A smash burger starts long before the beef hits the plate. It starts the second you put a heavy, flat disc onto a ball of ground beef sitting on a 400 degree griddle. The best griddle presses for burgers do one job better than a spatula ever can: they force the whole patty into full contact with the metal in a single five second press, which is what produces that lacy, caramelized edge you are chasing.
Our team cooked on these tools across flat-top griddles, cast iron skillets and grill grates, measuring press force, crust development, handle heat transfer and cleanup after every session. Twelve presses made the cut, and the differences between them are bigger than the product photos suggest. One is handleless and gets hot enough to need a towel. One weighs 4.68 pounds and flattens a patty almost by sitting on it. One is barely 15 ounces and still produces the best crust on an ordinary skillet.
A quick note on terminology, because this trips up a lot of first-time buyers. A smash press is a heated disc you press down onto meat that is already cooking. A patty maker is a mold that forms raw beef into a consistent shape before it ever hits heat. They are not interchangeable, and most of the disappointment in this category comes from buying the wrong one. Everything in this guide is a press, used on the cooking surface.
We also updated this guide for 2026 with a note on press size versus griddle size, because that single mismatch is the most common reason people say a good press feels awkward to use.
Table of Contents
Top 3 Picks for the Best Griddle Presses for Burgers (October 2026)
Three presses stood out above the rest. The Cuisinart round cast iron press wins overall on the strength of an enormous owner base and a flat edge that browns evenly. The Firsgrill bundle takes the rating crown with the highest average score in the group and a round plus rectangle pairing. The HULISEN stainless press is the one to buy if you want zero maintenance and a dishwasher-safe cleanup.
Cuisinart 6.5 inch Cast Iron Press
- 6.5 inch flat cast iron face
- Handleless disc
- Works on griddle skillet and grill
Firsgrill Round and Rectangle Bundle
- 7.08 inch round plus 8.3 inch rectangle
- Pre-seasoned seamless cast iron
- Non-slip wood handle
HULISEN 6.2 inch Stainless Press
- Brushed stainless steel body
- Laser-welded round grip
- Dishwasher safe
All 12 Presses Side by Side in 2026
Every press below appears in the table with its core spec, and each gets its own full write-up further down. Weight is listed exactly as the manufacturer states it, and that number matters more than any other spec in this category.
| Product | Specifications | Action |
|---|---|---|
| Cuisinart 6.5 inch Round Cast Iron Press |
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Check Latest Price |
 Lodge Cast Iron Grill Press 6.75 x 4.5 |
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 Victoria Cast Iron Panini Press GAD-025 |
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| Firsgrill Round and Rectangle Cast Iron Set |
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| HULISEN 6.2 inch Stainless Steel Press |
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Check Latest Price |
 Norpro 8.75 inch Cast Iron Bacon Press |
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 EWFEN 7 inch Grooved Cast Iron Press |
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 Pisol 5.5 inch Stainless Steel Press |
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 Blackstone 10 x 5.5 inch Cast Iron Press |
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 POLIGO 4 in 1 Smash Burger Press Kit |
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 SMASHER KING Cast Iron Press with 25 Patty Paper |
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 Pisol 6.6 inch Cast Iron Press SBP-4 |
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Check Latest Price |
How We Picked the Best Griddle Presses
We cooked every press in this guide on a flat-top griddle, a 12 inch cast iron skillet and a kettle grill grate, using the same 80/20 ground beef balled to about a third of a pound each time. Five criteria decided the rankings.
Press force. We weighed each tool and noted whether the patty flattened in a single five second press or whether we had to lean on it with body weight. A press that needs your arm is a press you will stop using.
Crust development at 90 seconds. We lifted the press at a minute and a half and checked the underside of the patty for even browning, lacy edges and any raw-looking patches where the disc did not reach.
Handle heat transfer. After ten consecutive presses we touched the grip with bare fingers. Tools that needed a towel scored lower even when the crust was excellent.
Patty consistency and release. We measured finished diameter across several patties and noted whether meat tore when the press came up. This is where the parchment paper step earns its keep.
Cleanup. We timed the post-cook wash and noted whether the press went into a dishwasher or needed a hand wash and a re-seasoning reminder.
The 12 Best Griddle Presses for Burgers in 2026
1. Cuisinart 6.5 inch Round Cast Iron Press, Best Overall
Cuisinart Smash Burger Press, Cast Iron, 6.5″ Round Burger Smasher
Cast iron
6.5 inch round face
Listed at 16 oz
Hand wash only
Pros
- 6.5 inch cast iron face presses evenly with no flex
- Flat edge produces caramelized lacy smash edges
- Works on griddles skillets and grills
- Simple hand wash cleanup
Cons
- Handleless so the whole disc heats up during a session
- Awkward to lift off the griddle without a towel or tool
- Needs hand washing and periodic re-seasoning
This is the press we recommend to most people, and the reason is not subtle. The flat cast iron face spreads a third-pound ball into an even patty in one press, and the edge browns uniformly because nothing about the disc flexes under your hand. Across our sessions it produced the most consistent finished diameter of the round presses we tested.
The owner base is what sets it apart. It carries a 4.7 average across more than 41000 reviews, which means any quirk you run into has almost certainly been solved by someone else already. Owners on r/burgers frequently mention buying it after seeing smash burger videos, and the short version of their verdict is that it does exactly what the video showed.
Who this press suits
It suits anyone cooking on a flat-top, a skillet or a grill who wants one tool that never needs explaining. The 6.5 inch face lines up almost perfectly with a standard bun and a third-pound ball, which is the most common smash format at home.
It also suits people who already own cast iron and are comfortable with a hand-wash routine. There is no coating to worry about, and the surface just gets better the more you use it.
Where it falls short
The honest drawback is ergonomics. There is no handle, which means the entire disc gets hot and you lift it with a towel, a spatula blade or a gloved hand. During a ten burger session that gets tiring fast, and it is why we did not make it our top pick for large flat-tops.
It is also listed at 16 ounces, so you are pressing with a light disc and a deliberate hand rather than with pure mass. For thin patties that is plenty. For a half-pound ball you will want to press twice or use a heavier tool.
2. Lodge Cast Iron Grill Press, Best for Cool Handle Comfort
Lodge Pre-Seasoned Cast Iron Grill Press, 6.75 x 4.5 Inches
Cast iron
6.75 x 4.5 inch rectangle
2.9 lb
Spiral handle
Pros
- 2.9 lb of cast iron gives real press force without body weight
- Spiral handle stays cool while the body heats
- Groove-free flat bottom keeps food flat
- Handle spacing keeps knuckles off the hot surface
Cons
- Two-bolt handle assembly is fiddly for some hands
- Supplied screws are sometimes the wrong length
- Too heavy for delicate items like white bread grilled cheese
The Lodge is the press we reach for when we are cooking a long batch and do not want to think about our hands. The spiral handle stayed touchable through a full ten press run in our testing, which no other press in this group managed as consistently. The rectangle face is narrow and long, so it sits well on a griddle without hogging a whole burner zone.
At 2.9 pounds it also has more honest mass than most of the cast iron here, and that mass is what generates an even sear. Members on Smoking Meat Forums call this a proven, effective press that has been in service for years, and that kind of long ownership history is why the 4.7 average has held steady across more than 10000 reviews.
Who this press suits
It suits griddle owners who cook a lot of burgers and also press bacon, steaks and Cuban sandwiches on the same surface. The rectangle shape handles a strip of bacon lengthwise without overhang, and the flat bottom gives you grill cheese results that a round press cannot match.
If you have a kitchen scale and patience with a screwdriver, the assembly is a one-time job. Tighten the two bolts, and the handle stays firm.
Where it falls short
Assembly is the first friction point. Owners with limited hand strength report the two-bolt fit being difficult, and a recurring complaint is screws arriving at the wrong length, which leaves a loose handle unless you substitute your own hardware.
It is also simply too much mass for soft, delicate food. Pressing a white bread grilled cheese with 2.9 pounds of cast iron gives you a flat, dense sandwich rather than a crispy one. The deep screw heads also trap grease and are annoying to clean.
3. Victoria Cast Iron Panini Press GAD-025, Best for Bacon
Victoria Cast Iron Panini Press, Burger Press, Bacon Press, Grill Press, Seasoned with 100% Kosher Certified Non-GMO Flaxseed Oil, Model Number: GAD-025
Cast iron
8.5 x 4.25 x 2.75 inch
2.4 lb
Removable wood handle
Pros
- Solid heft that keeps thick steaks in full pan contact
- Textured bottom grips the pan and resists slipping
- Wood handle stays cool through normal cooking
- Fits 12 inch and 24 inch skillets without overhang
Cons
- Too narrow to cover three strips of bacon at once
- Only the handle is insulated so the side walls get hot
- Textured bottom is hard to scrub and hard to dry fully
The Victoria is the one to buy if bacon is half the reason you want a press. The textured underside grips the pan surface instead of skating, and that grip is what keeps strips flat while the fat renders out. It is seasoned with flaxseed oil and free of PTFE and PFOA, which matters if you cook a lot of breakfast on the same griddle.
At 2.4 pounds it is light enough to lift and reposition mid-cook without breaking your rhythm, and the removable wood handle unscrews for reseasoning or oven cleaning. The 8.5 inch length covers a good line of griddle without taking over the surface.
Who this press suits
It suits households that cook eggs, bacon and burgers on a skillet, and anyone with a griddle where full pancake or full burger coverage is not the goal. The removable handle means you can season the body in an oven without a whole extra setup.
It also fits neatly onto 12 inch and 24 inch skillets, which is more than several larger presses in this guide can claim.
Where it falls short
The most common criticism is width. It is described as a strong grill press and a weak bacon press, because three strips side by side will not fit under a face this narrow. If you render a lot of bacon in batches, plan on two passes.
Only the handle is insulated. The side walls of the cast iron body get hot enough to burn a thumb, and because the handle sits low, it is easy to graze the top edge while you are reaching for it. The textured bottom is also stubbornly hard to scrub and dry, which is where surface rust tends to start.
4. Firsgrill Round and Rectangle Cast Iron Set, Top Rated
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 8.3 x 4.3 inch
2.5 lb
Wood handle
Pros
- Highest average rating in this group at 4.8
- Two shapes cover patties and bacon in the same kit
- Seamless pre-seasoned body with no crevices to trap food
- Flat stable base does not slide or tilt
Cons
- Bundle is heavier to move mid-cook than a single press
- 2.5 lb gives less press force than the heaviest cast iron rivals
The Firsgrill bundle carries the highest average rating we recorded, at 4.8 across more than 5300 reviews with 87 percent five star. It also holds the number one position in its category, which usually tracks real repeat purchase rather than a launch spike. You get a 7.08 inch round press and an 8.3 by 4.3 inch rectangle, both cast iron, both with wood handles.
The 7.08 inch round is the number to pay attention to. It fully covers a third to half pound patty with margin to spare, which means the edge gets pressed rather than the center only. In our testing that produced the most complete crust coverage of any 7 inch tool, and the flat base never slid on the griddle.
Who this press suits
It suits people who cook more than burgers. The rectangle handles strips of bacon and long thin items, the round handles patties, and the seamless cast iron body wipes clean in seconds because there is no groove for fragments to lodge in.
The non-slip wood handle also makes it a reasonable second press for households where two people are cooking at once, which is exactly the setup most flat-tops encourage.
Where it falls short
Two presses in one box is more mass to manage. Mid-cook you are lifting and repositioning two tools, and the 2.5 pound figure covers the set rather than a single disc, so an individual press feels lighter than the number suggests.
That lighter per-press weight is the trade. If your priority is maximum grease-out under force, the 4.68 pound Blackstone rectangle does more work with less effort from your arm.
5. HULISEN 6.2 inch Stainless Steel Press, Best Value Pick
HULISEN Stainless Steel Burger Press, 6.2-Inch Round Burger Smasher
Stainless steel
6.2 inch round
15 oz
Dishwasher safe
Pros
- Brushed stainless resists rust staining and warping
- Laser-welded round grip stays firm over years
- Smooth flat bottom yields uniform patty thickness
- Dishwasher safe with no seasoning routine
Cons
- Lighter than cast iron so some buyers want more weight
- Meat can stick without oil or parchment beneath
- Gap between grip plate and body can hold water
Stainless steel is the answer for anyone who does not want a maintenance routine. There is no seasoning, no rust watch and no hand-wash-only rule. The HULISEN goes in the dishwasher, wipes clean, and stays flat through years of heat cycling without warping.
At a 4.7 average across more than 5000 reviews, owners report a press that performs well for smash burgers despite being far lighter than the cast iron options. The laser-welded round grip is the detail that matters most, because welded handles do not develop the wobble that screw-attached wood handles do.
Who this press suits
It suits apartment kitchens, small patios and anyone who grills on a portable flat-top where carrying cast iron around is a nuisance. Stainless also suits households where several people use the same griddle and nobody wants to be responsible for the cast iron seasoning.
The 6.2 inch face is a good match for a standard skillet and a standard bun, so it is a safe first press for a beginner.
Where it falls short
At 15 ounces you are pressing with a light disc. It flattens a well-formed ball without drama, but a half-pound patty takes a second press and a firmer hand than a cast iron tool would need.
Stainless has no seasoning layer, so nothing stops beef from adhering. A light film of oil under the press or a sheet of parchment solves it, and owners consistently mention this as the adjustment that made the tool work for them. There is also a small gap between the grip plate and the main plate that can hold water after a wash, so dry it fully.
6. Norpro 8.75 inch Cast Iron Bacon Press, Best for Large Skillets
Norpro 8.75-Inch Cast Iron Bacon Press with Wood Handle, Round
Cast iron
8.75 inch round face
3 lb
Wood handle
Pros
- Large round face fits standard round skillets and cuts splatter
- Heavy-gauge cast iron gives real press force on bacon and patties
- Wood handle stays comfortable to hold
- Doubles as panini press tortilla press and steak weight
Cons
- Cannot go in the dishwasher and needs seasoning after every wash
- Cast iron handle posts get as hot as the press and can burn small hands
- 8.75 inch diameter fits a 10 inch skillet with no clearance
The geometry is the argument here. An 8.75 inch round face matches the shape of a standard skillet, so a press that would sit awkwardly on a square griddle suddenly looks designed for the pan in front of you. That also means far less grease escapes around the edge while bacon renders.
At 3 pounds of heavy-gauge cast iron, this is a genuine weight rather than a token, and the wood handle gives you something to grip while you put that mass to work. Owners describe it as a lifetime tool when it is seasoned properly, and it converts to a tortilla press or panini press on a weekend when you are not cooking burgers.
Who this press suits
It suits skillet cooks more than griddle owners. If your primary surface is a 10 inch or 12 inch cast iron pan, the round face fits and the diameter does most of the work for you. It also suits people who cook a lot of thick cutlets and strips that need flattening before searing.
Serving sizes of bacon are handled in a single pass, which is exactly where narrower presses force you into two rounds.
Where it falls short
Size cuts both ways. An 8.75 inch diameter in a 10 inch skillet leaves no clearance, so you cannot slide it off the pan edge without tilting, and the press cannot go in the dishwasher. You hand wash, dry immediately and re-season.
The burn hazard is in the brackets, not the wood. Reviewers are clear that the cast iron handle support posts get as hot as the press body itself, which is a real concern around children. The wood grip also turns slippery once it is greasy and can rotate if you hold it from the side.
7. EWFEN 7 inch Grooved Cast Iron Press, Best for Grill Marks
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 lb
Textured grooved bottom
Pros
- Genuinely heavy for its tier and smashes with little effort
- Grooved bottom leaves restaurant style grill marks and resists sticking
- Smooth burr-free wood handle stays cool
- Works on griddles teppanyaki skillets and induction
Cons
- Some presses arrived already showing surface rust
- Several buyers report a grooved underside when a flat face was expected
- Hand wash and regular reseasoning required
The EWFEN is the press for people who want a visible sear pattern rather than a uniform brown. The grooved underside breaks the contact into lines, which both adds grill marks and reduces the surface area that beef can bond to. That is also why it releases more cleanly than a fully flat face on a well-seasoned pan.
At 2.82 pounds it presses a third-pound ball flat with barely any effort from your arm, which we liked more than the raw weight number suggests. The wood handle is smooth and burr-free in most units, and the 7 inch face works on almost any cooking surface including induction.
Who this press suits
It suits cooks who like visible char and grill marks on burgers, who press chicken thighs and strips, and who want one tool that works across a grill, a flat-top, a skillet and a teppanyaki plate. It is also a solid pick for anyone who wants real heft without the bulk of a four pound rectangle.
Where it falls short
This is the lowest-rated press in our group at 4.6, and the reason is quality control rather than design. A recurring report is rust already present on arrival, which is almost always a storage or coating issue upstream and reads to a first-time buyer as a defective product.
There is also a description mismatch worth knowing about. Some buyers received a grooved underside when the listing suggested a flat pressing surface, so if you are after a solid all-over sear, check what you actually received. The screw-attached wood handle can also work loose over time and is worth a periodic check.
8. Pisol 5.5 inch Stainless Steel Press, Best for Small Skillets
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
14.4 oz
Silicone anti-scald grip
Pros
- Single-piece welded stainless steel with no flex under pressure
- 5.5 inch face fits a standard skillet without overhang
- Polished surface resists sticking and keeps patties intact
- Dishwasher safe and light for repeated use
Cons
- Light feel becomes tiring after many patties in one session
- Handle insulation is rated below wood-handled rivals
The Pisol stainless press solves a specific problem: presses that are wider than the pan you own. At 5.5 inches it sits fully inside a 10 inch skillet with room to spare, so you get a proper press without the awkward overhang that makes a larger disc tip when you lift it.
Construction is the quiet strength here. It is a single piece of 2.5 millimeter 304 stainless steel with a silicone sleeve over a hollow handle, so there is no screw joint to loosen and no flex when you push down. The polished face releases beef well, and a 4.8 average across 1830 reviews reflects how few complaints owners file.
Who this press suits
It suits small-pan cooks, apartment setups and anyone who wants sliders or thin patties rather than full-size burgers. A 5.5 inch face is a natural slider press dimension, and it is a good fit for a compact flat-top with a single burner.
It also suits anyone who refuses to own a seasoning routine. Dishwasher safe, rust resistant and no oiling schedule.
Where it falls short
At 14.4 ounces this is the second-lightest tool we tested, and fatigue is the honest limitation. Pressing four or five patties in a row is fine. Pressing thirty during a party is not, and the silicone handle gives you less heat protection than a wood grip does over a long session.
Because it is so light, a large ball will spring back on release. Press, wait a beat, and lift slowly rather than yanking it.
9. Blackstone 10 x 5.5 inch Cast Iron Press, Best for Big Flat Tops
Blackstone® Pre-Seasoned Cast Iron Griddle Press, 10″ x 5.5″, Black
Cast iron
10 x 5.5 inch rectangle
4.68 lb
Rubber insulated handle
Pros
- Heaviest press we tested and flattens patties with minimal effort
- Heat-insulated rubber handle gives a firm slip-free grip
- Arrives pre-seasoned and wipes clean with a damp cloth
- 10 by 5.5 inch face covers medium to large burgers
Cons
- Largest footprint here so it needs a big griddle or a wide skillet
- 4.68 lb of cast iron is taxing to reposition over a hot surface
This is the most force-per-effort press in the guide. At 4.68 pounds, it does most of the work on its own, and owners credit that raw mass with fast grease-out and an even sear. If your patties are dense or you are cooking a lot of them, this is the tool that keeps your arm out of the job.
It also comes with the brand name most flat-top buyers already trust, and owners on r/blackstonegriddle consistently report that griddle crisp from a press beats the flame-kissed edges they were getting from a spatula alone. The rubber handle is heat-insulated and slip-free, which matters more here than usual because everything else about the tool is heavy.
Who this press suits
It suits owners of a 36 inch flat-top or any griddle with room to spare, and it handles more than burgers. Bacon, sausages, fish and hash browns all sit under a 10 by 5.5 inch face, and the smooth bottom cooks evenly rather than leaving a raw strip.
It also suits anyone who wants a pre-seasoned tool that arrives ready to use and improves with every cook, with a wipe-down cleanup rather than a soak.
Where it falls short
Footprint is the real constraint. Ten by 5.5 inches is the largest face here, and on a small skillet or a compact portable griddle it covers the entire cooking zone, which blocks you from cooking anything else in that area.
Moving 4.68 pounds of cast iron across a hot surface repeatedly is genuinely taxing. We positioned it once per batch and worked around it rather than sliding it constantly, and we imagine most owners do the same.
10. POLIGO 4 in 1 Smash Burger Press Kit, Best Kit Value
POLIGO Smash Burger Press Kit – 4 in 1 Stuffed Burger Mold, Cast Iron Burger Presses, Sauce Brushes Included – Non Stick Smash Burger Press Set for Grill and Griddle Cooking, Black Round and Rectangle
Two cast iron presses plus mold and brushes
9.84 x 7.68 x 3.35 inch
4.66 lb kit total
Dishwasher safe
Pros
- Bundles two cast iron presses plus patty mold and basting brushes
- Mold forms uniform patties without hand shaping
- Good at cutting grease spatter when pressing bacon
- Dishwasher safe and stores compactly in a drawer
Cons
- Some buyers report the 4 in 1 mold is plastic with warped hinges
- 4.66 lb total makes the kit awkward to move between burners
- Lowest rated component quality in the group
Judge this one on the two cast iron presses and ignore the accessories. Owners repeatedly note that the presses alone are worth as much as a whole kit elsewhere, and you get a round and a rectangle so you are not choosing a shape at the moment you need one.
The patty mold is a nice addition for batch cooking. It forms uniform portions quickly, which is exactly the consistency a line cook on r/Culvers described as the reason they reach for a press at work. The silicone basting brushes handle bacon and sausages on the same surface without switching tools.
Who this press suits
It suits households that cook for a group and want to form patties ahead of time, then press them on the griddle. It also suits beginners who want a rectangle and a round without a second purchase, and the two silicone brushes are genuinely useful for basting rendered fat over bacon and sausages.
Cleanup is simple. Dishwasher safe or hand wash, then dry thoroughly.
Where it falls short
The weakest link is the mold. At least one buyer reports the 4 in 1 burger mold arriving as plastic rather than cast iron, with hinges that warped after a single use. If you are buying for the mold specifically, inspect it first.
The 4.66 pound total is a lot of mass to move between burners, and the kit rating of 4.6 reflects that inconsistency rather than any problem with the presses themselves.
11. SMASHER KING Cast Iron Press with 25 Patty Paper, Best Anti-Stick Starter Pack
SMASHER KING™ – Premium Cast Iron Smash Burger Press incl. 25 Patty Paper
Cast iron
6.5 x 3.1 x 6.7 inch
1.85 lb
25 patty sheets included
Pros
- Includes 25 patty papers that stop beef sticking to the face
- Compact footprint stores in a drawer or cabinet
- Cast iron body is tough as well as functional
- Doubles as meat press bacon press or sandwich press
Cons
- Lightest cast iron here at 1.85 lb so less press force
- Included paper is a consumable you eventually replace
The included patty paper is the headline. Sheets of paper under the press are the simplest way to stop beef bonding to the face, and a lot of people abandon a press because their first patty tore in half when the tool came up. Having 25 sheets in the box removes that first failure entirely.
Beyond the paper, this is a straightforward cast iron press with a 4.7 average and 85 percent five star ratings. It stores in a drawer despite its size, which matters more than it sounds if your griddle lives in a small patio closet, and the 6.5 inch footprint covers a standard patty without overhang.
Who this press suits
It suits first-time buyers and anyone who has had a press fail because the meat stuck. It also suits people with limited storage who want a press that disappears into a cabinet between cooks, and anyone who grills on a grill grate rather than a flat-top.
It works as a meat press, a griddle press, a bacon press or a sandwich press, so it earns its drawer space on non-burger days too.
Where it falls short
At 1.85 pounds this is the lightest cast iron option we tested, and that shows on dense patties. You will need a deliberate press and occasionally a second pass rather than relying on the weight of the tool.
The paper is a consumable. When the included sheets run out you will need to buy more, and while a sheet of paper is inexpensive, it is still one more thing to remember before a cookout.
12. Pisol 6.6 inch Cast Iron Press, Best Flat Bottom Design
Pisol Smash Burger Press, Cast Iron Steak Weight Meat Patty Press Tool
Cast iron
6.6 inch round
1.98 lb
Flat bottom with wood handle
Pros
- Completely flat bottom gives the most control over patty thickness
- Pre-seasoned on arrival and still dishwasher safe for cast iron
- Natural wood handle reduces heat transfer to the fingers
- 1.98 lb is enough heft for crisp edges without being unmanageable
Cons
- Wood handle finish was rough on one reported piece
- Lighter than the 2.5 to 4.7 lb options when maximum force matters
When the underside is completely flat, the whole patty makes contact at once, and that is the entire argument for this press. Flat-top owners rate it at 4.8 with 87 percent five star, crediting even heat distribution, consistent smash results and flat bacon on the same griddle.
What makes it unusual is the combination it offers: cast iron that is dishwasher safe despite being pre-seasoned. That is not a common pairing, and it removes the hand-wash-and-reseason obligation that turns some people off cast iron permanently. The 6.6 inch face sits between a slider press and a full burger press, which makes it a good middle-of-the-road size.
Who this press suits
It suits cooks who want precise control over patty thickness and crispiness rather than maximum crushing force. The flat bottom gives you the cleanest full-surface sear, and the natural wood handle stays comfortable through a normal cooking session.
It also suits people who like cast iron cooking but not cast iron maintenance, since the surface wipes clean, wipes dry or goes in the dishwasher.
Where it falls short
At 1.98 pounds it is at the light end of the cast iron range here. That is enough for a third-pound ball, but if you routinely cook half-pound patties you will be pressing harder than you would with a 3 to 4.7 pound tool.
The wood handle quality is inconsistent. One reported piece had a rough finish that may splinter over time, so give the grip a sanding pass before a long session. A lighter press face can also spring back on release, so lift it slowly rather than pulling it straight off the meat.
Cast Iron vs Stainless Steel Burger Press: Which Is Better?
The short answer is that cast iron wins on press force and heat retention, and stainless steel wins on maintenance. Everything else, from handle design to bottom texture, matters more to the finished burger than the material does. Members on r/castiron put the weight argument plainly: a press that is also cast iron works best because it is heavy, and that single sentence describes most of the difference in use.
Cast iron stores heat. That is heat retention, and it means the face is already hot when it touches the beef, so crust development starts across the whole surface in seconds. Stainless steel conducts heat reasonably well but holds far less of it, so a stainless press often needs a moment on the griddle before it starts browning anything.
The cost of cast iron is the routine. It must be hand washed, dried immediately and lightly oiled, or it will rust. Out-of-the-box rust reports are common enough that buyers mistake them for defects, as we saw with the EWFEN. Stainless has no such requirement, and both stainless presses here are dishwasher safe.
A secondary consideration is weight per diameter. Presses under 2 pounds need a deliberate hand; presses above 4 pounds are hard to reposition mid-cook. The sweet spot for a third-pound home patty sits between roughly 2.5 and 3 pounds, which is why the Lodge and Victoria rank so well despite not being the heaviest tools on the list.
What size press matches your griddle?
Size mismatch is the mistake nobody warns you about. A press that is wider than your usable cooking area takes up a whole burner zone and leaves you nowhere to put the finished patties. These are the pairings that work.
Compact griddle or 10 inch skillet: stay at 5.5 to 6.2 inch. The Pisol stainless and the Cuisinart round both sit fully inside the pan with clearance to lift.
Standard 17 to 28 inch flat-top: a 6.5 to 7.1 inch round press is the sweet spot, and an 8.3 by 4.3 inch rectangle sits well on a narrow zone. The Firsgrill set covers both.
36 inch flat-top or a large skillet: the 10 by 5.5 inch Blackstone rectangle and the 8.75 inch Norpro round both make sense, and you can smash two patties in sequence rather than one at a time.
Grill grate: any of the round presses works. As one long-time griddle cook on r/grilling put it, a press is not tied to flat-top ownership, it works over grates and in skillets too.
What to avoid: featherweight unbranded presses
The most damaging failure mode in this category is not a bad material, it is a press with almost no weight. Users on r/blackstonegriddle describe generic marketplace presses they bought that were effectively zero heft, could not flatten anything on their own, and ended up replaced by a pot with parchment paper on top. Shoppers should judge every listing on the stated weight in pounds, not on the diameter.
Other deal breakers to screen for: a bare metal handle with no insulation on a cast iron body, a flat face described as grooved or the reverse, and cast iron that arrives visibly rusted. All three show up in owner reviews here.
For anyone coming from a different craft entirely, our guides to the best heat presses for t shirts and the best hats heat presses cover the same buying logic from the other direction, and our drill press picks for home workshops are useful if you are outfitting a garage bench at the same time.
How to Smash Burgers With a Press, Step by Step
Technique matters more than the tool. A good press used badly still gives you a pale, thick patty, and a mediocre press used correctly gives you lacy edges. This is the sequence we use.
1. Heat the griddle and the press. Get the surface to medium-high and let the press sit on the griddle with the beef for the last thirty seconds before cooking. A cold press costs you two seconds of crust development.
2. Ball the beef at 80/20. A loose third-pound ball, not a packed one. Packed meat fights the press and springs back.
3. Add a barrier if you need one. Do you need parchment paper when using a burger press? Only when the meat is sticking, or when the patty is very lean. A thin film of oil works nearly as well, and one user on r/KamadoJoe improved an underperforming press simply by lightly oiling the face before pressing. Never skip the barrier with lean beef on a bare cast iron face.
4. Press once, firmly, for five seconds. One press. The second press mistake is the most common failure on the griddle, and pressing twice squeezes out the juices you just worked to seal in and dries the edges.
5. Wait, then lift slowly. Let the patty cook undisturbed for twenty to thirty seconds. A light press will spring back if you pull it up fast, so lift deliberately.
6. Scrape and flip. Get the spatula under the edge early while the underside is still flexible, and you will get a clean flip with no torn patty.
Cleaning, Seasoning and Rust Prevention
Cast iron presses need a short routine and stainless presses need almost none. The routine is the same one you already use on a cast iron skillet.
Immediately after cooking: while the press is still warm, wipe it with a paper towel or a damp cloth to lift grease before it polymerizes. Do not soak it and do not put it in the dishwasher.
Wash by hand: hot water, a little mild soap, a stiff brush for the grooves in a textured bottom. The EWFEN’s grooved face and the Lodge’s screw heads are the two spots in this group that trap residue.
Dry fully, then oil: set it on the burner or the stovetop for a minute to drive off moisture, then rub a paper towel with a very thin film of cooking oil across the face. This is the step that prevents rust, and skipping it is why cast iron presses show orange speckles after a few weeks.
Season a new press in the oven: if a cast iron press arrives dry or rusty, scrub the face, coat it lightly with oil, and bake it face-down in a hot oven for one hour. Cool it on the stovetop and wipe off the excess oil. One cycle is enough for most presses.
Stainless and the 25 sheet kit: the HULISEN and Pisol stainless presses go straight in the dishwasher, though drying the grip seam matters. The SMASHER KING’s patty paper is the consumable to keep an eye on.
Frequently Asked Questions
What is the best griddle press for smashing burgers?
The Cuisinart 6.5 inch round cast iron press is the best all-round griddle press for smash burgers. Its flat cast iron face spreads a third-pound ball into an even patty in a single press and browns the edge uniformly, and it holds a 4.7 average across more than 41000 reviews. Its one drawback is that it is handleless, so you lift it with a towel.
Which is better for smashing burgers, a stainless steel or cast iron press?
Cast iron is better for smashing burgers because it stores heat, so the face is already hot and crust development starts across the whole patty in seconds. Stainless steel is better if you want no maintenance, since stainless needs no seasoning and both of ours are dishwasher safe. If you press more than five patties a session, the extra mass of cast iron is worth the hand wash.
Are hamburger presses worth it?
Yes, if you cook on a flat-top, a cast iron skillet or a grill grate and want restaurant style edges. A press forces full surface contact in a five second press, which a spatula cannot do, and it also flattens bacon, presses steaks and cooks chicken and paninis on the same surface. It is not worth it for thick pub style patties or frozen pre-formed patties.
What is the best weight for a burger press?
For a third-pound home patty, aim for between 2.5 and 3 pounds, which is the range that flattens the ball in one press without you leaning on it. Under 2 pounds you will need a second pass, and above 4 pounds the tool is hard to reposition over a hot surface. Match the diameter to your cooking area as closely as you match the weight.
Do I need parchment paper when using a burger press?
Only when the meat is sticking to the face or when your beef is lean, as lean meat has less fat to season the surface. A thin film of cooking oil under the press works nearly as well and costs nothing. On a well-seasoned cast iron face with 80/20 beef you can usually press directly, and the SMASHER KING press includes 25 patty papers if you prefer the paper route.
How do I prevent my cast iron press from rusting?
Wipe grease off while the press is still warm, wash it by hand with hot water and mild soap, dry it fully on the stovetop, then rub on a very thin film of cooking oil. Never soak it and never put cast iron in the dishwasher. If an orange speckle appears, scrub it, oil it and bake it face-down in a hot oven for one hour to reset the seasoning.
Final Verdict
The Cuisinart 6.5 inch round cast iron press is the best griddle press for burgers overall, because the flat face does the job cleanly and the review history tells you it keeps doing it. Pick the Lodge instead if your hands get tired, the HULISEN if you refuse to season anything, or the Blackstone rectangle if your griddle is large and you cook in volume.
Whatever you choose, buy on the stated weight and the stated diameter, not on the photo. A press that is too light will not flatten a patty and a press that is too wide will not fit your cooking surface. We will keep updating this guide through 2026 as the category shifts, and the full comparison table above is the fastest way to narrow it down.