I love making these croissant smash burgers when I want something rich, flaky, and incredibly satisfying. The buttery layers of the croissant soak up all the juices from the smashed beef patties, while the melted cheese brings everything together into a simple but indulgent meal I never get tired of.
Why You’ll Love This Recipe
I enjoy this recipe because it feels gourmet while still being easy to prepare at home. I like how quickly it cooks, making it perfect for busy days. I also appreciate how versatile it is, since I can change the cheese or add toppings depending on my mood without changing the base recipe.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 large croissants, sliced in half horizontally
1 lb (450 g) ground beef
4 slices cheese of choice (cheddar, American, or Swiss work well)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or oil for cooking
Directions
I begin by slicing the croissants in half and setting them aside. I divide the ground beef into four equal portions and gently form them into loose balls, being careful not to overwork the meat.
I heat a skillet or griddle over medium-high heat and add the butter or oil. Once hot, I place the beef balls onto the surface and immediately smash them flat using a spatula. I season them with salt and pepper and let them cook until a deep crust forms on the bottom.
I flip the patties, place a slice of cheese on each one, and cook for another minute or two until the cheese melts and the patties are cooked through. While the patties finish cooking, I toast the croissant halves cut-side down until lightly golden.
I assemble the burgers by placing two patties onto the bottom half of each croissant, then topping with the remaining croissant halves. I serve them immediately while hot.
Servings And Timing
I usually get 2 burgers from this recipe, each made with two smashed patties. Preparation takes about 10 minutes, and cooking takes around 15 minutes, so the total time is approximately 25 minutes.
Variations
I sometimes add caramelized onions for sweetness or sautéed mushrooms for extra depth of flavor. I also enjoy switching up the cheese, using pepper jack for a little heat or smoked gouda for a richer taste. When I want freshness, I add lettuce or tomato just before serving.
Storage/Reheating
I store leftover beef patties in an airtight container in the refrigerator for up to 3 days. I keep the croissants separate to maintain their texture. To reheat, I warm the patties in a skillet over low heat or in the microwave, then toast fresh croissants before assembling.
FAQs
Can I use mini croissants?
I can use mini croissants, but I usually make smaller patties or use one patty per croissant so everything stays balanced.
What ground beef ratio works best?
I prefer ground beef with some fat, such as 80/20, because it stays juicy and creates a better crust when smashed.
Can I cook these without a skillet?
I can use a flat-top griddle or heavy pan, but I find a skillet gives me the best crust and control.
Is toasting the croissants necessary?
I like to toast them because it improves texture and prevents sogginess, but I can skip this step if I prefer softer croissants.
Can I prepare parts of this recipe ahead of time?
I usually cook the patties ahead and reheat them later, but I assemble the burgers just before serving for the best results.
Conclusion
I find these croissant smash burgers to be a perfect balance of comfort and indulgence. The flaky croissant, juicy beef, and melted cheese make this recipe one I enjoy preparing again and again whenever I want something simple yet elevated.
Croissant smash burgers combine juicy smashed beef patties, melty cheese, and flaky toasted croissants for an indulgent, elevated twist on a classic cheeseburger. Quick to make, rich in flavor, and endlessly customizable.
Ingredients
2 large croissants, sliced in half horizontally
1 lb (450 g) ground beef
4 slices cheese of choice (cheddar, American, or Swiss)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or oil for cooking
Instructions
Slice croissants in half and set aside.
Divide ground beef into 4 equal portions and gently roll into loose balls.
Heat a skillet or griddle over medium-high heat and add butter or oil.
Place beef balls on the hot surface and smash flat using a spatula. Season with salt and pepper.
Cook until a crust forms on the bottom, then flip. Add a slice of cheese to each patty and cook until melted.
While patties finish cooking, toast croissant halves cut-side down until golden.
Assemble burgers: place two patties on the bottom half of each croissant, then top with the other half. Serve hot.
Notes
Use 80/20 ground beef for the best flavor and texture.
Toast croissants to help prevent sogginess and add texture.
Customize with toppings like caramelized onions, mushrooms, lettuce, or tomato.
Swap cheeses to match your flavor preferences—try pepper jack or smoked gouda.
Store patties and croissants separately for best reheating results.
