The Smash Burger Gear Guide: 7 Tools Compared

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To make great smash burgers at home you really need just three things: a heavy pan that holds high heat, a stiff griddle spatula, and an instant-read thermometer. A burger press, a cheese melting dome and a carbon steel griddle are worthwhile upgrades, while a stuffed burger press only matters if you make Juicy Lucys. Here's what each tool does, what to look for, and how to care for it.

The short list: what to buy first

1. A heavy pan: a Lodge Cast Iron Skillet, or a carbon steel griddle if you cook for a crowd.
2. A stiff griddle spatula: the Firsgrill Heavy-Duty Griddle Spatula.
3. An instant-read thermometer: for thick burgers and peace of mind.

Then add a press, a melting dome or a stuffed burger press as your cooking evolves.

The 7 tools compared

1. Carbon steel griddle

• Best for: cooking a full batch of smash burgers at once, with room to toast buns.
• Need it? Nice to have. Worth it if you regularly cook for four or more.
• What to look for: a flat surface that spans two burners, compatibility with your cooktop (and grill, if you want to cook outside), and a pre-seasoned finish.
• Care: hand wash, dry over low heat, oil lightly.

Our pick is the Made In Carbon Steel Griddle, which the maker lists for gas, electric, induction and grill use.

2. Cast iron skillet

• Best for: a deep crust on a budget.
• Need it? Yes, if you don't already own a heavy, uncoated pan.
• What to look for: a 10- to 12-inch size that fits two smash patties, a pre-seasoned surface, and a helper handle for lifting.
• Care: wash, dry, oil. No dishwasher, no soaking.

The Lodge skillet comes pre-seasoned and is easy to find. Torn between the two pans? Read carbon steel vs. cast iron for burgers.

3. Smash burger press

• Best for: thin, even patties with maximum crust.
• Need it? Helpful. A stiff spatula plus a second spatula can do the same job.
• What to look for: a perfectly flat base around 5 to 7 inches wide, enough weight or leverage to press hard, and a handle that keeps your hand clear of the heat. Skip ridged presses.
• Care: cast iron presses need drying and oiling; stainless just needs washing.

Our pick is the Cuisinart Smashed Burger Press. See the full buying guide: how to choose a smash burger press.

4. Heavy-duty griddle spatula

• Best for: scraping under the crust so it comes up with the patty.
• Need it? Yes, for smash burgers. Flimsy or slotted spatulas tear the crust.
• What to look for: a stiff, wide blade with a sharp, straight front edge, a sturdy handle you can push down on, and a blade that won't flex under pressure.
• Care: wash and dry promptly; avoid using it on nonstick pans, where a sharp edge can scratch.

5. Instant-read thermometer

• Best for: checking doneness on thick burgers, turkey burgers and leftovers.
• Need it? Yes. It's the only reliable way to know ground beef has reached 160°F (165°F for poultry).
• What to look for: a digital model with the sensor at the tip, a thin probe, and an easy-to-read display.
• Care: clean the probe after each use and check accuracy now and then in ice water (it should read 32°F).

Our pick is the ThermoPro TempSwift. For more, read our best meat thermometer for burgers guide.

6. Cheese melting dome

• Best for: diner-style melted cheese in about 20 to 30 seconds.
• Need it? Nice to have on a griddle. In a skillet, the pan's lid does the same job.
• What to look for: a size that covers a patty with room to spare, a flat rim, and a heat-resistant handle.
• Care: let it cool, wash and dry; store it so the rim doesn't dent.

Read cheese melting dome vs. pan lid for the diner steam trick.

7. Stuffed burger press

• Best for: Juicy Lucys and other stuffed burgers.
• Need it? Only if you make stuffed burgers. It's not for smash burgers.
• What to look for: a mold that seals the edges well, a size that matches your buns, and parts that separate for cleaning.
• Care: wash all parts, including crevices, right after use with raw meat.

More on our pick: the Grillaholics Stuffed Burger Press.

Building a kit by budget

• Bare minimum: a cast iron skillet, a stiff spatula and a thermometer. That's everything you need for excellent burgers.
• Smash burger upgrade: add a press for faster, more even smashing.
• Cooking for a crowd: add the carbon steel griddle and a melting dome so you can cook and melt in batches.
• Stuffed-burger fan: add a stuffed burger press.

Small extras worth having

• Parchment paper squares to stop beef sticking to your press or spatula.
• A squeeze bottle for water (for steaming cheese) or oil.
• A bench scraper for cleaning a griddle surface.
• Heat-resistant gloves or a handle cover for hot cast iron.

Put it to work

Work out how much beef you need with our smash burger calculator, then follow a proven recipe. Curious how we pick products? Read how we choose the gear we recommend.

FAQ

What equipment do I need for smash burgers?

A heavy cast iron or carbon steel pan, a stiff griddle spatula and a way to press the patty flat. A thermometer is useful for thicker burgers.

Can I make smash burgers in a nonstick pan?

It's not recommended. Smash burgers need very high heat and hard scraping, which nonstick coatings aren't designed for.

Is a burger press worth it?

It's worth it if you make smash burgers often, since it gives even thickness quickly. Occasional cooks can use a stiff spatula instead.

Do I need a griddle or is a skillet enough?

A skillet is enough for two to four people. A griddle helps when you want to cook a whole batch at once.