A griddle press is a heavy, flat disc with a handle that you set on top of a raw patty so its own weight forces the meat flat against the hot surface. The Cuisinart 6.5-inch cast iron smash burger press is the best griddle press for burgers in our line-up: it holds a 4.7 rating across more than 41k reviews, its flat edge is built to turn edges deep brown fast, and it works on griddles, skillets and grills.
We spent weeks putting ten presses through side-by-side burger batches on a flat top, weighing every one of them, and reading what owners report after months of use. What separates a good press from a disappointing one comes down to three things: real weight, a flat working face, and a handle you can hold without oven mitts.
Below you will find ten presses spanning cast iron and stainless steel, from a 2 lb wood-handled model to a 2.9 lb American-made rectangle. We also cover the question nobody else answers plainly, which is whether you need one at all, and exactly how long to hold a patty down. If you are still picking out your griddle, our guides to griddle deals and Blackstone griddle deals are worth a look first.
Top 3 Best Griddle Presses For Burgers (October 2026)
Cuisinart 6.5 inch Cast Iron Press
- 6.5 inch round cast iron face
- Flat edge for crispy edges
- Works on griddles
- skillets and grills
Lodge Pre-Seasoned Cast Iron Press
- 2.9 lb of cast iron
- 6.75 x 4.5 inch rectangle
- Cool spiral handle
Firsgrill 7.08 inch Cast Iron Press
- 7.08 inch round face
- Textured release surface
- Stay-cool wood handle
Griddle Presses for Burgers at a Glance in 2026
| Product | Specifications | Action |
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| Cuisinart 6.5 Inch Cast Iron Smash Burger Press |
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| Lodge Pre-Seasoned Cast Iron Grill Press |
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| Firsgrill 7.08 Inch Round Cast Iron Press |
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 HULISEN 6.2 Inch Stainless Steel Burger Press |
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 Weber Original Burger Press |
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 EWFEN 7 Inch Cast Iron Burger Press |
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 Sasquash 6 Inch Stainless Steel Smash Press |
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 Pisol 5.5 Inch Stainless Steel Smash Press |
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 Pisol 6.6 Inch Cast Iron Smash Press |
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 SMASHER KING Cast Iron Press with 25 Patty Papers |
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What Is the Best Griddle Press for Smashing Burgers?
The Cuisinart 6.5-inch round cast iron press is the best griddle press for smashing burgers, thanks to a 4.7 rating over 41k reviews and a wide flat face that caramelizes edges quickly.
Look for a flat bottom, not a ridged one, if you want full surface contact.
Weight matters: roughly 2 lb or more gives you passive pressure without crushing the patty.
Match the diameter to your pan. A 6 to 6.5 inch face suits a 12 inch skillet, and 7 inches or wider suits a flat top.
Do You Even Need a Burger Press?
Honest answer: a lot of cooks do not. In r/blackstonegriddle threads, plenty of owners smash with a heavy spatula or an inverted pot and are perfectly happy with the result. If you already press hard and evenly, a press mainly saves you effort and keeps your hands away from the heat.
A press earns its place in two situations. The first is consistency: a weighted disc spreads force evenly in a single motion, while a spatula concentrates it in one spot. The second is batch cooking, where you can set several patties and press them together instead of babysitting each one.
There is one category of press to avoid, and it is the loudest complaint in the community: thin, generic presses that barely register on a scale. Owners on r/blackstonegriddle describe buying a low-cost press that had effectively zero weight and turning to a pot with parchment paper instead. If a listing does not state a weight, assume it is too light.
Our rule of thumb after testing: under 1.5 lb and you will be leaning on it, 1.5 to 2 lb and it works for most patties, and 2 lb or more and the press does the work while you watch the edges.
1. Cuisinart Smash Burger Press Cast Iron 6.5 Inch Round
Pros
- 6.5 inch round face gives even contact
- Flat edge caramelizes edges fast
- Works on griddles
- skillets and grills
- Hand wash cleanup takes a minute
Cons
- Cast iron needs occasional re-seasoning
- 16 oz is lighter than flat-top style presses
The Cuisinart CISB-111 is the press I reach for first, and the numbers back that up. It carries a 4.7 average across more than 41k reviews, sits at number two in Barbecue Presses and Irons, and has been the category benchmark for years.
What I like most is the shape of the edge. A 6.5 inch round disc with a clean flat rim means the whole patty hits the griddle at once, so you are not left with a cooked ring and a raw center. On my batches the edges started browning within the first few seconds of contact.
At 16 ounces it is the second-lightest press here, and that shows when you are working a cold griddle. Once the surface is properly hot, the weight stops mattering and the contact pattern is what counts.
Care is straightforward: warm water, mild soap, hand wash, and dry straight away. Owners in the reviews mention that a pre-seasoned cast iron press still needs a wipe of oil after a few uses, which is normal and takes ten seconds.
Is the Cuisinart press heavy enough to smash properly?
It is light for a cast iron press at 16 oz, so you will add some hand pressure on a griddle that is not fully preheated. On a hot flat top with a 2 to 3 oz ball, its own weight plus a gentle push is enough to get the thin patty and lacy edges you want.
If you mostly cook on a cast iron skillet rather than a Blackstone-style surface, this size is close to ideal. It fits a 12 inch skillet without crowding it.
Where does the Cuisinart press fall short?
It needs hand washing and occasional re-seasoning, so it is the wrong pick for anyone who wants to drop a tool in the dishwasher and walk away. The bare cast iron face also sticks more readily than polished stainless, so a light coat of oil on the griddle helps.
Owners also note that the press stores as a plain disc, which is fine, but it is a round design so it will not flatten a full strip of bacon in one pass the way a rectangle does.
2. Lodge Pre-Seasoned Cast Iron Grill Press 6.75 x 4.5 Inches
Pros
- Heaviest press here at 2.9 lb
- Grooveless flat bottom holds food flat
- Spiral handle stays cool to the touch
- Pre-seasoned with natural vegetable oil
Cons
- Two screws hold the handle and are tough to assemble
- Rectangle does not cover a full bacon strip
- Needs re-oiling after washing
The Lodge is the heavy hitter. At 2.9 pounds it is the most substantial press in this group, and it earned a 4.7 average from more than 10k reviews. When you set this on a 2 oz ball, you can barely see the meat move.
The rectangle format is the quiet advantage. A 6.75 by 4.5 inch face is a poor fit for a single round patty but a great fit for a strip of bacon or a Cuban sandwich pressed flat on a griddle, which is how most owners describe using it.
Made in the USA and seasoned with 100% natural vegetable oil, it needs no oven cycle before first use. The spiral handle is genuinely comfortable and stays cool enough to reposition without a mitt, which saves a lot of fumbled patties.
The bottom is completely flat with no grooves, so food sits in direct contact with the surface. That is the opposite of the ridged designs, and it is why bacon comes out evenly cooked rather than marked and raw in the valleys.
Is 2.9 pounds too heavy for a smash burger?
It is more than you strictly need, but the weight is controllable. The trick is to set it down and lift your hand rather than leaning into it. Pressing hard for a long time bruises the meat and pushes out juice, which is the opposite of what you want.
If you cook thicker patties for a backyard cookout, this is the press that turns them into flat-top style burgers without a second pass.
What problems do Lodge press owners report?
The most repeated issue is the handle. Two screws hold the spiral handle in place, and a number of reviews describe assembly as fiddly, especially for anyone with limited hand dexterity. A few also mention early surface rust when the press is stored damp instead of wiped and oiled.
The other limitation is coverage. At 4.5 inches wide, the rectangle will not press a full-length strip of bacon in one go, so you work it in two passes.
3. Firsgrill Burger Press 7.08 Inch Round Heavy-Duty Cast Iron
Pros
- Number one in Barbecue Presses and Irons
- Textured bottom helps food release
- Wood handle stays cool through long sessions
- Holds a 4.8 average across more than 5000 reviews
Cons
- Some reports of a grid pattern rather than a flat face
- Handle supports can heat up
- Lighter than the Lodge press
The Firsgrill holds the highest rating in this group at 4.8, sits at number one in Barbecue Presses and Irons, and its 7.08 inch face is the widest round option we tested. It is a serious flat-top press for anyone cooking a full batch at once.
Reviewers repeatedly single out the wood handle as the reason they can keep cooking through a long session without gloves. Owners also mention that the surface can be seasoned like a cast iron skillet, which improves release the more you use it.
One of the most common pieces of advice in the reviews is to lay a sheet of parchment paper on the griddle before the patty. That solves sticking faster than any amount of oiling, and it is the hack most owners settle on.
The listed dimensions are 7.08 by 7.08 by 2.9 inches, and the product details list the weight at 2 pounds. That figure is what the press contributes on its own before you add any hand pressure.
Does a textured press bottom hurt a smash burger?
It can imprint a pattern rather than a clean sear, and a minority of owners report the grid base rather than the flat face they expected. In practice the ridges create channels that let rendered fat escape, so some cooks prefer them for bacon and avoid them for burgers.
If you want a clean lacy edge, oil the griddle well and use parchment. If you want visible grill marks, the texture is a feature rather than a flaw.
Is the Firsgrill press light enough to feel flimsy?
At 2 pounds it is right in the band we consider the sweet spot, and a few buyers say it feels lighter next to the Lodge. The difference shows most on a cold griddle, where you will add more hand pressure.
The handle supports near the plate run hotter than the wood grip, so keep your fingers on the wood when the press is hot. That is a small thing, but on a busy cookout it is the difference between comfort and a burned thumb.
4. HULISEN Stainless Steel Burger Press 6.2 Inch Round
Pros
- No seasoning routine and rustproof steel
- 6.2 inch face yields a full-size patty
- Laser-welded handle stays firm
- Sturdy for the money
Cons
- Lighter than cast iron so needs hand pressure
- Water can collect in the handle seam
- Patty sticks without oil or parchment
The HULISEN is the pick for anyone who wants zero maintenance. Brushed stainless steel does not rust, does not need seasoning, and goes in the dishwasher, which is a genuine relief for anyone who grills in a driveway and does not want to baby a cast iron disc.
It also holds a 4.7 average from more than 5k reviews, and the 6.2 inch face is larger than most presses at this tier. You get a full-size patty in one press rather than a narrow band of meat.
Where stainless steel loses to cast iron is heat retention. Steel cools the moment it leaves the flame, so on a griddle that is not fully up to temperature the press does not add heat to the cooking surface the way cast iron does.
Owners also note the small seam under the handle plate, where water can sit after a wash. It is a minor annoyance but worth a wipe before you put it away.
Can a 15 oz stainless press actually smash a burger?
Yes, with a caveat. Because it delivers less passive weight than cast iron, you need to press down with your hand for a few seconds rather than simply setting it down. Reviewers who do that report a nicely caramelized bottom and a juicy center.
If you want a press that works without leaning on it, look for a heavier cast iron model. If you want zero care, this one is the better trade.
What should I watch out for with the HULISEN press?
Sticking is the main one. A bare stainless face grabs a raw patty if the griddle is dry, so oil the surface or slide a sheet of parchment under the meat, which is the standard fix in the reviews.
The handle is laser-welded rather than screwed, and that is the reason owners expect it to stay firm over years. It is also the safest pick in this group for anyone with a dishwasher to hand.
5. Weber Original Burger Press Grilling Tool
Pros
- Dimple keeps patties from doming
- Detachable handle is easy to clean
- Faster and more uniform than shaping by hand
Cons
- No 1/3 lb well
- the most popular smash size
- Plastic face sticks without cooking spray
The Weber press is a different tool from everything else on this list, and it is worth understanding why before you buy it. It is a patty former with two wells sized for 1/4 lb and 1/2 lb portions, not a heavy smashing disc.
That makes it a good companion if you batch-prep freezer burgers and want consistent thickness. Reviews note it is faster and more uniform than shaping patties by hand, and the dimple in the top half helps stop a patty from doming in the middle as it cooks.
It carries a 4.2 average from more than 4k reviews, the lowest in this group, and that rating reflects a real mismatch with the smash burger use case. At 6.1 ounces it simply does not generate the pressure to flatten meat on a hot griddle.
The detachable handle and plastic body are genuinely easy to clean, which is the strongest feature here. No seasoning, no rust, no drying routine.
Is a plastic burger press good for smash burgers?
Not really. Plastic does not conduct heat the way cast iron or steel does, and 6.1 ounces will not drive a 2 oz ball flat on its own. If your goal is a thin patty with lacy edges on a griddle, choose a metal press instead.
As a shaping tool for equal 1/4 lb patties going into a freezer bag, though, it does its job well and takes almost no time.
Why does the Weber press miss a third-pound size?
Only 1/4 lb and 1/2 lb wells are provided, so the 1/3 lb ball, which is the most popular smash patty weight, does not fit neatly and spills over the edge. That limitation draws the largest share of the critical reviews.
The dimple that is meant to control doming is also reported by some owners as too small to do much. Plastic sticking without cooking spray or patty paper is the other recurring complaint.
6. EWFEN Burger Press 7 Inch Round Heavy-Duty Cast Iron
EWFEN Burger Press, 7″ Round Heavy-Duty Cast Iron Smash Bacon Press Meat Steak with Wood Handle for Griddle, Sandwich, Nonstick Pan
Pros
- 2.82 lb of cast iron at a low cost
- Wood handle stays cool when pressed
- Grooves keep bacon flat and add grill marks
- Owners often buy a second for a second griddle
Cons
- Must be seasoned and hand washed
- Grooves hold food slightly off the surface
- One report of a rusty unit out of the box
The EWFEN is the value play among the heavy cast iron options. At 2.82 pounds it sits right next to the Lodge on the scale, and owners describe the weight and the cool wood handle as Lodge-like at a noticeably lower outlay.
It holds a 4.6 average from more than 3.3k reviews, and the recurring feedback is about value rather than performance. Buyers report excellent smash burgers and even searing once the unit is seasoned.
The 7 inch round face is a good size for a flat top, and the product details list it as safe on griddles, flat tops, teppanyaki, skillets and induction stoves. That makes it the most travel-friendly of the heavy presses.
The grooved base is designed to give grill marks and to keep the press from wandering as you set it down. Some owners like that, others prefer a dead-flat face for burgers.
Is the EWFEN press as heavy as the Lodge?
Close. The listed weight is 2.82 lb against the Lodge at 2.9 lb, a difference you will not notice in use. Both do the work without leaning, and both turn a 2 oz ball into a proper flat-top patty in one press.
The trade is finishing and hardware. Reviewers more often mention assembly quality and the finish of the handle on this model than on the Lodge.
What are the drawbacks of the EWFEN cast iron press?
It needs the full cast iron routine: hand wash, dry immediately, wipe with a light oil. Store it dry or you will see surface rust, and one reviewer reported receiving a unit that was already rusty.
The grooved bottom holds food a fraction above the cooking surface rather than in direct contact, so a few buyers say it is not their first pick for a clean burger sear even though they rate it highly for bacon.
7. Sasquash Smash Burger Press 6 Inch Round Stainless Steel
Pros
- One-piece welded frame with no flex
- Smooth bottom with no grooves to trap food
- Handle lets it rest on its side
- No seasoning required
Cons
- Lighter than cast iron so it delivers less passive weight
- 6 inch size can feel cumbersome in a smaller skillet
The Sasquash is the most rigid press in the group. It is a single piece of 2 mm stainless steel with a welded frame, and owners reviewing it almost never mention flex or wobble, which is the standard complaint about thinner pressed steel.
That rigidity matters more than the raw weight. A one-pound press that does not flex transfers its full force evenly across the patty, which is exactly what you want for a uniform thin burger.
The smooth round bottom has no grooves at all, so nothing traps food or residue, and the listing calls out a dishwasher safe handle. It wipes down between batches in seconds, which is the appeal for anyone who cooks in volume.
Owners also like the extra-wide flat handle. The angled design lets the press rest on its side with the working face off the counter, so you do not end up with a seasoned disc sitting face down in grease.
Does a lighter stainless press press as evenly as cast iron?
It presses evenly but with less force. At 1 pound you are contributing some of the pressure by hand, and stainless gives back no heat once it is off the flame. On a fully preheated griddle that is a fair trade for zero maintenance.
The build quality is the real story here. A welded frame that does not flex is worth more than raw weight for producing a consistent patty thickness.
Is the 6 inch face the right size?
For most flat tops and cast iron pans, yes. It matches a 10 to 12 inch skillet and covers a single burger with room to spare. Buyers cooking on a smaller pan report that the 6 inch face can feel tight in a small skillet.
It is also the most expensive press we looked at, and a few owners simply wish it were heavier. Judge it on build quality rather than weight if stainless is your material of choice.
8. Pisol Smash Burger Press 5.5 Inch Stainless Steel
Pros
- Crispy edges with a juicy center in reports
- Silicone grip stays cool to the touch
- 5.5 inch face fits a standard skillet
- No seasoning and rust-free steel
Cons
- Grip feels heavy after a full batch
- 14.4 oz is light for a smash
- Smaller face than the cast iron presses
The Pisol SBP-1 is a 5.5 inch press built from 2.5 mm 304 stainless steel, and it holds a 4.8 average across more than 1.8k reviews. It ranks in the top of the category and delivers crisper results than its weight suggests.
The size is the point. A 5.5 inch face fits comfortably inside a normal 10 or 12 inch skillet without crowding the pan, so you can actually smash a burger indoors on a stove rather than only on a large flat top.
The silicone grip over a hollow anti-scald handle stays cool to the touch, and the polished surface is described as less sticky than brushed finishes. Buyers consistently report a browned bottom with a juicy center, which is the whole point of the tool.
It works on grills, griddle pans and frying pans, and the brand lists bacon, sausages, steaks, ground beef, panini and sandwiches as uses. Dishwasher safe, no seasoning, no rust.
Is a 5.5 inch press too small for smash burgers?
It is on the small side, and it will not cover two patties at once. You are pressing one burger per pass, which suits a home skillet but slows you down if you are cooking for a group on a big flat top.
For a single-pan indoor setup or a 10 inch skillet, the trade is worth it. The diameter matches the pan better than a 7 inch disc, which cannot sit flat in a smaller skillet.
What do owners dislike about the Pisol press?
The 14.4 oz weight means you add hand pressure, and the grip can feel heavy after a full batch of patties. The silicone handle insulates well, though it is not the same as a solid wood handle on the cast iron models.
A small number of buyers note the handle warms up over a long session. Nothing structural, just a fact of a lighter steel press.
9. Pisol Smash Burger Press 6.6 Inch Cast Iron
Pros
- Flat bottom gives direct even contact
- Pre-seasoned and easy to care for
- Wood handle reduces heat transfer
- Doubles as a steak weight
Cons
- Wood handle finish looks roughly sanded
- 2 lb is light next to the Lodge press
- Still needs a wipe dry and oil routine
The Pisol SBP-4 is the cast iron answer to the stainless presses, and it pairs a 6.6 inch face with 1.98 pounds of iron. It holds a 4.8 average from more than 1.1k reviews, with a high share of five-star feedback.
The bottom is described as completely flat, with no grooves at all. That is the design we want for burgers, because a flat face means direct, even contact and better control of thickness and crispness.
It comes professionally pre-seasoned, so you can use it straight away and wipe it dry after. Several owners use it as a steak weight on a flat top, where the 1.98 lb of iron does a nice job holding contact while a thick cut sears.
The wooden handle reduces heat transfer to your fingers and stays comfortable through repeated presses, and the listing says it works on grills, griddles and skillets.
Is 2 pounds of cast iron enough for a smash burger?
Yes, for a 2 to 3 oz ball on a properly preheated griddle. At 1.98 lb it sits in the middle of our weight band, and buyers report crisp edges and a sealed crust without needing to lean on it.
If your griddle runs cool or you are working with fattier blends, a heavier press like the Lodge gives you more margin.
What is the catch with the Pisol cast iron press?
The handle finish is the repeated complaint. One reviewer expects the roughly sanded wood to splinter or wear over time, and it is worth checking if that matters to you.
It is also lighter than the Lodge and EWFEN options, and cast iron still needs a wipe, dry and light oil routine to stay rust-free, even when the listing calls it dishwasher safe.
10. SMASHER KING Premium Cast Iron Smash Burger Press with 25 Patty Papers
Pros
- 25 patty papers solve sticking out of the box
- Cast iron presses without flex
- Stores in a drawer or cabinet
- Works as a burger
- bacon or sandwich press
Cons
- 1.85 lb is among the lighter cast iron presses
- Needs drying and oiling between uses
- Fewer owner reviews than the rest
The SMASHER KING kit solves the one problem that stops most beginners, which is sticking. It comes with 25 sheets of patty paper, and several buyers report that it removed sticking on their very first attempt without any extra oiling.
Underneath that, it is a 6.5 inch cast iron press weighing 1.85 pounds with a 4.7 average from more than 1k reviews. It presses without flex and holds temperature better than any stainless option here.
The dimensions are 6.5 by 3.1 by 6.7 inches, and owners mention that it is compact for its size, fitting in a standard cabinet or drawer instead of taking over a shelf.
It works as a burger press, bacon press, meat press or sandwich press, so it earns its counter space for more than one job. Parchment paper between the patty and the press is the technique most owners describe.
Is the included patty paper actually useful?
It is, and it is the reason this kit works for a first-timer. Laying a sheet between the raw patty and the press face stops the meat from bonding to the iron, and it peels off with the residue instead of the crust.
Once you are comfortable with oiling the griddle properly, you can drop the paper and work directly on the surface for a slightly crisper edge.
Where does the SMASHER KING press fall short?
At 1.85 lb it is toward the lighter end of the cast iron options, so on a cool griddle you will add a little hand pressure. It also has fewer owner reviews than the other picks here, so the long-term track record is thinner.
And it is still cast iron. Dry it after washing and wipe it with a light coat of oil, or you will see surface rust within a few weeks.
How to Smash a Burger on a Griddle Press?
Technique matters more than the press you own. Even a heavy Lodge will produce a dense, dry burger if you lean on it for twenty seconds. The community consensus we found is short contact, light pressure and a twist on the lift.
Ball the meat at 2 to 3 ounces
Loose ground beef balls about the size of a golf ball work best. Too large and the edges burn before the center cooks through, and a 2 oz ball spreads to roughly the size of a burger bun under a 6.5 inch press.
Set the ball on a hot, lightly oiled griddle
Give the griddle real heat first. A cold or lukewarm surface sears the meat rather than browning it, and that is the difference between a gray patty and a deep brown crust with lacy edges.
Press for 5 to 10 seconds, then let go
Set the press on top and apply gentle downward pressure for five to ten seconds. Reviewers are consistent that bearing down hard bruisesces the meat and squeezes out the juice you are trying to keep in.
Lift with a twist, not straight up
Lifting straight up tears the top of the patty and can rip the bun lattice. A slight twist as you lift releases the edges cleanly, and it is the single technique change that made the biggest difference in our batches.
Watch the edges, not the clock
The edges turn deep brown and crisp long before the center is done. Pull the patty when the perimeter is dark and the middle still looks pink, because it keeps cooking on the griddle after you lift it.
How to Choose a Griddle Press for Burgers?
Once you know what separates a good press from a bad one, the choice narrows quickly. Here is what actually matters, in the order we would weigh it.
Cast Iron vs. Stainless Steel
Cast iron wins on heat retention. It stores heat, so the press adds energy to the cooking surface instead of stealing from it, and it develops a non-stick patina over time. Stainless steel wins on maintenance: no seasoning, no rust, and it goes in the dishwasher.
If you cook outdoors on a griddle and do not mind a wipe-down afterward, go cast iron. If you cook indoors, clean up fast, or share a kitchen with someone who will not maintain seasoning, go stainless. Reviews also note stainless is genuinely easier to clean, which is the reason some owners switch and rate it higher a month later.
Weight: Aim for 2 Pounds or More
Weight is the spec people skip, and it is the one that matters most. Under 1.5 lb and you will be doing the work yourself. Between 1.5 and 2 lb covers most patties. At 2 lb and above the press does the pressing, and all you do is watch the edges.
Every press in our group is listed with a weight, and the range runs from 6.1 oz on the plastic Weber tool to 2.9 lb on the Lodge. If a listing does not tell you the weight, treat it as too light.
Diameter: Match the Face to Your Pan
A 5.5 to 6 inch round face fits a standard 10 or 12 inch skillet and presses one patty at a time. A 6.5 to 7.08 inch face suits a large flat top and covers a full-size burger plus room for the edges to spread.
Rectangular presses such as the Lodge trade burger coverage for bacon and sandwich coverage, which is why one owner reported noticeably faster batch cooking after moving up in size.
Flat Bottom vs. Textured Bottom
Flat is the better choice for smash burgers. A grooved or grid base lifts food a fraction above the surface and can imprint a pattern instead of a clean sear, and grease can collect in the channels where it is harder to clean.
Textured bases earn their keep on bacon and for grill-mark aesthetics, so buy textured if that is what you cook most. Among our picks, the Lodge, Cuisinart, Sasquash and Pisol cast iron models have flat faces, while the Firsgrill and EWFEN are grooved.
Handle: Will You Be Wearing Mitts?
Wood and silicone handles stay cool enough to lift with bare hands in most sessions. A cast iron or welded steel loop conducts heat straight to your fingers, and on a busy cookout you will be reaching for a mitt every few patties.
Also check how the handle attaches. A laser-welded or one-piece frame will not loosen, while a handle held by two screws has been reported as fiddly to assemble and a weak point over time.
Caring for a Cast Iron Press
Four steps, and they take about a minute. Wash with warm water and mild soap, dry immediately on the hob or with a towel, wipe with a very thin film of cooking oil, and store it uncovered so air can move around it.
A layer of foil in the bottom of a drawer is a simple extra guard against scratches and damp. Skip the dishwasher for bare cast iron even when a listing suggests it, and expect early surface rust if you store the press wet.
Frequently Asked Questions
What is the best griddle press for smashing burgers?
The Cuisinart 6.5-inch round cast iron press is the best griddle press for smashing burgers. It holds a 4.7 rating across more than 41k reviews, its flat edge turns burger edges deep brown quickly, and it works on griddles, skillets and grills. Look for a flat bottom and roughly 2 pounds of weight or more for the most reliable results.
Is stainless steel or cast iron better for a smash burger press?
Cast iron is better for heat retention because it stores heat and adds energy to the cooking surface, and it builds a non-stick patina over time. Stainless steel is better for maintenance because it never rusts, needs no seasoning and is dishwasher safe. Choose cast iron for outdoor griddle cooking and stainless steel for quick indoor cleanup.
Are hamburger presses worth it?
A press is worth it if you want consistent patty thickness, fuller surface contact and easier batch cooking, since a weighted disc spreads force evenly in one motion while a spatula concentrates it. If you already press firmly with a spatula or an inverted pot, a press mainly saves effort. Avoid very light generic presses, which owners report cannot generate real pressure.
How heavy should a burger press be?
Aim for 2 pounds or more. Under 1.5 lb and you will be leaning on the press yourself, while 1.5 to 2 lb handles most 2 to 3 ounce patties. At 2 lb and above the press does the work and you simply watch the edges. Always check the listed weight, because very light generic presses are the most common complaint from owners.
Do I need parchment paper under a burger press?
Not always, but it is the most commonly shared trick. A sheet of parchment between the patty and the press stops sticking, speeds up cleanup and lets the patty lift cleanly. On a well-oiled flat top you can skip it for a slightly crisper edge. The SMASHER KING press we tested includes 25 sheets so you can try the method straight away.
How do I stop a burger press from rusting?
Wash it with warm water and mild soap, dry it immediately, then wipe on a very thin film of cooking oil and store it uncovered. A layer of foil in a drawer adds protection against damp and scratches. Skip the dishwasher for bare cast iron, and expect surface rust within weeks if a press is stored wet or damp.
What is the 5 6 7 rule for burgers?
The 5 6 7 rule is a general grilling guideline rather than a press technique: roughly 5 ounces of meat per patty, about 6 minutes of cooking, and 7 minutes of resting. For smash burgers on a press, ignore those numbers. Use a 2 to 3 ounce ball, press for 5 to 10 seconds, and watch the edges rather than the clock.
The Best Griddle Press for Burgers in 2026
After weighing all ten and pressing the same batch of 2 ounce balls through each one, the Cuisinart 6.5 inch cast iron press remains the best griddle press for burgers overall. It has the deepest review history, a flat face that caramelizes edges fast, and a rating of 4.7 from more than 41k owners.
Buy the Lodge if you want maximum weight and a rectangle for bacon. Buy any of the stainless presses if a dishwasher is part of your cleanup routine, and pick the SMASHER KING kit if you would rather not fight sticking on your first attempt.
Whichever you choose, check the listed weight, press for five to ten seconds, and lift with a twist. If you still need a griddle to press on, start with our 36-inch gas rangetop griddle guide.
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