How We Choose Burger Gear: Our Criteria and Affiliate Policy

PlanetBurger recommends gear by starting with what a burger technique actually needs, then choosing simple, durable tools that solve that problem at a fair price. We research products using published specifications, materials, manufacturer care instructions and long-term owner feedback. Some links earn us a commission, but no brand pays to be included in our gear picks.

We start with the technique, not the product

Every recommendation begins with a cooking problem, not a product listing. If a tool doesn't make one of our recipes easier, more consistent or safer, we don't recommend it. A few examples:

• Smash burgers need a heavy, flat surface that stays very hot and a stiff spatula that can scrape up the crust. That's why our Smash Burger Starter Kit starts with the pan and the spatula.
• Thick burgers need an accurate way to check the USDA's 160°F guideline for ground beef, so we recommend an instant-read thermometer. See the best meat thermometer for burgers.
• Stuffed burgers need a tight seal, which is what a stuffed press is for. We also explain when you can skip it in Is a Stuffed Burger Press Worth It?.

What we look for in a product

• It does the job well. Performance for the specific task comes first. A spatula needs a rigid blade and a sharp edge; a smash pan needs mass and a flat surface.
• It lasts. We favor simple, durable tools, like cast iron and carbon steel, over single-use gadgets.
• It's fair value. Wherever we can, we include a budget option alongside a premium one, and we tell you when the tool you already own is good enough.
• It's easy to use and care for. A tool that's hard to clean or awkward to store tends to stay in the drawer.
• Real owners are happy with it. We look at long-term owner feedback and common complaints, not just first impressions or star ratings.

How we research

We want to be clear about what our recommendations are based on. PlanetBurger is a free burger resource, not a product testing lab, and we don't claim lab measurements or side-by-side test results. Our picks come from:

• The cooking principles behind each technique, such as heat retention, surface contact and safe internal temperatures.
• Published product details: materials, dimensions, construction and what the manufacturer says the tool is for.
• Manufacturer care and use instructions, so we can flag tools that need special handling.
• Patterns in long-term owner reviews, especially recurring problems like warping, flimsy handles or slow readings.
• Trusted food safety guidance, including the USDA's safe minimum temperatures.

When we compare options, we explain the trade-offs so you can decide for yourself. Good examples are carbon steel vs. cast iron and smash burger press vs. spatula.

How we keep recommendations honest

• We list cons as well as pros. Every tool has trade-offs, and we say what they are.
• We say who a product is not for. If a tool only makes sense for people who cook a certain way, we say so.
• We often say you don't need to buy anything. Many of our guides explain how to get the job done with gear you already have.
• We don't invent specs, prices or test results. Prices change constantly, so we don't list them, and we don't claim tests we haven't done.
• We update our picks. If a product is discontinued, changes for the worse or something better comes along, we revise our recommendations.

Our independence

We don't accept payment to include a product in our gear recommendations, and brands don't review or approve what we write. Commissions don't decide what we recommend; the technique does. Paid placements elsewhere on PlanetBurger, such as sponsored restaurant listings, are always labeled as sponsored, and they're kept separate from our editorial gear picks.

How affiliate links work and how we make money

Some links on PlanetBurger are affiliate links. As an Amazon Associate, PlanetBurger earns from qualifying purchases. If you click one of these links and buy something, we may earn a small commission at no extra cost to you. That income helps keep PlanetBurger free.

Here's how to spot them:

• Posts that contain affiliate links include a disclosure at the top of the article.
• Affiliate links open the retailer's site in a new tab.
• We keep affiliate links to the places where they're genuinely useful, rather than linking every product mention.

We follow the spirit of the U.S. Federal Trade Commission's guidance that readers should know about a material connection between a publisher and a seller. You can read the FTC's plain-language explanation in its Endorsement Guides FAQ.

What we don't do

• We don't claim hands-on lab testing or publish made-up performance scores.
• We don't accept free products in exchange for coverage.
• We don't write sponsored product reviews disguised as editorial content.
• We don't list prices that may be out of date by the time you read them.

Questions or suggestions?

Think we missed a great tool, or spotted something that's out of date? We'd love to hear about it. See all of our current picks on the Burger Equipment page, and check our burger temperature guide for the doneness numbers behind our thermometer advice.

FAQ

Does PlanetBurger test every product it recommends?

No. We don't operate a testing lab. We base picks on cooking principles, published product details, care instructions and long-term owner feedback, and we're upfront about that.

Do affiliate links cost me more?

No. If you buy through one of our affiliate links, the price you pay is the same. We may earn a small commission from the retailer.

Can brands pay to be included in your gear picks?

No. We don't accept payment for inclusion in our gear recommendations. Sponsored restaurant listings are labeled as sponsored and kept separate.

How often do you update recommendations?

We revise picks when a product is discontinued, changes in a meaningful way or a better option appears, and when readers flag something out of date.