Best Smash Burger Press for Blackstone Griddles (2026)

A smash burger is only as good as the press you use. The whole technique depends on pressing the ball of ground beef flat against a screaming-hot griddle surface in the first few seconds of cooking — before the proteins set — to maximize contact and create that caramelized crust from the Maillard reaction. The wrong press makes that harder than it needs to be.

Here are the three best smash burger presses for Blackstone griddles and flat-top grills, plus what to look for when buying.

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Top 3 Smash Burger Presses

#1 Cuisinart Smashed Burger Press — Best Overall

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The Cuisinart is the best all-around pick. It’s heavy-duty cast iron with a raised edge that locks in juices during the sear, a wood handle that stays cool, and it’s priced well for what you get. The weight works in your favor — you don’t have to lean into it as hard to get a proper smash.

Pros:

• Heavy cast iron means less effort to smash
• Raised edge locks in juices during the sear
• Wood handle stays cool
• Well priced

Cons:

• Requires seasoning and hand washing — no dishwasher
• Raised edge isn’t ideal for very small patties under ¼ lb
• Cast iron can rust if stored wet

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#2 Blackstone Press & Sear Burger Kit

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The Blackstone kit bundles the press with a smash burger spatula and seasoning dredge — everything you need to make smash burgers in one purchase. The press itself is stainless steel with a flat bottom, which makes it better than the Cuisinart for thinner smash-style patties under ¼ lb. Dishwasher safe.

Pros:

• Stainless steel is dishwasher safe and low maintenance
• Flat bottom works for any patty size
• Kit includes spatula and seasoning dredge

Cons:

• Lighter than cast iron — need to apply more pressure
• No raised edge to contain juices
• Only sold as part of the kit, not individually

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#3 The Burger Iron

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The Burger Iron is a stainless steel flat-bottom press with a wood handle. It does the job and is easier to maintain than cast iron, but the handle screws tend to loosen over time with regular use. A solid third option if the first two are out of stock or unavailable.

Pros:

• Stainless steel is easier to maintain than cast iron
• Flat bottom works for any patty size

Cons:

• Handle screws loosen over time
• Wood handle means no dishwasher
• No raised edge

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What to Look for in a Smash Burger Press

Material: Cast Iron vs. Stainless Steel

Cast iron is heavier, which means less effort when smashing. It also holds heat better — useful if you’re using the press for other applications like pressing sandwiches. The downside is maintenance: it needs to be seasoned and hand washed or it will rust.

Stainless steel is lighter, so you’ll need to press harder to get the same smash. It requires almost no maintenance — most stainless presses can go in the dishwasher. For pure smash burger use, either works well.

Raised Edge vs. Flat Bottom

A raised edge contains the juices as you press, which helps keep the patty moist during the sear. The tradeoff is that it works best with patties between ¼ lb and ⅓ lb — too small and you don’t get full surface contact.

A flat bottom presses every patty size evenly. If you like thinner smash-style burgers or smaller patties, flat is the better choice.

Size and Shape

Look for a round press around 6 inches wide. Rectangular presses are designed for sandwiches and bacon — they don’t cover the burger evenly as you smash. Larger griddle presses exist for other uses but are too unwieldy for smash burgers.

Handle

Metal handles are easiest to clean but get hot if left on the griddle. Wood handles stay cooler but can’t go in the dishwasher. For smash burgers you’re picking the press up and putting it right back down, so either works — it only matters if you use the press for slow-cook applications where it sits on the griddle for extended time.

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Final Thoughts

The Cuisinart is the best overall pick — the cast iron weight and raised edge make the smash easier and the crust better. If you want everything in one purchase, the Blackstone kit is the way to go. Either way, pair it with a good smash burger spatula for easy flipping without losing the crust.

For the full technique, see our guide on how to make smash burgers on a griddle.

Frequently Asked Questions

What size smash burger press do I need? A 6-inch round press is the sweet spot for smash burgers. It’s wide enough to fully cover a ¼–⅓ lb ball of ground beef as you press it flat, but small enough to handle easily with one hand. Larger presses are designed for sandwiches and bacon — too awkward for burger work.

Can you use a regular burger press for smash burgers? It depends on the press. A regular burger press that molds a thick patty isn’t the right tool — you need a flat or raised-edge press that you can lean your full weight into to smash the ball of beef against the hot griddle surface. The presses listed above are all designed specifically for this.

Do you need parchment paper with a smash burger press? Many cooks use a small square of parchment paper between the press and the meat to prevent sticking and make cleanup easier. It’s not required — especially on a well-seasoned griddle — but it helps. If you skip it, make sure your griddle surface has a thin layer of oil before pressing.

What’s the difference between a smash burger press and a regular griddle press? A smash burger press is small (around 6 inches), round, and designed to press a single patty. A regular griddle press is larger and rectangular — used for flattening sandwiches, bacon, or chicken breasts. You can use a griddle press for smash burgers in a pinch, but the size and shape make it harder to press evenly on a single patty.

Does the material of the press affect the smash burger crust? Not directly — the crust comes from the griddle surface temperature and contact time, not the press material. Where material matters is effort: a heavier cast iron press requires less downward force to achieve the same smash as a lighter stainless steel press.