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Good to see all the reply's here! I'm curious how everyone seasons their smash burgers and what type of meat they use? I usually use 80/20 and seasoning is usually very minimal. Sometimes just some garlic flavored sea salt and a little butter at the end or sometimes I'll use Back of the Yard...

Yeah, I see what you mean, but for me personally I don't have a dedicated griddle. I use a 12" cast iron skillet, so I'm thinking about how many burgers I can do at once. I should be able to press the first patty, then scotch it over and press the 2nd. I'll be on the lookout for a gas griddle on...

Just wanted to update this thread with a smasher I just got in: I'll be trying it out this weekend, but it looks awesome and is well built. The only problem is that its a little bigger than I would prefer. Most burger parchment rounds are around 4.5" and this press is 6.4".

I found (and joined!) this forum because of your post, so thank you! I have been trying to track down the Williams Sonoma Smash n Sear for awhile now and came to the same patent conclusion. I also found those expensive copies of the Smash Burger tool and, well those are too rich for my blood...