Croissant Smash Burgers: Buttery, Juicy, and Irresistible

Croissant Smash Burgers are the ultimate indulgence for burger lovers who crave a buttery, flaky twist on the classic. By replacing a traditional burger bun with a soft croissant, you get a rich, slightly sweet bite that perfectly complements juicy beef patties and melty cheese.

Smash burgers are famous for their crispy, caramelized edges achieved by pressing the patty flat on a hot griddle or skillet. This technique locks in flavor and adds a satisfying crunch. When paired with buttery croissants, tangy sauce, and fresh toppings, the result is a burger that feels gourmet but is surprisingly easy to make at home.

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Ingredients

For the Burgers:

• 1 lb (450 g) ground beef (80/20 for best flavor)
• 4 large croissants, split
• 4 slices cheddar cheese
• 1 small onion, thinly sliced
• 1 tbsp butter (for caramelizing onions)
• Salt and pepper, to taste

For the Sauce:

• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tsp pickle juice
• Pinch of smoked paprika

Optional Toppings:

• Lettuce leaves
• Tomato slices
• Pickles

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Instructions

Step 1: Caramelize the Onions
Heat butter in a skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until soft and golden brown, about 12–15 minutes.

Step 2: Prepare the Sauce
In a small bowl, mix mayonnaise, Dijon mustard, ketchup, pickle juice, and smoked paprika. Set aside.

Step 3: Preheat the Skillet
Heat a cast-iron skillet or griddle over medium-high heat. Lightly oil the surface.

Step 4: Shape and Smash the Patties
Divide ground beef into 4 equal portions. Roll each into a loose ball. Place one ball on the hot skillet and press down firmly with a spatula to create a thin patty. Season with salt and pepper.

Step 5: Cook the Patties
Cook for 2–3 minutes until edges are deeply browned. Flip, add a slice of cheddar, and cook an additional 1–2 minutes until cheese melts and the patty reaches desired doneness.

Step 6: Assemble the Burgers
Spread sauce on croissant halves. Place lettuce and tomato on the bottom half if desired. Add the cheeseburger patty, caramelized onions, and pickles. Top with the other croissant half.

Step 7: Serve
Serve immediately with fries, potato chips, or a side salad.

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Tips for Perfect Croissant Smash Burgers

• Use cold beef: Keeps the patty juicy and easier to smash.
• Don’t overpress: Smash once firmly, then leave it; over-smashing squeezes out juices.
• Butter the croissants: Lightly toast with butter for extra flavor.
• Caramelize slowly: Low and slow onions are sweeter and less bitter.

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Variations to Try

• Spicy Smash Burger: Add sliced jalapeños or a few dashes of hot sauce to the sauce.
• Bacon Lover’s: Add crispy bacon strips for extra indulgence.
• Mushroom & Swiss: Swap cheddar for Swiss cheese and top with sautéed mushrooms.
• Breakfast Style: Add a fried egg for a breakfast-inspired burger.

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Serving Suggestions

• Serve with crispy shoestring fries or sweet potato fries.
• Pair with coleslaw for a fresh crunch.
• Offer pickled vegetables or onion rings as a side.

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Fun Facts & Cultural Context

Smash burgers originated in the United States as diner-style burgers where the meat is pressed flat on a hot griddle. The caramelized edges are key to the flavor. Croissants, originating from France, add a buttery, flaky texture to the burger, creating a cross-cultural twist that’s perfect for home cooks looking for a gourmet experience.

This combination has become increasingly popular in gastropubs and home kitchens because it delivers an elevated burger experience without requiring complicated techniques or special equipment.

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Why This Recipe Works

• Crispy edges: Smash technique creates crunchy, caramelized edges.
• Juicy center: 80/20 beef ensures perfect juiciness.
• Buttery croissants: Replace regular buns for rich, flaky texture.
• Customizable: Easy to add toppings or sauce variations.

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Storage and Reheating

• Refrigeration: Cooked patties without croissants can be stored up to 3 days.
• Croissants: Best fresh; can toast leftovers lightly.
• Reheating: Warm patties on skillet; assemble fresh for best texture.