Smashed Croissant Burgers

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Smashed Croissant Burgers

These smashed croissant burgers are everything you want in a weekend treat. The beef patties are pressed thin for those crispy, caramelised edges, then topped with melty cheese and layered into buttery croissants with a tangy burger sauce. The croissants are pressed in the pan until golden, crisp and flaky on the outside.

It is rich, fun and a little bit extra in the best possible way. Perfect for a weekend lunch, casual dinner or when you want a smash burger with a buttery twist.

PREP TIME

15 minutes

COOK TIME

15 minutes

SERVES

2

Ingredients

For the Burgers
250g beef mince, preferably 80 percent lean
Salt and pepper, to season
2 croissant cut in half
4 cheese slices, such as American, cheddar or your favourite burger cheese

For the Burger Sauce
2 tbsp mayonnaise
1 tbsp yellow mustard
1 tbsp sweet relish
1½ tsp white vinegar
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp paprika
Salt and pepper, to taste

METHOD

1. Prepare the Croissants

Slice the croissants in half horizontally to create a top and bottom bun. If the croissants are very soft, warm them in the oven for a few minutes to make them slightly crispier and sturdier.

2. Make the Burger Sauce

In a small bowl, combine the mayonnaise, yellow mustard, sweet relish, white vinegar, garlic powder, onion powder, paprika, salt and pepper. Mix until smooth, then set aside.

3. Shape the Beef Patties

Divide the beef mince into 2 portions. Shape each portion into a loose oval or football shape so it fits neatly inside the croissant. Season generously with salt and pepper.

4. Cook the Smash Burgers

Heat a carbon steel pan or flat griddle over high heat until very hot. Place the beef portions into the pan, leaving space between each one.

Immediately press each patty down firmly with a burger press to create a thin patty with crispy edges. Cook for 2-3 minutes, or until the edges are browned and caramelised.

Flip the patties, then place a slice of cheese on top of each one. Cover the pan with a lid for about 1 minute, or until the cheese has melted.

5. Build the Croissant Burgers

Heat another large pan over medium heat. Place the bottom croissant bun cut-side up, then spread with a little burger sauce. Add the cheesy beef patty, spoon over a little more sauce, then add the top croissant bun.

6. Press and Toast

Place the croissant burger into the pan. Set a burger press on top and press down gently but firmly. Cook until the bottom is golden and crisp.

Carefully flip the burger, then press again with the burger press. Cook until the other side is toasted, buttery and crisp, and the cheese is fully melted.

7. Serve

Serve immediately while the croissant is flaky, the burger is juicy and the cheese is still melty.

Tips

For the best smash burger texture, avoid packing the beef mince too tightly. A looser patty will smash more easily and create those crispy, caramelised edges.

If using a regular-sized croissant, cut it in half and use each half as one burger bun.

You can make the burger sauce ahead of time and store it in the fridge for up to 3 days.

A carbon steel pan works best for this recipe because it can handle extremely high heat. When the cold beef hits the pan, the surface stays scorching hot, giving you that crispy, caramelised crust that makes a smash burger a smash burger.