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Garlic Butter Croissant Smash Burgers

An incredibly indulgent fusion of French pastry and American diner food, featuring crispy double smash patties, gooey American cheese, and fresh toppings nestled inside a flaky croissant bun brushed with garlic herb butter.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 burgers
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Buns & Glaze
  • 3 large bakery croissants sliced in half
  • 3 tbsp unsalted butter melted
  • 1 clove garlic minced
  • 1 tbsp fresh parsley chopped
Burger Patties
  • 1 lb ground beef (80/20) very cold, divided into 6 balls
  • 1 to taste Kosher salt and black pepper
  • 6 slices American cheese
Toppings & Sauce
  • 1 large tomato sliced thick
  • 1 small head romaine or iceberg lettuce
  • 0.33 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 0.5 tsp white vinegar
  • 0.25 tsp garlic powder

Equipment

  • Cast Iron Skillet or Griddle
  • Heavy metal spatula
  • Pastry brush

Method
 

  1. Mix mayonnaise, ketchup, relish, vinegar, and garlic powder to make the secret sauce. Set aside in the fridge.
  2. Melt butter and stir in minced garlic and chopped parsley for the glaze. Set aside.
  3. Toast the cut sides of the croissants in a skillet over medium heat until golden. Set aside.
  4. Spread secret sauce on the bottom half of each croissant. Top with lettuce and a slice of tomato.
  5. Heat a cast iron skillet over medium-high heat. Place cold meatballs on the dry pan and immediately smash them completely flat with a heavy metal spatula.
  6. Season generously with salt and pepper. Cook undisturbed for 2-3 minutes until edges are dark, brown, and crispy.
  7. Scrape the patties off the pan and flip. Immediately top each with a slice of American cheese. Cook 1 more minute until cheese melts.
  8. Stack the patties two-high and place them onto the prepared croissant bottoms.
  9. Place the top croissant half on the burgers, then brush the tops generously with the garlic herb butter. Serve hot.

Notes

Using a second spatula or a heavy tool to press down on your flipping spatula helps get the burgers as thin as possible for maximum crust.