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Double Stack Croissant Smash Burger

Crack Croissant Smash Burger

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Course Main Course
Cuisine American
Servings 6
Calories 1008 kcal

Equipment

Ingredients
  

  • 2 lbs Ground Beef 80/20 blend
  • 6 large Bakery Croissants sliced lengthwise
  • ½ cup Sharp Cheddar Shredded
  • 1.5 packs Dry Ranch Seasoning approx. 1.5 oz
  • 4 tbsp Sour Cream
  • ¾ cup Cooked Bacon finely crumbled
  • 12 slices Colby Jack Cheese two per burger
  • 3 tbsp Unsalted Butter for the griddle

Instructions
 

  • In a large bowl, gently combine the ground beef, shredded sharp cheddar, ranch seasoning, sour cream, and crumbled bacon. Mix until just incorporated (stop once the cheese is evenly distributed to keep the meat tender).
    2 lbs Ground Beef, ½ cup Sharp Cheddar, 1.5 packs Dry Ranch Seasoning, 4 tbsp Sour Cream, ¾ cup Cooked Bacon
  • Divide the mixture into 12 equal balls (about 2.6 oz each). Keep them cold until you are ready to hit the griddle.
  • Preheat your outdoor or stovetop griddle to medium-high heat. Melt the butter and place the croissant halves face down. Toast until golden and crisp (this creates a barrier so the bread doesn’t get soggy), then move them to the cool side of the griddle.
    3 tbsp Unsalted Butter
  • Place the beef balls onto the hot, dry section of the griddle. Using a heavy press or spatula, smash each ball as flat as possible (this creates more surface area for that delicious crust).
  • Let the patties cook undisturbed for 2–3 minutes. You’ll see the edges turn dark brown and crispy (a sign that the crust has formed).
  • Flip the patties. Immediately place a slice of Colby Jack on each. Stack two patties on top of each other. If your griddle has a cover, close it for 30 seconds (the trapped steam quickly melts the cheese, fusing the double patties together).
    12 slices Colby Jack Cheese
  • Place each double stack on a toasted croissant bottom, then top with the other half. Serve immediately while the griddle-char is fresh.
    6 large Bakery Croissants

Notes

Pro Tip: To keep the croissants from crushing under the weight of the double patty, let them air-dry for 10 minutes after toasting. This firms up the buttery layers so they can hold all that “crack” burger goodness!

Nutrition

Serving: 303gCalories: 1008kcalCarbohydrates: 29gProtein: 51gFat: 76gSaturated Fat: 38gSodium: 979mgFiber: 1gSugar: 7g
Keyword Crack Smash Burger, Croissant Burger, Croissant Smash Burger, Griddle Recipes, Smash Burger
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