Quadruple Wagyu Truffle Smash Burger with Raclette Avalanche Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, use a heavy cast-iron press and apply firm, even pressure for about 10 seconds.

Do not move the patty after smashing; let it cook undisturbed until the edges are deeply browned. If you are making multiple burgers, keep the cooked patties warm in a low oven while you cook the rest.

When melting the Raclette, use a salamander or a high-heat broiler. Place the cheese on a heatproof plate or board and watch it closely—it can go from bubbling to burnt in seconds.

To get a thick avalanche, scrape the cheese from the cut side of the wheel, not the rind, and work quickly to coat the burger before it sets.

Variations

• Classic Smash Burger: Omit the truffle butter and aioli. Use American cheese instead of cheddar, and replace the shallot jam with a simple ketchup and mustard spread. Skip the Raclette and top with a slice of melting cheese.
• Spicy Jalapeño Burger: Add sliced pickled jalapeños to the patties before stacking. Use pepper jack cheese instead of cheddar, and mix a few drops of hot sauce into the aioli. The heat cuts through the richness.
• Mushroom Swiss Burger: Sauté sliced mushrooms and onions, and use Swiss cheese instead of cheddar. Replace the shallot jam with the mushroom mixture, and skip the truffle butter for a more earthy flavor.
• BBQ Bacon Burger: Add crispy bacon slices to the stack. Use smoked cheddar and a smoky barbecue sauce instead of the shallot jam. The Raclette can be replaced with a sharp cheddar sauce for a different melt.

Storage and make-ahead

Fridge

Store leftover burger parts in airtight containers in the refrigerator for up to 3 days.

Freezer

Cooked patties can be frozen for up to 2 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator before reheating.

Reheat

Reheat patties in a skillet over medium heat until hot and crisp. Reheat Raclette in a microwave or on the stovetop until molten.

Store leftover burger components separately in airtight containers in the refrigerator for up to 3 days. The cooked patties can be refrigerated, but they will lose their crispness.

Reheat patties in a skillet over medium heat until hot, and reheat the Raclette in a microwave or on the stovetop until molten.

The caramelized shallot jam and truffle aioli can be made up to a week ahead and stored in the refrigerator. The Wagyu beef balls can be formed and kept chilled for up to 24 hours before cooking. The Raclette cheese can be sliced and refrigerated until ready to melt.

Serving ideas

Serve the burger immediately after the Raclette avalanche, while the cheese is still molten and the patties are hot and crispy.

Place it on a wooden board or a plate with a sharp knife for cutting. The burger is rich and indulgent, so pair it with a simple green salad or pickles to cut through the fat.

For a complete meal, serve with crispy fries or a light coleslaw. The burger is substantial enough to be the main event, but a side of acidity, like cornichons or a tangy slaw, balances the richness. Enjoy it with a cold beer or a sparkling water with lemon.

Frequently asked questions

Recipe card

Quadruple Wagyu Truffle Smash Burger with Raclette Avalanche

Prep 20 minCook 15 minTotal 35 minServes 2

Ingredients

• 320 g Wagyu ground beef (80/20)
• 2 brioche burger buns, split
• 4 slices aged cheddar
• 2 tbsp black truffle butter, softened
• 1 tbsp truffle aioli
• 200 g Swiss Raclette cheese, half-wheel
• 1/4 cup caramelized shallot jam
• flaky sea salt, for sprinkling, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

980

Protein

52 g

Carbohydrates

41 g

Fat

68 g

Automatic estimate from the ingredient list, not laboratory-verified.