Burger Press and Griddle Pan: How to Get Better Burger Results
By Prestige | Published: 2026-11-03
Category: How-to Guides
Learn to use a cast iron burger press with a double griddle pan for juicy, evenly seared burgers. Step-by-step pressing technique and common mistakes to avoid.
Quick answer
To get better burgers with a cast iron press and griddle pan, preheat the pan until it is fully hot, form loose balls of meat, smash each ball once firmly with the press, and then leave it alone until a crust forms. Press only at the start—never press again while the burger cooks.
Why pressing at the right moment matters
A cast iron burger press works by increasing contact between the meat and the hot cooking surface. That contact creates the browned, flavorful crust that makes a burger taste grilled rather than steamed. But timing is everything: press too late, and you squeeze out juices that have already rendered; press too early, before the pan is hot, and the meat will stick and tear.
The double griddle pan gives you two cooking zones—one for searing and one for keeping finished burgers warm or toasting buns. Use the flat side for smash-style burgers and the ridged side if you prefer grill marks. Just remember that a ridged surface offers less contact, so you will not get the same deep crust as on a flat griddle.
When not to press
Thick pub-style patties and stuffed burgers should not be smashed. Pressing a thick patty flattens it unevenly and pushes out moisture before the interior cooks. If you want a juicy medium-rare burger, skip the press entirely and use the griddle pan only for searing. The press is best reserved for thin, smash-style burgers where maximum crust is the goal.
Step-by-step burger pressing technique
- Preheat the griddle pan thoroughly: Place the cast iron griddle pan over medium-high heat for 5–7 minutes. Cast iron heats slowly but holds heat well. A drop of water should sizzle and evaporate immediately when the pan is ready. Common mistake: adding oil to a cold pan—wait until the pan is hot, then add a thin film of oil just before cooking. A properly preheated pan is the difference between a crust and a stuck burger.
- Form loose balls of ground beef: Use about 60–80g of ground beef per burger for smash style. Roll gently into a ball—do not compact it tightly. Season the outside with salt and pepper just before cooking. Common mistake: overworking the meat, which makes the burger dense and tough. Loose balls smash more easily and stay tender.
- Place the ball on the hot pan and press once, firmly: Set the ball on the griddle and immediately place the cast iron burger press on top. Press down firmly and evenly for 3–4 seconds, then lift the press straight up. Do not twist or slide the press. Common mistake: pressing too gently—you want a thin patty, about 1cm thick, so the edges get crispy. One firm press at the start is all you need.
- Leave the burger undisturbed until the edges brown: Cook for 1½–2 minutes without moving the patty. The crust will release naturally when it is ready. If you try to flip too early, the meat will stick and tear. Common mistake: pressing the burger again during cooking—this squeezes out juices and dries out the patty. Resist the urge to press again; let the crust form.
- Flip once, add cheese if desired, and finish cooking: Slide a thin spatula under the patty and flip it. If using cheese, place a slice on top immediately and cook for another 30–60 seconds until melted. The total cooking time for a smash burger is about 2–3 minutes. Common mistake: flipping more than once, which prevents a good crust on either side. A single flip keeps the crust intact.
- Rest the burgers briefly before serving: Transfer cooked patties to a warm plate or the cooler side of the griddle pan and let them rest for 1–2 minutes. This allows juices to redistribute. Common mistake: stacking hot burgers directly on buns, which makes the bread soggy. Rest first, then assemble. A short rest keeps the bun from getting soggy.
Product facts
- Cast Iron: Double Griddle Pan & Burger Grill Press - 2 Pieces: The Prestige Cast Iron Double Griddle Pan measures 45cm x 22.5cm, giving you ample room for multiple burgers or a burger-and-bun setup. A larger surface lets you smash several patties at once and still have space to toast buns, so you can cook a full meal without crowding the pan.
Cast Iron: Double Griddle Pan & Burger Grill Press - 2 Pieces
