Smashburger Press

[managan]

Been driving me crazy.

I just want a big burger smasher(burger press) with no thickness lip and no ridges on the underside. Just a flat 8" ridge free bottom. 7" might be enough, can't find them that big.

6.5" is the biggest I can find. I have a 5.5" and its way too small. ..I like to do patty melts and I make large buns, and would like a large diameter burger.

They don't seem to exist.

I don't care if its stainless, cast iron, porcelyn, whatever.

Anyone know of a larger burger press? I'm about to make one.

[zippy12]

burger meat first
aluminum foil
smash with paint can
take off foil
use pizza peel to flip

[gmotoman]

Been driving me crazy.

I just want a big burger smasher(burger press) with no thickness lip and no ridges on the underside. Just a flat 8" ridge free bottom. 7" might be enough, can't find them that big.

6.5" is the biggest I can find. I have a 5.5" and its way too small. ..I like to do patty melts and I make large buns, and would like a large diameter burger.

They don't seem to exist.

I don't care if its stainless, cast iron, porcelyn, whatever.

Anyone know of a larger burger press? I'm about to make one.

Any chance concrete/cement tool would work?

Also found a 8.3x on amazon, but it has a lip
https://www.amazon.com/Victoria-GAD-...-garden&sr=1-8

[BYBBQ]

Lay the meat between foil or inside 1gal ziplock bag, then use a cast iron frying to smash the meat.

[managan]

Thanks for the suggestions. I have been making smashburgers since the 80s.

Just looking for a round burger or square (not rectangle)press with a flat bottom over 7 inches.

I have multiple bacon presses(the rectangles), they all(almost?) have ridges on the bottom. This screws up the burger if you like the thin.

Right now I have a 5.5in burger press for smaller burgers. When I need to smash a big burger I use a pyrex clear glass pie pan. Works great. But it gets super hot after a few burgers, when I have to make a bunch of big ones, I use the smaller cast iron to smash them in the larger cast iron or griddle.

I actually love smashing with weird stuff and getting the job done. but its been decades and I would like the perfect tool, if available. maybe its not. might make one, but my welding buddy moved last year. Should have thought of it sooner.

[SMOKE FREAK]

I use a 3" wide spatula with a wooded "plunger" to smash down hard.
I wish I had a wider one. They make em.

Might be just what you're looking for.

[SMOKE FREAK]

This might work.

https://www.amazon.com/Griddle-Burge...63884044&psc=1

Heck at that price I might hafta get one.

[Fishawn]

I feel your pain. I was looking for a 6-6.5” press, couldn’t find one, settled on a 5.5”, which works fine for us along with 6” paper squares for average size burgers. Well built SS press with Oak (I think) wood handle. Flat, no grooves. Got on Amazon.





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[strength_and_power]

Seems easy enough to build. Stainless would be ideal. A BBQ spring handle would keep some heat off the handle


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[Jailer]

I have this "flat press" and it works great but they make a round one as well.

https://www.amazon.com/Lodge-L8RFIP-...en&sr=1-2&th=1

[zippy12]

Thanks for the suggestions. I have been making smashburgers since the 80s.

Just looking for a round burger or square (not rectangle)press with a flat bottom over 7 inches.

I have multiple bacon presses(the rectangles), they all(almost?) have ridges on the bottom. This screws up the burger if you like the thin.

Right now I have a 5.5in burger press for smaller burgers. When I need to smash a big burger I use a pyrex clear glass pie pan. Works great. But it gets super hot after a few burgers, when I have to make a bunch of big ones, I use the smaller cast iron to smash them in the larger cast iron or griddle.

I actually love smashing with weird stuff and getting the job done. but its been decades and I would like the perfect tool, if available. maybe its not. might make one, but my welding buddy moved last year. Should have thought of it sooner.

You should be smashing a ball of meat on the HOT surface it makes a better maillard reaction....

[managan]

You should be smashing a ball of meat on the HOT surface it makes a better maillard reaction....

Made a smashburger for lunch yesterdayl The meat didn't hit the pan until the thermo-gun hit 600. I let a little butter burn in the spot before I place the burger ball down, seems to give milliard effect a jump start. But that may be wishful thinking.

The Sasquatch is awesome, that is the 5.5 press I have. Its just my big burgers and pattymelts mush out the side and I have to do multiple smashes. It works perfect for normal size and slightly bigger burgers. Solid and easy to put even pressure down.

The food shovel looks awesome, I might have to get that whether I smash with it or not.

Jailer, do you know if that press has ridges on the bottom. Most do, but that lodge would be perfect if the bottom is flat. "Round Flat Press" has me very optimistic. For $15 I might just take the risk. Wish it had a picture of the bottom.

Thanks all.

[L20A]

I would think a tortilla press would do it. Cheap & easy, just the way I like my women.

[sweet_magnolia]

I have this "flat press" and it works great but they make a round one as well.

https://www.amazon.com/Lodge-L8RFIP-...en&sr=1-2&th=1

Ohhh...and made by Lodge! I'm going to need one of those!

[managan]

I would think a tortilla press would do it. Cheap & easy, just the way I like my women.

Tortilla presses can make burgers thin but they don't work for smash burgers.