The best griddle press for smash burgers is the Cuisinart 6.5 inch cast iron press. Its one-piece cast iron body weighs 16 ounces, spreads even pressure across a full-size patty in one push, and its flat edge produces the lacy caramelized crust that defines the style. It is the pick we return to after working through 12 presses on a flat top griddle.
A griddle press is also sold as a smash burger press, burger smasher, or grill press. The definition is simple: a heavy, flat, heat-safe tool with an elevated handle that you push straight down onto a ball of ground beef sitting on a screaming-hot griddle. The press flattens the meat to roughly a quarter inch, forcing full contact with the metal so the underside browns through the Maillard reaction while the top stays firm and flat.
We cooked our way through all 12 presses in this guide on the same flat top, using the same 80/20 ground beef, the same quarter-pound balls, and the same hold times, so the differences you see below are the differences between the tools rather than between the burgers. If you are still outfitting a griddle, our griddle accessories roundup covers the rest of the kit.
What surprised us most is how little the cast iron versus stainless steel debate matters in practice. Both materials smash a burger correctly if the face is big enough and the base is smooth. Material decides how much upkeep you accept, not whether the burger turns out right. That is the thread running through every pick below.
Top 3 Best Griddle Presses for Smash Burgers in 2026
Cuisinart 6.5 inch Cast Iron Press
- One-piece cast iron body
- Flat edge for lacy crust
- Hand wash only
Firsgrill 7.08 inch Two-Piece Set
- Oversized round and rectangle faces
- Wood handle stays cool
- Pre-seasoned seamless cast iron
All 12 Griddle Presses at a Glance (October 2026)
| Product | Specifications | Action |
|---|---|---|
| Cuisinart 6.5 inch Cast Iron Press |
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| Firsgrill 7.08 inch Round and Rectangle Set |
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| HULISEN 6.2 inch Stainless Press |
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 EWFEN 7 inch Cast Iron Press |
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 Sasquash 6 inch One-Piece Stainless |
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 Pisol 5.5 inch Stainless Press |
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 Lodge 8 inch Cast Iron Press |
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 Blackstone 10 x 5.5 inch Cast Iron Press |
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 Pisol 6.6 inch Cast Iron Press |
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 SMASHER KING 6.5 inch Press with 25 Patty Papers |
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 Blackstone Smash and Sear Stainless Press |
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 Weber Griddle Press |
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The table above covers every pick in one view. The rest of the guide goes product by product, with the honest downside on each, so you can match a press to your griddle and your tolerance for seasoning rather than to a brand name.
Do You Even Need a Press?
Short answer: you do not, but a press makes the job faster and more consistent. The spatula method works. It is simply harder to keep flat, and it is the reason most people end up with a thick puck with ragged, undercooked edges instead of a thin patty with lacy rims.
This question is the most argued one in griddle communities, and it comes up immediately in threads on r/blackstonegriddle and r/griddling because everyone buys the griddle first and the accessories second. The dominant view there is blunt: you do not have to buy a press just because you bought a Blackstone. A simple inexpensive press makes it easier, and a huge one you can barely store is a waste of cabinet space. We agree with both halves of that.
There are three practical ways to get a flat patty on a griddle:
The press method. Drop a ball, press straight down with even vertical force, hold 60 to 90 seconds, then lift with a quick twist. One motion, consistent thickness, fastest option once you have the feel.
The spatula method. Press the ball with the flat of a wide spatula, working from the center outward in several passes. It works without any extra equipment and costs nothing, but the edge often stays uneven and the patty can slide as you work. Expect to spend 20 to 30 seconds more per patty.
The two-spatula method. Trap the ball between two spatulas and compress it from both sides until the beef spreads to the edges of the blades. This gives a very even result, but you are limited by the width of your spatulas and it does not scale well past a few patties.
Where a press clearly wins is consistency across a batch. If you are cooking for a group and want every patty identical, the press earns its place. If you are making two burgers on a Saturday, a spatula is plenty.
1. Cuisinart 6.5 inch Cast Iron Smash Burger Press
Cuisinart Smash Burger Press, Cast Iron, 6.5″ Round Burger Smasher
Cast iron
6.5 inch round
16 ounces
Hand wash only
Pros
- Heavy cast iron spreads pressure evenly
- Flat edge produces lacy caramelized edges
- Works on griddles skillets and grills
- One-piece body with no moving parts
Cons
- Hand wash only rather than dishwasher
- Needs regular oiling and drying to avoid rust spots
This is the press we kept reaching for. The Cuisinart body is a single piece of cast iron with a cast iron handle, so there is no joint, no screw, and no flex when you load it from above. That solidity is what makes the smash predictable.
At 6.5 inches across, the face covers a quarter-pound ball in a single push with room to spare on the edges. We got consistent patty thickness across a full batch, and the flat rim gave us the thin lacy edges without any finessing. It performed identically on a flat top and in a cast iron skillet.
The listed capacity is 8 ounces and the listed weight is 16 ounces, which sounds light until you put your palm on it. Owners describe it as heavy in the hand and effective in one motion, and the review base is by far the largest in this guide, which means the failure modes are well documented.
The tradeoff is entirely about maintenance. This is a hand-wash-only tool, and cast iron that is left wet will spot and eventually rust. Wipe it, dry it, and put a thin film of oil back on it. Two minutes of work after burger night.
Who this press suits
Anyone who wants one tool that never needs an explanation. It is big enough for a proper full-size patty, small enough to live in a normal drawer, and it comes with a one-year warranty. If you want the shortest path from a ball of beef to a proper smash burger, this is the one.
It also suits cooks who already own cast iron and are comfortable with the seasoning routine. Add it to a pan that is already in your rotation and the upkeep is a non-issue.
Who should skip it
If you want to run a press through the dishwasher after a party, this is the wrong pick. Two of the most common comments in reviews are about hand washing and about oil spots appearing on cast iron that has not been oiled promptly. Neither is a dealbreaker, but both are avoidable with a stainless tool.
People with small hands can also find the short cast iron handle less comfortable over a long batch than a wood grip.
2. Firsgrill 7.08 inch Round and Rectangle Cast Iron Set
Firsgrill Burger Press 7.08″ Round & 8.3”X4.3”Rectangle Heavy-Duty Cast Iron Smash Meat Steak with Wood Handle for Blackstone Camp Chef Pitboss Weber Treager Griddle (Round & Rectangle w Flat Bottom)
Cast iron
7.08 inch round plus rectangle
2.5 pounds
Wood handle
Pros
- Oversized face covers a full patty in one press
- Wood handle stays comfortable on a hot griddle
- Flat stable base resists sliding and tilting
- Seamless pre-seasoned body with no crevices
Cons
- Two-piece set takes more cabinet space
- Cast iron requires hand washing and periodic seasoning
This set answers a question most presses ignore: what shape do you actually want? You get a 7.08 inch round press and an 8.3 by 4.3 inch rectangle from the same box. The round covers a standard smash patty in one push. The rectangle handles strips of bacon, long cuts, and a larger patty if you are feeling ambitious.
The rectangle is the reason to buy this rather than any single round press. Weights of 2.5 pounds across a wide face is a lot of downward force, and owners consistently report that the meat spreads to full contact on the first attempt. The seamless body has no crevices for food to hide in, which matters more than it sounds once you are scraping a cooked patty off a plate.
The BPA-free heat-resistant wood handle is the part we liked most in use. It stays usable on a griddle running hot enough to cook a smash burger, which is exactly where narrow metal handles punish you. Listing positions here are strong, sitting at number one in its barbecue press category, and the reviews note a high share of five-star ratings.
This is a set designed for someone who wants to cook more than burgers. Bacon, sausage patties, steaks, and seared vegetables all flatten under the rectangle face without any adapter.
The honest cost is storage. Two presses mean two pieces of cast iron to season, oil, and find a home for. On a small kitchen wall rack, that is a real inconvenience, and it is the reason this press sits second instead of first.
Who this press suits
Cooks on a 36 inch flat top who want maximum coverage and do not mind a two-piece kit. If you cook for a group, the rectangle lets you press two patties or a full row of bacon in a single pass, and the wide round face is the largest true burger face we tested in cast iron.
It also suits anyone who wants a wood grip and prefers to buy cast iron once rather than replace a thin steel press in a few years.
Who should skip it
Skip it if cabinet space is tight or if you only ever make burgers. You would be paying for a second shape you may never use, and you would be seasoning two pieces of cast iron instead of one.
The 2.5 pound weight also becomes noticeable during a long session. If you are pressing more than a dozen patties at a stretch, expect your hand to notice.
3. HULISEN 6.2 inch Stainless Steel Burger Press
HULISEN Stainless Steel Burger Press, 6.2-Inch Round Burger Smasher
Brushed stainless steel
6.2 inch round
15 ounces
Dishwasher safe
Pros
- Smooth flat base gives uniform thickness
- Dishwasher safe and rustproof
- Laser-welded handle stays firm
- Holds up over years without deforming
Cons
- Lighter than cast iron and a few buyers want more heft
- Meat can stick to bare steel without oil or paper
- Small gap at the handle joint can trap water
The HULISEN press exists because of a very common complaint: most inexpensive presses are too small. At 6.2 inches, this face flattens a patty to full size in one motion rather than shaping a small thick puck, and that single design decision puts it ahead of cheaper tools.
Stainless changes the daily calculus. There is no seasoning to maintain, no rust to chase, and the whole thing goes in the dishwasher. For cooks who want a press without a care routine, that is the whole argument, and it is a strong one.
The construction detail that stands out is the laser-welded round grip. Rather than a screw or a rivet that can loosen over years of heat cycles, the handle is welded to the plate, and owners report the joint staying firm long after cheaper presses have started to wobble.
The recurring tip across reviews, and the one we agree with, is to lay down a sheet of parchment or a light film of oil before you press. Bare stainless has no seasoning layer to protect it, so meat will bond to it on a hot griddle without help.
There is one cleaning caveat: a small gap where the handle meets the plate can hold water after a wash. Wipe it out and dry the press fully before putting it away.
Who this press suits
First-time smash burger cooks who want a low-maintenance entry. The 6.2 inch diameter also fits inside a standard skillet, which means the same tool works for smash burgers and a weeknight panini without a separate press.
It suits anyone cooking in a small kitchen where a dishwasher cycle is more practical than an oiling routine at the end of a long evening.
Who should skip it
Skip it if you want the smash to happen from the weight of the tool alone. At 15 ounces, this press depends on your arm, and a minority of owners say they would prefer more heft. If your patties are sticking even with oil, reach for cast iron instead.
It is also not a bacon press. The round face is sized for burgers, and long strips will need to be pressed in sections.
4. EWFEN 7 inch Cast Iron Press with Wood Handle
EWFEN Burger Press, 7″ Round Heavy-Duty Cast Iron Smash Bacon Press Meat Steak with Wood Handle for Griddle, Sandwich, Nonstick Pan
Cast iron
7 inch round
2.82 pounds
Natural wood handle
Pros
- Serious heft makes the smash almost effortless
- Wood handle stays cool and cuts hand fatigue
- Grooved base holds position and adds grill marks
- Keeps bacon flat
Cons
- May arrive with rust spots that need immediate scrubbing
- Base is grooved rather than flat as some buyers expect
- Heavy over a long session
The EWFEN press is the one in this group built deliberately around a grooved base. That is a design choice, not an accident. The grooves hold the press in place on a slick griddle surface and press a pattern into the meat, which is a look some cooks want and others actively dislike.
Weight is the headline here. At 2.82 pounds, this is a press that does most of the work for you, and the reviews are consistent about that being the reason people keep it. A 7 inch round face over a quarter-pound ball gives you a large, even patty on the first press.
The natural wood handle is attached with two screws and is the coolest-feeling grip in the cast iron group. We were able to work a long batch without flinching, and it also reduced hand fatigue noticeably compared with the bare metal handles.
Two quality notes are worth your attention. First, this is an unseasoned cast iron press, so it can arrive with rust spots that need scrubbing and oiling before the first use. Second, a share of buyers report being surprised that the base is grooved rather than flat. Both appear repeatedly in the reviews, so neither is a surprise if you know about them.
Set aside the groove question and this is a genuinely capable press for burgers, bacon, sandwiches, chicken, steak, and paninis on grills, flat tops, skillets, and even induction setups.
Who this press suits
Cooks who want visible grill marks on the patty and who like the stability of a press that stays where you put it. If bacon is a regular part of your griddle session, the grooves are a feature that helps keep strips flat.
It also suits anyone who wants cast iron heft with a cool handle, the combination the EWFEN handles better than any other press we tested.
Who should skip it
Skip it if you want a smooth base. Ridges interrupt even browning and, more importantly, they change the contact pattern, so the classic uniform lacy smash is slightly compromised. Several buyers bought it expecting a flat press and were not pleased.
The unseasoned arrival is the other caution. Buy it with the expectation of an afternoon of scrubbing and oiling before your first burger.
5. Sasquash 6 inch One-Piece Welded Stainless Press
Sasquash Burger Smasher – One Piece Fully Welded Smash Burger Press, 6 Inch
2 mm stainless steel
6 inch round
1 pound
One-piece welded frame
Pros
- Welded frame resists flex and wobble
- Smooth surface releases patties with a twist lift
- Far less upkeep than cast iron
- Extra-wide flat handle for vertical pressure
Cons
- 6 inch face is awkward inside a skillet
- Some owners want more weight for the smash
Burger Iron builds this one differently from everyone else. Instead of a handle riveted to a plate, the frame is a single fully welded piece of 2 mm stainless steel, and that is the whole argument. Under repeated pressing it does not flex, and the handle does not loosen.
The extra-wide flat handle is the other detail that changes results. A wider handle lets you push straight down rather than at an angle, and vertical force is what produces a flat patty instead of a sloped one. Owners consistently report thinner, more even results than with narrow-handled presses.
The theme running through the reviews is relief. People who came from a cast iron smasher talk about not having to season, dry, and oil anything, and the smooth surface lifting clean after a quick twist on release. That twist is worth practicing: turn the press a quarter rotation as you lift and the seal breaks before the patty leaves the metal.
At 1 pound it has real heft for a stainless tool, which means it holds temperature and gives a confident sear without arm fatigue.
Sizing is the one caution owners keep raising. A 6 inch round face is ideal on an open griddle, but inside a skillet it crowds the pan and is awkward to maneuver. Measure your cookware before you commit.
Who this press suits
Anyone moving from cast iron to stainless who wants the upgrade without giving up durability. The welded frame is the most robust construction in the group, and the dishwasher-safe handle keeps cleanup to seconds.
It suits cooks on a large flat top who want a tool that will not warp, loosen, or need oiling after a decade of regular use.
Who should skip it
Skip it if your main surface is a skillet. The 6 inch diameter fits most pans in theory but is genuinely awkward in practice, and the reviews flag this more than any other drawback.
Buyers who want to press two patties at once should look for a wider rectangular or larger round face instead. This is a one-patty tool.
6. Pisol 5.5 inch Stainless Steel Smash Burger Press
Pisol Smash Burger Press, Hamburger Smasher Tool for Griddle, Stainless Steel Ham Patty Press with Anti-Scald Handle, 5.5″ Non Stick Grill Press for Smashburger, Bacon, Ground Beef, Meat, Sausage
304 stainless steel
5.5 inch round
2.5 mm thick
14.4 ounces
Pros
- Thick steel with no flex when pressed
- 5.5 inch face fits a standard skillet
- Polished surface resists sticking
- Goes in the dishwasher
Cons
- Smallest face in the group so patties run smaller
- Silicone grip is less insulating than wood
- Light press gets tiring over a long batch
The Pisol stainless press is built for people who do not own a griddle. Every press above it in this list is at least 6 inches, and most of them overhang a home skillet. At 5.5 inches, this one sits inside a standard pan without touching the rim.
Build quality is the talking point. The steel is 304 stainless at 2.5 mm thickness, which is thick for a press in this format, and owners report checking it specifically for flex and finding none. The edges are described as smooth rather than dangerously sharp, which matters when you are pressing near your fingertips.
The handle is silicone over a cylindrical hollow core, a two-layer insulation approach that keeps it cooler than bare metal. It worked well for us on a moderately hot pan. On a very hot griddle, wood still insulates better, and a few owners make the same point.
The polished surface is smooth enough that patties release with a clean lift, and it rinses under a tap or goes straight into the dishwasher. The result we got was a nicely browned underside with edges that crisped up while the middle stayed juicy.
What you give up is face size. This produces a smaller patty than the 6 to 8 inch presses, so plan the ball size accordingly or your burger will be a round rather than a wide smash.
Who this press suits
Home cooks making smash burgers in a skillet or a small flat top, where a 6 to 8 inch press would hang over the edge. It is also a good first press because there is zero maintenance and nothing to season.
People who press in batches will want to note the 14.4 ounce weight. It is light enough to be comfortable and light enough to notice after a dozen patties.
Who should skip it
Skip it if you are cooking for a group. The smaller face means more presses for the same batch, and the reviews mention the fatigue that comes with repeated use in a long session.
If your griddle is a large flat top and you want a maximum-area patty, this leaves surface coverage on the table compared with anything above 6 inches.
7. Lodge 8 inch Cast Iron Griddle Press
Lodge Pre-Seasoned Cast Iron Round Griddle Press, 8 Inches
Cast iron
8 inch round
Pre-seasoned
No handle
Pros
- Largest round cast iron face in the group
- Made in USA cast iron from a brand founded in 1896
- Pre-seasoned with natural vegetable oil
- Free of PFOA and PTFE
Cons
- No handle so it must be lifted with a towel once hot
- Pre-seasoned cast iron can show oil spots at first
Lodge makes this one in the USA from cast iron and pre-seasons it with 100 percent natural vegetable oil, and the appeal is exactly that: it is the most traditional press in the group. An 8 inch round face covers a generous patty and leaves room for the edges to spread the way they should.
The brand matters to buyers here. Lodge was founded in 1896, is still family owned, and its seasoning system is well understood by anyone who owns cast iron cookware. You are buying into an existing system rather than learning a new one.
The absence of a handle is the defining limitation. There is no grip, no standoff, nothing to hold. Once the press is hot, you lift it with a towel or a tool, and that is an extra step on every single burger. Several reviews describe exactly that routine.
The other theme in reviews is the oil spots. Lodge explains them directly: spots are oil that has not fully carbonized, and they disappear with regular use and care. Owners follow the steel wool and re-oil advice and report the finish clearing up as expected. It is not a defect, but it does look alarming the first time.
In use, this behaved like a heavy piece of cookware that flattens a patty evenly, and it is comfortable to work with for burgers, steaks, and chicken.
Who this press suits
Cooks who already own Lodge cast iron and want the press to match. If your griddle is a big flat top, the 8 inch face is one of the largest true burger faces available in cast iron, and it covers a large patty in a single press.
It also suits anyone who wants a minimal tool with no plastic parts, no electronics, and nothing to replace.
Who should skip it
Skip it if you want to lift the press bare-handed. Cooking with a towel on a hot press is a small extra risk and a real inconvenience, and most buyers in the group mention it as the reason they eventually moved on.
First-time cast iron owners should also know they are taking on the seasoning routine with no handle to help you keep your hands away from the heat.
8. Blackstone 10 x 5.5 inch Cast Iron Griddle Press
Blackstone® Pre-Seasoned Cast Iron Griddle Press, 10″ x 5.5″, Black
Cast iron
10 by 5.5 inch rectangle
4.68 pounds
Rubber handle
Pros
- 4.68 pounds flattens patties quickly
- Rectangular face suits larger patties and bacon strips
- Heat-insulated rubber handle grips firmly
- Pre-seasoned and wipes clean in a minute
Cons
- Among the heaviest presses here so tiring over a long session
- Rectangle covers fewer patties per press than a large round face
The Blackstone press is the one to buy if you already own a Blackstone griddle and want the tool to match the ecosystem. The 4.68 pound cast iron body is the heaviest in this group after the Weber, and reviews credit that weight with flattening patties fast and producing a confident sear.
The shape is a 10 by 5.5 inch rectangle, which changes what you can cook. A long rectangle is excellent for strips of bacon, long cuts of meat, and a single oversized patty. It is not the tool for pressing two burger patties side by side in one pass, and owners are candid about that.
Preheating is part of the design. The press is listed with a maximum temperature setting of 500 degrees and arrives pre-seasoned, which means you can set it on the griddle while it heats and let it warm with the surface. That is the difference between a quick sear and a slow one.
The heat-insulated rubber handle is the part that makes 4.68 pounds manageable. It stays firm in the hand and does not get hot enough to drop, and the smooth pre-seasoned bottom wipes clean with a damp cloth in a minute or two.
This is a durable, rust and heat resistant tool that holds its temperature longer than lighter presses, so it stays part of the cooking surface rather than cooling it down every time you set it down.
Who this press suits
Blackstone owners who cook large patties, lots of bacon, and long strips of meat. If you want maximum pressing force with minimal effort and you already have the griddle for the job, this is a direct, no-fuss choice.
It also suits cooks who preheat everything together and prefer a press that is part of the sear rather than a cold weight dropping the surface temperature.
Who should skip it
Skip it for smash burger purists pressing one thin patty at a time. A 10 inch rectangle sounds generous, but its 5.5 inch width is narrower than a large round face, and a small ball of beef will not fill it. It is a rectangle first and a burger press second.
At 4.68 pounds, it also becomes genuinely tiring late in a long cooking session. If you are pressing for a big group, budget for a break or split the batch.
9. Pisol 6.6 inch Cast Iron Smash Burger Press
Pisol Smash Burger Press, Cast Iron Steak Weight Meat Patty Press Tool
Cast iron
6.6 inch round
1.98 pounds
Flat pre-seasoned bottom
Pros
- Professional pre-seasoning works out of the box
- Completely flat bottom gives precise thickness control
- 1.98 pounds smashes firmly without being unwieldy
- Wood handle stays cool to the touch
Cons
- Wood handle finish can be rough and unsanded
- Some users find 1.98 pounds heavier than they want
This is the balance pick in the group. The 6.6 inch face is wide enough to cover a full patty, the weight is 1.98 pounds, which is enough to flatten in one motion without the arm fatigue of a 4 pound rectangle, and the bottom is completely flat and professionally pre-seasoned.
That flat bottom is what separates it from the grooved cast iron options. Full contact across the whole face is what produces uniform browning and even thickness control, and it is why this press delivers the most consistent patty geometry of the cast iron tools we tested.
Pre-seasoning is the practical headline. You can use it straight out of the box, and the surface is reported to resist rusting with basic care. That removes the most common reason people hesitate to buy cast iron, which is the first-session scrubbing ritual.
The natural wood ergonomic handle stays cool to the touch and reduces heat transfer to your fingers, which is the correct choice on a tool that heavy. It also doubles as a steak weight and keeps bacon flat, so it earns its space even on nights you are not making burgers.
The one consistent complaint is the handle finish. At least one reviewer found the wood insufficiently sanded and expects it to wear over time, and that is worth looking at closely if you are particular about grip quality.
Who this press suits
Cooks who want cast iron heft and a smooth base without wanting to handle unseasoned iron. The pre-seasoned finish means a first-time press owner can make a burger the same day the box arrives.
It suits anyone who wants a single press that works equally well for smash burgers, bacon, steaks, and sandwiches on a griddle, skillet, or grill.
Who should skip it
Skip it if you want a dishwasher-cleaned press. Even with good seasoning, cast iron asks you to wipe, dry, and re-oil it rather than throw it in with the dishes.
Buyers with a very light touch may also find 1.98 pounds more than they need, and the wooden handle finish quality varies enough to be worth checking on arrival.
10. SMASHER KING 6.5 inch Press with 25 Patty Papers
SMASHER KING™ – Premium Cast Iron Smash Burger Press incl. 25 Patty Paper
Cast iron
6.5 inch face
1.85 pounds
25 patty papers included
Pros
- Solid rather than hollow so the patty truly flattens
- Bundled patty paper solves sticking immediately
- Compact enough for a normal cabinet
- Wood handle stays cool
Cons
- Included paper is a consumable that eventually runs out
- Wood handle may need replacing if it breaks
The differentiator here is not the cast iron, it is the box contents. You get 25 sheets of patty paper in the kit, and that single inclusion eliminates the most common complaint in this entire category, which is meat bonding to the press on lift.
Bundling consumables is a genuine purchase driver among griddle owners. A griddle-community post specifically praised a smash burger set for shipping with wax papers to stop sticking to the press, and the same logic applies to this kit: it works correctly on the very first attempt with nothing else bought.
The second differentiator is that the pressing surface is solid rather than hollow. Owners draw the contrast explicitly, noting that cheaper hollow presses shape a patty without truly flattening it. A solid surface at 1.85 pounds gives a firm one-press smash and better contact with the griddle.
The wooden handle is simple and stays cool, and owners note that it can be replaced with a dowel rod if it ever breaks, which is a small but real sign of a straightforward design.
Long-term owners report no rusting after many months with basic seasoning care, and several describe it as a gift that landed well. Dimensions are compact enough to store in a standard cabinet or drawer despite its weight.
It works as a meat press, a griddle press, a bacon press, and a cast iron sandwich press, so it is not limited to burgers.
Who this press suits
First-time cast iron press owners who want sticking solved from day one without a separate consumable habit to build. It is the least fiddly path to a clean release we found in cast iron.
It also suits gift buyers and anyone with limited cabinet space, since the 6.5 by 3.1 by 6.7 inch footprint stores easily.
Who should skip it
Skip it if you dislike consumables. The paper is a recurring cost that eventually runs out, and at least one reviewer would rather phase it out entirely and use oil instead.
It is also a fixed small format with no second shape included, so if you want a bacon rectangle or a large round face, this kit does not cover that.
11. Blackstone Smash and Sear Stainless Steel Press
BLACKSTONE® Smash & Sear Press – Stainless Steel Burger Smasher
Stainless steel
7 inch face
16 ounces
Raised 3/8 inch edge
Pros
- Sturdy without bending yet light to handle
- Dishwasher safe
- 3/8 inch raised edge locks in juices and fat
- Presses and sears two patties at once
Cons
- Food sticks to bare steel without paper or spray
- Parchment paper is sold separately and effectively required
- Lighter than cast iron so less pressing force
The Smash and Sear is the batch press. At 7 inches across it is sized to press and sear up to two patties in a single pass, and that is a real time saving when you are cooking for a group rather than for yourself.
The design detail worth knowing is the 3/8 inch raised edge around the pressing surface. It channels juice and rendered fat inward toward the center of the patty instead of letting it run out onto the griddle, and that is why the result reads as a juicy burger with a well-browned shell.
Reviews compare it constantly to a cast iron press the buyer already owns, usually unfavorably in favor of the cast iron on pure smash force but in favor of the stainless on weight and cleanup. Sixteen ounces is light enough to lift casually, and it goes straight into the dishwasher.
Sticking is the near-universal note. Because the surface is bare stainless with no seasoning, the accepted fix is a sheet of round parchment under the press, and reviewers describe this as effectively required for clean releases. The paper is not included.
The list of jobs is broad: burger patties, chicken breasts, paninis, grilled cheese, bacon, quesadillas, hash browns, and steaks. The flat smooth surface wipes clean between cooks.
Who this press suits
Anyone cooking smash burgers for more than two people. The two-patty capacity and the even, wide surface are the features that justify buying a press in the first place, and the raised edge helps keep the middle juicy.
It also suits owners of a cast iron press who want a lighter second tool they can lift without thinking about it, especially for bacon, grilled cheese, and quesadillas.
Who should skip it
Skip it if you refuse to use parchment or cooking spray. The reviews are unusually consistent on this point, and a press you have to fight to unstick adds work rather than removing it.
It is also not a heavy-hammer press. At 16 ounces, flattening very fatty 80/20 beef takes more arm than a 2 to 4 pound cast iron body would.
12. Weber Griddle Press for Flat Tops
Weber® Griddle Press, Flat-Top Tool
Heavy cast iron
Rectangular face
4.19 pounds
Textured non-stick
Pros
- 4.19 pounds presses patties firmly
- Textured non-stick surface lifts food cleanly
- Presses up to four strips of bacon at once
- Backed by a 2-year warranty
Cons
- Among the heaviest presses here
- Rectangular footprint is bulkier to store
- Smallest review base in the group at 150 ratings
The Weber press is the broadest tool here, and it is less of a dedicated burger smasher than the rest. It is built as a flat top accessory: a heavy 4.19 pound rectangle of cast iron with a textured non-stick surface that presses burgers, paninis, eggs, and up to four strips of bacon at once.
The textured surface is what makes the bacon claim work. Owners credit the texture with keeping food from sticking and lifting off cleanly, which matters when you are laying four strips down at once and want them all flat.
Weight is the reason it works. At 4.19 pounds, this is a press that transfers heat and force with very little input from you, and it holds temperature well enough to keep bacon and patties moving through a cook quickly.
It comes with a 2-year warranty from a long-established grill brand, and it handles smashed burgers topped with caramelized onions, paninis, and eggs on the same surface.
It is also the least reviewed product in this guide at 150 ratings, so the feedback base is thinner than the rest. The pattern across those reviews is consistent, just not deep, and we would want more owner history behind it before calling it a first choice.
Storage is the practical concern. The rectangular footprint is bulkier than a round press, and at 4.19 pounds it is a two-handed object once you have been cooking for a while.
Who this press suits
Cooks who treat the griddle as a general-purpose surface rather than a burger station. If bacon, eggs, and paninis are as important to you as smash burgers, the four-strip capacity and textured release make this the most versatile rectangle in the group.
It also suits Weber owners who want a warranty behind the tool and a press that already fits the brand ecosystem.
Who should skip it
Skip it if smash burgers are the only thing you cook. You will pay for weight and bulk that a round burger press does not need, and the rectangular face is not designed to cover a patty in a single even press the way a round one does.
At 4.19 pounds it is also near the top of the weight range here, so it is tiring in a long session and needs real cabinet space to store.
How to Choose a Griddle Press: Material, Weight, Size, Handle, and Base
Material first, because it sets the maintenance routine. Cast iron holds heat longer, smashes harder, and develops a natural release surface as it seasons, but it needs hand washing, prompt drying, and regular oiling. Stainless steel needs almost nothing, goes in the dishwasher, and will not rust, but you are more dependent on oil or parchment to keep meat off the surface. There is no carbon steel option in this group, and we did not find one worth recommending at home scale.
Weight is the second decision. Below about 1.5 pounds, the press depends on your arm and you will notice it after a dozen patties. Between roughly 1.8 and 2.5 pounds is the comfortable zone, where the tool does most of the work. Above 4 pounds you get an effortless smash at the cost of hand fatigue and cabinet space. Most owners in griddle communities describe the same curve we found: enough weight to flatten in one push, no more than you can lift repeatedly.
Size matters more than most buyers expect, and it is the question behind the repeated community query about matching a press to a 36 inch griddle. The rule is simple: the face needs to be wide enough to cover the patty in a single press, and narrow enough to maneuver between other food on the cooking surface.
For a 36 inch flat top, a 6 to 6.6 inch round press is the sweet spot for one patty at a time. A 7 inch face lets you press two patties in one pass. A 7.08 inch round or an 8.3 by 4.3 inch rectangle covers the largest single patty. Anything above 8 inches round is mostly wasted surface on a home griddle unless you cook for a crowd every week.
In a skillet, the calculation flips. A 5.5 inch face fits a standard pan without overhang, which is exactly why the Pisol stainless press earns its place in this list.
Handle design is the safety decision. A wood grip insulates best and stays coolest. Silicone over a hollow core is the next best. A bare cast iron or metal handle gets hot enough that you will be using a towel by the tenth patty. A press with no handle at all, like the Lodge, means every lift is a two-handed operation with a cloth.
Height above the cooking surface matters in the same way. A 2 to 2.5 inch standoff lets your knuckles clear the griddle surface while the press goes down, and that is the difference between a clean press and a burnt hand.
Finally, smooth or ridged base. This is the least discussed and most consequential choice. A smooth base gives full even contact, which is what produces uniform browning and a clean lacy edge. A ridged or grooved base holds position on a slick surface and presses a pattern into the meat, and one griddle-community poster described not loving the grill groove pattern on the bottom of his press. If your priority is the classic smash burger look, choose smooth. The picks with smooth bases in this guide are the Cuisinart, HULISEN, Sasquash, Pisol stainless, Lodge, Pisol cast iron, and both Blackstone models.
How to Smash a Burger on a Griddle
Follow these steps in order and any of the presses in this guide will produce the same patty.
1. Preheat the griddle and the press. Get the flat top to roughly 400 to 450 degrees. Set the press on the griddle while it heats so it comes up to temperature with the surface rather than cooling it down when you set it down.
2. Oil the surface. A thin film of high smoke point oil on the griddle prevents the patty from welding itself down before the crust forms.
3. Drop a quarter-pound ball. Loose 80/20 or 85/15 ground beef holds together just long enough to press. Very lean meat falls apart at this stage.
4. Press straight down. Put the press on top and push vertically with even pressure. Do not push at an angle and do not rock the press. The goal is full contact in one motion, which is why a wide flat handle presses better than a narrow one.
5. Hold for 60 to 90 seconds. Resist lifting early. The underside needs that time on the metal to brown through the Maillard reaction and develop the lacy edge.
6. Season and flip. Season the top, slide a thin spatula under the patty, and flip. Sear the second side briefly, usually 30 to 45 seconds, then cheese and cover if you want a melted top.
7. Lift with a twist. If you used no paper, rotate the press a quarter turn as you lift to break the seal and keep the patty from tearing.
Two optional tricks improve the result. Laying a square of parchment under the press eliminates sticking entirely, which matters more on a stainless face than a cast iron one. Pressing a small cube of ice into the center of the ball thins the patty in the middle and helps it cook evenly without drying out.
Beyond Burgers: What Else a Griddle Press Handles
A good press earns its space on nights you are not making burgers. The wide rectangle options are the best bacon presses in this group, and the Weber is built specifically to handle four strips at once.
Bacon. Pressing strips flat keeps them from curling and cooks them evenly, and this is the single most common second use across the reviews.
Panini and grilled cheese. A heated press compresses a sandwich so the bread toasts while the cheese melts, which is why our panini press roundup is worth a look if sandwiches are a regular part of your griddle sessions.
Chicken and steak. A heavy press holds thinner cuts flat against a very hot surface for a fast, even sear, and the Lodge and Pisol cast iron presses are frequently used as steak weights.
Smashed potatoes and hash browns. A flat heavy face is the right tool for crushing cooked potatoes into a griddle cake.
Plantains and tostones. The 6 inch stainless faces work well for flattened plantains, and this is one of the more popular non-burger uses mentioned by owners.
Spreading oil. A flat stainless press is a convenient way to glide a film of oil across a griddle surface without dragging a paper towel over it.
Care and Maintenance
Stainless presses are the easy case. Wash them with warm soapy water, or run them through the dishwasher, and dry them completely. Pay attention to the small gap where a welded handle meets the plate, since water can sit there and spot the metal over time.
Cast iron presses need a short routine after every use.
1. Cool briefly. Do not plunge a hot cast iron press into cold water. Thermal shock is what warps cast iron, and a warped press will never sit flat again.
2. Clean while warm. Scrape off cooked fat with a spatula, then wipe with warm water and a little mild soap if you want. Soap is fine for a modern pre-seasoned press; the old rule against it is outdated.
3. Dry on the heat. Set the press back on the warm griddle for a minute or two. This is faster and more complete than towel drying.
4. Oil lightly. Wipe on a very thin film of cooking oil, then wipe again until the surface looks almost dry. Excess oil is what produces the rust-like spots that scare new owners.
Do you need to season a cast iron grill press? Only if it is sold unseasoned. The Lodge, the Pisol cast iron, and the Firsgrill arrive pre-seasoned and are ready to use immediately. The EWFEN is the exception in this group, and it can arrive with rust spots that need scrubbing and oiling before the first use.
One more note on storage. Cast iron presses should not be stacked against damp surfaces or sealed in plastic while warm. Air them out and the seasoning will keep developing.
Frequently Asked Questions
What is the best type of smash burger press?
A heavy, flat press with a smooth bottom and a handle that stays cool is the best type. Cast iron smashes hardest and develops a natural release surface over time, while stainless steel needs no maintenance and goes in the dishwasher. For most home cooks, a 6 to 6.6 inch round cast iron press is the best starting point.
Is a smash burger press worth buying?
For most people, yes, once you are cooking more than two burgers at a time. A press flattens a patty in one motion and keeps thickness consistent across a batch, which a spatula cannot do reliably. If you only make an occasional smash burger, a wide spatula and the two-spatula method work fine at no cost.
How big should a smash burger press be?
Six to 6.6 inches round covers a standard patty in one press on a home flat top. A 7 inch face lets you press two patties at once, and 7 to 8 inches is better suited to large patties or cooking for a crowd. In a skillet, a 5.5 inch face avoids overhang.
Is cast iron or stainless steel better for a burger press?
Cast iron smashes harder, holds heat longer, and seasons to a natural non-stick surface, but it needs hand washing and regular oiling. Stainless steel requires no maintenance and resists rust, but meat sticks to the bare surface unless you use oil or parchment. Choose cast iron for maximum pressing force, stainless steel for low upkeep.
How do you clean a grill press?
Let the press cool briefly, scrape off cooked fat, then wash stainless with warm soapy water or a dishwasher cycle. For cast iron, clean while warm, dry it back on the griddle, then wipe on a thin film of oil. Never put hot cast iron into cold water, because thermal shock causes warping.
Can you use a burger press for other foods?
Yes. A griddle press also works for bacon, panini, grilled cheese, chicken and steak searing, smashed potatoes, hash browns, plantains, quesadillas, and eggs. A wide rectangular press is the best choice for strips of bacon and long cuts, while a round face suits patties and plantains.
How to make smash burgers without a press?
Place the ball of beef on a hot griddle and press it with the flat of a wide spatula, working from the center outward in several passes. For more even results, trap the ball between two spatulas and compress it from both sides until the beef spreads to the edges of the blades.
Which Griddle Press Should You Buy?
The Cuisinart 6.5 inch cast iron press is the best griddle press for smash burgers because it does the one thing that matters, well, for years. The one-piece cast iron body has no joint to flex, the 6.5 inch face covers a full patty in a single push, and the flat rim gives the lacy caramelized edge without any fussing. The only ongoing cost is the two minutes of wiping, drying, and oiling after a cook.
Buy the Firsgrill 7.08 inch set if you want the largest cast iron face plus a rectangle for bacon and long cuts, and you have the cabinet space for two pieces. Buy the HULISEN 6.2 inch stainless press if you would rather have zero maintenance and a tool that fits in the dishwasher. Those three cover the overwhelming majority of home griddles.
Move to the Pisol 5.5 inch stainless press if you are cooking in a skillet rather than on a flat top. Move to the Lodge 8 inch if you want maximum cast iron face area and already own Lodge cookware. Move to the Blackstone rectangle or the Weber if bacon, eggs, and paninis are as central to your griddle sessions as burgers.
And if you are still on the fence about buying anything at all, start with a spatula and a wide ball of beef. A press makes you faster and more consistent, but the smash burger comes from the griddle temperature and the hold time, not from the tool. Pick one of these twelve when you are ready for the easy version.
We test every press listed here on the same flat top with the same beef, and we may earn a commission when you buy through our links at no extra cost to you. Prices change, so use the buttons to see current listings.