Cheeseburger Lava Cake Molten Melt

 Get ready for a show-stopping burger experience! This isn't your average patty—it's a seasoned beef "cake" with a spectacular, molten, cheesy center that oozes out like savory lava the moment you cut into it. It's indulgent, dramatic, and everything you crave.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Course: Main Course
Cuisine: American

Ingredients

For the Burger "Cakes":

• 1 lb ground beef (80/20 blend is ideal for juiciness)

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

• 4 oz block of cheese (cheddar, American, or mozzarella work well), cut into 4 small cubes

For the Filling & Toppings (Optional but Recommended):

• ¼ cup cooked bacon crumbles

• 2 tbsp finely chopped onions or caramelized onions

• 4 burger buns or brioche rolls, toasted

• Lettuce, tomato slices, pickles

• Your favorite burger sauces (ketchup, mayo, special sauce)

Instructions

1. Mix the Beef: In a medium bowl, combine the ground beef, garlic powder, salt, and pepper. Gently mix with your hands until the seasonings are evenly distributed. Be careful not to overwork the meat.

2. Form the "Cakes": Divide the meat mixture into 8 equal portions. Take one portion and flatten it in your palm. Place one cube of cheese (and a pinch of bacon crumbles and onions, if using) in the center.

3. Create the Molten Center: Take a second portion of meat and flatten it. Place it on top of the filled portion and carefully pinch and seal the edges together tightly, forming a ball. Gently press the ball into a thick patty shape, ensuring the cheese is completely enclosed. Repeat with the remaining meat and cheese to make 4 total patties.

4. Cook the Patties: Heat a skillet or grill over medium-high heat. Cook the patties for about 4-5 minutes per side, or until a deep brown crust forms and the internal temperature reaches your desired doneness.* For a well-done patty with a molten center, the key is a hot, fast sear to cook the outside while keeping the inside just hot enough to melt the cheese.

5. Rest and Serve: Let the patties rest for 1-2 minutes after cooking. This allows the heat to fully melt the cheese while letting the juices settle. Assemble your burgers on toasted buns with your favorite toppings and serve immediately.

Notes

• The Seal is Key: The most important step is ensuring the edges are perfectly sealed so the cheese doesn't leak during cooking. If needed, you can wet your fingers with a little water to help seal the edges.

• Don't Overcook: The goal is a fully cooked exterior with a molten center. A hot pan and precise timing are crucial. Using a digital meat thermometer can help; aim for an internal temperature of 160°F (71°C) for the meat, which should perfectly melt the enclosed cheese.

• Get Creative: Feel free to experiment with the molten filling! A mix of cream cheese and shredded cheddar, or a cube of pepper jack, would be delicious.