Quadruple Wagyu Truffle Smash Burger with Raclette Avalanche

This is the ultimate burger for a celebration: four thin Wagyu patties smashed to a crispy lacework crust, stacked with melted aged cheddar, and buried under a molten avalanche of Swiss Raclette.

Black truffle butter and caramelized shallot jam bring deep savory notes, while the brioche bun stays soft and pillowy. Every bite delivers a crunch, a ooze, and a truffle perfume that feels like a milestone in itself.

The quadruple smash burger is a study in contrasts: a shatteringly crisp crust on each patty, a juicy interior, and a mountain of melted cheese that flows over the sides. The key is the smash technique—pressing the beef paper-thin onto a screaming-hot surface creates maximum caramelization in minutes.

Here, Wagyu beef adds richness, while truffle butter and shallot jam elevate the flavor to something truly special. Raclette, melted under a salamander, becomes a molten blanket that ties it all together.

Ingredients

Why this recipe works

Smashing the beef patties ultra-thin maximizes the surface area in contact with the hot griddle.

This creates a deeply caramelized crust—the Maillard reaction—that is crunchy, lacy, and full of beefy flavor, while the interior stays juicy and tender. The 80/20 fat ratio ensures enough rendered fat to crisp the edges without drying out the meat.

Raclette cheese is chosen for its exceptional melting properties. Under high heat, it turns into a thick, creamy, and slightly nutty sauce that clings to the burger rather than running off.

The combination of the crispy patties, the soft brioche, and the molten cheese creates a textural harmony that is both indulgent and satisfying.

Notes and substitutions

Wagyu ground beef is prized for its high fat content and rich flavor, but any 80/20 ground beef will work. The fat is essential for a crispy crust and moist interior. If using leaner beef, add a little butter to the griddle, but the crust will be less pronounced.

Black truffle butter and truffle aioli are available in many supermarkets or online. If unavailable, mix softened butter with a few drops of truffle oil, or use plain butter and a drizzle of truffle oil on the finished burger. Caramelized shallot jam can be homemade or store-bought; look for a sweet-savory version.

• Wagyu ground beef: Regular 80/20 ground beef works well; the recipe still delivers a crispy crust and juicy interior.
• Swiss Raclette cheese: Use Gruyère or fontina for a similarly melty, nutty cheese topping.
• Black truffle butter: Mix 2 tbsp softened butter with 1/2 tsp truffle oil or use plain butter for a milder flavor.
• Caramelized shallot jam: Store-bought onion jam or caramelized onions with a touch of balsamic are fine substitutes.

Equipment

• flat-top griddle or large cast-iron skillet
• heavy burger press or spatula
• salamander or broiler
• instant-read thermometer
• pastry brush