1. Begin by slicing your croissants in half horizontally. If they’re a little stale, gently toast them in a preheated oven at 350°F for 5 minutes to bring back that fresh, flaky texture.
2. Heat a large cast-iron skillet or heavy pan over medium-high heat. Add the vegetable oil to coat the pan lightly.
3. Divide the ground beef into four equal portions, shaping each into loosely packed balls. Avoid overworking the meat to keep the patties tender.
4. Place one ball of beef onto the hot skillet and immediately press down firmly with a sturdy spatula or a burger press to flatten it into a thin patty. Hold the pressure for about 15 seconds to create those crispy edges.
5. Season the patty generously with salt and pepper. Cook without moving it for about 2-3 minutes until the edges are deeply browned and crispy.
6. Flip the patty and quickly add a slice of cheddar cheese. Cook for another 1-2 minutes until the cheese melts and the patty reaches your desired doneness.
7. In a separate pan, melt the butter over medium heat and sauté the red onion slices until soft and caramelized, about 7-8 minutes. This step adds a sweet depth that Mama Lou swore by when making any burger.
8. Spread mayonnaise (or Dijon mayo) on the bottom croissant halves. Layer with lettuce, tomato slices, the cheesy patty, caramelized onions, and pickles if using.
9. Top with the croissant bun halves and press gently to secure. Serve immediately for the best texture and flavor.

I remember one particular afternoon when Ouma and I were racing to see who could make the crispiest smashed patty, laughing and tasting as we went. Those moments—the shared joy in simple, hands-on cooking—are what make this recipe so close to my heart.