INGREDIENTS:
Main Components
2 large croissants, sliced in half
1 pound ground beef
4 slices cheese, such as cheddar, American, or Swiss
4 leaves fresh lettuce
1 large tomato, thinly sliced
6 to 8 pickle slices
Seasoning
Salt, to taste
Freshly ground black pepper, to taste
DIRECTIONS:
Preheat a cast-iron skillet or griddle over medium-high heat until hot.
Season ground beef evenly with salt and black pepper. Divide into 2 equal portions and gently roll each into a loose ball.
Slice croissants in half and toast the cut sides in the hot skillet until golden and crisp. Remove and set aside.
Place beef balls onto the hot skillet and use a burger press or sturdy spatula to flatten each into a thin patty. Sear for 2 to 3 minutes until a deep crust forms. Flip and cook for 1 to 2 minutes longer.
In the final minute of cooking, top each patty with a cheese slice to melt.
Arrange lettuce, tomato slices, and pickles on the bottom half of each toasted croissant. Top with a hot cheeseburger patty, then crown with the top croissant half.
Serve immediately with preferred side dishes.
Notes
For best results, use freshly ground beef with at least 20% fat content to maintain juiciness.
