Best Burger Press for Smash Burgers | Cook's Illustrated Guide

The Firsgrill stands out for its truly flat bottom surface, a feature that matters more than many buyers realize. If you want clean smash marks without a waffle pattern imprinted into your patty, this eliminates the guesswork. The combo pack (round and rectangular) gives you flexibility across different proteins and cooking tasks. Weight sits in the middle range at just over two pounds per piece, which is enough to do the job without exhaustion, though some grillmasters expect heavier.

Cast iron requires post-use care: you must dry it thoroughly with cloth, not paper towels, to avoid rust and surface damage. The handle is wood and unvarnished, which some find charmingly rustic and others view as less refined than stainless steel. Pre-seasoned out of the box, it performs as advertised for burgers, bacon, and seared vegetables the moment it arrives.

Compared to the Lodge option, the Firsgrill offers more versatility through the rectangular piece and flatter overall profile, though Lodge's one-piece construction and metal handle eliminate certain maintenance concerns. If you value a flat surface and dual functionality at a reasonable price, this is the pick.

Cuisinart's 6.5-inch round press has logged more than 41,000 reviews, and that volume tells you something about reliability and consistency. Buyers report that the weight and flat edge create precisely the kind of crispy, caramelized crust that restaurant smash burger programs depend on. The press sits between lighter and heavier options, making it accessible for extended cooking sessions without arm fatigue.

Cast iron means seasoning matters. Cuisinart includes instructions, but the wooden handle complicates oven-seasoning; many owners recommend removing the handle, seasoning in a 350-degree oven for an hour, and repeating two or three times. A small parchment square between meat and press prevents sticking and eases cleanup. The press heats up during cooking, so using tongs or a heat-safe cloth to handle it is wise.

Where the Shunlian stainless steel alternative requires no seasoning and dishwasher cleaning, the Cuisinart demands more attention but rewards you with authentic cast iron performance and a design that many cooks find more elegant. If you're willing to care for cast iron and want a brand name with decades of track record, this press justifies its place on a serious cook's counter.

Lodge makes American cast iron with a 128-year heritage, and this press reflects that commitment to durability. At approximately three pounds, it's the heaviest in the field, meaning gravity does nearly all the work: minimal user effort required to achieve an even, crispy sear. The one-piece construction with a spiral metal handle removes the complexity of a wooden attachment that can loosen, fade, or require careful cleaning around the fasteners.

The hammered finish is both functional (it grips the cooking surface better) and rustic in appearance. Being made entirely of metal, the handle stays cooler longer than wood, though you'll still want tongs or a cloth after extended cooking. Lodge pre-seasons with natural vegetable oil, and the press comes ready to use. Cleaning is genuinely simple because there's no wood to worry about and no joints to trap debris.

Against the Firsgrill's dual-size combo pack, the Lodge sacrifices versatility for simplicity; you get one rectangular-ish press, period. If your main mission is heavy, reliable smashing and you have no interest in rectangular configurations or decorative aesthetics, this is the workhorse pick. Many owners view it as a lifetime tool.

The Shunlian 3.1-pound stainless steel press represents a fundamentally different approach than cast iron. No seasoning required, no rust concerns, no post-cook oiling ritual. This appeals to cooks who view maintenance as friction and want a tool that works straight from the box without ceremony. The smooth, flat surface cleans in seconds, and it's dishwasher safe: a feature that cast iron devotees often forgo by necessity, not preference.

At 3.1 pounds, it's competitive with the Lodge for weight, meaning the press does the work rather than your arm. The 6-inch round is slightly smaller than some competitors, but owners report it still handles standard burger patties effectively. The welded handle attachment and polished edges suggest quality craftsmanship; several experienced cooks note that this press rivals professional kitchen equipment at a home price.

Unlike cast iron vs. stainless steel comparisons where one "wins," they win at different things. Stainless trades the superior heat retention of cast iron for complete freedom from maintenance. If you've been burned by rust spots on cast iron or simply hate the seasoning cycle, this press lets you focus on cooking rather than equipment care. It's the pragmatist's choice.

The Ewfen delivers cast iron smashing at a lower entry price than Cuisinart or Lodge, making it appealing if you're testing the smash burger method before committing to a premium option. At seven inches, it's actually one of the larger rounds in the field, covering 1/2 pound patties comfortably. The grooved bottom (unlike the flat-bottom Firsgrill) creates visible grill marks: some cooks want this for visual appeal, others consider it unnecessary.

Owners consistently praise the heat distribution and the wood handle's ability to stay reasonably cool during extended cooking. The price point means accepting certain trade-offs: the press is lighter than the Lodge (roughly two pounds), so you'll apply more personal pressure; the wood handle requires the same care and drying discipline as other cast iron options. One lower rating cites rust if not oiled after cleaning, which is standard cast iron behavior but worth noting if you're new to the material.

Compared to the stainless Shunlian, this costs less upfront but demands more ongoing care. Compared to the Firsgrill, it trades the flat bottom for a grooved texture and typically comes at a lower price. If you want to dip into smash burger cooking without the investment in premium brands or stainless steel, this is the entry point that doesn't sacrifice too much performance.