Ingredients
Equipment
Method
Onions & Patties
- Melt the butter in a skillet over medium heat. Add the sliced onions and brown sugar, stirring to coat. Cook for 20-25 minutes, stirring occasionally, until soft, sweet, and caramelized.
- Divide the ground beef into 4 equal portions and form them into oval-shaped patties sized to fit your croissants.
- Place each patty on parchment paper and season both sides generously with burger seasoning. The parchment makes it easy to transfer the patties to the griddle without losing their shape.
- Heat a griddle or large skillet over medium-high heat. Flip each patty off the parchment onto the hot surface and cook about 3-4 minutes per side to your preferred doneness (at least 160°F for ground beef). During the last minute, top each patty with a slice of American cheese and let it melt.
Assemble & Toast
- Spread sriracha mayo on the bottom half of each croissant. Layer with butter lettuce, tomato slices, the cheesy burger patty, caramelized onions, pickles, and another drizzle of sriracha mayo.
- Place the tops on the croissants, brush the outside of each croissant with melted butter, and toast them on the griddle for 1-2 minutes per side until lightly crisp and golden.
- Serve immediately while the croissants are warm, flaky, and buttery. Perfect with fries, potato wedges, or chips.
Notes
Low and Slow Onions: Give the onions the full 20-25 minutes over medium heat so they turn soft, sweet, and golden. Rushing leaves them sharp.
Season on Parchment: Form and season the patties on parchment paper for easy, no-stick transfer to the hot griddle without losing their oval shape.
Ground Beef Safety: Cook the patties to your preferred doneness, at least 160°F internal for ground beef.
Butter and Toast: Brush the outside of the assembled croissants with melted butter and toast briefly for a golden, crisp finish.