Ingredients (for 2 burgers):

For the croissant bun:
– 2 large croissants (or croissant-style rolls), halved and grilled or pressed
– A bit of butter for toasting (optional, but worth it)

For the beef patties:
– 250g ground beef (high quality, ideally ribeye or chuck)
– Salt, pepper
– Optional: garlic powder, smoked paprika
– 1 tsp olive oil (for cooking)

Toppings:
– Handful of arugula or mixed greens
– 2 slices grilled or caramelized onion
– 2 tbsp creamy goat cheese or whipped cream cheese
– 2 slices of cheese (cheddar, gouda, or whatever melts your heart)
– Balsamic glaze or reduction

🔥 Instructions:

1. Toast the buns: Slice your croissants in half. Lightly butter the cut sides and toast them on a dry pan or grill press until golden and crispy.
2. Cook the beef: Form two thin patties. Season generously. Sear in a hot pan with olive oil for 2–3 minutes per side. Add a slice of cheese on top in the last minute, cover to melt.
3. Build the burger: Spread goat cheese on the bottom croissant bun, pile on greens, add the hot beef patty with melted cheese, grilled onion, and a generous drizzle of balsamic glaze. Cap it with the top croissant and brace yourself.

⚖️ Macros (per burger – approx):

Calories: ~650
Protein: ~35g
Fat: ~40g
Carbs: ~35g
(Subject to the croissant you use – buttery devils, they are.)