Fire in the Hole


Literally a lava pit of goodness on your grill, this faux stuffed burger is crazy easy to make and insanely good. But let me warn you, this stuff is hot.

YIELD 6 monster burgers
PREP TIME 15 minutes
COOK TIME 15 minutes

1 pound Ground chuck
½ pound Ground veal
½ pound Ground pork
salt and pepper to taste
1 Shallot, minced
4 Habaneros, seeded and minced
2 tablespoons Ghost pepper hot sauce
1 tablespoon minced  parsley
1 tablespoon minced basil
¼ cup grated Sharp cheddar
¼ cup grated Gruyere
4 ounces Cream cheese at room temperature
1 tablespoon Garlic powder
½ tablespoon Onion powder
1 teaspoon Paprika
1 teaspoon Mustard powder
1 teaspoon ground Cayenne
6 bottom buns for serving
fried egg for serving (optional)

1. Preheat the grill to high, about 450°F–500°F.
2. In a mixing bowl, combine the ground meats by hand, seasoning well with salt and pepper. Evenly divide the mixture into 6 large balls. Use your thumb to shape a well in each burger. Make sure the sides and bottoms are about the same thickness and flatten out each bottom like a burger patty.
3. “Combine the remaining ingredients in another bowl to make the “lava.”
4. To create an open-faced burger, place the burgers on the grill flat side up and cook for 3–5 minutes. Note: Do not press the burgers down or move them. You don’t want to break or crush the walls.
5. Using a spatula, carefully flip the burgers. Once flipped, spoon the lava mixture into the wells. As it cooks and melts, the lava will start to bubble over, so watch your heat. This is not a “full” burger—the meat walls and bottom are thinner—so it doesn’t need to cook quite as long. For a well-done burger with oozy cheese, turn off the grill or move to indirect heat for 5 minutes.
6. Serve on a bottom bun, open-faced style. For a cool twist, add a fried egg on top and even your favorite toppings.

Get more recipes like this in our June 2017 issue, available in print and through Magzter!

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