Smashed Croissant Burgers

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.