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Home Smash Burgers met Truffel-Aioli

Burger Quick Meat Truffle Weekend dinner No-nonsense

The smash burger isn't a trend, it's a technique. By pressing the minced beef hard onto a blazing-hot pan you create a thin, crispy crust that beats any classic burger. For best results use a good cast iron skillet that holds and distributes heat evenly. The truffle aioli is simple to make and provides just that touch of luxury that makes this recipe unforgettable.

x_ckl_recipe_markerSmash Burgers with Truffle Aioli Smash burgers are the quickest route to the perfect burger: pressing them flat in a hot pan creates that crispy, golden-brown crust you live for. With homemade truffle aioli you take this dish to another level. How to make smash burgers with truffle aioli? Main course American 4 servings 15 min 25 min

Make the truffle aioli first. Put the egg yolk, garlic, lemon juice and mustard in a bowl and whisk together. Add the oil drop by drop while you continue whisking until a thick emulsion forms. Stir in the truffle oil and season with salt and pepper. Refrigerate until needed.
Divide the minced beef into balls of about 80–90 grams each. Shape them loosely so you can easily press them flat later. Salt the balls only just before frying.
Heat your skillet over high heat until it's very hot. Add a small splash of neutral oil. Place two meatballs in the pan and immediately press them as flat as you can with a spatula. Cook 2 to 3 minutes without touching until the bottom is deeply golden brown.
Flip the burgers and immediately place a slice of cheddar on each one. Cook for another minute. Remove the burgers from the pan and let them rest briefly on a plate.
Slice the brioche buns in half and toast them briefly in the same pan in the cooking fat that's left behind. This only takes 30 to 60 seconds.
Spread a generous layer of truffle aioli on the bottom half of each bun. Place the burger on top and then add the iceberg lettuce, tomato and red onion. Finish with the top bun and serve immediately.

Burger Quick Meat Truffle Weekend dinner No-nonsense 360 g minced beef (min. 20% fat) 4 brioche burger buns 4 slices cheddar Neutral oil (e.g. sunflower oil) Salt and freshly ground black pepper Handful of iceberg lettuce 1 tomato, sliced 1/2 red onion, thinly sliced For the truffle aioli: 1 egg yolk (room temperature) 1 small garlic clove, finely grated 1 tsp Dijon mustard 1 tbsp lemon juice 120 ml sunflower oil 1 tsp white truffle oil Salt and pepper to taste Skillet Wide spatula Mixing bowl Whisk Cutting board Sharp knife Kitchen scale Cast Iron Frying Pan cast-iron-skillet dinner plates dinner-plates Dipping dishes dipping-bowls Whisks whisk Beka Frying pan Mandala cast iron Ø 20 cm – ceramic non-stick coating Beka Koekenpan Beka Frying pan set Mandala cast iron Ø 24 and 28 cm – ceramic non-stick coating Beka Koekenpannenset Cosy & Trendy Kitchen Scale Bamboo Green - Max. 5 kg Cosy & Trendy Keukenweegschaal Baked eggs with tomato, bell pepper and chorizo foodies-baked-eggs-met-tomaat-paprika-en-chorizo French toast met peer en kaneelsuiker foodies-french-toast-met-peer-en-kaneelsuiker Gegrilde halloumi wrap met geroosterde paprika en tzatziki foodies-gegrilde-halloumi-wrap-met-geroosterde-paprika-en-tzatziki Kaiserschmarrn foodies-kaiserschmarrn

Recipe

Smash Burgers with Truffle Aioli

Smash burgers are the quickest route to the perfect burger: pressing them flat in a hot pan creates that crispy, golden-brown crust you live for. With homemade truffle aioli you take this dish to another level.

Course	Main course
Kitchen	American
Servings	4 servings

Preparation time

Preparation time	15 min
Total	25 min

Equipment

Skillet
Wide spatula
Mixing bowl
Whisk
Cutting board
Sharp knife
Kitchen scale

Ingredients

360 g minced beef (min. 20% fat)
4 brioche burger buns
4 slices cheddar
Neutral oil (e.g. sunflower oil)
Salt and freshly ground black pepper
Handful of iceberg lettuce
1 tomato, sliced
1/2 red onion, thinly sliced
For the truffle aioli:
1 egg yolk (room temperature)
1 small garlic clove, finely grated
1 tsp Dijon mustard
1 tbsp lemon juice
120 ml sunflower oil
1 tsp white truffle oil
Salt and pepper to taste

How to make smash burgers with truffle aioli?

Make the truffle aioli first. Put the egg yolk, garlic, lemon juice and mustard in a bowl and whisk together. Add the oil drop by drop while you continue whisking until a thick emulsion forms. Stir in the truffle oil and season with salt and pepper. Refrigerate until needed.
Divide the minced beef into balls of about 80–90 grams each. Shape them loosely so you can easily press them flat later. Salt the balls only just before frying.
Heat your skillet over high heat until it's very hot. Add a small splash of neutral oil. Place two meatballs in the pan and immediately press them as flat as you can with a spatula. Cook 2 to 3 minutes without touching until the bottom is deeply golden brown.
Flip the burgers and immediately place a slice of cheddar on each one. Cook for another minute. Remove the burgers from the pan and let them rest briefly on a plate.
Slice the brioche buns in half and toast them briefly in the same pan in the cooking fat that's left behind. This only takes 30 to 60 seconds.
Spread a generous layer of truffle aioli on the bottom half of each bun. Place the burger on top and then add the iceberg lettuce, tomato and red onion. Finish with the top bun and serve immediately.

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The key to a great smash burger is heat. The hotter the pan, the better the crust. Make sure your pan is truly hot before the meat goes in. If you use a pan that holds heat well and distributes it evenly, you'll notice it immediately in the result: deep browning without the edges overcooking. That's the difference between an ordinary burger and one people will ask for the recipe for.

Truffle oil is an ingredient you should use sparingly: one teaspoon is enough to perfume the whole aioli. Use too much and it overwhelms everything. With the right balance you get that earthy, rich note that completes the burger. This recipe is a real showstopper for a spontaneous weekend dinner. Around the table, good burgers, no fuss.

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