Cheese Lava Pulled Beef Burger

Indulge in a tender, flavor-packed pulled beef burger topped with a signature velvety, poured-over cheese lava sauce. A decadent meal for true burger lovers.

Ingredients

• 500 g beef brisket
• 2 tbsp mustard
• 2 tbsp spice rub
• 1 unit garlic bulb
• 1 unit onion
• 200 ml beef broth
• 2 tbsp butter
• 50 ml heavy cream
• 1 tbsp milk powder
• 4 slices cheddar cheese
• 1 unit lettuce leaf
• 2 units burger buns

Instructions

1. 1Prepare the beef brisket

   

   Take the raw beef brisket and spread a generous layer of mustard over the surface. This acts as a binder for the spices and adds a tangy base flavor to the meat.

   Tip: Apply the mustard evenly across all sides of the brisket to ensure the spice rub adheres properly.
2. 2Apply the spice rub

   

   Generously coat the mustard-covered beef brisket with your chosen spice rub. Ensure the meat is thoroughly seasoned on all sides to build a deep flavor profile during cooking.

   Tip: Pat the spices into the meat gently to help them stick and create a good crust during the searing process.
3. 3Sear the brisket

   

   Heat a small amount of oil in a pan over medium-high heat. Carefully place the seasoned beef brisket into the hot oil and sear it until a deep brown, flavorful crust develops on the exterior.

   Tip: Dont rush the sear; a good golden-brown crust is key to developing complex flavors in the final pulled beef.
4. 4Simmer with aromatics and broth

   

   Place the seared beef into a pressure cooker along with fresh garlic and onions. Pour the broth over the beef and cook for 45 minutes to tenderize the meat thoroughly.

   Tip: Ensure the liquid covers at least half of the brisket to help it braise properly in the pressure cooker.
5. 5Shred the beef

   

   Once the brisket is cooked and tender, remove it from the cooker. Using clean gloves, shred the beef into smaller pieces, discarding any excess fat if desired, until you reach the desired consistency for your burger.

   Tip: Shredding while the meat is still warm makes the process much easier and keeps the beef moist.
6. 6Toast the burger buns

   

   Melt a small amount of butter in a pan over medium heat. Place the burger buns cut-side down into the melted butter and toast until they are golden brown and slightly crispy.

   Tip: Keep a close eye on the buns as they can burn quickly; toasting creates a barrier that prevents the sauce from making the bread soggy.
7. 7Prepare the cheese sauce

   

   In a pan, combine butter, heavy cream, and milk powder over low heat. Gradually stir in the cheese slices until the mixture is completely melted, smooth, and reaches a velvety consistency.

   Tip: Keep the heat low to prevent the cheese sauce from breaking or becoming oily.
8. 8Assemble the base

   

   Place a fresh, crisp lettuce leaf onto the toasted bottom bun, then top it with a generous portion of the prepared shredded pulled beef.

   Tip: Toasting the bun beforehand helps create a barrier against the juices of the beef, keeping the burger from getting soggy.
9. 9Torch the cheese

   

   Place a slice of cheese over the shredded beef and use a kitchen torch to gently melt and slightly char the surface of the cheese until it is bubbly and golden.

   Tip: Move the torch in a circular motion to ensure an even melt without burning the cheese too quickly.

Storing Leftovers

Burn It Off

Frequently Asked Questions