The smash burger style — thin patty pressed flat onto a hot surface to develop crust through the Maillard reaction — has gone from American diner to UK butcher counter staple. The Stainless Steel Smash Burger Press is the tool that gets the technique right consistently, whether you're making burgers in your own kitchen or showing customers how to handle the meat you're selling them.
At a glance
- Material: Stainless steel
- Shape: Round, even pressure distribution
- Package dimensions: 14cm × 14cm × 8.5cm
- Weight: 420g
- Includes: Press + heat-resistant oil brush
Why a smash burger press matters
A smash burger lives or dies by how well the patty makes contact with the cooking surface in the first 30 seconds. Press too lightly and you get an uneven thickness with patchy crust; press unevenly and one side burns while the other is still raw; press with something that doesn't get heat through cleanly and you steam the surface instead of searing it.
A dedicated stainless steel press solves all three: enough weight to give even contact across the patty, a flat surface that distributes pressure properly, and a material that doesn't insulate or react with the meat.
How to use it
- Get the cooking surface ripping hot. A heavy cast iron skillet or flat-top griddle, oiled lightly with the included brush. You want it just below smoking point.
- Form a loose ball of mince. Don't compress it — the looser the ball, the better the texture.
- Place the ball on the cooking surface.
- Press down firmly with the smash press. Hold for 10–15 seconds to develop the initial crust contact.
- Lift the press. Let the patty cook for 60–90 seconds until a deep brown crust forms on the underside.
- Flip, top with cheese, cook another 30–45 seconds. Done.
What to look for in the meat
Smash burgers need fattier mince than most other cooking methods — 20–25% fat is the sweet spot. The fat renders into the crust during the smash. Lean mince produces dry, crumbly smash burgers no matter how good your technique is.
Care and maintenance
- Hand wash with warm soapy water — avoid the dishwasher to preserve the finish
- Dry immediately to prevent any water marks
- Heat-resistant oil brush stores alongside; clean after each use to prevent rancidity
For your customers
If you're a butcher selling burger-grade mince, the smash burger press makes a strong upsell — customers buying premium mince often want to know how to get the best out of it. Having the kit ready alongside the meat completes the offer.
Browse our burger press range or explore the wider kitchen appliance collection.
