Best Burger Smasher

The Cuisinart Cast Iron Smash Burger Press suits cooks who want the classic diner result from a griddle, skillet or grill. Its flat iron face covers the full circle at once, the 2 lb body does much of the pressing, and the 6.5-inch surface turns a loose ball of beef into a thin patty with browned edges. Owners report that it works well on flat-top and cast iron cooking surfaces, and that it is heavy enough to hold bacon flat too.

Care is where it asks the most. It is hand wash only, it has to be dried completely, and it wants a light coat of oil afterward. A reported drawback is rust spotting after the first washes, and because the handle is wood, oven seasoning means taking the handle off first. The iron body is described as solid and indestructible, though the handle has been reported cracking or breaking off. The wide face is a plus on a large griddle but crowds smaller fry pans.

The Burger Iron Smash Burger Press 6 inch is for cooks who want a press that needs almost no care. The frame is a single welded piece of 2 mm stainless steel with no screws or wood to loosen, the round face is smooth at 6 inches, and the wide flat handle sends pressure straight down. It is dishwasher-safe, and owners report that it cleans easily because the bottom is flat with no gaps or welds to trap food. They also describe it as sturdy and well made, with a clean weld and little that can go wrong.

Cooks leaving cast iron behind will find less upkeep here than with the Cuisinart Cast Iron Smash Burger Press, since there is no seasoning to maintain and no rust to watch for. The trade is mass: the press is lighter than iron, and owners who like the build still mention wanting a bit more heft. Another reported note is that the 6-inch face feels cumbersome in a smaller pan, so it suits an open griddle best.

The Pisol Smash Burger Press fits cooks working in a normal skillet who want a compact stainless tool. It is 304 stainless steel at 2.5 mm thick with a 5.5-inch face, and the hollow handle wears a silicone cover for insulation. It goes in the dishwasher, and owners report that it cleans easily, holds its shape under firm pressure and has a substantial feel that they prefer to bulky cast iron. It also handles bacon and sausage as well as smash burgers.

In a normal skillet, its 5.5-inch face leaves more room between patties than the Burger Iron Smash Burger Press 6 inch does, which matters when two patties share a pan. Owners report the handle staying cool in use, while a reported drawback is that a long run of patties can feel heavy and that the grip could resist heat better.

The Shunlian 6" Smash Burger Press is the pick for cooks who want gravity to do the pressing. At 3.1 pounds with a 0.3-inch thick 304 stainless base, it is the heaviest press here, and owners describe a very solid build with clean welds and an ultra-smooth face that presses evenly. It is dishwasher safe, owners say it cleans up easily without oiling, and it earns extra use toasting sourdough, pressing sandwiches, flattening bacon and searing steaks. A one-year manufacturer warranty backs it.

Stainless though it is, it outweighs the cast iron Pisol Cast Iron Smash Burger Press, which weighs 1.98 pounds, so it flattens beef with less effort from the cook. A reported drawback is the handle, which is thin next to the heft of everything else.

The Firsgrill Cast Iron Burger Press is for cooks who want a wide face on cast iron. At 7.08 inches it is the largest press on this page, and at 2 pounds it is heavy enough to flatten a four-ounce portion evenly. The wood handle is meant to stay comfortable to hold, and owners use it on flat-top griddles for bacon, steaks, paninis and tortillas as well as smash burgers.

The Cuisinart Cast Iron Smash Burger Press covers 6.5 inches where this one covers 7.08, which makes the Firsgrill the better match for big buns and the Cuisinart the safer one for smaller pans. Care needs attention: the iron is rough enough that paper towels shred against it, so drying calls for a cloth, and cleaning has been described as a chore. A grid pattern on the bottom has also been reported, which matters if you want a fully flat smash.

The Pisol Cast Iron Smash Burger Press is a straightforward cast iron option for everyday smash burgers. It is pre-seasoned, weighs 1.98 pounds, has a 6.6-inch completely flat bottom and a wooden handle that keeps heat off the hand. Owners report that it feels heavy and solid, that it makes thin burgers with little force, and that it also keeps bacon from curling and presses sandwiches.

Its completely flat bottom is the point of difference from the Firsgrill Cast Iron Burger Press, where a grid pattern on the face has been reported. The surface is where a reported drawback sits: non-stick behavior gets mixed reports, with ground meat clinging in some uses and releasing cleanly in others, so owners who want an easier cleanup cover the face with foil or waxed paper. Kept seasoned, owners say it holds up and stays free of rust.

The Burger Smasher Cast Iron Burger Press suits first-time smash cooks who want everything in one box. This 5.5-inch cast iron press is pre-seasoned, has a completely flat bottom with no ridges or rimmed lip to force a thick patty, and arrives with 30 pieces of patty paper. At 2.25 pounds it has the weight to flatten patties, and owners report that it cleans easily, that the wooden handle makes it easier to use, and that it is small enough to store without fuss.

Among the cast iron picks, it is the heavier of the two pre-seasoned ones next to the Pisol Cast Iron Smash Burger Press, which weighs 1.98 pounds. The 5.5-inch diameter lets more than one patty share a pan, and a small portion of about two ounces of meat makes a thin patty sized for a standard bun. Parchment between press and beef eases cleanup, as owners note.