Croissant Smash Burger
Ingredients
Burger
butter croissant (large)
2 piece
ground beef (80/20)
227 g
salt
1 pinch
black pepper
1 pinch
cheddar cheese (sharp)
2 slice
lettuce
2 leaf
tomato (thick)
2 slice
Caramelized Onions
yellow onion (large, thinly sliced)
1 piece
neutral oil
15 ml
salt
1 pinch
Creamy Dill Burger Sauce
mayonnaise
45 ml
ketchup
15 ml
mustard
5 ml
dill pickle (finely chopped)
15 ml
paprika
1.25 ml
garlic powder
1.25 ml
black pepper
1.25 ml
Butter Parsley Glaze
butter (melted)
30 ml
fresh parsley (finely chopped)
15 ml
salt
1 pinch
Instructions
Caramelize Onions
Heat oil in a pan over medium-low heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden brown and soft, about 15–20 minutes. Set aside.
Make Burger Sauce
Mix together mayonnaise, ketchup, mustard, chopped dill pickle, paprika, garlic powder, and black pepper until smooth. Set aside.
Toast Croissants
Slice croissants in half horizontally. Toast cut side down in a pan over medium heat until lightly golden and slightly crisp. Remove and set aside.
Form Patties
Divide ground beef into two portions. Place each portion between pieces of parchment or paper and press firmly to form thin patties. Season both sides with salt and black pepper.
Cook Smash Burgers
Heat a cast iron or stainless steel pan over high heat. Add the thin patties directly to the hot pan. Cook without moving until edges become crispy and browned, about 1–2 minutes. Flip and immediately add cheese. Cook until cheese is fully melted.
Assemble Burgers
Spread dill burger sauce on the bottom half of each croissant. Add lettuce and tomato. Place the cheesy patty on top, followed by caramelized onions. Add additional sauce if desired. Close with the top croissant.
Glaze and Serve
Stir parsley and salt into melted butter. Brush generously over the tops of the croissants just before serving. Serve immediately while warm, crispy, and glossy.
Original recipe
Storage
Best enjoyed fresh. Reheat in a pan to restore crispiness.
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