Smash Burger Press vs. Spatula: Do You Need a Press?

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You don't need a smash burger press. A stiff, sharp-edged griddle spatula can smash, scrape and flip, so it's the one tool every smash burger cook should buy first. A press is a worthwhile second tool if you make smash burgers often, cook for a crowd, or want every patty the same thickness without practice.

Quick picks

• Buy first: Firsgrill Heavy-Duty Griddle Spatula. You need a rigid spatula to flip anyway, and it can smash in a pinch.
• Add for consistent patties: Cuisinart Smashed Burger Press. A flat base and a sturdy handle for one firm, even push.
• The surface to smash on: a heavy flat-top griddle or cast iron skillet that holds its heat when cold beef hits it.

What the smash actually needs to do

A smash burger gets its crust from maximum contact between beef and very hot metal. That means one hard press, early, while the beef is still cold and the pan is at full heat. Whatever tool you use has to do three things:

• Press flat and level, so the patty browns evenly from edge to center.
• Deliver real force quickly, before the fat starts to render and the meat starts to set.
• Release cleanly, which is why most cooks put a square of parchment between the beef and the tool.

After that, you need a tool that can get under a patty that has welded itself to the pan. Only one of these two tools can do that part.

Press vs. spatula at a glance

• Even thickness: Press wins. A wide, flat base gives every patty roughly the same thickness. A spatula takes practice to keep level, and narrow blades can leave a thick ridge.
• Force: Press wins. A vertical handle lets you lean your body weight in with one hand. With a spatula, many cooks stack a second spatula on top and push with both hands.
• Speed for a batch: Press wins slightly. It's one motion per patty.
• Flipping and scraping: Spatula wins outright. A press can't get under the patty, so you need a stiff spatula no matter what.
• Cost, storage and cleanup: Spatula wins. One tool instead of two.

Why the spatula comes first

The best part of a smash burger is the lacy brown crust, and much of it sticks to the pan. A flimsy spatula slides over the top of that crust and leaves it behind. A rigid blade with a sharp, straight front edge scrapes under the patty and lifts the crust with it. That's why a heavy-duty spatula like the Firsgrill pick above is the most important tool in the kit.

When you shop for one, look for:

• A stiff blade that doesn't flex when you push it against the pan.
• A sharp, flat front edge for scraping.
• A blade wide enough to cover most of a patty, so you can also use it to smash.
• A sturdy handle with an offset, so your knuckles stay clear of the hot surface.

When a press is worth adding

A press earns its spot if any of these sound like you:

• You make smash burgers most weeks, not just once in a while.
• You cook six or more patties at a time and want them all to finish together.
• You struggle to get even thickness with a spatula, or you find stacking two spatulas awkward.
• You're cooking on a big griddle where speed matters more than storage space.

If that's you, the Cuisinart Smashed Burger Press listed above is our pick. For a deeper look at weight, base size and handle shape, read how to choose a smash burger press.

How to smash with either tool

1. Portion and chill. Roll cold 80/20 ground beef into loose balls. Two to three ounces per ball is typical for thin smash patties; see how much ground beef per burger for sizing.
2. Heat the pan hard. Preheat cast iron or carbon steel until it just starts to smoke. A thin film of a high smoke point fat helps; see the best oil for smash burgers.
3. Smash once, early. Set a ball down, lay parchment on top, and press hard to about a quarter inch thick within the first 30 seconds or so. With a spatula, put a second spatula or a flat-bottomed pan on top for more leverage.
4. Leave it alone. Season the top and let it cook until the edges are deeply browned.
5. Scrape and flip. Drive the spatula edge under the patty at a low angle so the crust comes with it. Add cheese, cook briefly, and stack.
6. Check doneness. The USDA recommends cooking ground beef to 160°F. Thin patties get there fast, but an instant-read thermometer takes the guesswork out; our burger temperature guide explains more.

Common smashing mistakes

• Smashing twice. Pressing again after the meat has started to cook squeezes out juice without adding crust.
• A pan that isn't hot enough. The beef steams and turns gray instead of browning.
• Warm beef. It sticks to the tool and spreads unevenly.
• Skipping the parchment. Without it, raw beef often clings to the press or spatula.
• Crowding the pan. Too many cold patties at once drop the surface temperature. Heavy pans recover better; compare options in carbon steel vs. cast iron.

Ready to cook? Try our Ultimate Smash Burger, or see every tool we recommend in the Smash Burger Starter Kit.

FAQ

Can I smash burgers with just a spatula?

Yes. Use a stiff, wide spatula and press down on it with a second spatula or the bottom of a heavy pan. It takes a little practice to keep the patty even, but the results can be just as crispy.

Is a burger press the same as a smash press?

Not always. Many burger presses are molds for shaping thick, uniform raw patties. A smash press is a heavy, flat-bottomed tool you push straight down onto beef that's already cooking in the pan.

Do I need parchment paper to smash burgers?

It isn't required, but it helps a lot. A small square of parchment between the beef and the tool keeps the meat from sticking, so you get a clean, even smash.

Can I use a press on a nonstick pan?

You can press on nonstick, but smash burgers need very high heat that many nonstick coatings aren't meant for, and you'll scrape hard with a metal spatula. Cast iron or carbon steel is the better surface.

How thin should a smash burger be?

Aim for roughly a quarter inch or a bit thinner, with ragged edges. Thinner patties get more crust but cook in only a couple of minutes, so have your cheese and buns ready.