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Lock in juicy flavour and build a caramelized crust with the Cuisinart Cast Iron Smashed Burger Press. Place a loosely shaped ball of meat on a hot, oiled skillet or griddle, then press firmly until the meat meets the cooking surface. The raised edge helps keep flavourful juices in place while you press for consistent results.
Achieve crispy, cracked edges with a tender centre by scraping under the patty before flipping to preserve the crust. For a cleaner release between presses, add a sheet of parchment over the meat before smashing. Elevate everyday burgers and create diner-style results at home with this durable cast iron press.
Heavy cast iron — Applies firm, even pressure to flatten meat quickly for superior searing, helping develop a rich, caramelized crust on your skillet or griddle.
Raised edge lip — Keeps juices and fats contained while pressing so moisture stays in the patty and shape remains consistent from smash to flip.
Crispy, juicy results — Create thin patties with crisp edges and a tender centre; scrape under the patty before flipping to keep that flavour-packed crust intact.
Cleaner pressing tip — Place parchment over the meat before smashing for easy release between presses and less sticking on your skillet or griddle.
Pro flavour guidance — For best-tasting smashed burgers, use 80% ground beef; the added fat boosts flavour and delivers a classic, savoury bite.
Cast iron
Heavy weight to help smash the patty down to a 6” flat patty shape. The 1cm raised edge locks in the juices and fats in while pressing down on the patty
Do it like the pros! Place a piece of parchment paper over the loosely packed ball of meat before smashing down! Provides an easy and clean transition between pressing each burger down
For the best-tasting smashed burgers, experts say to buy 80% ground beef. That means there is 20% fat in the ground meat, which is the extra flavour for the smashed burgers
Crispy, cracked edges and a juicy center is what you can expect when you make smashed burgers with this cast iron burger press
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