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Smash Burger with Dry-Aged Beef and Truffle Aioli

smash burger with dry-aged beef and truffle aioli - featured image
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A gourmet smash burger featuring dry-aged beef for rich flavor, crispy edges from the smash technique, and a silky truffle aioli that elevates the taste. Perfect for impressing friends and family with a restaurant-quality burger at home.

Ingredients

Scale
  • 1 lb dry-aged ground beef (or high-quality 80/20 ground chuck)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon vegetable oil
  • ½ cup mayonnaise
  • 1 teaspoon truffle oil
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • Salt, to taste
  • 2 brioche buns, lightly toasted
  • 2 slices sharp cheddar cheese
  • Thinly sliced red onions (a few rings)
  • A handful butter lettuce or arugula
  • Sliced pickles

Instructions

  1. Prep the Truffle Aioli: In a small bowl, combine mayonnaise, truffle oil, minced garlic, lemon juice, and a pinch of salt. Stir well until smooth. Taste and adjust the truffle oil or salt if needed. Cover and refrigerate until ready to use.
  2. Divide and Chill the Beef: Divide dry-aged ground beef into 4 equal portions (about 4 ounces each). Form each into a loose ball without overworking. Chill in the fridge for 10 minutes.
  3. Toast the Buns: Heat a cast iron skillet or griddle over medium heat. Butter the insides of the brioche buns lightly, then toast cut-side down until golden and slightly crispy, about 2 minutes. Remove and set aside.
  4. Cook the Patties: Increase heat to medium-high and add vegetable oil to skillet. Place two beef balls on skillet, smash each firmly into a thin patty about ¼ inch thick. Season immediately with salt and pepper. Cook undisturbed for 2-3 minutes until edges are crispy. Flip patties, add a slice of cheddar cheese, cook 1-2 minutes until cheese melts and burger is cooked through. Remove and keep warm. Repeat with remaining patties.
  5. Assemble the Burgers: Spread truffle aioli generously on bottom buns. Layer butter lettuce or arugula, cheesy patty, red onion rings, and pickles. Top with the other bun halves.
  6. Serve Immediately: Enjoy fresh off the skillet with crispy fries or a fresh side salad.

Notes

Chill beef balls before smashing to help patties hold together. Use a very hot skillet for crispy edges. Smash firmly but quickly. Season immediately after smashing. Do not press patties while cooking to retain juices. Start with less truffle oil and adjust to taste. Toast buns to prevent sogginess.

Nutrition

Keywords: smash burger, dry-aged beef, truffle aioli, gourmet burger, crispy edges, homemade burger, brioche bun

Find it online: https://novanosh.com/smash-burger-with-dry-aged-beef-and-truffle-aioli-recipe-everyone-loves/