Smashed Burger Press GODZILLA BURGER STOMPER weighs over 1kg!

Try our large heavy 1kg cast iron GODZILLA BURGER STOMPER Smashed Burger Press, with rippled surface to create more surface area for burger seasonings, and the corrugated lines strengthen the burger shape to prevent shrinking back, so they stay flat. It also produces great grill marks on burgers or any flat pieces of meat. Keep this iron Smasher dry as it can rust. it’s a Beauty! Just wipe clean. $29.99+gst. 1.2kg shipping weight.

Season your Smasher with vegetable oil, and spray occasionally during burger production, or just place a piece of wax paper on each patty when smashing, use same piece of paper for each patty.

67mm Tall, 177mm/7″ Wide, non stick grooved thick cast iron, weighs over 1kg – just the right weight. 

Firm non spin 140mm wide Hardwood Handle. Smash burgers flat in a solid frypan or on a BBQ hotplate.

Try our 3 Burger seasonings individually, or use all 3 for a great layered Comp Winning flavour combo.
FIESTA FAJITA GLUTEN FREE SEASONING aka BOARS NIGHT OUT WHITE LIGHTNING RUB
BOURBON BBQ RUB
CHARCOAL CHICKEN SHOP RUB

What is a Smashed Burger?

It’s a Burger with the lot, and 2 thin crispy brown thin smashed patties. It has a mix of textures, great flavour, and is partially vegetarian!

Should I smash my burger? 

Smashed burgers can be more flavourful thanks to the wonderful crust, but many people advise against smashing because it “squeezes all the juices out.” J. Kenji López-Alt writes that smashing your burger doesn’t just make the meat taste good, it actually makes it taste more meaty.

By smashing your burger, you maximize browning via the Maillard Reaction which is also known as the browning reaction, it is a series of chemical reactions that take place when protein-rich foods are heated. Large proteins break into smaller compounds which react with others, recombining into new configurations. Maximum crust = maximum flavour!

It’s what creates the crust on your steak or burger, the golden brown colour on your toast, and the complex, pleasing aromas and flavours that accompany that browning. 

Smashing Technique:
– Spray Burger Smasher with vegetable oil, and then respray every 2 or 3 burgers to maintain the non stick surface.

–  Squash mince flat, then lift off at an angle so all the patty is left on the hotplate.

 – They cook best on a hot oiled Steel Hotplate but a good heavy non stick frypan can also work.

 – Don’t re-smash. You want the meat to stick to the Hotplate and caramelize.

–  Shake on our FAJITA SEASONING, and BOURBON BBQ RUB, and a little GUNPOWDER RUB for a combo of 3 tasty Burger flavours on the top rippled surface. 

–  After 30 secs, use a thin Spatula scraper to scrape and flip burger. A large Bunnings paint scraper works well.

–  After another 30 secs, it should be done and ready to eat.

–  Put one burger on a bun, load up toppings and add another burger amongst the layers of healthy stuff.

–  For Cheeseburgers, place cheese slice on cooked burger on hotplate, and top with another burger, then leave on hotplate for another 20 secs to melt.

Extra TIPS:

–      Cover sticky fatty meat balls with non stick Cooking/baking paper to stop meat sticking to the Press. Baking paper also keeps Press clean & Kosher between smashing different meats.

–      You can also squash steaks down on Grill Grates for deep grill marks.