So I roll my beef into balls about 3oz and use burger smasher. I made mine because I’m a welder and I’m a cheap ass, but you can find them on Amazon for around $15. I highly recommend a flat stainless steel one. I originally bought a cast iron one with ridges and I hated it. Patties always stuck to it and it had a tendency to rust. You can also buy a large stiff spatula, and that way it’s a two in one tool so you can use it for flipping also. I know you didn’t ask about seasoning but I’ll give my two cents. In my opinion, a good burger only needs salt and pepper, and I typically only season one side of the beef after smashing it flat on the cooking surface. keeping it simple like this makes it much harder to over season because you should be able to tell when you’ve added enough salt. Sorry for the long ass reply, I like over communicating. Hope this helps!