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Ultimate Croissant Double Cheeseburgers

Decadent double smash beef patties, melted cheddar, fresh veggies, and a signature herb sauce, all sandwiched between a buttery, flaky toasted croissant.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burgers
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Burger Base
  • 4 large croissants day-old preferred
  • 1.5 lbs ground beef 80/20 chuck blend
  • 8 slices yellow cheese American or mild Cheddar
  • 1 tbsp unsalted butter for toasting
  • to taste Salt and black pepper
Fresh Toppings
  • 1 large beefsteak tomato thickly sliced
  • 4 leaves green leaf lettuce washed and dried
Signature Herb Sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 2 tbsp dill pickles finely diced
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 tbsp fresh parsley or chives finely chopped

Equipment

  • Cast Iron Skillet or Griddle
  • Heavy spatula
  • Mixing bowls
  • Serrated knife

Method
 

  1. Whisk together mayonnaise, ketchup, mustard, pickles, paprika, garlic powder, and fresh herbs to create the signature sauce. Refrigerate.
  2. Slice croissants horizontally. Lightly butter the cut sides and toast in a skillet over medium-low heat until golden and crispy. Set aside.
  3. Divide ground beef into 8 equal loose balls. Do not overwork the meat.
  4. Heat a cast-iron skillet over high heat until smoking. Place meat balls in the pan and immediately smash flat with a heavy spatula. Season generously with salt and pepper.
  5. Cook undisturbed for 2 minutes until a dark crust forms. Flip, place a slice of cheese on each patty, and cook for 1 more minute until melted.
  6. Assemble the burgers: Place lettuce on the bottom half of the toasted croissant, followed by a tomato slice.
  7. Stack two cheesy beef patties on top of the tomato.
  8. Spoon the signature sauce generously over the top patty, sprinkle with extra herbs, and close with the top half of the croissant. Serve immediately.

Notes

Using day-old croissants and ensuring you place the lettuce on the bottom layer will prevent the flaky pastry from becoming soggy from the meat juices and sauce.