Truffle Smash Burger Recipe

In a small bowl combine mayonnaise, truffle oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Whisk until smooth and taste; adjust truffle oil or salt if needed. Cover and refrigerate at least 15 minutes to let flavors meld.

Heat a large skillet over medium-high heat. Add butter and olive oil. When butter foams, add the sliced mushrooms in a single layer (cook in batches if necessary) and let them brown undisturbed for 2–3 minutes.

Stir mushrooms and add shallot and minced garlic. Cook 1–2 minutes until aromatic and shallots soften.

Pour in the Madeira wine and increase heat to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 1–2 minutes.

Add the stock and thyme, simmer just until liquid is glossy and coats the mushrooms, about 1–2 minutes. Season with salt and pepper. Remove from heat and keep warm.

Divide the ground beef into 2 equal portions (about 8 oz each). Lightly form each into a loose ball—do not overwork the meat.

Preheat a heavy skillet or griddle over high heat until very hot. Brush the cooking surface with the vegetable oil.

Place a beef ball on the hot surface. Using a sturdy spatula or a specialized burger press, smash the ball firmly and quickly to about 1/4" thickness. Season the exposed top with a pinch of salt and pepper.

Cook undisturbed for 2–3 minutes until deep brown and edges are crisp. Flip and immediately place 2 oz (approx. 2 oz slice/shred) of fontina on each patty. Cook another 1–2 minutes until cheese melts and patty is cooked through (medium-well).

Butter the cut sides of the buns and toast them on the hot skillet or griddle until golden, about 1 minute.

Spread a generous tablespoon of truffle aioli on the bottom bun.

Place the fontina-topped smash patty on the aioli, pile a generous spoonful (~2–3 tbs) of the warm Madeira mushrooms on top of the cheese, add optional lettuce and pickles if using.

Finish with another small drizzle of truffle aioli on the top bun, close the burger, and serve immediately.