I love grilling over an open fire, and I don’t say this often, but the real star of this croissant smashburger is the bun. Trust me — it’s worth it.
Smashburger patties are known for being juicy with crisp, caramelized edges. Pairing that patty with a buttery, flaky croissant creates an unexpected and delicious combination. This recipe is a simple, fun way to make a memorable smashburger — enjoy every step.
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
That perfect sear on a smashburger is hard to beat: thin, pressed patties develop more contact with the hot surface, creating caramelized, crispy edges that add intense flavor and texture. Instead of relying on over-the-top toppings, this version focuses on a unique bun — a toasted croissant brushed with garlic butter. The result is a sweet, flaky exterior paired with the savory crunch of the patty. We finish with a classic burger sauce and a slice of American cheese for a balanced, addictive sandwich.
This approach highlights how a simple swap — using croissants instead of standard buns — can elevate a familiar technique. Use large bakery croissants if you can; they deliver the best flaky texture and hold up well to the patty and sauce.
Croissant Smashburger Ingredients
- Beef: Ground beef with simple seasoning — kosher salt, black pepper, and garlic powder.
- Burger Sauce: Classic mix of mayonnaise, ketchup, relish, white vinegar, and a dash of hot sauce to taste.
- Garlic Butter: Melted butter combined with pureed garlic to brush on the croissants.
- Toppings: American cheese slices and large croissants. For sliders, use mini croissants and smaller patties.
Tips for Smashburger Success
If this is your first time making smashburgers, keep these pointers in mind:
- Handle the meat gently when forming balls — overworking makes tougher burgers.
- Keep the patties cold until cooking; chilled meat smashes better and sears more effectively.
- Use a heavy, sturdy metal spatula for the smash; you need weight and leverage to press the patty thin.
- Don’t move the patty while it’s forming its crust — let it sit to develop maximum crispiness.
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How to Make Croissant Smashburgers
Follow these steps to make a standout croissant smashburger at home.
Making the Burger Sauce
Whisk together mayonnaise, ketchup, relish, white vinegar, and hot sauce in a small bowl. Chill until ready to use. For the garlic butter, combine melted butter with pureed garlic and set aside.
Forming the Burger Patties
Preheat your grill for direct high heat (around 400°F). Divide the ground beef into 6–8 loosely formed balls (about 1/4 lb each) and 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 slightly. Place a beef ball on the hot surface, cover with a piece of parchment, and press firmly with a heavy spatula until the patty is thin. Season immediately with kosher salt, black pepper, and garlic powder. Cook undisturbed for 1–2 minutes, flip, season the other side, then top with a slice of cheese and let it melt for another 1–2 minutes. Remove and rest while you finish the remaining patties.
Assembling the Croissant Smashburger
Slice the croissants and spread burger sauce on the cut sides. Layer one or two smashed patties on the croissant, add more sauce, then return the assembled sandwiches briefly to the skillet. Lightly press and brush the croissant tops and bottoms with garlic butter, flipping and pressing to toast them slightly and develop crisp edges. Serve immediately.
Enjoy a juicy burger tucked into a crunchy, buttery croissant — a simple swap that delivers big flavor.
What to Serve with Croissant Smashburgers
These burgers pair well with classic cookout sides: fries, potato salad, coleslaw, corn on the cob, grilled vegetables, a simple green salad, or baked beans. Choose a few favorites to round out the meal.
Leftovers and Reheating
Store leftover patties in the refrigerator for up to 3 days. Reheat them in a large, lightly oiled skillet over medium heat for 1–2 minutes per side to help preserve the crisp exterior. Keep extra croissants at room temperature in a sealed bag. Store leftover burger sauce and garlic butter in airtight containers in the fridge for 3–5 days; reheat 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 prevents the meat from sticking to your spatula and helps you press an even, thin patty without tearing or sticking.
Both work, but fresh bakery croissants deliver the best flaky, buttery texture. Make sure they’re large enough to hold your patties.
Aim for about 1/4 inch thick or slightly less. Thinner patties develop more crispy edge, but avoid making them so thin they fall apart.
Burger sauce can be made a day or two ahead and stored in the fridge. You can also form the burger balls up to a day ahead and keep them chilled until cooking.
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Croissant Smashburger
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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 (to taste)
Garlic Butter:
- ½ cup Melted Butter
- 1 tbsp Pureed Garlic
Burger:
- 8-10 American Cheese Slices
- Large Croissants
Instructions
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Mix all burger sauce ingredients in a bowl. Combine ½ cup melted butter with 1 tablespoon pureed garlic for the garlic butter and set aside.
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Preheat grill to high (around 400°F) for direct cooking.
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Divide ground beef into 6–8 loose balls (≈1/4 lb each). Chill until ready to cook.
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Preheat a cast iron skillet or plancha over the flames until slightly smoking. Place a beef ball on the surface, cover with parchment, and press firmly with a heavy spatula to smash thin.
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Season the patty with salt, pepper, and garlic powder. Cook 1–2 minutes, flip, season the other side, top with cheese, and cook until melted. Repeat for remaining patties.
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Assemble with sliced croissant, burger sauce, 1–2 patties, and more sauce. Return to the skillet briefly, brush croissants with garlic butter, and lightly press to toast all sides.
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Serve immediately and enjoy.
Notes
Handle the meat gently, keep patties cold, use a heavy spatula, and let the patty develop its crust without moving it.
- Don’t overwork the meat when forming balls.
- Keep patties chilled before cooking for better smash and sear.
- Use a sturdy metal spatula for pressing and leverage.
- Let the crust form — avoid moving the patty while it cooks.