Ingredients
Equipment
Method
- Slice the croissants horizontally using a sharp serrated knife to create even top and bottom halves.
- Spread softened butter evenly across the cut faces of the pastries to ensure uniform browning.
- Toast the buttered pastries cut side down in a medium skillet until they turn light golden brown.
- Divide the ground chuck into four loose rounds without packing the meat fibers tightly together.
- Place the beef balls onto a smoking hot cast iron griddle to initiate an immediate sear.
- Press down firmly with a heavy metal spatula until the patties are completely flat and thin.
- Scatter thin onion slices over the raw meat side before flipping to infuse savory caramelized flavor.
- Flip the patties carefully after two minutes once a deep brown crust forms underneath.
- Top immediately with a cheddar slice and cover briefly until the cheese becomes fully molten.
- Assemble by stacking lettuce, tomato, and cheesy patties onto the toasted pastry bases before serving.
Notes
Always use fresh, loosely shaped beef balls on a smoking hot cast iron surface to get the signature crispy edges without drying out the meat.