Best cheese on a burger?

jtcBoynton

bubbajack said:

Why ruin a good burger with cheese? It is all about the meat!

No it’s not. It’s about the meat combined with the bun, cheese, and condiments. The optimal combination is the goal.  If you want it to be all about the meat, make meatloaf. 

dharley

Lit said:

Focker said:

Kraft Deli Deluxe American.
This is one application where cheap cheese just works, always has.  Mac n cheese is another American or Velveeta combo for the KO.  Clump free for me!

And that’s gross. 

AHHH--HAAAAAhaha!!

dharley

nolaegghead said:

If I'm cooking some 4 oz, two-fiddy/lb commodity beef burger that's going on factory buns with radioactive green dye pickles, American cheese product wrapped individually for a bunch of drunk a-hole friends, that crap is completely appropriate.

Why would you cook or eat any of this? I wouldn't even serve that to people I didn't like.

I take that back, I have, in the past, forced/volen-told to run the gasser for little league or rocket football concession stands. That said, I din't really like any of those people.

Teefus

It depends on the burger. I like chopped olives and a little fluffed ham on a burger smothered in baby Swiss, or an all American burger with American cheese, onion, lettuce, tomatoes, dill pickles, and a little mayo; or Southwest style with a little salsa and pepper jack. 

gdenby

The late, esteemed Josh Ozersky, writer of “The Hamburger: A History,” declared American was the only appropriate cheese. Altho' a sort of sentimental favorite of his, he did mention that cheddar was wrong 'cause it released too much grease when melted. I suppose he'd consider any cheese like Swiss, that can be stringy, to be wrong too.

But he was talking about a standard beef patty.

Myself, I like a good goat burger with a 60/40 mix of chevre & feta.

Yno

Depending on my mood, I will eat any good cheese, even a greasy cheddar. I consider the definition of good cheese to be something that doesn't smell like dirty feet. That let's out ruining a good burger with bleu cheese. I would rather eat a tofu burger, at least I wouldn't gag. 

Okay, I am a heathen, but that's the way I roll. 

jaydub58

Oh, yeah, Tillamook cheddar is great!

LetsEat

Maytag Blue with mushrooms sautéed in red wine. 

westernbbq

Depends on the toppings

For a straight American burger its either sharp cheddar or American cheese...lettuce, tomato, dill pickles, onions

For a southwest burger topped with roasted green chiles and roasted red onions, provilone works best.  I dont know why but after experimenting this combi is hard. To beat


Lamb burgers...with cucumber, onion, tomato, tzatziki...feta is your best option

Guacamole burger with lettuce, onion tomato goes well with shredded monterey jack cheddar blend

For mushroom onion (cooked in butter and worcestershire) its blue cheese or swiss.  I lean toward blue cheese

For any burger topped with bacon, any cheese works

I recently made smoked burgers on BGE and topped them with apple wood smoked gouda and raw vidalia onions    these might have been the best burgers i ever made .  Wow

CPFC1905

Feta is the best cheese in a burger.

Anyone tried Halloumi on a burger?   Actually, anyone tried Halloumi as a burger?

Botch

westernbbq said:

For a southwest burger topped with roasted green chiles and roasted red onions, provilone works best.  I dont know why but after experimenting this combi is hard. To beat

I've had many, many GCCBs but never with Provolone; will try that tomorrow!  

Wolfpack

Hans61

I love blue cheese bacon burgers just a real nice flavor combination imo

MotownVol

I agree it depends on the burger, but sharp cheddar and blue cheese are my two go twos and I have been know to use both on the same burger.  In my book it’s hard to over cheese a burger!

OhioEgger

Swiss. Nothing else comes close.

Skiddymarker

Blue cheese with frizzled onions on an upscale burger, you know in the pubs where they have a real candle on the table. 
Provolone for us at home most of the time, stuff melts incredibly well, or old cheddar from an American dairy, medium if from a Canadian dairy. 

northGAcock

I’m an extra sharp sharp kind of guy myself.

RRP

There's a local family restaurant in town named Gebby's. It's a homey place with a quirk in that it only operates one shift per day. It opens at 6:00 AM and closes 8 hours later at 2:00 PM. Something I love from there is called a Gebby Burger. I finally decided this isn't rocket science and I'm now duplicating them at home on my BGE.

1 Starting with a 1/3# patty I wet it with Worcestershire,
2 then sprinkle on Dizzy Pig's Cow Lick Steak Rub and some garlic salt.
3 Egg for 4/4/2 at 400°
4 During the last 2 minutes I add a stack of cheeses consisting of 1 slice each of American, Swiss and hot pepper jack.
5 Top with grilled onions and dill pickle slices.
6 That is one yummy sandwich!!! That blend of cheeses may sound quirky but it works!
7 Hail to the Gebby Burger!!!

 

poster

Take your favorite cheese in general and make a sauce with sodium citrate. This way you can get the melty texture that lasts and the flavor of "real" cheese

SGH

I know some of y’all are just not admitting it, but Fromunder cheese is several of y’alls favorite. You know who you are, and I have a good idea who several of you are as well

Jupiter Jim

Lit said:

Focker said:

Lit said:

Focker said:

Kraft Deli Deluxe American.
This is one application where cheap cheese just works, always has.  Mac n cheese is another American or Velveeta combo for the KO.  Clump free for me!

And that’s gross. 

Try it, on top of your ground SRF brisket burger on cheap bun, and report back. 

We don’t eat that “cheese” anymore. I ate lots of kraft and velveeta in high school there’s just lots of better options. If I’m feeding a crowd I usually get the publix deli to slice up the land o lakes white American but there’s too many good cheese option s in my opinion to eat kraft or velveeta anymore. Not saying it tastes bad just not something I prefer to eat anymore. I won’t let my kids eat them. 

Why not let your kids decide?

Jupiter Jim

nolaegghead said:

Gubment cheese is not fake cheese, it might be blended and processed, but don't confuse it with "cheese product" which has vegetable oils and stuff that doesn't come from cows. 

Anyway, all that matters is taste as long as it melts into a pool of decadent goo...

Oh so true...………...

GATraveller

White American (not racist), Colby jack, extra sharp cheddar, Bleu
I draw the line at fromunda....ha!! 

YukonRon

We use a beer cheese spread, and others as well.

billt01

provolone or Gouda..

#esketit

fishlessman

standing rule....nooooo orange cheese in my house for burgers.  ill put swiss on burgers but it does nothing for me, i find it has zero flavor profile for me, i dont taste it at all.  while i like an over the top burger, the simple white american cheese no frill burger hits the spot

CarolinaCrazy

Cheddar please. 

The trick of adding Sodium Citrate to melted cheese makes ANY cheese into melty goo-worthy slice of cheese for a burger. I've done it with hard swiss and gouda.

http://modernistcuisine.com/2013/08/grilled-cheese-sandwiches-to-knock-your-socks-off/

AintEZbeingme

deli mild chedder or pepper jack. if cant get from a deli, go with Sargento slices

Hoster05

I cold smoke cheddar the with A-mazn smoker, let it mild out for 2 week in the fridge.  I like to use that on burgers.  I have also done smoked Gouda and I am also a fan of mozzarella.  

SonVolt

You know those square cheese sticks that come in a package along with a Slim Jim? That.