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Croissant Smash Burgers

Croissant smash burgers made in one pan with thin patties pressed hard to a screaming-hot skillet until the edges turn deep golden-brown and lacy. Cheddar melts during the last minute and drapes over the patty before assembling into buttery, flaky split croissants.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef
croissants
  • 4 croissants, split
cheddar cheese
  • 4 cheddar cheese Use slices.
butter
  • 1 tbsp butter
salt and pepper
  • 0.25 Salt and pepper to taste Season to taste.
toppings
  • 1 Lettuce, tomato, and pickles for topping
mayo
  • 2 tbsp mayo
ketchup
  • 1 tbsp ketchup

Equipment

  • 1 cast iron skillet

Method
 

Form and season the patties
  1. Divide the ground beef into 4 loose balls and season with salt and pepper to taste.
Smash and cook the burgers
  1. Heat a cast iron skillet over high heat and add the butter until it foams.
  2. Place the beef balls on the skillet and smash flat immediately with a spatula, pressing hard and fast for a deep caramelized crust.
  3. Cook 2 minutes, then flip and cook another 2 minutes per side, adding the cheddar to melt on top during the last minute.
Toast croissants and assemble
  1. Toast the croissants cut-side down in the same skillet until golden.
  2. Mix the mayo and ketchup, spread on the croissants, then assemble burgers with lettuce, tomato, and pickles.

Notes

Press hard and fast when smashing so the edges develop deep golden-brown, lacy crust. Store assembled burgers in the fridge up to 2 days, but for best texture keep toasted croissants separate and rewarm patties in a skillet. Freezing is not recommended for assembled burgers; freeze cooked patties up to 2 months and toast croissants fresh. For a lighter option, use reduced-fat cheddar and light mayo.