A smash burger works because the meat hits a hot surface hard and stays flat. A spatula flexes and gives you a burger thick in the middle and burnt at the edges; a heavy flat plate gives you full contact and a proper crust.
The plate here is 135 mm square and the steel is 1.5 mm, so it presses on weight rather than on how hard you lean.
Specifications
Material
Food-grade 304 stainless steel
Plate size
135 x 135 mm
Steel thickness
1.5 mm
Handle
120 mm, solid round
Overall height
75 mm
Weight
460 g
Cleaning
Hand wash or dishwasher
Styling notes
Put baking paper between the press and the meat for the first ten seconds and it won't stick — no oil, no scraping. Press once, hard, and leave it; pressing again after the crust forms just squeezes the juice out. It's equally good on bacon, which curls otherwise, and on a toasted sandwich in a pan when you don't own a press.
