Lava Flow Cheeseburgers
Bite into these towering wonders, and gooey molten cheese flows out. No thin sheets of cheese on top here. The patties are stuffed with American and cheddar cheeses, though other cheeses that melt well, such as pepper jack, also can be tucked inside.
- 20 min.
- Prepare a charcoal or gas grill with a greased grill rack for direct grilling over medium heat.
- Combine ground beef and seasoned salt. Divide meat mixture into eight 3-ounce balls.
- Place a ball between two sheets of plastic wrap and flatten with the bottom of a skillet, pressing evenly and firmly. Patty should be about ¼ inch thick.
- Carefully remove patty from plastic wrap and set on a work surface. Repeat with remaining patties.
- Stack cheese slices together and cut into quarters. Arrange two American cheese squares and one cheddar square on each of the four of the patties. Overlap cheese as needed to fill the center to within
½ inch of edges.
- Place remaining patties over cheese-topped patties and pinch the edges to seal. Press in sides of each patty to form a ½-inch-thick burger.
- Place patties on grill rack. Grill over medium heat for 8 to 10 minutes or until well-done, turning once. (Do not press down on the patties or prick patties with a thermometer, or cheese will ooze out.) Remove patties from grill. Tent loosely with foil and let rest in a warm place for 5 minutes. Serve on lettuce-lined buns with assorted toppers.