Best Croissant Smash Burger

I never thought I’d be the person putting a burger on a croissant instead of a bun, but here we are. It started when I had leftover croissants from Sunday breakfast and ground beef thawed for dinner. My kids thought I was crazy when I told them the plan, but after one bite, they got it.

The thing about a croissant smash burger is that it sounds fancy, but it’s really just a regular smash burger with better bread. You get all those buttery, flaky layers soaking up the burger juices and sauce. It’s messy in the best way possible. And honestly? It’s not any harder to make than a normal burger—you just need to toast your croissant instead of a bun.

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What Kind of Ground Beef Should I Use?

For a smash burger, you’ll want to use ground beef with a higher fat content – aim for 80/20 (80% lean, 20% fat) if you can find it. The extra fat is what creates those crispy, caramelized edges when you smash the patty down on a hot griddle or pan. Leaner beef like 90/10 will work in a pinch, but it won’t get quite as crispy and might end up a bit drier. Whatever you choose, make sure your beef is cold when you start cooking – this helps it hold together better when you’re forming and smashing the patties. And here’s a pro tip: don’t buy pre-formed patties for smash burgers, since you need loose ground beef to get that proper smash and sear.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Croissants: The croissant is really what makes this burger special, so I’d recommend sticking with it. But if you’re in a bind, brioche buns are your best bet for that buttery, rich flavor.
• Ground beef: You can use ground turkey or chicken instead, though the flavor will be milder. If you go this route, add a bit more seasoning to make up for it.
• Cheddar cheese: Any melty cheese works great here – try American, gouda, pepper jack, or Swiss depending on what you like.
• Teriyaki sauce: If you don’t have teriyaki, you can use Worcestershire sauce or even a bit of soy sauce mixed with a touch of honey for that savory-sweet kick.
• Burger sauce: No burger sauce? Mix mayo with ketchup and a little pickle juice or mustard to make your own quick version.
• Pickles (Gewürzgurken): Regular dill pickles work just fine if you can’t find the German-style pickles. You can also skip them if pickles aren’t your thing.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with smash burgers is pressing the meat too early or too often – you should only smash the beef once, right when it hits the hot pan, and then leave it alone to develop that crispy, caramelized crust.

Another common error is using lean ground beef, which results in a dry burger, so stick with beef that has at least 15-20% fat content for the juiciest results.

Don’t skip preheating your pan until it’s really hot before adding the meat, as a lukewarm pan will steam the burger instead of creating that signature crispy edge.

Finally, resist the urge to toast your croissants too long in the butter – they burn quickly, so keep a close eye and pull them as soon as they turn golden brown.

What to Serve With Croissant Smash Burgers?

These croissant smash burgers are pretty filling on their own, but a side of crispy french fries or sweet potato fries is always a good call. I like to keep the sides simple since the burger itself is already rich and indulgent – maybe some pickle spears on the side or a light coleslaw to cut through all that buttery goodness. If you’re feeding a crowd, set out some extra pickles, sliced tomatoes, and caramelized onions so everyone can customize their burgers. A cold beer or an ice-cold soda is the perfect drink pairing to wash it all down.

Storage Instructions

Best Fresh: Croissant smash burgers are really best enjoyed right away while the croissant is still crispy and the cheese is melty. If you do have leftovers, wrap them tightly in foil and keep in the fridge for up to 1 day, but just know the croissant will get a bit soggy.

Prep Ahead: You can make this easier on yourself by prepping the burger patties ahead of time. Form them into balls, place on a plate with parchment paper between each one, and store in the fridge for up to 24 hours. Just pull them out when you’re ready to smash and cook!

Reheat: If you need to reheat a leftover burger, your best bet is the oven at 350°F for about 8-10 minutes. This helps crisp up the croissant a bit, though it won’t be quite as good as fresh. The microwave will make everything soggy, so I’d skip that option.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 45-55 g
• Fat: 75-90 g
• Carbohydrates: 80-95 g

Ingredients

For the burger base:

• 2 croissants (I use La Boulangerie for the best buttery layers)
• 2 tbsp butter (I like Kerrygold for its high fat content)
• 1 tbsp neutral oil

For the patty and produce:

• 8 oz ground beef (80/20 ground chuck for extra juiciness)
• 4 slices cheddar cheese
• 1 medium onion (thinly sliced into rounds)
• 1 tomato
• 2 pickles
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp Worcestershire sauce
• 2 leaves iceberg or romaine lettuce

For the assembly:

• 5 tsp teriyaki sauce (I prefer Kikkoman for a sweet-savory glaze)
• 3 tbsp burger sauce

Step 1: Prepare All Ingredients and Toast the Croissants

• 2 croissants, halved
• 2 tbsp butter
• 1 medium onion, thinly sliced into rounds
• 1 tomato, sliced
• 2 pickles, sliced into spears

Start by slicing your onion into thin rounds, tomato into slices, and pickles into spears—lay these on a cutting board and set aside.

Cut each croissant in half horizontally and set both halves aside.

Heat 2 tablespoons butter in a large skillet over medium heat until foaming, then place both croissant halves cut-side down into the butter.

Toast for 2 minutes per side until golden and crispy, then transfer to a plate.

This creates a sturdy, flavorful base that won’t get soggy from the burger juices.

Step 2: Cook the Onions and Build the Smash Base

• 1 tbsp neutral oil
• 1 medium onion, thinly sliced

Return the same skillet to medium-high heat and add 1 tablespoon neutral oil.

Add the sliced onions and cook for about 2 minutes, stirring occasionally, until they begin to soften and lightly caramelize.

Push the onions to the sides of the pan, creating a center space where you’ll cook the beef.

I like to let the onions sit undisturbed for the last 30 seconds to get some color—this adds real depth to the burger.

Step 3: Smash and Season the Beef Patties

• 8 oz ground beef
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp Worcestershire sauce

Divide the ground beef into two portions and place them in the center of the pan over the onions.

Using a sturdy spatula or press, flatten each beef portion into a thin, wide patty—pressing hard to create maximum surface contact with the hot pan for a flavorful crust.

Season the flattened beef with salt, black pepper, smoked paprika, and Worcestershire sauce.

Let the beef cook undisturbed for 2-3 minutes without moving it, as this develops the caramelized crust that makes smash burgers special.

Step 4: Flip, Divide, and Add Cheese

• 4 slices cheddar cheese
• cooked beef from Step 3

Using your spatula, carefully flip both beef patties over.

Once flipped, use your spatula to divide each patty in half vertically, creating two separate smaller patties per original portion.

Top each of the four patty sections with a slice of cheddar cheese, then cover the skillet with a lid or foil.

Cook for 3 minutes until the cheese melts completely and the meat cooks through.

The cheese melting into the beef and caramelized onions creates an incredible flavor foundation.

Step 5: Assemble and Finish the Burgers

• toasted croissants from Step 1
• 3 tbsp burger sauce
• cooked beef patties with cheese from Step 4
• 1 tomato, sliced
• 2 pickles, sliced
• 5 tsp teriyaki sauce
• 2 leaves iceberg or romaine lettuce

Spread 1.5 tablespoons of burger sauce on each toasted croissant bottom half from Step 1.

Layer 2 cheese-topped beef patty sections on each bottom bun, then top with tomato slices and pickle spears.

Drizzle 2.5 teaspoons of teriyaki sauce over the fillings on each burger, then place the croissant top halves on top.

Press down gently but firmly to compress everything together, allowing the flavors to meld.

Serve immediately while the croissants are still warm and the cheese is melted.

Best Croissant Smash Burger

Delicious Best Croissant Smash Burger recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 2 burgers

Calories 1200 kcal

Ingredients

  

For the burger base

• 2 croissants (I use La Boulangerie for the best buttery layers)
• 2 tbsp butter (I like Kerrygold for its high fat content)
• 1 tbsp neutral oil

For the patty and produce

• 8 oz ground beef (80/20 ground chuck for extra juiciness)
• 4 slices cheddar cheese
• 1 medium onion (thinly sliced into rounds)
• 1 tomato
• 2 pickles
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp Worcestershire sauce
• 2 leaves iceberg or romaine lettuce

For the assembly

• 5 tsp teriyaki sauce (I prefer Kikkoman for a sweet-savory glaze)
• 3 tbsp burger sauce

Instructions

 

• Start by slicing your onion into thin rounds, tomato into slices, and pickles into spears—lay these on a cutting board and set aside. Cut each croissant in half horizontally and set both halves aside. Heat 2 tablespoons butter in a large skillet over medium heat until foaming, then place both croissant halves cut-side down into the butter. Toast for 2 minutes per side until golden and crispy, then transfer to a plate. This creates a sturdy, flavorful base that won't get soggy from the burger juices.
• Return the same skillet to medium-high heat and add 1 tablespoon neutral oil. Add the sliced onions and cook for about 2 minutes, stirring occasionally, until they begin to soften and lightly caramelize. Push the onions to the sides of the pan, creating a center space where you'll cook the beef. I like to let the onions sit undisturbed for the last 30 seconds to get some color—this adds real depth to the burger.
• Divide the ground beef into two portions and place them in the center of the pan over the onions. Using a sturdy spatula or press, flatten each beef portion into a thin, wide patty—pressing hard to create maximum surface contact with the hot pan for a flavorful crust. Season the flattened beef with salt, black pepper, smoked paprika, and Worcestershire sauce. Let the beef cook undisturbed for 2-3 minutes without moving it, as this develops the caramelized crust that makes smash burgers special.
• Using your spatula, carefully flip both beef patties over. Once flipped, use your spatula to divide each patty in half vertically, creating two separate smaller patties per original portion. Top each of the four patty sections with a slice of cheddar cheese, then cover the skillet with a lid or foil. Cook for 3 minutes until the cheese melts completely and the meat cooks through. The cheese melting into the beef and caramelized onions creates an incredible flavor foundation.
• Spread 1.5 tablespoons of burger sauce on each toasted croissant bottom half from Step 1. Layer 2 cheese-topped beef patty sections on each bottom bun, then top with tomato slices and pickle spears. Drizzle 2.5 teaspoons of teriyaki sauce over the fillings on each burger, then place the croissant top halves on top. Press down gently but firmly to compress everything together, allowing the flavors to meld. Serve immediately while the croissants are still warm and the cheese is melted.