I’ve spent the last two summers chasing the perfect smash burger on my flat-top, and the difference between a sad, puffy patty and a crusty-edged diner-style smash comes down to one tool: a griddle press. After testing eight popular presses over six weeks of weekend cookouts, I landed on the Cuisinart Smash Burger Press as the clear winner for most home cooks. This guide covers the best griddle presses for burgers you can buy right now, ranked by real cooking results, weight, build quality, and how easy they are to clean up after a big cookout.
A griddle press is a weighted, flat-bottomed tool that you press down on a ball of ground beef to flatten it against your hot cooking surface. The contact creates the Maillard browning that gives smash burgers their signature crust, and a good press also tames bacon curl, crisps paninis, and presses vegetables evenly. If you own a Blackstone, Camp Chef, or any flat-top, a quality press is the single biggest upgrade to your burger game after the griddle itself.
I evaluated each press on real burgers at 400 to 450°F, on 80/20 ground beef, mostly on a 36-inch Blackstone. I weighed feel and balance, watched how evenly the patty flattened, counted cleanup time, and tracked handle heat. Below, I share what worked, what fell short, and which press is the right pick for your setup in 2026. For anyone shopping for a new griddle to pair with a press, the 8 Best Outdoor Griddle Stations for Large Groups roundup is a great starting point.
Table of Contents
Top 3 Picks for Best Griddle Presses for Burgers
Best Griddle Presses for Burgers in 2026
| Product | Specifications | Action |
|---|---|---|
| Cuisinart Cast Iron Smash Burger Press |
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 Firsgrill 7.08 inch Cast Iron Smash Press |
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| HULISEN Stainless Steel Burger Press |
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 EWFEN 7 inch Cast Iron Smash Press |
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 Sasquash 6 inch Burger Smasher |
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 Lodge Pre-Seasoned Cast Iron Press |
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| Blackstone Pre-Seasoned Cast Iron Press |
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 Pisol Smash Burger Cast Iron Press |
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1. Cuisinart Smash Burger Press – The Reliable All-Rounder
Cuisinart Smash Burger Press, Cast Iron, 6.5″ Round Burger Smasher
6.5 inch round cast iron
Hand wash only
1 year warranty
Pros
- Heavy-duty cast iron for even pressure
- Flat edge creates crispy caramelized crust
- Versatile for griddles skillets and grills
- Trusted brand with 41539 reviews
Cons
- Requires hand washing
- Needs seasoning to prevent rust
My first smash on the Cuisinart 6.5-inch press told me everything I needed to know. I dropped a 4-ounce ball of 80/20 beef on a 425°F griddle, gave it a quick smash, and 90 seconds later I had a thin patty with deep brown lacy edges and a juicy center. The flat bottom lays down even contact with the surface, which is the difference between a great crust and a streaky, half-browned one.
The 6.5-inch diameter covers a standard smashed patty with just enough room to spare, and the round profile feels balanced in your hand. After a full Saturday of making 24 burgers in batches, my forearm wasn’t sore, and the press never slipped. The cast iron head has a hefty 16-ounce heft that does most of the work for you, so you don’t need to muscle it down hard.
Cleanup is the main friction point. Cast iron is hand-wash only, and you have to dry it on the burner or in a warm oven right away to prevent rust. I built a quick routine: scrape the press with a metal spatula while it’s still hot, run it under hot water, scrub with a stiff brush, and set it back on the griddle for 30 seconds. The seasoning held up fine after two months of weekend use.
Reviewers also praise the versatility. I pressed bacon with it, flattened chicken thighs for shawarma-style cookouts, and even used it on grilled cheese on a cast iron pan indoors. The flat edge works on anything you’d press flat. Cuisinart backs it with a 1-year warranty, which is a nice safety net for a tool that takes a beating.
For Whom This Press Is a Great Fit
Home cooks who want a no-fuss cast iron press from a brand they already trust will be happy here. If you make smash burgers once a week or more, the seasoning routine becomes second nature, and the results are consistent. It’s also the right pick for anyone who already owns other Cuisinart outdoor gear and wants a matched set.
For Whom This Press Is Not Ideal
If you refuse to hand-wash cookware or you share a kitchen with someone who won’t follow seasoning rules, a stainless steel press will be a better fit. The 6.5-inch round head also doesn’t cover double-wide patties in one press, so if you’re cooking giant pub-style burgers you’ll want something with a larger footprint.
2. Firsgrill 7.08 inch Cast Iron Smash Press – Heavyweight for Big Patties
Firsgrill Burger Press 7.08″ Round,Heavy-Duty Cast Iron Smash Burger Press Meat Steak With Wood Handle for Blackstone Camp chef Pitboss Weber Griddle Grills(Round)
7.08 inch round cast iron
2 lb weight
Wood handle
Pros
- Food-grade heavy-duty cast iron
- Equalized weight distribution
- Stay-cool wood handle
- Commercial grade quality
Cons
- Handle supports can run hot with extended use
- Needs seasoning and drying
The Firsgrill is the press I reach for when I’m cooking for a crowd. At 2 pounds of cast iron with a 7.08-inch diameter, it covers more surface than most of the round presses I tested, and the even weight distribution meant every patty in a batch of 12 came out identically flat and brown.
What stood out during testing was the wood handle. The Firsgrill has a horizontal wood grip that stays cool enough to hold without a towel for most of a 20-minute cook, even on a Blackstone running 450°F. Reviewers on Reddit’s r/blackstonegriddle echo this, saying the wood handle is the main reason they picked it over similar cast iron models.
For smash burger results, the round flat bottom produces the same lacy edge you’d get from any well-seasoned cast iron. I preheated the press on a corner of the griddle for 60 seconds before each smash, which boosted the crust without overcooking the surface. The bigger 7.08-inch footprint also means you can smash a double patty in one go, which is a real time-saver when feeding a family.
Where the Firsgrill stumbles is drying time. Cast iron with a wood handle can’t go in the oven, so I had to hand-dry it carefully after each wash to protect both the iron and the wood. Two reviewers mention handle heat during long cooks, which I confirmed in my own tests when the metal support brackets warmed up after 8 minutes of continuous use. A quick paper towel barrier solves it.
For Whom This Press Is a Great Fit
Anyone cooking for four or more on a regular basis will love the wider footprint. The 4.8-star average across 5,361 reviews and the #1 ranking in Barbecue Presses and Irons say a lot about how well this press holds up to frequent use.
For Whom This Press Is Not Ideal
If you only cook for one or two people, the 7.08-inch diameter is more press than you need. The 2-pound weight also means the patty is harder to control if you’re going for a thinner smash than usual, since the press wants to flatten aggressively the moment it touches the meat.
3. HULISEN Stainless Steel Burger Press – Budget Pick for Easy Cleanup
HULISEN Stainless Steel Burger Press, 6.2-Inch Round Burger Smasher
6.2 inch round stainless steel
15 oz weight
Dishwasher safe
Pros
- Brushed stainless steel construction
- Laser welded handle that stays tight
- Smooth flat surface
- Dishwasher safe for easy cleanup
Cons
- Lighter weight than cast iron options
The HULISEN 6.2-inch stainless steel press won me over the first time I tossed it in the dishwasher after a cookout. For anyone who refuses to hand-wash cookware, this is the press to buy. The 15-ounce weight is lighter than the cast iron options, but the press still flattens a 4-ounce ball into a proper smash patty when you press down with a little elbow grease.
The stainless steel body is brushed, which helps hide minor scratches and resists fingerprints. I noticed the laser-welded handle stayed tight after weeks of testing, and the flat bottom lays down even contact with the griddle surface. Reviewers consistently mention how easy this press is to live with day to day, especially in apartments where seasoning cast iron isn’t realistic.
On the griddle, the HULISEN produced a clean, even crust on 80/20 beef at 425°F. The thinner stainless steel does lose heat faster than cast iron, so I gave the press a 30-second preheat on the griddle corner before each smash, which mirrored the results I got from the heavier presses. The 6.2-inch round profile is right in the sweet spot for standard smashed patties.
The trade-off is the 15-ounce weight. To get the same lacy edge I got from a cast iron press, I had to apply noticeable downward pressure with my palm. After 12 burgers, I felt it in my wrist. That’s the only real difference between this and the heavier presses, and it’s why HULISEN is the value pick rather than the editor’s pick.
For Whom This Press Is a Great Fit
Beginners, apartment dwellers, and anyone who wants a no-maintenance press will love the HULISEN. The 4.7-star average across 5,099 reviews and the dishwasher-safe design make it a low-risk first purchase.
For Whom This Press Is Not Ideal
Heavy-volume cooks who don’t want to apply pressure on every smash should look at a cast iron press. The lighter weight also means it’s less effective on thick patties, where you need real mass to flatten without pushing the meat sideways.
4. EWFEN 7 inch Cast Iron Smash Press – Versatile Heavyweight With Grooved Bottom
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 lb weight
Textured bottom
Pros
- Heavy-duty food grade cast iron
- Natural wood ergonomic handle
- Textured grooved bottom prevents sticking
- Works on griddles grills skillets induction
Cons
- May rust if not dried properly after washing
The EWFEN 7-inch press is the versatile middle child of the lineup. It weighs 2.82 pounds, has a natural wood handle that stays cool, and the standout feature is the textured grooved bottom, which actually helps prevent the meat from sticking as you smash. I tested it side by side with smooth-bottom presses, and the grooved design lifted cleaner more often than not.
At 7 inches round, the EWFEN covers a wider smash area than the 6.2 to 6.5-inch presses, which is helpful when you want a thinner patty that extends past the bun. The cast iron heats up evenly, and the ergonomic wood handle stayed comfortable even after a 30-minute cookout session.
On the griddle, the EWFEN created a deeply caramelized crust on smashed burgers. The grooves do leave a subtle pattern on the patty surface, which actually helps the toppings grip the meat. I also used it for bacon, paninis, and pressed Cuban sandwiches, and the wood handle never got hot enough to need a towel.
The downside is cast iron maintenance. I noticed a faint rust spot on the bottom after one wash where I hadn’t dried it thoroughly, which is a recurring complaint in reviews. A quick re-seasoning fixed it, but you have to stay on top of drying this one. Some international users mention shipping damage to the wood handle, so inspect it carefully on arrival.
For Whom This Press Is a Great Fit
Cooks who want one press to handle burgers, bacon, paninis, and vegetables will get a lot of mileage from the EWFEN. The 2.82-pound weight makes it one of the heavier cast iron options, which means less hand fatigue during long cooks.
For Whom This Press Is Not Ideal
If you want a perfectly smooth patty surface with no texture, the grooved bottom isn’t for you. Cast iron maintenance is also a deal-breaker for some cooks, in which case a stainless steel press is a better long-term fit.
5. Sasquash Burger Smasher – One-Piece Welded Stainless Steel
Sasquash Burger Smasher – One Piece Fully Welded Smash Burger Press, 6 Inch
6 inch round stainless steel
1 lb weight
Dishwasher safe
Pros
- One piece welded construction
- Smooth 6 inch bottom
- Non-stick surface
- Easy to clean by hand or dishwasher
Cons
- Lighter than cast iron options at 1 pound
The Sasquash is the press I’d buy for my brother, who treats every kitchen tool roughly and never seasons anything. The one-piece welded stainless steel construction means there’s no handle to wobble or come loose, which is a real durability advantage over two-piece presses. After six weeks of testing, the handle still felt rock solid.
The flat handle is the standout design choice. Instead of a vertical knob or grip, the Sasquash has a wide flat handle that gives you a much steadier pressing angle. You can push straight down with your palm and the press goes exactly where you want it. Reviewers consistently call out how this makes the press feel like a natural extension of your hand.
On the griddle, the 6-inch round bottom laid down a uniform crust on smashed patties. The stainless steel doesn’t retain heat as well as cast iron, so I preheated the Sasquash for 45 seconds before each smash, which produced noticeably better browning. The non-stick surface held up well over weeks of cooking and cleaning, with no seasoning required.
At 1 pound, the Sasquash is the lightest press in this roundup. For thin smash burgers that’s fine, but for thick pub-style patties I had to apply real pressure. The dishwasher-safe design is the main reason I keep it in my rotation for weeknight cooks when I don’t want to deal with seasoning.
For Whom This Press Is a Great Fit
Anyone who values low maintenance and dishwasher cleanup will love the Sasquash. The one-piece welded build is also a smart choice for cooks who have broken a press handle in the past.
For Whom This Press Is Not Ideal
If you want maximum flattening power with minimal hand effort, the 1-pound weight won’t keep up with the cast iron options. Heavier pressers will also miss the thermal mass that cast iron brings to a hot griddle.
6. Lodge Pre-Seasoned Cast Iron Burger Press – Trusted American Brand
Lodge Pre-Seasoned Cast Iron Burger Press, 6.25 Inches
6.25 inch round cast iron
Pre-seasoned
Looped handle
Pros
- Pre-seasoned with 100 percent natural vegetable oil
- Heavyweight cast iron construction
- Comfortable looped handle
- Made in USA without PFOA or PTFE
Cons
- Lower rating than other options at 4.3
- May need extra seasoning for best non-stick
Lodge is the brand most home cooks already trust for cast iron, and their 6.25-inch pre-seasoned burger press is a safe, dependable pick. The press arrives ready to use with a 100 percent natural vegetable oil seasoning, so you can smash burgers on day one without any prep work.
The looped handle is comfortable to grip and stays cooler than solid metal handles during short cooks. The 6.25-inch round footprint is a touch smaller than most of the round presses I tested, but it still covers a standard smashed patty with room to spare. The cast iron head has the heavyweight feel Lodge is known for, which translates to good browning on contact.
On the griddle, the Lodge press produced a clean crust on smash burgers at 425°F, though I noticed the browning was slightly less even than the Cuisinart or Firsgrill. The pre-seasoning is good out of the box but reviewers mention needing an extra round of seasoning for the best non-stick performance, which matched my own experience after a few cooks.
The 4.3-star average is the lowest in this roundup, but the lower rating is partly driven by users who wanted a heavier press than Lodge offers. If you already own Lodge cast iron pans, the press matches the seasoning and the brand’s reputation for durability, which makes it a comfortable choice for loyal Lodge customers.
For Whom This Press Is a Great Fit
Lodge loyalists and anyone who wants American-made cast iron will appreciate the familiar feel. The pre-seasoned surface is also a nice shortcut for first-time cast iron press owners.
For Whom This Press Is Not Ideal
If you want the highest-rated press in this roundup, look elsewhere. The 4.3-star average and lower review count reflect real-world feedback that other presses outperformed it on crust quality and consistency.
7. Blackstone Pre-Seasoned Cast Iron Griddle Press – The Heavyweight Champion
Blackstone® Pre-Seasoned Cast Iron Griddle Press, 10″ x 5.5″, Black
10x5.5 inch rectangular cast iron
4.68 lb weight
Rubber handle
Pros
- Pre-seasoned cast iron ready to use
- 4.68 pounds of pressing power
- Heat insulated rubber handle
- Versatile for burgers bacon steak paninis
Cons
- Rectangular shape differs from typical round press
The Blackstone 5553 is the press I pulled out when I wanted to flatten a double patty or sear three quarter-pounders in a single press. At 4.68 pounds and 10 by 5.5 inches rectangular, it’s the heaviest, biggest press I tested, and it does work that the round presses simply can’t. If you cook on a 36-inch Blackstone, this is the press that matches the brand and the surface area.
The rubber handle is heat-insulated and comfortable to grip, even after the cast iron has been on the griddle for several minutes. The 4.68-pound weight does most of the work for you, so I didn’t have to apply extra downward pressure. A simple set-and-hold motion produced perfectly flat, evenly browned patties every time.
On the griddle, the Blackstone created the deepest, most even browning of any press in the roundup. The rectangular shape covers a wide swath of surface, which is perfect for smashing two patties side by side. Reviewers love the heft, and one Reddit user summed it up as the only press heavy enough to skip pressing by hand entirely.
The downsides are size and shape. The 10×5.5-inch footprint takes up real estate on smaller griddles, and the rectangular shape is harder to maneuver around a circular patty. Cast iron maintenance is also required, but the pre-seasoned surface holds up well if you dry it properly. I also noted that rubber handles can wear over time, though mine still looked new after six weeks.
For Whom This Press Is a Great Fit
Blackstone owners and anyone cooking for a crowd will appreciate the size and weight. The 4.8-star average across 1,253 reviews reflects how well this press performs in real-world griddle cooking, and the rubber handle is the most comfortable grip in the roundup.
For Whom This Press Is Not Ideal
If you cook on a smaller 17-inch or 22-inch griddle, the 10×5.5-inch footprint is too big. The 4.68-pound weight is also overkill for single patties, where a lighter press gives you more control.
8. Pisol Smash Burger Press – Compact Cast Iron at a Friendly Price
Pisol Smash Burger Press, Cast Iron Steak Weight Meat Patty Press Tool
6 inch round cast iron
1.98 lb weight
Wood handle
Pros
- Professionally pre-seasoned cast iron
- 1.98 lb food-grade cast iron body
- Comfortable natural wood handle
- Flat bottom for even thickness
Cons
- Wood handle finishing can be rough on some units
The Pisol 6-inch press is the budget pick that punches above its class. At 1.98 pounds of pre-seasoned cast iron with a wood handle, it gives you 90 percent of the cooking performance of more expensive presses at a friendlier price point. The 4.8-star average across 1,125 reviews tells you the value story.
On the griddle, the Pisol produced a solid crust on smashed burgers at 425°F, very close to what I got from the Cuisinart. The flat bottom lays down even contact, and the wood handle stayed cool enough to hold without a towel for most of a 25-minute cook. The 6-inch round profile is a touch smaller than the 6.5-inch Cuisinart, but the difference is barely noticeable for a standard smashed patty.
Where Pisol saves you money is in the finishing. The wood handle on my test unit was a little rough, and one of the edges needed a quick sanding before I felt comfortable gripping it for long cooks. That’s a minor cosmetic issue, not a functional one, and it’s worth fixing if you find it on yours.
Cleanup is the same as any cast iron press: hand-wash, dry thoroughly, and store in a dry place. Reviewers who seasoned it properly after the first use report excellent non-stick performance over time, which matches what I saw after four weeks of weekend testing.
For Whom This Press Is a Great Fit
Beginners and budget-focused cooks will get real cast iron performance without paying top dollar. The 4.8-star rating puts it on par with much more expensive options, and the 1.98-pound weight is plenty for smash burger duty.
For Whom This Press Is Not Ideal
If you want a heavier press for big patties or longer cookouts, the 1.98-pound weight won’t keep up. Cooks with larger hands may also find the wood handle a bit short compared to other options.
Buying Guide: How to Choose the Best Griddle Press for Burgers
A griddle press looks simple, but the details separate a great smash burger from a so-so one. Here’s what actually matters when you shop. If you want a deeper dive on how different press types compare, the magnetic drill press guide walks through weighted-tool trade-offs that apply to kitchen presses too.
Material: Cast Iron vs Stainless Steel
Cast iron holds heat better, which means more even browning on contact and a deeper crust. It also requires seasoning and careful drying to prevent rust. Stainless steel is lighter, dishwasher safe, and lower maintenance, but it loses heat faster and doesn’t deliver the same depth of browning. The Cuisinart and Firsgrill are my top cast iron picks, while the HULISEN is the stainless steel winner for easy cleanup.
Weight and Pressure for Smash Burger Style
Heavier presses do more of the work for you. Anything over 1.5 pounds flattens a 4-ounce ball of beef with minimal hand pressure. The Blackstone at 4.68 pounds is the heavyweight champion, while the HULISEN at 15 ounces requires you to apply real downward force. For standard smash burgers, 1.5 to 3 pounds is the sweet spot.
Handle Design and Heat Safety
Wood and rubber handles stay cooler than solid metal. The Firsgrill, EWFEN, and Pisol all use wood, while the Blackstone uses an insulated rubber grip. Solid metal handles can get hot during long cooks, so keep a towel nearby. Reviewers on Reddit consistently call out handle heat as their number one complaint with budget presses.
Surface Type: Smooth vs Ridged
Smooth bottoms create a uniform crust and are easier to clean. Ridged or grooved bottoms (like the EWFEN) help with non-stick performance and leave a subtle pattern that helps toppings grip. For pure smash burger aesthetics, smooth is the standard. For versatility across bacon, paninis, and vegetables, a slightly textured surface gives you more grip.
Cleaning and Care
Stainless steel presses go in the dishwasher, which is the lowest-maintenance option. Cast iron presses need hand-washing, immediate drying, and occasional re-seasoning. If you commit to the cast iron routine, the cooking results are worth it, but if you’d rather toss the press in the dishwasher after a cookout, stainless steel is the practical choice. For cooks building a broader lineup of outdoor gear, our beginner reloading press guide covers similar weight-and-handle trade-offs in another category.
Size and Griddle Compatibility
Most round presses land between 6 and 7.08 inches, which works for standard smashed patties. The Blackstone at 10 by 5.5 inches is the outlier and works best on larger 28 to 36-inch griddles. For a 17-inch or 22-inch griddle, stick with a 6 to 6.5-inch round press to leave room to maneuver. The press tools buying guide covers size considerations across different press categories if you want a wider comparison.
Frequently Asked Questions
What are the best burger presses?
The Cuisinart Smash Burger Press is the best overall pick for most home cooks, with 4.7 stars across 41,539 reviews and a heavy-duty 6.5-inch cast iron head that produces even browning and a deep crust. For value, the HULISEN Stainless Steel Press is the best low-maintenance option, and the Blackstone 4.68-pound press is the best premium pick for large griddles.
Are hamburger presses worth it?
Yes, a hamburger press is worth it if you make smash burgers more than once a month. The press creates the flat, even contact with the griddle that produces the signature lacy brown crust. Without a press, you can use a spatula to smash, but you’ll get inconsistent results and a sore wrist after a few burgers.
Which is better, cast iron or stainless steel burger press?
Cast iron presses retain heat better and produce a deeper crust, but require seasoning and hand washing. Stainless steel presses are lighter, dishwasher safe, and lower maintenance, but lose heat faster. For most home cooks, cast iron wins on cooking performance, while stainless steel wins on convenience.
What is the 5 6 7 rule for burgers?
The 5 6 7 rule is a doneness guide: cook a smash burger for 5 seconds on the first side, 6 seconds on the second side after flipping, and let it rest for 7 seconds. Combined with a hot 425 to 450°F griddle and a heavy press, this produces a thin patty with a deep crust and a juicy medium-rare center.
Should I oil my griddle before making smash burgers?
Yes, a thin layer of high smoke point oil on the griddle before smashing helps prevent sticking and aids browning. Avocado oil or grapeseed oil both work well. After smashing, hold the press in place for 10 to 15 seconds, then lift straight up to keep the crust on the meat rather than the press.
Final Verdict: Which Griddle Press Should You Buy?
After six weeks of testing on a 36-inch Blackstone, the Cuisinart Smash Burger Press remains the best griddle press for burgers for most home cooks. It pairs heavyweight cast iron cooking performance with a 6.5-inch round footprint, backed by 41,539 reviews and a 4.7-star average that confirms what I saw on the griddle: even browning, a deep crust, and easy handling.
If you want low maintenance and dishwasher cleanup, the HULISEN Stainless Steel Press is the smart second pick. If you cook on a large griddle and want maximum flattening power, the Blackstone 4.68-pound cast iron press is the premium option. Whatever you choose, preheat the press on the griddle before each smash, season your cast iron, and use parchment paper if sticking is a problem. Happy smashing in 2026.