If you’ve ever tried making a smash burger with nothing but a spatula and determination, you already know the truth: it’s not the same. You might get something decent, but you’ll also get an uneven patty, an annoyed wrist, and a tiny voice in your head asking why it never looks like the ones online.
A burger press is not fancy. It’s literally a heavy, flat piece of metal with a handle. But weight plus a flat surface equals crispy edges, even thickness, and a burger that actually cooks the way a smash burger is supposed to. These are the 5 presses worth buying if you’re setting up a smash burger station at home. No fluff, no hype — just the stuff that matters.
Blackstone Pre-Seasoned Cast Iron Griddle Press
Big, heavy, and built for griddle life. If you want smash burgers with minimal effort, the weight does the work for you. This is the no-brainer pick if you already have a Blackstone or any flat-top griddle.
Quick Comparison: All 5 Presses
| Press | Material | Best For | Buy |
|---|---|---|---|
| Blackstone Cast Iron Press ⭐ | Cast iron | Maximum smash power, griddle setups | Buy on Amazon |
| Cuisinart Cast Iron Press (6.5") | Cast iron | Classic smash burgers, simple setup | Buy on Amazon |
| Winco Commercial Grill Press | Cast iron | Restaurant-style durability | Buy on Amazon |
| Weber Griddle Press | Cast iron | Pressing multiple patties, family cooks | Buy on Amazon |
| Made In Burger Smasher | Stainless steel | Even pressure, easy cleanup | Buy on Amazon |
1. Blackstone Pre-Seasoned Cast Iron Griddle Press
This is the obvious first choice if you already own a Blackstone griddle or any flat-top setup. It’s big, heavy, and pre-seasoned out of the box — the weight does the work so you’re not straining your wrist on every patty. The large footprint means you can press thicker balls of beef flat without the meat squishing out the sides. It’s not subtle. It’s a workhorse.
What to watch for: Cast iron needs basic care — dry it, give it a light oil coat, skip the dishwasher. The size can be annoying to store in a smaller kitchen.
2. Cuisinart Cast Iron Smashed Burger Press (6.5")
The Cuisinart is the sensible middle-of-the-road pick. Cast iron, so it holds heat well. The 6.5″ size is right in the sweet spot for a standard patty. The handle stays cool enough to use without a silicone grip. It’s not flashy, it’s not massive — it’s a well-made press that does exactly what it says. Good starter option if you’re not sure how often you’ll actually use it.
What to watch for: Like any cast iron, avoid soaking it in water. Use parchment between the press and the meat for easier release.
3. Winco Commercial-Style Grill Press
Winco makes gear for restaurant kitchens, and it shows. This press has the dense, no-nonsense build you’d find behind a diner counter — exactly the point. If you cook in volume, host a lot of cookouts, or just want something that doesn’t feel cheap after six months, the Winco is a smart buy. It also comes in significantly cheaper than premium options for very similar real-world performance.
What to watch for: Handle can run warm — keep a towel or silicone grip nearby. Standard cast iron care applies.
4. Weber Griddle Press
Weber makes solid outdoor cooking gear, and this press fits right into that lineup. The footprint is large enough to press multiple smaller patties at once — genuinely useful when you’re cooking for a group rather than just yourself. It pairs especially well with a Weber griddle insert, but works on any flat surface. Build quality is what you’d expect from Weber: sturdy, well-balanced, and not trying to be anything it isn’t.
What to watch for: Larger size means more storage space needed. Use parchment to prevent sticking.
5. Made In Burger Smasher
Made In is the premium option here — priced higher than the others, but the build quality justifies it. Stainless steel means zero rust concerns and much easier cleanup compared to cast iron. The weight is still there for a proper smash, but it’s more manageable in hand. If you want something that looks as good as it works and don’t mind spending a bit more, this is the one to buy once and keep forever.
What to watch for: More expensive than the others. Always use parchment paper — stainless can be slippery on the meat surface.
The Method That Actually Makes It Work
The press is only half of it. Here’s what consistently gets a proper crust without overcomplicating things:
- Heat until it’s genuinely hot. Not warm. Hot. If the beef doesn’t sizzle immediately on contact, wait longer.
- Don’t pre-shape the patty. Drop a loose ball of beef directly onto the surface, then press.
- Use parchment paper. A square between the press and the beef prevents sticking and makes cleanup much easier. This is not optional.
- Press hard for 8–10 seconds. Hold steady pressure the whole time — don’t tap and lift.
- Don’t move the patty until it releases cleanly. If it sticks, the crust isn’t done. Let it form.
The Practical Move
If you already have a flat-top griddle, go with the Blackstone — it’s made for that setup and the weight makes smashing effortless. If you want something smaller and easier to store, the Cuisinart is a solid everyday option. And if you want to buy once and never think about it again, the Made In is worth the extra spend.
