Cheeseburger Lava Cake Molten Melt (Print Version)

Juicy beef encloses molten melted cheese with a savory crust, delivering bold and satisfying flavor.

# Ingredients:

→ Beef Patties

01 - 450 g ground beef (80/20 recommended for optimal juiciness)

02 - 1 teaspoon garlic powder

03 - 1 teaspoon onion powder

04 - 1 teaspoon paprika

05 - Salt, to taste

06 - Freshly ground black pepper, to taste

→ Cheese Lava Center

07 - 100 g shredded cheddar cheese

08 - 60 g shredded mozzarella cheese

09 - 30 g cream cheese, softened

→ For Assembly

10 - 30 g unsalted butter (for searing)

11 - BBQ sauce or ketchup glaze, as desired (optional)

# Instructions:

01 - In a bowl, thoroughly combine the cheddar, mozzarella, and cream cheese until smooth. Portion into 2–3 tablespoon-sized balls using an ice cream scoop or tablespoon. Freeze cheese balls for 15–20 minutes to ensure firmness.

02 - Blend ground beef with garlic powder, onion powder, paprika, salt, and black pepper in a mixing bowl. Mix gently until evenly seasoned, avoiding overworking for tender texture.

03 - Divide beef mixture into 6 equal portions. Flatten each into a round patty. Place a frozen cheese ball in the center of one patty. Top with a second patty, sealing the edges tightly to fully enclose the cheese. Repeat for all portions.

04 - Heat butter in an oven-safe skillet over medium-high heat. Sear each assembled beef cake for 2–3 minutes per side until golden brown. Transfer skillet to a preheated oven at 190°C and bake for 10–12 minutes, ensuring beef is cooked through while cheese remains molten.

05 - Allow molten beef cakes to rest for several minutes before slicing. Optionally, brush tops with BBQ sauce or ketchup glaze before serving for enhanced flavor.

# Notes:

01 - Freezing the cheese filling prior to assembly ensures a molten center.

02 - Seal patty edges tightly to prevent cheese leakage.

03 - Allow lava cakes to rest after baking for improved structural integrity.

04 - For storage, refrigerate in airtight container for up to 3 days, or freeze uncooked for up to 1 month.

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