Quadruple Wagyu Truffle Smash Burger with Raclette Avalanche Step-by-step instructions

Before you start

Before cooking, bring the Wagyu beef to room temperature for no more than 30 minutes. This helps it cook evenly. Prepare the brioche buns by splitting and buttering them. Have the cheddar slices, truffle aioli, shallot jam, and flaky salt within reach.

Set up a baking sheet with a wire rack to hold the cooked patties if needed. Preheat the griddle until it is smoking hot, and preheat the salamander or broiler for the Raclette.

Instructions

Prepare and Sear

1. 1Prepare the patties and bun
   Divide the Wagyu ground beef into 4 equal balls, about 80 g each. Keep them cold until ready to cook. Split the brioche buns and spread the cut sides with black truffle butter. Set aside.
   Look for The beef balls are firm and cold; the butter is soft enough to spread.
   Tip Chilling the beef helps it hold together during smashing.
2. 2Heat the griddle
   Place a flat-top griddle or large cast-iron skillet over high heat until it reaches 260°C (500°F). The surface should be smoking hot before adding the beef.
   Look for A drop of water dances and evaporates instantly on the surface.
   Tip Do not oil the griddle; the beef's own fat will render and create the crust.

The beef balls are formed and cold. The griddle is smoking hot. The buns are buttered and ready. The cheddar is sliced and the shallot jam is measured. The kitchen smells of hot metal and anticipation.

Smash and Stack

3. 3Smash the patties
   Place one beef ball on the hot griddle. Immediately press down with a heavy burger press or spatula to flatten it into a thin, lacy patty. Repeat with the remaining balls, working in batches if needed. Cook without moving until the edges are deeply browned and crispy, about 2 minutes.
   Look for The patty is thin with jagged, caramelized edges and a dark crust.
   Tip Use a piece of parchment paper between the press and beef to prevent sticking.
4. 4Flip and add cheese
   Flip each patty with a thin spatula. Immediately place one slice of aged cheddar on top of each patty. Cook for another minute until the cheese melts and the patty reaches 160°F (71°C) on an instant-read thermometer.
   Look for The cheese is fully melted and the patty is cooked through.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the cheese doesn't melt quickly, cover the patties with a dome or lid for a few seconds.
5. 5Toast the buns
   While the patties cook, place the brioche buns cut-side down on a separate dry skillet over medium heat. Toast until golden brown and fragrant, about 1 to 2 minutes. Remove and set aside.
   Look for The buns are golden with visible butter browning.
   Tip Toasting the buns in the same pan after the beef adds extra flavor.

The patties are smashed thin with lacy, browned edges. They are flipped and topped with cheddar, which melts into a glossy layer.

The buns are toasted golden. The stack is assembled with jam, patties, aioli, and salt. The aroma is rich, beefy, and slightly sweet.

Melt and Avalanche

6. 6Assemble the burger
   Spread the caramelized shallot jam on the bottom bun. Stack the four cheese-topped patties on top of the jam. Drizzle with truffle aioli and sprinkle with flaky sea salt. Place the top bun on the stack.
   Look for The patties are stacked evenly, with cheese oozing between layers.
   Tip Press down gently on the top bun to help the layers adhere.
7. 7Melt the Raclette
   Preheat a salamander or broiler. Place the half-wheel of Raclette cheese under the heat, cut-side up, until the surface is bubbling and molten, about 3 to 4 minutes.
   Look for The cheese is bubbling and starting to brown at the edges.
   Tip Watch closely to avoid burning; the cheese should be molten but not scorched.
8. 8Scrape the avalanche
   Hold the burger on a board or plate. Using a spatula or scraper, scrape the molten Raclette cheese from the wheel directly over the burger, letting it cascade down the sides in a thick, gooey avalanche. Serve immediately.
   Look for The cheese blankets the burger and drips generously onto the board.
   Tip Work quickly; the cheese sets as it cools.

The Raclette is bubbling and molten under the salamander. It is scraped over the burger in a thick, gooey cascade. The cheese is glossy and stretches as it falls. The burger is finished with a final sprinkle of salt and served immediately.

Common mistakes

A common mistake is pressing the patties too thick, which prevents a crispy crust. Another is moving the patties before the crust forms—let them cook undisturbed for at least 2 minutes.

Overcooking the Raclette can make it tough, so watch it closely under the broiler. Finally, assembling the burger too early can cause the bun to become soggy; add the cheese avalanche just before serving.

How to tell it’s done

The patties are done when they reach an internal temperature of 160°F (71°C) on an instant-read thermometer. The cheese should be fully melted and the patties should have a deep brown, crispy crust.

The Raclette is ready when it is bubbling and molten, with a slightly browned surface. The burger is best served immediately after the cheese is scraped over, while everything is hot and the cheese is still flowing.

• Ground meat: 160°F (71°C) in the thickest part