Why this burger pre earns its place
A smash press exists to put the whole underside of a patty in contact with hot steel. A loose ball of mince goes down, the press comes on hard and holds for a few seconds, and the meat browns instead of sitting proud and steaming. That crust is the point of the burger, and the thinned patty is cooked through in a fraction of the time a formed one needs — which is what lets a smash kitchen cook to order through a rush rather than holding burgers in a well.
At 140 mm across, the face spreads a ball out to about the width of a bun, so the meat reaches the edge instead of leaving a ring of bread with nothing on it, and the round shape gives an even crusted rim all the way round. The 75 mm depth gives something to hold and something to push against — a press you can get body weight over, rather than one you press with your fingertips.
Stainless steel is the sensible build for the job. It takes flat-top heat, stands up to the salt and acid of raw meat, washes down without needing seasoning or careful drying, and is stiff enough to be leaned on hard every time. Put a sheet of greaseproof between the press and the patty so the meat does not lift away with it, and press once and early — a burger pressed again after it has set gives up its juice rather than its shape.
