surfaces with no crevices wash in seconds. Check whether the maker says hand wash only.

What to skip

• Ridged "grill mark" presses. Ridges reduce contact with the pan, the opposite of what you want.
• Patty molds and stuffing presses. They shape thick burgers before cooking. Great for a Juicy Lucy, wrong for smashing.
• Presses smaller than your patty. You'll end up with a thick rim and a thin center.

The press we recommend

The Cuisinart Smashed Burger Press covers the essentials: a flat, round pressing surface sized for home smash burgers, a handle on top, and a reasonable price. Confirm the material and size of the version you're buying, then follow the matching care instructions below.

How to use a smash burger press

1. Preheat hard. Heat a cast iron skillet or griddle over high heat for several minutes, until it's just starting to smoke.
2. Portion cold beef. Roll loose balls of cold 80/20 ground beef. Many cooks use 2 to 4 ounces per patty; our smash burger calculator works out how much you need.
3. Add parchment. Set the ball in the pan and lay a square of parchment on top so the beef doesn't stick to the press.
4. Smash once. Press down firmly until the patty is about ¼ inch thick or thinner. Do it within the first 30 seconds, and don't press again later.
5. Season and wait. Peel off the parchment, salt and pepper the top, and leave the patty alone until the edges are deep brown.
6. Scrape and flip. Slide a stiff spatula under the crust, flip, add cheese, and finish for a minute or less. Ground beef should reach 160°F.

For the full method, follow our Ultimate Smash Burger recipe.

Troubleshooting

• Beef sticks to the press: Use parchment, or wipe the base with a little oil.
• Patties are uneven: Check that the base is truly flat and press straight down rather than at an angle.
• No crust: The pan wasn't hot enough, or you pressed too late after the meat started to firm up.
• Patties fall apart: The beef may be too lean or too warm. Use cold 80/20.

Care and cleaning

• Let it cool before washing, especially cast iron.
• Cast iron presses: Hand wash, dry immediately, and rub on a thin coat of oil to prevent rust.
• Stainless and aluminum presses: Wash with warm, soapy water and dry. Follow the maker's guidance on dishwashers.
• Store it dry and flat-side down on a clean surface, or hang it.

FAQ

What size smash burger press should I get?

A flat base around 5 to 7 inches wide suits most home smash burgers. Choose one at least as wide as the patty you want.

Is a heavier press better?

Weight helps you press thin with less effort, but a lighter press with a sturdy handle works if you lean into it.

Can I use a burger press without parchment?

Yes, but beef tends to stick to bare metal. Parchment or a light coat of oil gives a cleaner release.

Can a smash press make regular burgers?

It can flatten patties for thinner burgers, but for thick grilled burgers it's easier to shape them by hand.