The Ultimate Croissant Smash Burger

 

Yields: 4 Burgers | Prep time: 15 min | Cook time: 10 min

This recipe elevates the classic smash burger by replacing the standard brioche bun with a buttery, flaky croissant. By toasting the croissant under pressure (the "croissant smash"), we create a sturdy, caramelized base that can handle the weight of juicy beef and melted cheese without falling apart.

Ingredients

The Burgers

4 large croissants (high-quality, all-butter croissants work best)

1 lb Ground Beef (80/20 chuck is essential for the "smash" crust)

4-8 slices of American or Sharp Cheddar cheese

Kosher salt and coarse black pepper

2 tbsp Unsalted butter (for toasting)

The Garlic Butter (For the Buns)

2 tbsp Melted butter

1 tsp Garlic powder

Optional: 1 tsp finely chopped parsley

The "Secret" Burger Sauce

1/4 cup Mayonnaise

1 tbsp Yellow mustard

1 tbsp Ketchup

1 tsp Pickle relish (or finely diced pickles)

1/2 tsp Smoked paprika

A splash of Worcestershire sauce

Suggested Toppings

Caramelized onions (Highly recommended to match the sweetness of the croissant)

Crispy bacon

A fried egg (for a breakfast version)

Thinly sliced pickles

Instructions

1. Prep the Sauce and Beef

The Sauce: In a small bowl, whisk together all "Secret Sauce" ingredients. Set aside in the fridge.

The Beef: Divide the ground beef into 4 equal portions (approx. 4oz each). Roll them into loose, tall balls. Do not overwork the meat or season it yet; you want it cold so the fat stays intact until it hits the pan.

2. The "Croissant Smash" (The Bun)

Slice the croissants in half horizontally.

Heat a large cast-iron skillet or flat-top griddle over medium heat.

Brush the cut sides of the croissants with the garlic butter.

Place the croissants cut-side down on the skillet. Use a heavy burger press or another heavy pan to press them down firmly for 1–2 minutes. This creates a flat, crispy, toasted surface that prevents the bun from getting soggy. Remove and set aside.

3. The Beef Smash

Turn the heat up to high. The skillet should be lightly smoking.

Place the beef balls onto the dry, hot surface.

Immediately place a small piece of parchment paper over a beef ball and smash it down with a heavy spatula or burger press until it is paper-thin (about 1/4 inch). The edges should look "shredded."

Repeat for all patties. Season the top side generously with salt and pepper.

Cook for about 90 seconds without moving them, until a deep, dark brown crust forms.

4. The Flip and Melt

Use a sturdy metal spatula to scrape under the patty (ensure you get all that crust!) and flip.

Immediately top each patty with a slice of cheese.

Pro Tip: Add a teaspoon of water to the pan and cover with a lid for 30 seconds to steam-melt the cheese perfectly.

5. Assembly

Spread a generous layer of sauce on the bottom croissant half.

Place the cheesy patty (or two!) onto the base.

Add your caramelized onions, bacon, or pickles.

Place the top croissant on, give it one final gentle press, and serve immediately.

Why this works

Structural Integrity: Smashed croissants are denser and less "poofy," meaning they don't disintegrate when hit with burger juices.

Flavor Contrast: The slight sweetness of the pastry dough complements the salty, savory crust of the beef.

Texture: You get three distinct crunches—the flaky pastry, the toasted bun face, and the lacy beef edges.