Truffle Cheese Wagyu SmashburgerSteven Raichlen
For more information on this recipe, read our blog Wagyu Smashburgers on Another Level.
Truffle Cheese Wagyu Smashburger
- Wagyu beef patties
- French shallots, thinly sliced
- Truffle salt
- Moliterno al Tartufo cheese (Truffle Pecorino cheese)
- Homegrown heirloom tomatoes
- Truffle oil
- Brioche buns
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!