Newsletter Up In Smoke

Get Raichlen's Burgers! plus weekly recipes and tips straight from Steven Raichlen!



Truffle Cheese Wagyu Smashburger

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)
  • Microgreens
  • Homegrown heirloom tomatoes
  • Truffle oil
  • Brioche buns

Recipe Steps

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!