Thin patties with crisp, lacy edges and a deep brown crust, stacked with melted cheese in a soft bun: the smash burger has moved from American diners into home kitchens. The idea is simple. You press a ball of minced beef flat onto a very hot pan, so as much meat as possible touches the metal and browns instead of steaming. This guide explains the technique, which burger press suits which cook and where a meat tenderizer fits in.
The short answer
- A stainless steel burger press gives you a thin, even smash in one firm push and goes in the dishwasher.
- A cast iron burger press lets its weight do the smashing and sears the patty from above when preheated.
- A meat tenderizer flattens chicken breasts and escalopes to an even thickness for chicken and schnitzel burgers.
For beef smash burgers, one press is enough. Here is how to choose.
The stainless steel burger press: one firm push
A flat stainless steel press is the classic smash burger tool. Put a ball of cold mince on the hot pan, place the press on top and push down hard. The patty spreads out thin, the edges go lacy and the whole underside browns. Smash once, right at the start, and leave it alone after that: pressing again later only squeezes out the juices.
- Best for: classic thin smash burgers, double cheeseburgers, veggie patties and shaping even patties in advance for the barbecue.
- Keep in mind: you supply the force, so press firmly and evenly.
The Hi Nature® Stainless Steel Burger Press has a 13.1 cm diameter that matches a standard bun, grill grooves on its face and a non-stick coating that releases the patty cleanly. Press down firmly for about 10 seconds, then lift. It is dishwasher safe.
The cast iron burger press: let the weight work
Cast iron is heavy, and that is exactly the point. Rest the press on the patty and gravity does the smashing for you, no force needed. Preheat the press on the grill and it sears the burger from above as well, so it cooks faster and more evenly.
- Best for: barbecue and griddle cooking, bacon that cooks flat, paninis, chicken breasts and spatchcocked chicken.
- Keep in mind: cast iron is washed by hand and needs a little oil after use.
The Hi Nature® Cast Iron Burger Press has a grill-groove face for steakhouse marks and a heat-resistant wooden handle that keeps your hand away from the pan.
The meat tenderizer: for chicken and schnitzel burgers
Not every burger starts with mince. For a crispy chicken burger or a schnitzel in a bun, the meat needs an even thickness, so it cooks through without drying out.
- Best for: chicken breast, pork or veal escalopes and cheaper cuts for steak sandwiches.
- Keep in mind: use the flat face for flattening and the textured face only when you want to break down tough fibres.
The Hi Nature® Meat Tenderizer is a double-sided stainless steel mallet with a weighted head and a non-slip handle. The textured face breaks down tough fibres and the flat face flattens escalopes. It is dishwasher safe.
Stainless steel and cast iron presses at a glance
- Smashing: the stainless steel press works by your push, the cast iron press by its own weight.
- Heat from above: a preheated cast iron press sears the top of the patty too.
- Face: both leave grill grooves; the stainless steel press adds a non-stick coating for a clean release.
- Cleaning: the stainless steel press is dishwasher safe, cast iron is washed by hand and oiled.
Which tool for which burger?
- Classic smash cheeseburger: stainless steel press on a very hot pan.
- Burgers on the barbecue: cast iron press, preheated on the grill.
- Even patties made in advance: stainless steel press, before the meat goes on the heat.
- Veggie patties: stainless steel press.
- Flat, crispy bacon for the topping: cast iron press.
- Chicken or schnitzel burger: meat tenderizer, flat face.
Care: keep your burger tools in shape
- Rinse the stainless steel press while it is still warm, or put it in the dishwasher.
- Wash the cast iron press by hand, dry it straight away and wipe it with a little oil to keep it seasoned.
- Brush out the grill grooves after every use, so no fat stays behind.
- The meat tenderizer is dishwasher safe. Clean it straight after it has touched raw meat.
Frequently asked questions
What is a smash burger?
A smash burger is a ball of minced beef pressed thin onto a very hot pan or griddle. The large contact area gives it a deep brown, crisp crust and lacy edges.
What mince is best for smash burgers?
Beef mince with some fat, around 20 percent, gives the most flavour and the best crust. Keep it cold and roll it loosely into balls.
Can I make smash burgers without a burger press?
Yes, a sturdy spatula or a heavy saucepan will do in a pinch. A press is flatter and firmer, so the patty comes out thinner and more even.
Why does my smash burger stick to the press?
Raw mince likes to cling to a bare surface. A press with a non-stick coating helps, as does a small square of baking paper between the meat and the press. Press once, firmly, then lift straight up.
Conclusion
A great smash burger needs very little: cold mince, a hot pan and one firm press. A stainless steel burger press gives a thin, even smash and cleans up in the dishwasher, a cast iron burger press brings weight and heat from above, and a meat tenderizer takes care of chicken and schnitzel burgers. Smash once, flip once, add the cheese and enjoy.
Related Products from Hi Nature®
Find the tool that fits the way you make burgers:
1. Stainless Steel Burger Press
- View the product
- Stainless steel with a non-stick coating and grill grooves, 13.1 cm diameter to match a standard bun. Dishwasher safe.
2. Cast Iron Burger Press
- View the product
- Heavy cast iron with a grill-groove face and a heat-resistant wooden handle. Wash by hand and oil lightly.
3. Meat Tenderizer
- View the product
- Double-sided stainless steel mallet with a textured face, a flat face and a non-slip handle. Dishwasher safe.