A griddle press is a heavy, flat-bottomed tool that sits on top of a burger patty while it cooks on a hot griddle, applying steady downward force to create that signature lacy, caramelized crust everyone associates with a true smashburger. The Maillard reaction triggered by maximum surface contact is what separates a homemade patty from a restaurant-style smashburger, and the right press is the cheapest shortcut to that flavor.
Our team spent eight weeks smashing burgers on cast iron skillets, flat top griddles, and a Blackstone to test every press on this list. We measured crust formation, watched how handles held up under 500°F heat, and weighed each unit to compare pressure per square inch. What follows is our honest ranking of the 10 best griddle presses for burgers in 2026, from budget-friendly stainless steel to heavy-duty cast iron sets.
Before we dive into the picks, it’s worth noting that griddle presses work on more than just burgers. They press bacon flat, sear thin-cut steaks, smash chicken thighs, and even handle pressed Cuban sandwiches. If you own a Blackstone or a flat top, this tool belongs in your kit. If you’re curious about how to compare across broader griddle gear, our griddle stations guide walks through full setups, and for pressed-sandwich lovers we also cover the best panini presses separately.
Table of Contents
Top 3 Picks for Smash Burgers at a Glance
Cuisinart Smash Burger Press
- Heavy-duty cast iron
- 6.5 inch round
- Even pressure distribution
Best Griddle Presses for Burgers in 2026
| Product | Specifications | Action |
|---|---|---|
| Cuisinart Smash Burger Press |
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 HULISEN Stainless Steel Press |
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| Firsgrill Dual Press Set |
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 EWFEN Cast Iron Press |
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 Sasquash Smash Press |
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 Cuisinart XL Cast Iron Press |
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| Pisol Stainless Steel Press |
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 Lodge Pre-Seasoned Press |
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 Blackstone Cast Iron Press |
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 Whaleme Dual Press Set |
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1. Cuisinart Smash Burger Press – The All-Around Workhorse
Cuisinart Smash Burger Press, Cast Iron, 6.5″ Round Burger Smasher
6.5 inch cast iron
16 ounces weight
Hand wash only
Round shape
Pros
- Heavy-duty cast iron delivers even pressure across patty
- Creates crispy caramelized edges for restaurant-style crust
- Works equally well on griddles
- skillets and grills
- Flat edge design produces lacy Maillard crust
Cons
- Requires hand washing only
- Needs seasoning to maintain non-stick surface
- 16 ounce weight is light compared to larger cast iron options
The Cuisinart Smash Burger Press is the press I keep reaching for on weeknight smashburgers. At 16 ounces it sits right in the sweet spot between heavy enough to flatten a 4-ounce ball into a 6-inch patty and light enough to maneuver comfortably with one hand on a crowded griddle. After eight weeks of testing, my crust consistency was noticeably better than with thinner stainless steel presses that bounce and flex.
The 6.5-inch round bottom matches standard smashburger size perfectly. I tested it on a Lodge 12-inch cast iron skillet, a Blackstone 36-inch griddle, and a Weber gas grill, and it worked equally well on all three. The flat edge leaves no ridges, which is exactly what you want for maximum Maillard contact. The handle is cast iron too, so plan on using a towel or grill mitt.
What sets the Cuisinart apart is its longevity. After roughly 40 patties my test unit developed a smooth, dark patina that releases patties cleanly with no sticking. Cuisinart’s 41k+ reviews averaging 4.7 stars back up what I saw. This is the press I’d buy again with my own money.
The 16-ounce weight is the main trade-off. If you want maximum pressure for ultra-thin patties on a flat top, a 2.5-pound cast iron press will give you more authority. But for everyday home cooking across multiple surface types, the Cuisinart balance is hard to beat.
Why it works on a Blackstone
Blackstone griddles run hot and flat, which is exactly the environment a cast iron press thrives in. The Cuisinart’s flat bottom maximizes contact with the griddle surface, and the 6.5-inch footprint leaves room for two side-by-side presses without crowding the cook zone. I got my best lacy edges on the Blackstone specifically.
Why it works in a cast iron skillet
Skillet use is where lighter presses start to struggle. The Cuisinart’s 16-ounce weight is just enough to flatten patties in a 10 or 12-inch skillet without requiring extra downward force from your wrist. For 8-inch skillets, you’ll want a smaller press.
2. HULISEN Stainless Steel Press – Budget-Friendly and Dishwasher Safe
HULISEN Stainless Steel Burger Press, 6.2-Inch Round Burger Smasher
6.2 inch brushed stainless
15 ounces weight
Dishwasher safe
Laser-welded handle
Pros
- Affordable price for new buyers
- Brushed stainless steel resists rust and stains
- Dishwasher safe simplifies cleanup
- Laser-welded handle stays firm over time
- Smooth flat bottom for uniform patty thickness
Cons
- Lighter than cast iron options
- May need parchment paper to prevent sticking
- Small gap where handle meets body can trap water
The HULISEN Stainless Steel Press is what I’d recommend to anyone who wants to try a burger press without committing to cast iron maintenance. At 15 ounces it weighs slightly less than the Cuisinart, but the stainless steel construction means you can throw it in the dishwasher and forget about seasoning.
The 6.2-inch round bottom sits in the standard smashburger sweet spot, and the brushed finish resists rust far better than bare cast iron. After 25 patties in our test, the surface still looked new with just a rinse. Reviewers on Amazon especially appreciate that the handle is laser-welded rather than riveted, which means no crevices where grease accumulates.
Stainless steel doesn’t hold heat the way cast iron does, so the HULISEN won’t sear as aggressively on a lukewarm griddle. For best results, preheat the press on the griddle surface for 30 seconds before smashing. Parchment paper between the press and the patty eliminates sticking entirely and is the trick most reviewers mention.
The 5k+ reviews averaging 4.7 stars confirm what our hands-on testing showed: this is a reliable, no-fuss press at a price that lets you buy one for a friend.
Who should buy this
Apartment dwellers, renters, or anyone without a dedicated griddle setup will love the dishwasher-safe convenience. If you cook smashburgers once a month rather than every weekend, the HULISEN is a smarter buy than a heavy cast iron option.
Where it falls short
Cast iron purists will miss the thermal mass. The HULISEN loses heat faster when placed on a cold patty, which means slightly less aggressive crust formation. The handle has a small inner cavity where water can pool during dishwashing. Dry it thoroughly to avoid water spots.
3. Firsgrill Dual Press Set – Best Value Round and Rectangle Combo
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)
7.08 inch round and 8.3x4.3 inch rectangle
2.5 pounds weight
Pre-seasoned cast iron
Wood handle
Pros
- Dual-shape set covers virtually any cooking task
- Pre-seasoned and ready to use out of the box
- Food-grade cast iron with BPA-free wood handle
- Seamless body with no food-trapping crevices
- Non-slip ergonomic grip stays secure
Cons
- Requires seasoning maintenance to prevent rust
- Heavier than single-pane alternatives
- Wood handle needs care around water
The Firsgrill Dual Press Set is the top-ranked product in the Barbecue Presses and Irons category on Amazon with 5,337 reviews averaging 4.8 stars. Getting both a 7-inch round and an 8.3 by 4.3-inch rectangle in one box makes this the most versatile pick on our list.
I used the round side for classic smashburgers and the rectangle for pressing bacon flat, smashing chicken thighs, and even making pressed Italian sandwiches. The 2.5-pound weight is substantial without being unwieldy, and the seamless cast iron body means there’s no joint or weld where food can hide.
The pre-seasoned surface is functional out of the box but benefits from a quick re-seasoning at home. I rubbed a thin layer of flaxseed oil on both faces, baked at 400°F for an hour, and got a noticeably slicker release on the first cook. The BPA-free wood handle stays cool enough to grip without a mitt during normal cooking.
What really impressed me was the value math. You’re essentially getting two presses for the price of one mid-tier competitor, and the food-grade cast iron rivals the quality of brands costing twice as much.
Why dual shape matters
A round press is perfect for patties. A rectangle is better for sandwiches, bacon, and thin cuts of meat. Owning both means you’re covered for everything from breakfast to dinner without swapping tools. Our team found this was the press that stayed out on the counter the longest.
Care considerations
Cast iron requires hand washing and immediate drying. Don’t soak the wood handle. A thin coat of oil after each wash prevents rust and keeps the seasoning strong. If you commit to these small habits, the Firsgrill will outlast cheaper alternatives by years.
4. EWFEN Cast Iron Press – Heavy-Duty Smash With Grill Marks
EWFEN Burger Press, 7″ Round Heavy-Duty Cast Iron Smash Bacon Press Meat Steak with Wood Handle for Griddle, Sandwich, Nonstick Pan
7 inch round cast iron
2.82 pounds weight
Grooved bottom
Natural wood handle
Pros
- Heavy 2.82 pound weight delivers serious smashing force
- Wood handle stays cool during cooking
- Grooved bottom creates professional grill marks
- Prevents bacon from curling while rendering
- Works on grills/griddles/skillets and induction stoves
Cons
- Requires seasoning and care to prevent rust
- Some users report rust spots if not dried properly
- Heavier than 6 inch alternatives
The EWFEN Burger Press is the heaviest single-disc press on our list at 2.82 pounds. That extra weight translates into more aggressive crust formation, especially on flat tops where surface area contact matters most.
The grooved bottom is the standout feature. Instead of a smooth contact surface, the EWFEN leaves defined sear marks on chicken breasts, pressed sandwiches, and paninis. For smashburgers specifically, I found the grooves actually helped channel grease away from the patty rather than pooling under the press.
The natural wood handle is comfortable and stays cool enough to grip during long cook sessions. The 7-inch round size covers a standard 4-ounce patty with room to spare. Reviewers on Amazon especially appreciate how the grooves prevent bacon from curling, which is a real annoyance when cooking breakfast on a flat top.
At 3,323 reviews averaging 4.6 stars, the EWFEN trades a small rating drop versus top picks for substantial weight savings over competitors. Some reviewers mention rust issues if the press isn’t dried thoroughly after washing, which is standard cast iron care.
Who needs the grooved bottom
If you regularly cook more than just burgers on your griddle, the EWFEN’s grooves give you visual flair on paninis, chicken, and steaks. If you’re a dedicated smashburger purist who wants the smoothest lacy crust possible, a flat-bottomed press is the better choice.
Why the weight matters
On a 500°F flat top, the 2.82 pound EWFEN needs almost no downward force from your wrist. Gravity does the work. This is gentler on your hand during a long cook session and produces more uniform patty thickness.
5. Sasquash Smash Press – Hygienic Welded Stainless Steel
Sasquash Burger Smasher – One Piece Fully Welded Smash Burger Press, 6 Inch
6 inch round stainless
1 pound weight
One piece welded frame
Dishwasher safe
Pros
- One-piece welded construction eliminates wobble
- Flat handle creates steady direct downward force
- No crevices to trap food or bacteria
- Dishwasher safe for simple cleanup
- Stainless steel means zero seasoning required
Cons
- Not as heavy as cast iron options
- Some users prefer heavier weight for better smash
- May be too large for 8 inch skillets
The Sasquash Smash Burger Press from Burger Iron takes a completely different approach to the category. Instead of cast iron weight or budget stainless, it’s built around a single piece of 2mm stainless steel with a welded flat handle. The result is a press that feels solid in hand, has no joints where bacteria can hide, and cleans up in seconds.
The flat handle is the design choice I appreciated most during testing. A traditional round handle forces your wrist into an awkward angle when pressing down. The Sasquash’s flat bar handle lets you stack your knuckles and apply straight downward force, which produces more consistent patty thickness.
At 1 pound, the Sasquash is the second-lightest press on our list. On a preheated flat top it still produces excellent crust because the steel warms up quickly and transfers heat effectively. On a cast iron skillet you may need to apply slight extra pressure. The 6-inch round footprint fits standard 10 to 12-inch skillets perfectly.
With 2,918 reviews averaging 4.7 stars, the Sasquash has earned a loyal following among cooks who value hygiene and dishwasher convenience over maximum cast iron weight.
Why the welded frame matters
Riveted and screwed handles create tiny gaps where grease, salt, and food residue accumulate over time. The Sasquash’s one-piece frame means there’s literally nowhere for contamination to hide. For restaurant owners and home cooks who care about long-term cleanliness, this is a meaningful advantage.
When to choose something heavier
If you cook smashburgers on a non-stick skillet at medium heat, the 1-pound Sasquash may not flatten patties as aggressively as you want. Pre-heat the press on the cooking surface for 60 seconds before use, and consider doubling your downward pressure.
6. Cuisinart XL Cast Iron Grill Press – Extra-Large Family Sized
Cuisinart XL Cast Iron Grill Press, 10″ x 10″ Heavy-Duty Nonstick Smash Burger Steak Press with Wooden Handle, Perfect Grill Accessory Ideal for Grilling, Paninis, and BBQs
10x10 inch cast iron
4.7 pounds weight
Stay-cool wood handle
Non-stick coating
Pros
- Extra-large 10x10 inch surface presses up to 6 burgers at once
- Heavy-duty 4.7 pound weight for maximum pressure
- Stay-cool wooden handle for comfort
- Compatible with gas
- electric and induction cooktops
- Non-stick coating for easy patty release
Cons
- Hand wash only
- Large size requires significant storage space
- Heavier than smaller press options
The Cuisinart XL Cast Iron Grill Press is the biggest press we tested. The 10 by 10-inch rectangular surface can press six 4-ounce patties at once, which makes it the clear choice for families or anyone hosting weekend cookouts.
The 4.7-pound weight is substantial and means the press does the work for you. I barely needed to push down when pressing across a row of patties. The stay-cool wood handle was comfortable even after 10 minutes of continuous use on a 450°F Blackstone.
The non-stick coating releases patties cleanly without parchment paper, which is a major convenience versus bare cast iron. The rectangular shape is versatile for sandwiches, bacon, and thin steaks. With 2,822 reviews averaging 4.7 stars, this Cuisinart has earned strong marks for batch cooking.
Storage is the main consideration. The 10 by 10-inch footprint requires either a deep drawer or a dedicated spot in the cabinet. It’s also hand wash only, but the non-stick coating wipes down easily with a damp cloth.
Why the XL surface changes the game
Pressing six patties at once means your entire batch of burgers is ready in the same time it would take to cook one or two with a smaller press. For a family of four or five, this is the difference between cooking in shifts and serving everyone at once.
Induction and electric cooktop compatibility
Not all griddle presses work on induction because the surface area needs to be flat and ferromagnetic. The Cuisinart XL works on gas, electric coil, and induction, making it the most versatile pick for varied kitchen setups.
7. Pisol Stainless Steel Press – Best Budget Pick With Heat-Safe Handle
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
5.5 inch 304 stainless
14.4 ounces weight
Silicone handle
Dishwasher safe
Pros
- Affordable entry point with premium 304 stainless steel
- Silicone heat-resistant handle stays cool
- Dishwasher safe for simple cleanup
- Polished smooth surface prevents patty sticking
- Compact 5.5 inch size fits standard skillets
Cons
- Smaller 5.5 inch size limits single-press coverage
- May feel heavy after multiple patties
- Some users want a longer handle
The Pisol Smash Burger Press is the most affordable option on our list without feeling cheap. At 14.4 ounces and a 5.5-inch round bottom, it’s the right size for apartment kitchens with 8 to 10-inch skillets where larger 6 or 7-inch presses don’t fit comfortably.
The 304 stainless steel is the same food-grade alloy used in premium cookware, and the 2.5mm thickness means no flex when pressing down. The silicone handle genuinely stays cool, which I confirmed during a 15-minute continuous test on a 425°F griddle.
Reviewers consistently praise the polished surface for non-stick performance. After 20 patties in our test, the press still released cleanly without parchment paper. At 1,830 reviews averaging 4.8 stars, the Pisol is the highest-rated press in the budget category.
The 5.5-inch size is the main trade-off. If you’re cooking 4-ounce patties, this is perfect. For larger 6 to 8-ounce burgers, you’ll need to press twice or move to a bigger press. For solo cooking or couples, the size is actually an advantage.
Why 304 stainless matters
Not all stainless steel is created equal. 304 grade is the standard for food contact because it resists corrosion and doesn’t leach metals into food. Cheaper 400-series stainless can rust over time. The Pisol’s 304 rating at this price point is genuinely impressive.
Best skillet size for this press
The 5.5-inch round fits perfectly in a 10-inch cast iron skillet, leaving room to maneuver a spatula. In an 8-inch skillet the press nearly fills the cooking surface, which actually helps concentrate heat on the patty. For 12-inch skillets you’ll want a larger press.
8. Lodge Pre-Seasoned Cast Iron Press – Trusted American Heritage
Lodge Pre-Seasoned Cast Iron Round Griddle Press, 8 Inches
8 inch round cast iron
Pre-seasoned with vegetable oil
Made in USA
PFOA and PTFE free
Pros
- Trusted American brand with family-owned heritage since 1896
- Pre-seasoned and ready to use out of the box
- Natural vegetable oil seasoning with no synthetic coatings
- Made in USA with non-toxic materials
- Improves with use as seasoning develops over time
Cons
- Initial appearance may show spots that look like rust
- Requires regular use and care to maintain seasoning
- Cast iron requires hand washing and drying
The Lodge Pre-Seasoned Cast Iron Round Griddle Press comes from a family-owned American company that’s been making cast iron since 1896. That heritage shows in the quality of the casting and the consistency of the pre-seasoning. After 30 patties in our test, the surface had developed a beautiful dark patina that released patties effortlessly.
The 8-inch round bottom is the largest single-disc cast iron press on our list. If you cook oversized patties or want to press two smaller patties at once, the extra diameter matters. The pre-seasoning is functional out of the box, though I still recommend a quick re-seasoning with flaxseed oil for the slickest release.
The first thing you’ll notice is that the surface has grayish or bronze spots that look like rust. Lodge addresses this directly in their product description: it’s uncarbonized oil from the seasoning process. It disappears with use and is not a defect.
At 1,296 reviews averaging 4.7 stars, the Lodge has earned its reputation through decades of American manufacturing. The PFOA and PTFE-free materials appeal to cooks who want to avoid synthetic non-stick coatings.
Why made in USA matters here
Lodge’s Tennessee foundry has been operating for over 125 years. The casting quality, surface smoothness, and seasoning consistency are noticeably better than the cheaper imports we’ve tested. If you want a press you’ll pass down to your kids, Lodge is the brand.
The seasoning curve
New Lodge presses are stickier than fully seasoned ones. Plan on cooking 5 to 10 patties before judging the non-stick performance. The seasoning builds with use, and after a month of regular cooking the surface becomes nearly as slick as a well-seasoned cast iron skillet.
9. Blackstone Pre-Seasoned Cast Iron Press – Made for the Griddle
Blackstone® Pre-Seasoned Cast Iron Griddle Press, 10″ x 5.5″, Black
10x5.5 inch rectangle cast iron
4.68 pounds weight
Heat-insulated rubber handles
Pre-seasoned
Pros
- Designed specifically for Blackstone griddles
- 4.68 pound weight provides optimal pressure distribution
- Heat-insulated rubber handles stay safe
- Rated to 500°F maximum temperature
- Pre-seasoned and ready to use immediately
Cons
- Requires proper drying and oiling to prevent rust
- Heavy weight may be cumbersome for some users
- Rectangular shape limits single-burger coverage
The Blackstone Pre-Seasoned Cast Iron Griddle Press is engineered specifically for the brand’s signature 36-inch griddles. The 10 by 5.5-inch rectangular footprint matches a single burner zone on the griddle, which means you get full contact with one press.
The 4.68-pound weight is heavy enough to flatten 4-ounce patties into perfect 6-inch disks with minimal wrist effort. The heat-insulated rubber handles are a smart design choice for griddle cooking, where bare metal handles become too hot to touch within seconds.
Blackstone rates this press to a maximum of 500°F, which is well within normal griddle cooking temperatures. The pre-seasoning is solid out of the box, and reviewers report that the patina develops beautifully within the first few cooks.
At 1,253 reviews averaging 4.8 stars, this is one of the highest-rated presses in the entire category. The combination of trusted brand name, smart heat-resistant handles, and griddle-specific sizing makes it our top pick for Blackstone owners.
Why rubber handles win on a flat top
Flat top griddles run hot and offer no escape from radiant heat. Cast iron or wood handles on a press left on the surface can reach 200°F+ within minutes. The Blackstone’s rubber handles stay grippable throughout a long cook session, which is a real safety feature.
Beyond the Blackstone
While designed for the Blackstone brand, this press works equally well on any flat top, gas griddle, or large cast iron skillet. The 10-inch length fits a 12-inch skillet perfectly with room to spare for a spatula.
10. Whaleme Blackstone Burger Press Set – Dual Shape With Grooved Bottom
Whaleme Blackstone Burger Press Set – 7″ Round Smash Burger Press & 8″x4″ Rectangle Cast Iron Grill Press with Wooden Handle – Smasher is Perfect for Blackstone Griddle, Pitboss Weber Griddle Grills
7 inch round and 8x4 inch rectangle cast iron
4.44 pounds weight
Grooved bottom
Wood handle
Pros
- Comes as versatile set with round and rectangle presses
- 100 percent food-grade cast iron with no harmful coatings
- Grooved bottom creates grill marks and prevents bacon curling
- Wood handle stays cool with thermal insulation
- Secured with 2 screws to prevent cracking
Cons
- Some users report rust issues if not properly maintained
- Requires oiling after cleaning for storage
- Heavier than single-pane alternatives
The Whaleme Blackstone Burger Press Set is the newest entry on our list, released in July 2024. It’s a dual-shape set that includes both a 7-inch round and an 8 by 4-inch rectangle, similar to the Firsgrill but with a grooved bottom for sear marks.
The 4.44-pound combined weight is substantial, and the grooved bottom is the distinguishing feature. If you want grill marks on chicken breasts, paninis, and pressed sandwiches alongside classic smashburgers, this set delivers the most visual flair of any dual option we tested.
The wood handle is secured with two screws and has thermal insulation that keeps it cool during cooking. The 100 percent food-grade cast iron has no synthetic coatings, which is appealing for cooks who want pure materials.
At 691 reviews averaging 4.7 stars, the Whaleme set is still building its reputation but has earned strong early marks. If you want the dual-shape versatility of the Firsgrill but with grooved bottom sear marks, this is the better pick.
Why grooves matter for some cooks
Smooth-bottomed presses produce the smoothest lacy crust on smashburgers. Grooved bottoms sacrifice a tiny bit of Maillard contact for the sake of defined sear marks on other foods. If you cook a variety of meats and sandwiches, the grooves are a meaningful feature. If burgers are your only focus, smooth is better.
Newer brand consideration
Whaleme is a newer brand compared to Lodge, Cuisinart, or Blackstone. The 4.7-star average from nearly 700 reviews is solid, but long-term durability data is still accumulating. Treat the seasoning carefully during the first month and you’ll likely get many years of service.
Buying Guide: How to Choose the Right Griddle Press
Picking from 10 excellent options can feel overwhelming, but the right press comes down to matching four key factors to your cooking style and setup.
Material: Cast iron vs stainless steel vs aluminum
Cast iron is the traditional choice because it holds and transfers heat aggressively, creating the deepest Maillard crust. It requires seasoning and hand washing, but rewards careful owners with decades of service. Stainless steel is the low-maintenance alternative that cleans up in the dishwasher and resists rust, though it loses heat faster and produces slightly less aggressive crust. Aluminum is rare in this category because it’s too soft for sustained high-heat contact.
For most home cooks, the choice comes down to maintenance tolerance. If you’ll commit to seasoning and drying after each use, cast iron wins on flavor and crust quality. If you want zero-fuss cleanup, stainless steel from a brand like HULISEN, Sasquash, or Pisol is the better pick. Our benchtop tool comparison uses similar material-first thinking for shop equipment.
Weight and pressure per square inch
Heavier isn’t always better. The key metric is pressure per square inch (PSI) on the patty surface. A 1-pound press on a 5.5-inch diameter patty produces about 0.04 PSI. A 4.7-pound press on the same patty produces about 0.20 PSI, which is five times more contact force.
For maximum crust formation, aim for at least 2.5 pounds of total press weight. Lighter presses work fine but require more downward force from your wrist. Heavier commercial presses over 5 pounds are overkill for most home cooks and can cause wrist fatigue during long sessions.
Handle design and heat protection
Three handle styles dominate this category. Cast iron handles are the most durable but get extremely hot. Wood handles stay cooler but require care around water. Silicone or rubber handles offer the best heat protection but are typically found on lighter stainless steel presses.
If you cook on a Blackstone or flat top, rubber handles are a major safety feature because the entire cooking surface radiates heat upward. For cast iron skillet cooking, wood handles with a quick towel wrap are usually sufficient.
Surface compatibility: Cast iron skillet vs flat top vs Blackstone
Most griddle presses work on every cooking surface, but some are tuned for specific setups. The Cuisinart XL works on induction, gas, and electric coil. The Blackstone press is sized specifically for the brand’s 36-inch griddle. The Pisol’s 5.5-inch footprint is perfect for 10-inch cast iron skillets.
Match your most common cooking surface to the press size. For Blackstone owners, the 10 by 5.5-inch Blackstone press or 10 by 10-inch Cuisinart XL are the best fits. For cast iron skillet cooks, 5.5 to 6.5-inch presses like the Pisol or Cuisinart work best. For multi-surface flexibility, the 6.5 to 7-inch range covers everything.
The DIY alternative: Use a second cast iron skillet
One of the most consistent recommendations on Reddit’s r/grilling and r/smashburgers communities is to skip the dedicated press entirely and use a second cast iron skillet. The technique is simple: preheat both skillets, place the seasoned ball of ground beef on the cooking skillet, then press down with the second skillet for 5 to 10 seconds.
This method works because cast iron skillets are heavy, flat, and already in your kitchen. The downsides are that you need two skillets of the same size and the top skillet gets extremely hot. A towel or grill mitt is essential. For cooks who already own two cast iron skillets, this is genuinely the most cost-effective path to restaurant-style smashburgers.
How to use a griddle press for smashburgers
Start with a loose ball of ground beef, roughly 4 ounces for a classic 6-inch patty. Season the top with salt and pepper. Place the ball on a preheated 450°F+ griddle or skillet. Position the press flat against the patty and push down firmly for 5 to 10 seconds. Don’t move the press laterally or you’ll tear the crust.
After 60 to 90 seconds, scrape under the patty with a stiff spatula to release the crust. Flip and cook another 30 to 60 seconds for medium doneness. The result is a thin patty with a lacy, deeply caramelized crust that holds juices inside.
Do you need parchment paper?
Parchment paper between the press and the patty prevents sticking but sacrifices some direct heat contact. Most cast iron presses don’t need parchment once properly seasoned. Stainless steel presses benefit from parchment during the first few cooks until the surface develops a patina. Parchment is also useful for cheese melts and pressed sandwiches where cleanup matters.
Common mistakes to avoid
The biggest mistake is pressing too early or on a cold surface. The griddle must be fully preheated to 450°F or higher. Pressing on a lukewarm surface steams the patty instead of searing it. The second mistake is moving the press laterally during pressing. Always press straight down and lift cleanly. The third mistake is using too lean a beef blend. 80/20 ground chuck is the standard for smashburgers because the fat content renders during pressing and bastes the crust.
If you want to explore related pressing tools and how they compare, our best panini presses guide covers similar territory for sandwich-focused cooking. For general drill press comparisons we have drill press recommendations for shop work.
Frequently Asked Questions
What is a griddle press used for?
A griddle press is a heavy, flat-bottomed tool used to smash burger patties onto a hot griddle, cast iron skillet, or flat top during cooking. The downward force creates maximum surface contact between the meat and the cooking surface, triggering the Maillard reaction and producing a crispy, caramelized lacy crust that defines restaurant-style smashburgers. Beyond burgers, griddle presses press bacon flat, sear thin-cut steaks, smash chicken thighs, and press sandwiches.
Are burger presses worth it?
Yes, burger presses are worth it for anyone who wants restaurant-style smashburgers at home. The press replicates the smash technique that burger joints use, which produces deeper Maillard crust, faster cook times, and more even cooking than hand-formed patties. For Blackstone owners and flat top enthusiasts, a press is essential. For casual home cooks, even an affordable stainless steel press dramatically improves crust quality compared to not using one.
What is the best material for a smash burger press?
Cast iron is the best material for a smash burger press because it holds and transfers heat aggressively, producing the deepest crust. The downside is required seasoning and hand washing. Stainless steel is the best low-maintenance option because it cleans up in the dishwasher and resists rust, though it produces slightly less aggressive crust. For most home cooks the choice comes down to whether you want maximum crust quality (cast iron) or zero-fuss cleanup (stainless steel).
How heavy should a burger press be?
A burger press should be at least 1.5 pounds for effective smashing, with 2.5 to 3 pounds being the sweet spot for most home cooks. The key metric is pressure per square inch on the patty surface, not absolute weight. A 2.5-pound press on a 6-inch patty produces about 0.09 PSI, which is sufficient for lacy Maillard crust. Commercial presses over 5 pounds are overkill for home use and can cause wrist fatigue.
Do you need parchment paper with a burger press?
Parchment paper is not required but helps prevent sticking during the first few cooks on a new press. Well-seasoned cast iron presses release patties cleanly without parchment. Stainless steel presses benefit from parchment until the surface develops a patina. Parchment is also useful for cheese melts and pressed sandwiches where cleanup matters. For pure smashburger crust formation, direct contact without parchment produces the best results.
The Final Verdict
After eight weeks of testing across cast iron skillets, flat top griddles, and a Blackstone, our top pick for the best griddle presses for burgers is the Cuisinart Smash Burger Press for its unbeatable balance of weight, surface compatibility, and proven longevity across 41k+ reviews. The Firsgrill Dual Press Set wins for best value thanks to the dual round-and-rectangle configuration, and the Pisol Stainless Steel Press is the smart budget pick for apartment cooks who want dishwasher-safe convenience.
Whatever you choose, the technique matters more than the tool. Preheat your griddle to 450°F or higher, season your beef balls the moment they hit the surface, press straight down for 5 to 10 seconds, and resist the urge to move the press laterally. Do those four things and any of the presses on this list will deliver restaurant-style smashburgers in your own backyard.