What exactly is in the Volcano Queso Lava Bacon Explosion Burger?

I built mine with a seasoned ground beef patty, crispy bacon, a five-cheese-style queso (mozzarella, cheddar, American, plus butter and cream), BBQ sauce, lettuce, tomato, and onions on a sesame bun. I often add a fried egg or mac and cheese on the side for extra indulgence.

Can I swap the beef for chicken or a plant option?

Yes. I’ve swapped the beef for a grilled chicken patty or a breaded option, and I’ve seen restaurants offer a plant-based patty. The key is keeping the smoky, salty elements like bacon or a smoky sauce to preserve the overall flavor profile.

How do I get the cheese lava pourable without breaking the sauce?

I whisk a base of butter, flour, and cream, then melt in shredded cheeses over low heat. Keeping the temperature low and stirring constantly prevents separation. If it gets too thick, I thin with a splash of milk or reserved cream.

Is it safe to flambé the cheese or finish the burger with fire?

I only flambé in a well-ventilated space away from flammable items and with a long lighter or torch. I recommend practicing caution and keeping a lid or fire extinguisher nearby. It’s theatrical but not necessary for flavor.

What sides pair best with this heavy, cheesy burger?

I prefer crispy shoestring fries, waffle fries loaded with cheddar and bacon, or potato wedges. A simple side salad or seasonal vegetables with fresh lime cuts the richness nicely.

How should I store leftovers to preserve texture and flavor?

I separate the cheese sauce from the patty and bun. Store the sauce in an airtight container in the fridge and reheat gently over low heat. Keep the bun and cooked patty wrapped separately to avoid sogginess.

Can I turn the concept into a mac and cheese bowl or rice bowl?

Absolutely. I’ve turned the melt into a mac and cheese “lava” and spooned it over a bowl of rice or macaroni, topped with crispy bacon and a drizzle of BBQ sauce for a deconstructed version.

How much cheese sauce is too much?

I measure by balance: enough to coat and flow but not so much that it drowns the patty or makes the bun soggy. Practically, I use about ½ to ¾ cup of sauce per burger and adjust based on bun size.

What equipment do I need to recreate the burger at home?

I use a heavy skillet or griddle for the patty, a small saucepan or bowl for the cheese sauce, and a broiler or oven for a quick finish. A long lighter or kitchen torch is optional for flambéing.

Are there tips to keep the bacon crisp under the sauce?

I crisp the bacon extra and pat it dry on paper towels. I layer it between patty and bun so the sauce touches the meat more than the bacon, preserving crunch longer.

Volcano Queso Lava Bacon Explosion Burger: My Honest Review

Description

A theatrical burger featuring five-cheese molten lava sauce cascading over a perfectly seared beef patty with crispy bacon. Crafted for discerning home chefs seeking restaurant-quality drama and sophisticated flavor profiles.

Ingredients

Scale

1 lb ground beef (80/20 ratio)

4 strips thick-cut bacon

4 sesame burger buns

1 cup mozzarella cheese, shredded

1 cup sharp cheddar cheese, shredded

4 slices American cheese

2 tbsp Parmigiano Reggiano, grated

2 tbsp butter

2 tbsp all-purpose flour

1 cup heavy cream

2 cloves garlic, minced

Black pepper to taste

4 lettuce leaves

1 large tomato, sliced

1 medium onion, sliced

2 tbsp BBQ sauce

Fresh lime wedges

Optional: 1 tbsp brandy for flambé

Cook Mode Prevent your screen from going dark

Instructions

1. Form ground beef into 4 loose patties, season with salt and pepper

2. Cook bacon strips until crispy, drain on paper towels, reserve some for crumbles

3. Sear patties in hot skillet 3-4 minutes per side for medium doneness, rest 2 minutes

4. Make cheese sauce: melt butter, whisk in flour, gradually add cream

5. Add cheeses to sauce over low heat, whisk until glossy and smooth

6. Toast burger buns lightly for structure

7. Assemble: bottom bun, lettuce, tomato, onion, patty, bacon strips

8. Pour cheese sauce in controlled cascade over assembled burger

9. Optional: quick broil 30-60 seconds for molten cap

10. Serve immediately with fries or roasted potatoes

Notes

Timing is crucial – keep cheese sauce warm and pourable while assembling

For flambé safety: clear area, warm brandy separately, use long lighter

Store leftovers separately – sauce in jar, patty wrapped, reheat gently

Variations: swap beef for chicken, serve as rice bowl, add fried egg

PIN THIS RECIPE: Save to your Pinterest boards for your gourmet collection!

FOLLOW CRENNRECIPES: For chef-tested recipes that deliver restaurant results every time.

Prep Time: 20
Cook Time: 25
Category: elegant-entrees
Method: Searing, Sauce-making
Cuisine: American Gourmet

Nutrition

Serving Size: 1
Calories: 850
Sugar: 8g
Sodium: 1200mg
Fat: 58g
Saturated Fat: 28g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 45g
Cholesterol: 140mg