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.