I love grilling over an open flame, but I’ll admit it: the real star of this croissant smashburger is the bun. Trust me — it’s worth it.
Smashburgers are all about that perfect sear: juicy beef with irresistibly crispy, caramelized edges. Pairing that classic patty with a flaky, buttery croissant creates a surprising and delicious contrast. This recipe focuses on making an outstanding smashburger with a croissant bun — simple, fun, and seriously tasty.
Table of Contents
- Why You’ll Love the Croissant Smashburger
- Croissant Smashburger Ingredients
- Tips for Smashburger Success
- Most Anticipated Grill of 2025
- How to Make Croissant Smashburgers
- Making the Burger Sauce
- Forming the Burger Patties
- Smashing the Burgers
- Assembling the Croissant Smashburger
- What to Serve with Croissant Smashburgers
- Leftovers and Reheating
- More Smashburgers
- FAQs
- JUST DROPPED.
- Croissant Smashburger Recipe
Why You’ll Love the Croissant Smashburger
When you press a smashburger thin against a hot surface, you maximize the contact area and create those deeply browned, crispy edges everyone loves. The croissant elevates the sandwich by adding a flaky, buttery, slightly sweet bun that crisps up beautifully when toasted with garlic butter. For these burgers I kept the toppings classic — a creamy burger sauce and melted American cheese — so the croissant and the seared beef can shine.
If you like French-inspired flavors, this approach pairs well with dishes like French dip or steak frites, but this recipe keeps things focused and straightforward so you get a fantastic croissant smashburger every time.
Croissant Smashburger Ingredients
- Beef: Keep the seasoning simple — kosher salt, black pepper, and garlic powder for the patties.
- Burger sauce: A classic mix of mayonnaise, ketchup, relish, white vinegar, and a dash of hot sauce for brightness.
- Garlic butter: Melted butter blended with pureed garlic to brush on the croissants.
- Toppings and buns: American cheese slices and large croissants. For a fun twist, use mini croissants to make sliders.
Tips for Smashburger Success
Here are a few practical tips to get the best results:
- Handle the meat gently when forming balls — don’t overwork it, or the burgers will be tough.
- Keep the patties cold until cooking; cold meat smashes better and develops a better sear.
- Use a heavy, sturdy metal spatula to press the patties firmly and evenly.
- After smashing, leave the patty undisturbed so the crust can form properly before flipping.
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How to Make Croissant Smashburgers
Follow these steps for a tasty croissant smashburger that’s crispy, melty, and full of flavor.
Making the Burger Sauce
Combine mayonnaise, ketchup, relish, white vinegar, and a splash of hot sauce in a small bowl. Chill until ready to use. For the garlic butter, mix melted butter with pureed garlic and set aside.
Forming the Burger Patties
Preheat your grill for direct, high heat — around 400°F. Divide 1.5 pounds of ground beef into 6–8 loosely formed balls, roughly 1/4 pound each. Keep them chilled until you’re ready to cook.
Smashing the Burgers
Preheat a cast-iron skillet or plancha over the flames until it’s smoking hot. Place a beef ball on the skillet, cover it with a sheet of parchment, and press down firmly with a heavy spatula until the patty is thin. Remove the parchment, season with kosher salt, black pepper, and garlic powder, and cook undisturbed for 1–2 minutes.
Flip carefully, season the new side, then top with a slice of American cheese and let it melt for another 1–2 minutes. Transfer the finished patties to a resting plate and repeat with the remaining beef.
Assembling the Croissant Smashburger
Slice the croissants, spread burger sauce on both halves, and stack one or two patties on the bottom half. Return the assembled burger to the skillet and press lightly so the croissant toasts slightly against the heat. Brush the exposed croissant surfaces with garlic butter and toast until crispy. Finish by flipping and lightly toasting the bottom so the entire bun is golden and flavorful.
Serve immediately and enjoy.
What to Serve with Croissant Smashburgers
These burgers pair nicely with classic sides: fries, potato salad, coleslaw, corn on the cob, grilled vegetables like zucchini or asparagus, a simple green salad, or baked beans. Choose whatever you enjoy at a cookout.
Leftovers and Reheating
Store leftover patties in the refrigerator for up to three days. Reheat them in a heavy skillet over medium heat with a little oil for 1–2 minutes per side to help retain the crisp edges. Keep extra croissants at room temperature in a sealed bag. Store leftover sauce and garlic butter in airtight containers in the fridge; the sauce doesn’t need reheating, and warm the garlic butter gently before using.
More Smashburgers
Chorizo Smashburgers
Flying Dutchman Smashburger
Steakhouse Smash Burgers
Elvis Smash Burger
Cheesy Onion Smash Burgers
Surf and Turf Smashburger Tacos
FAQs
Parchment keeps the meat from sticking to the spatula and helps you press a thin, even patty without a mess.
Both work, but fresh bakery croissants will deliver the best flaky, buttery texture. Make sure they’re large enough to hold your patties.
Aim for roughly 1/4 inch thick or slightly less. Thinner patties create more crispy edge, but don’t go so thin that they fall apart.
The burger sauce can be made a day or two in advance and kept refrigerated. You can also form the beef into balls up to a day ahead and keep them chilled until cooking.
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Croissant Smashburger
Ingredients
Beef:
- 1.5 lbs Ground Beef
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
Burger Sauce:
- ½ cup Mayonnaise
- ½ cup Ketchup
- 2.5 tbsp Relish
- 2 tbsp White Vinegar
- 1 tbsp Hot Sauce
Garlic Butter:
- ½ cup Melted Butter
- 1 tbsp Pureed Garlic
Burger:
- 8-10 American Cheese Slices
- Large Croissants
Instructions
-
In a bowl, mix all the burger sauce ingredients. In a separate bowl, whisk together 1/2 cup melted butter and 1 tablespoon pureed garlic for the garlic butter and set aside.
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Preheat your grill for direct high heat, about 400°F.
-
Form the ground beef into 6–8 loose balls, roughly 1/4 lb each. Keep them chilled until cooking.
-
Heat a cast-iron skillet or plancha over the flames until it’s slightly smoking. Place a beef ball on the skillet, cover with parchment, and press firmly with a heavy spatula until the patty is thin and even.
-
Season the patty with salt, pepper, and garlic powder. Cook 1–2 minutes, flip, season the other side, and top with cheese. Let the cheese melt 1–2 minutes, then remove and rest. Repeat for remaining patties.
-
Assemble burgers on sliced croissants with burger sauce and 1–2 patties. Return the assembled sandwich to the skillet and press lightly to toast. Brush the croissant with garlic butter and toast the top and bottom until crisp and golden.
-
Serve immediately and enjoy.
Notes
Handle meat gently, keep patties cold, use a heavy spatula, and let the crust form undisturbed for the best texture.