INGREDIENTS
- 4 croissants
- 8 slices of cheese
Special Burger Sauce:
- 80g Kewpie mayo
- 30g ketchup
- 1 tsp yellow mustard
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- 1 tbsp gherkins, finely diced
For the Garlic Butter:
- 4 tbsp melted garlic butter
Calories
901
Carbs
44.5g
Sugar
9.4g
Protein
32.2g
Fat
67.4g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the Angel Bay sausage patties according to the packet instructions. While the patties are still in the pan, place a slice of cheese on each patty and cook until melted. Remove the patties from the pan and set aside.
- Prepare the croissants: Slice each croissant in half horizontally. Brush the bottom halves with garlic butter and place them in the pan, cut side up.
- Assemble the burgers: Spread a generous amount of the special burger sauce onto each half of the croissant. Place two patties on top of the sauce and add more sauce if desired. Add the top half of the croissant and press down gently.
- Toast the Croissant Burgers: Brush the tops of the assembled croissants with more garlic butter. Flip the croissants in the pan and cook for 1-2 minutes on each side, pressing down gently with the back of a spatula to crisp up the layers and create a smash effect.
- Remove from the pan and serve immediately while deliciously warm and gooey.
