Description
This Croissant Smash Burger combines the buttery flakiness of croissants with a perfectly seared, thin smash-style beef patty. Topped with melted American or sharp cheddar cheese, fresh lettuce, thick tomato slices, sweet caramelized onions, and a creamy dill-infused burger sauce, then finished with a glossy parsley butter glaze. A decadent and flavorful twist on the classic burger, perfect for an indulgent lunch or dinner.
Ingredients
Burger
- 2 large butter croissants
- ½ lb 80/20 ground beef
- Salt, to taste
- Black pepper, to taste
- 2 slices American or sharp cheddar cheese
- Lettuce leaves
- 2 thick tomato slices
Caramelized Onions
- 1 large yellow onion, thinly sliced
- 1 tbsp neutral oil (e.g. vegetable or canola oil)
- Pinch of salt
Creamy Dill Burger Sauce
- 3 tbsp mayonnaise
- 1 tbsp ketchup
- 1 tsp mustard
- 1 tbsp finely chopped dill pickle
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp black pepper
Butter Parsley Glaze
- 2 tbsp melted butter
- 1 tbsp finely chopped fresh parsley
- Pinch of salt
Instructions
- Caramelize the Onions: Heat 1 tablespoon of neutral oil in a pan over medium-low heat. Add the thinly sliced yellow onions with a pinch of salt. Cook slowly, stirring occasionally to prevent burning, until the onions become deeply golden brown and soft, about 15 to 20 minutes. Remove from heat and set aside.
- Prepare the Creamy Dill Burger Sauce: In a small bowl, combine 3 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon mustard, 1 tablespoon finely chopped dill pickle, ¼ teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper. Mix thoroughly until smooth. Set aside.
- Toast the Croissants: Slice the croissants horizontally in half. Place the cut sides down in a pan over medium heat. Toast them until they are lightly golden and slightly crisp. Remove from heat and set aside.
- Form and Season the Patties: Divide the ½ lb ground beef into two equal portions. Place each portion between sheets of parchment or paper and press down firmly to create thin patties. Season both sides generously with salt and black pepper.
- Cook the Smash Patties: Heat a cast iron or stainless steel pan over high heat. Once hot, add the thin patties directly to the pan. Do not move them; cook until the edges are crispy and browned, about 1 to 2 minutes. Flip each patty, immediately top with a slice of cheese, and cook until the cheese melts fully.
- Assemble the Burgers: Spread a generous amount of the creamy dill burger sauce on the bottom halves of the toasted croissants. Layer with fresh lettuce and thick tomato slices. Place the cheesy beef patty on top, then add the caramelized onions. Add more sauce if desired, and close with the top croissant halves.
- Add Butter Parsley Glaze: Stir the finely chopped fresh parsley and a pinch of salt into the melted butter. Brush this glaze generously over the tops of the assembled croissants just before serving. This adds a glossy finish and additional flavor.
- Serve: Serve the Croissant Smash Burgers immediately while they are warm, crispy, and glossy for the best experience.
Notes
- Use 80/20 ground beef for optimal juiciness and flavor.
- Cooking the onions slowly is key to deep caramelization and sweetness.
- Smash-style patties ensure crispy edges and great texture.
- Using a cast iron pan enhances the crust on the patties due to even heat distribution.
- Butter parsley glaze adds a beautiful shine and fresh herbal note.
- Serve immediately to maintain the crispy texture of the croissants and patty crust.
- Substitute cheddar with American cheese for a classic melt.
- For a lighter option, use less butter in the glaze or omit it entirely.
