1: Preheat a plancha or flat griddle over medium-high heat.

2: Lightly sauté the thinly sliced French shallots on the plancha until softened and slightly caramelized.

3: Remove them from the heat and arrange them into burger-sized formations.

4: Place the Wagyu beef patties directly on top of the shallot beds on the plancha.

5: Sprinkle the truffle salt on some of the patties while leaving others without seasoning (depending on how many truffle burgers you want).

6: Drizzle truffle oil on top of the truffle salt-seasoned patties.

7: Cook the patties for a few minutes until they develop a crust.

8: Use a cast iron burger press or a small cast iron skillet to smash the patties down firmly onto the plancha, ensuring good contact for a crispy crust. Mind the fire!

9: Flip the patties and cook the other side.

10: While the patties are cooking, sauté sliced shiitake mushrooms on the plancha using the remaining Wagyu fat. Set the mushrooms aside.

11: Place slices of Moliterno al Tartufo cheese on the cooked ruffle patties to melt.

12: Toast the brioche buns directly on the plancha in the leftover Wagyu juices.

13: Assemble the burgers by placing the patty with melted Truffle cheese on the bottom bun.

14: Add a layer of microgreens on top of the patty.

15: Top with slices of tomatoes.

16: Drizzle with a little more truffle oil, if desired.

17: Close the burger with the top brioche bun and serve immediately. Enjoy the heavenly combination of Wagyu and truffle flavors!