- Finish and Serve:
- Pop the cones back in the hot oven for five to ten minutes—stop when the mozzarella is melted and browning up. Serve fast while they’re gooey inside and you get epic cheese stretches with each bite
- Make the Cheese Volcano:
- Mix up shredded mozzarella with any extra burger filling in a bowl. Heap this molten mix on every cone as soon as they come out of the oven for that wild volcano look
- Bake the Cones:
- Lay the filled cones spaced out on a parchment baking sheet. Bake at four twenty-five Fahrenheit for about fifteen to twenty minutes, just until crispy and bubbly. Keep a watch so the cheese doesn’t go too far
- Shape and Fill the Tater Tot Cones:
- Grab a frozen tater tot, use a sharp paring knife or skewer to carve out the middle (think mini cones). Spoon in your burger mixture without smashing the cone, then load the top with grated cheddar
- Prepare the Filling:
- Sauté the ground beef over medium until it’s caramelized and browned. Drain the fat. Toss in your crispy chopped beef bacon, onion, ketchup, mayo, and mustard. Let that all cook together, mixing well, for a couple minutes until everything’s blended. Add salt and pepper last and taste to see if it needs more zip
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