Croissant Bacon Cheeseburgers

side shot of croissant smash burger on wooden chopping board

These Croissant Smash Burgers are outrageously delicious and beyond easy to make. The buttery, flaky croissant takes a classic cheeseburger to a whole new level!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: burgers

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Cast-Iron OR Heavy-Based Pan (for frying)
Spatula (or other flat object to smash burgers – see notes)
Baking Paper (torn into 4 rectangles)
Large Baking Tray (for toasting croissants)

Ingredients

8 slices of Streaky Bacon
1lb / 500g Ground/Minced Beef (must be at least 20% fat – see notes)
4 square slices of Cheese (I like American/Processed Cheese)
4 medium/large All Butter Croissants (~2oz/60g each)
Burger Sauce, as needed
Onion Chutney or Caramelised Onions, as needed (see notes)
Salt & Black Pepper, as needed

Instructions

Divide the beef into 4 portions and form each one into a log that is similar in length to the croissants. Don't overwork the meat - they don't need to be perfect. Leave at room temp to one side.
Add the bacon to a large heavy-based pan and place over medium heat. Fry until crisp with the fat rendered, then place to one side. You want a couple of tsp worth of fat left; discard/wipe out if there's a lot more (just eyeball it).
At this point, I recommend turning the extractor fan on and consider opening a window. Turn the pan heat to high, and once smoking hot, add two portions of the meat. Quickly add a piece of baking paper over each portion and use a spatula with your hand to very firmly press down until they flatten. You want them relatively thin (5-7mm), but not so thin they break apart.
Remove the baking paper and generously season with salt and black pepper. Leave for 90 seconds, then use the spatula to flip them both over. Season again with more salt and pepper (more modestly this time), then top with cheese. Leave for another 90 seconds, then remove them from the pan. Don't press down on the patties at any point after you've smashed them otherwise the juices will pour out. Remove the patties and place to one side, then repeat with the second portions. You won't need extra oil.
Use a bread knife to carefully slice open the croissants and place on a large baking tray. Place under the grill/broiler until crisp (be careful as they burn quickly).
Stack the burgers with sauce, patty, bacon and onions, then more sauce on the top side. Fold over, then tuck in and enjoy!

Video

Notes

a) Beef - Really important that the beef is 20% (or higher). The high fat content is what keeps the burgers nice and juicy and prevents them from drying out. It also helps prevent the patties from sticking to the pan.

b) Equipment - A heavy-based/cast-iron pan is essential for maximum crust. I typically use a spatula/turner to press down on the patties, but you could also use something like a potato masher or another small pan. You can also use gloves to prevent any fat spitting at you.

c) Timings - I find 90 seconds on both sides works perfectly if they're smashed properly in a very hot pan. If you're at all wary and want to ensure there's no pink at all, you could increase to 2 minutes on the first side; just be careful the patties don't dry out. In general, you'll know it's ready to flip once a deep crust has formed on the bottom and you see moisture rising to the top side. Keep in mind they'll carry on cooking a little more as they rest.

d) Onions - For ease, I typically use a jar of caramelized onion chutney (you can get anything like this at the supermarket), but you could also whip up a batch of Caramelized Onions if you'd prefer! If you're doing this I recommend doing it at the beginning so the bacon/patties don't go cold.

e) Calories - Per croissant burger assuming 1 tbsp burger sauce and 1 tbsp chutney per burger.

Nutrition