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forum threadphoinix | Staff posted Today 07:02 PM
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forum threadphoinix | Staff posted Today 07:02 PM

$9.99: 6.5" Cuisinart Cast Iron Smashed Burger Press Tool (Round) at Amazon

$9.99

$25

60% off
Amazon
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Amazon [amazon.com] has 6.5" Cuisinart Cast Iron Smashed Burger Press Tool (Round) for $9.99.
Shipping is free with Prime or on $35+ orders.

Price
$15 lower (60% savings) than the list price of $24.99
$5 lower (33% savings) than the previous price of $14.99

Customer reviews
4.7⭐ / 18,922
10,000+ bought in past month

amazon.com/dp/B07SZFHKVZ [amazon.com]

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Deal Details
Product Info
Community Notes
About the Poster
Amazon [amazon.com] has 6.5" Cuisinart Cast Iron Smashed Burger Press Tool (Round) for $9.99.
Shipping is free with Prime or on $35+ orders.

Price
$15 lower (60% savings) than the list price of $24.99
$5 lower (33% savings) than the previous price of $14.99

Customer reviews
4.7⭐ / 18,922
10,000+ bought in past month

amazon.com/dp/B07SZFHKVZ [amazon.com]

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+5
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Model: Cuisinart® Cast Iron Smashed Burger Press Tool, None

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Sort: Lowest to Highest | Last Updated 11/26/2025, 02:30 AM
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Amazon$14.99

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Today 07:12 PM
261 Posts
Joined Apr 2023
VioletWeather9298Today 07:12 PM
261 Posts
I still don't understand the whole smash burger craze of the past couple years. Why do people suddenly want to squish all the moisture out of their hamburger's meat?
1
Today 07:48 PM
4,082 Posts
Joined Mar 2015
CoolDealFinderToday 07:48 PM
4,082 Posts
Quote from VioletWeather9298 :
I still don't understand the whole smash burger craze of the past couple years. Why do people suddenly want to squish all the moisture out of their hamburger's meat?
Because business are made on something new even if its something senseless. And over priced. Look at the Lululemon craze. Cheap stuff... made in china... sold at a premium. People showing off their cheap made purses and clothing with style. People wish something different even if it is by smashing a piece of minced beef. That said... burgers do cook well when put under a bit of pressure ... to brown it equally. Not smashing .. but to hold it down just like a panini does. For that aspect this is a good tool. 🙂
Today 07:52 PM
1,995 Posts
Joined Nov 2018
IndigoWinter2667Today 07:52 PM
1,995 Posts
Quote from VioletWeather9298 :
I still don't understand the whole smash burger craze of the past couple years. Why do people suddenly want to squish all the moisture out of their hamburger's meat?
The only time I have enjoyed a smash burger is when they cook it extra hot so its a fairly crispy patty, and then they stack 3-4 of them on one burger so its the same amount of beef as a regular patty. Most restaurants will not make them this way, they are usually undercooked.

The craze just comes from something new becoming slightly popular and people jumping on the bandwaggon in fear of getting left behind.
Today 07:53 PM
1 Posts
Joined Nov 2022
TealOctopus1634Today 07:53 PM
1 Posts
Quote from VioletWeather9298 :
I still don't understand the whole smash burger craze of the past couple years. Why do people suddenly want to squish all the moisture out of their hamburger's meat?
You should try it. Actually a totally different type of burger. Super crispy thin patties. A nice change of pace sometime. And you don't really squish the moisture out. You squish right when you put the meat on the griddle so there really aren't any juices to squish out yet. Now if you cooked the burger then smashed it, yes that would remove the moisture.
Today 08:32 PM
358 Posts
Joined Sep 2015
RepresentativeEarthToday 08:32 PM
358 Posts
Quote from VioletWeather9298 :
I still don't understand the whole smash burger craze of the past couple years. Why do people suddenly want to squish all the moisture out of their hamburger's meat?
Because a thin patty cooks better. I prefer stacking 2-3 over a regular sized patty.
Today 08:37 PM
696 Posts
Joined Jan 2013
j4c11Today 08:37 PM
696 Posts
Quote from VioletWeather9298 :
I still don't understand the whole smash burger craze of the past couple years. Why do people suddenly want to squish all the moisture out of their hamburger's meat?
You're not squishing any moisture out, you press the meat when it's still raw. This creates a significantly larger surface area to come in contact with the grill and produce more browning. Now take 2-3 of these and stack them, you have 5-7 times more browned surface area vs a single patty of same weight, so way more flavor.

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