Why we smash

A burger patty pressed hard onto a very hot griddle does two things at once: it browns every millimetre it touches, and it squeezes out a little fat that fries the edges lacy and crisp. Pressed in the first ten seconds, it holds the juice in; pressed later, it just squeezes it out.

Method	Crust	Juice
Thick, grilled	Light	High
Smashed in ten seconds	Deep and lacy	High
Squashed while cooking	Some	Gone

That's why the press only comes out once. Try the original Clatter.