A burger press should make patties faster, more even, and easier to cook.
If it doesn’t, it’s just another tool taking up space.
The Cuisinart CISB-111 Smashed Burger Press is designed to simplify the process, especially for smash burgers, but it works best when used the right way.
This guide walks through how to use it properly, what to watch out for, and how to get better results every time you grill.
Buy Cuisinart CISB-111 Smashed Burger Press on Amazon ↗️
What This Burger Press Is Meant to Do
The Cuisinart CISB-111 is not a traditional mold-style press.
It’s a flat, heavy press built for smashing burger balls directly on a hot cooking surface.
That means:
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You don’t pre-shape perfect patties
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You form loose meat balls instead
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The press flattens them during cooking
This method creates crispy edges and better browning, which is the whole point of smash burgers.
Step-by-Step: How to Use It
1. Start With the Right Ground Beef
Use ground beef with at least 15–20% fat.
Lean meat will stick and dry out.
Form loose balls, about:
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2–3 ounces for small smash burgers
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4 ounces for larger patties
Do not pack them tightly.
Loose meat creates better texture.
2. Preheat Your Cooking Surface
Heat matters more than pressure.
Use:
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A flat-top griddle
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Cast iron skillet
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Grill griddle plate
The surface should be very hot before you press.
If it’s not hot enough, the burger will stick and tear.
3. Place the Meat Ball on the Surface
Set the meat ball down and let it sit for a few seconds.
This helps it start searing before pressing.
4. Press Firmly, Once
Place the Cuisinart press directly on top and push down firmly.
Important:
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Press only once
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Do not press repeatedly
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Hold for about 5–10 seconds
This creates a thin patty with good contact on the surface.
A common mistake is pressing again later.
That squeezes out juices and dries the burger.
Buy Cuisinart CISB-111 Smashed Burger Press on Amazon ↗️
5. Let It Cook Undisturbed
After pressing, leave it alone.
You want:
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A deep brown crust
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Crispy edges
This usually takes 2–3 minutes depending on heat.
6. Flip and Finish
Use a sturdy spatula to scrape and flip.
Cook the second side for about 1–2 minutes.
Add cheese right after flipping if needed.
If you also cook burgers on a traditional grill and want to know when the lid helps, read: Do You Close the Grill When Cooking Burgers?
Tips That Make a Big Difference
1. Use Parchment Paper (Optional)
Placing a small sheet between the press and meat prevents sticking and keeps the press cleaner.
2. Don’t Overwork the Meat
The less you handle it, the more tender the burger stays.
3. Oil the Surface, Not the Press
A light coat on the cooking surface helps prevent sticking without making the press greasy.
Buy Cuisinart CISB-111 Smashed Burger Press on Amazon ↗️
What This Press Does Well (and Where It Falls Short)
What Works
The weight and flat surface make it easy to create thin, evenly smashed burgers.
It’s simple and doesn’t require much effort.
The Trade-Off
It’s not ideal for thick, uniform patties.
If you want perfectly shaped burgers before cooking, a mold-style press works better.
Also, the handle can get warm during longer cooking sessions, especially on high heat.
Buy Cuisinart CISB-111 Smashed Burger Press on Amazon ↗️
Bottom Line
The Cuisinart CISB-111 works best when you treat it like a smash tool, not a shaping tool.
Use loose meat, press once on a hot surface, and let the crust develop.
That’s where it shines.
If used correctly, it produces burgers that are crisp on the outside, juicy inside, and far better than hand-shaped patties.
P.S. - If you’re still deciding whether this press is right for your setup, our full Cuisinart Burger Press Review breaks down its real-world performance, build quality, and whether it’s worth adding to your grill kit.
Every Easy Function product ships with a free lifetime replacement warranty.
