Mini Smash Cheeseburger with Truffle Mayo

How to make mini smash cheeseburgers with truffle mayo?

1. Divide the minced beef into balls of about 30 grams each and place them on a plate. Keep them cold until just before cooking: cold minced beef is easier to smash flat without falling apart.
2. Preheat the grill plate of the Raclette Grill on the highest setting and give it at least 5 minutes to get properly hot. A well-heated plate is everything here: without that heat you won't get the Maillard reaction and therefore no crispy crust.
3. Place a ball of minced beef on the hot grill plate and immediately press it as flat as possible with a wide, stiff raclette spatula. Hold the spatula pressed firmly for 10 seconds so the meat makes good contact with the hot surface. Then sprinkle a pinch of sea salt and freshly ground black pepper on top right away.
4. Cook the smash burger for 90 seconds without moving or sliding it. Don't move it earlier: the crust forming is exactly what will later let it release from the plate. You’ll see the edges dry and brown—that's the signal it's ready to flip.
5. Carefully flip the burger with the spatula and immediately place a quarter slice of cheddar on top. The residual heat from the burger will melt the cheese nicely over the edges in 30 to 45 seconds. Remove it from the plate as soon as the cheese has melted.
6. Meanwhile, place the cut side of the brioche bun on a free spot of the grill plate for 30 seconds so it lightly toasts. That adds flavour and prevents the bun from going soggy from the burger juices.
7. Spread the bottom of the toasted bun with a generous dollop of truffle mayo. Place the smash burger with melted cheddar on top and finish with finely chopped shallots or pickled red onion. Put the top on and serve immediately because the crust quickly loses its crispness if left standing.