My wife saw my big CI pan, which had been stored away, and immediately thought of a recipe she'd seen where a stove top meal was transferred to the oven. She said, "That pan could go from the stove into the oven couldn't it?" I challenge all of you to find a better smash burger patty maker than this. Stop looking elsewhere for the most efficient and easy-to-use-and-clean burger patty maker. On the downside, I don’t see a reason for the grooves on the top. The only thing they serve is to make cleanup a mess. Pros:

Burger Press, Heavy-Duty Bacon Grill Burger Stainless Steel Burger Press, Heavy-Duty Bacon Grill Burger

The perfect smash burger is a thing of beauty (and a joy forever). It’s juicy inside, flavorful, and has a perfectly crispy crust outside. But making a great smash burger takes more than just good meat and technique. You also need the right tools.Last but not least, it’s the most simple yet versatile option on our list–you can press smash burgers with it, use it on steaks for a deeper sear, or even place it in the oven. A smash burger press should not have a raised rim. The name “smash burger” comes from the thin, smashed patty that is its defining characteristic. A press with a lip around its edge prevents you from smashing the patty to its fullest potential. Don’t press down on the burger patty again after you flip it. This will release the juices and make the burger dry. Third, it measures 8 inches and weighs 3.5 pounds, just the right size and weight for all your pressing and smashing tasks. There are definitely some downsides to the trowel method — you need to apply pressure yourself, it’s a bit weird to keep a trowel in your kitchen, and you don’t get to use your kitchen trowel for very many other tasks. On the other hand, it’s about as authentic as you can get when it comes to creating a restaurant-quality smashed burger. If you want the smashburger tool that the pros use, a trowel like this one is your best bet. Making The Best Smash Burger At Home

Smashed Burger Press, Cast Iron CISB-111 Cuisinart Smashed Burger Press, Cast Iron CISB-111

It comes from a reputed brand, and I must say it stays true to its name. It’s colossal… can smash four burgers in one go. The build quality is great. It also doesn’t cost much. Wener Bacon Press 6.88 However, the biggest selling point of the Victoria Meat Press is its textured bottom. The square dots are neither too subtle nor too prominent–they help to distribute heat evenly across the burger patty, resulting in a more evenly cooked burger, and they don’t make cleanup a mess.While larger presses can cook more burgers simultaneously, they often yield subpar results. They function like lids, trapping heat and steam around the burgers. The trapped steam prevents browning, leading to less appetizing, pale, wan, wet, or soggy burgers. I loved the Cuisinart Smashed Burger Press for its quality, price, and ease of use. I sang its praises from the tops of the mountains but still refused to call it the number one smash burger press. It had just an adequate size (of 6.5 inches) and weight, had a wooden handle placed at a comfortable height, and was sturdy and durable. However, the only thing it was missing was a flat bottom. In my experience, wooden-handled presses are more ergonomic than those with metal handles, but they are also more prone to breakage. However, I believe that the ergonomic benefits outweigh the risk of breakage. Even if the handle does break, it is a relatively inexpensive part to replace. Stainless steel presses are easier to clean and require less maintenance than cast-iron models. They have a flat bottom, which makes cleanup even easier. You can also use a spatula or the bottom of a measuring cup to smash the burger patties. However, a smash burger press will give you a more consistent and even result.

Smasher | Barbecue Burger Press | A Great Tool for The FENNEK Smasher | Barbecue Burger Press | A Great Tool for The

Cast iron presses are superior to stainless steel presses because their heavier weight applies the right amount of pressure to the burger. However, they require hand washing and drying after each use and may need oiling to prevent rust. Despite the extra care, their performance often justifies the effort. These presses can have either a smooth surface or one with bumps or ridges, which can be more challenging to clean. I was browsing another forum and someone posted this video and was asking what smash burger tool that was. The base of the press can be either flat or grill-shaped. Flat presses are user-friendly, easy to clean, and apply pressure evenly. Conversely, presses with a grill-shaped bottom distribute fat more evenly, sear burgers more efficiently, and leave appealing grill marks, enhancing the overall taste. Material & Texture Why don’t I use a burger patty maker? Because I press my burgers (or, more precisely, meatballs) after moving them onto the skillet/griddle. However, all cast iron cookware needs babysitting, and this burger press is no exception. The motto goes, “You treat cast iron well, and it will serve you well.”However, when cooking, a burger puffs up in the middle while its edges get burnt. You must press down on the center to keep this from happening and to be able to cook your burger evenly. It's important to always heat it before wiping a film of oil on. Film of oil being the key noteworthy point. I have a nice lint free cloth that is oiled lightly with EVOO (Extra Virgin Olive Oil) in a quart size ziploc bag I use. It bearly makes a discernible shine to the surface. Flax Seed Oil is on my target list to get. Just the caplets from the vitamin isle. One of them opened, the oil wiped on the CI, will season and keep it seasoned. You may also want to consider the Lodge Flat Press with a rectangular surface and the Lodge Panini Press with a rectangular, ridged lower surface. While Lodge offers eight grill presses, I wouldn’t recommend anything from their offerings other than these because they have some issues. Pros:

Burger Smasher | Cast Iron Burger Press - Perfect Thin The Burger Smasher | Cast Iron Burger Press - Perfect Thin

Another thing to note is that it’s cast iron and needs regular seasoning. So, if you’re a lazy a** like me, you’re better off with a stainless option on our list. Bellemain also offers a non-rotating, rectangular option at a lower price if a fixed handle is your number one priority. This option also features a wooden handle, but the handle design is such that it doesn’t rotate. Second, form your patties into fairly small meatballs instead of squished cylinders. Let your smashing tool do all of the work beyond that point. You don’t need to complicate things by forming patties before you begin. 3. Place Meatballs On A Preheated Skillet, Then SmashIt carried a lip around its outer edge, making it unsuitable for smash burgers. A short raised rim is okay and even helps form a uniform patty. However, if it rises any higher, it’s more trouble than it’s worth. The same went for the Cuisinart Smashed Burger Press. Pro tip: Preheating your burger press before use can help brown both sides of your burger simultaneously, saving time and ensuring a perfectly cooked burger. Weight Measures 8 inches and weighs 3.5 pounds–the right size and weight for all your pressing and smashing tasks. This isn’t a thing that you’ll be cooking with. Instead, you apply a bunch of pressure to your patty through the trowel, lift it, and set it aside. Cleanup is easy enough since there’s no cooking going on in between the burger and the trowel — it’s like cleaning a knife that you’ve used to “cut” ground beef. The handle of a burger press is an important factor in its usability, and it is the only part of the press that can break.