Stainless Steel Smash Burger Press

Raw mince clings to bare steel. A square of baking paper between the meat and the plate lets the press lift off cleanly and keeps the burger in one piece.

It is steel like the plate, so it warms up if the press sits on a hot pan. Press, lift it off and rest it on a board between burgers, and use an oven glove for a long batch.

Yes, if the pan is wide enough for the plate to sit flat and heavy enough to stay put while you lean on it. Cast iron and thick steel pans suit it. Bare steel can scratch a non stick coating, so keep it off those.

The supplier does not give the plate size. The press ships in a box 17 × 17 × 9 cm, so the square plate is a little under 17 cm along each side.

Roll mince into loose balls of 80 to 100 g. Heat a heavy pan until it starts to smoke, add a ball, cover it with baking paper and press hard with the plate. Season the top, cook until the edge browns and crisps, flip once, add cheese and serve.