For thin burgers you can absolutely smash them into a griddle to get maximum contact for malliard reaction (brown crust, the wallpaper scraper is to make sure you don’t leave any delicious crust on the griddle when you flip/remove), but you have to do it immediately before they start coooking. If you press it after it has started cooking you will lose juice but if you press it before the fat etc. can melt it will be fine.
For thick burgers you don’t need to press because you are hopefully reverse searing them.
Steaks are more or less complicated depending on how picky you are and whether the grill marks are required for presentation.
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