Best cheese on a burger?

northGAcock

I think the cheese you have in your frig is what mine tends to be.

BigreenGreg

Tried Colby-Pepper Jack recently and liked it.

Theophan

RRP said:

... During the last 2 minutes I add a stack of cheeses consisting of 1 slice each of American, Swiss and hot pepper jack.... Hail to the Gebby Burger!!!

@RRP I tried that a long time ago, because you made it sound so inviting, and I have to agree, the mix of the cheeses really was delicious.  It wound up just being too much cheese for me, though.  I've wondered about maybe using the same cheeses grated and mixed together, and seeing if I could adjust the quantity that way.  I really did think the flavor was fantastic, though!

HendersonTRKing

And look for one with lots of pepper, Jack.

PoppasGrill

I prefer Blue Cheese, or smoked Gouda, a sliced dill and horseradish mustard

RRP

Theophan said:

RRP said:

... During the last 2 minutes I add a stack of cheeses consisting of 1 slice each of American, Swiss and hot pepper jack.... Hail to the Gebby Burger!!!

@RRP I tried that a long time ago, because you made it sound so inviting, and I have to agree, the mix of the cheeses really was delicious.  It wound up just being too much cheese for me, though.  I've wondered about maybe using the same cheeses grated and mixed together, and seeing if I could adjust the quantity that way.  I really did think the flavor was fantastic, though!

I use Boars' Head slices and they are thinner so there isn't as much bulk. Glad you liked the mix!

fishlessman

the cheese goes under the burger, not on top. you are all doing it wrong

SonVolt

fishlessman said:

the cheese goes under the burger, not on top. you are all doing it wrong

So it melts into the bun? 

fishlessman

SonVolt said:

fishlessman said:

the cheese goes under the burger, not on top. you are all doing it wrong

So it melts into the bun? 

it cements the burger to the bottom bun and keeps the bottom bun from getting fall apart soggy. it also makes burger assembly easier for a crowd, toast the buns, cover bottoms with room temp cheese, place hot burger on top of cheese, it will melt but not get gooey drippy. 

SonVolt

I use mayo on the bottom bun to prevent soggybunitis. 

fishlessman

SonVolt said:

I use mayo on the bottom bun to prevent soggybunitis. 

maybe on a plant based burger mayo on the bottom, mayo on the top, a bowl of mayo dip

SonVolt

The closest I'll get to a plant based burger is grass-fed beef. 

HendersonTRKing

Best cheese ON a burger goes IN a burger!

SonVolt

Seems like a gimmick, IMO. 

fishlessman

shrimp goes in the burger

this is a juicy lucy called shrimp diane

SonVolt

UNCHeels08

Depends on the type of burgers/condiments we decide to have:

-Regular ones with lettuce/tomato = white american
-Spicy with jalapeños, onion straws, etc = pepper jack
-Mushrooms = swiss
-Blackened or with buffalo sauce = blue cheese
-No toppings = pimento cheese

Carolina Q

fishlessman said:

the cheese goes under the burger, not on top. you are all doing it wrong

I like a smashburger topped with caramelized onions and cheese. After the flip on the griddle, I add the onions first, then top with a slice of cheese. By the time the cheese melts a little, the burger's done. Keeps the onions in place.

MattBTI

muenster

RRP

This is for somebody who likes cheese on his burger!

JohnEggGio

Tonight it shall be Land-O-Lakes yellow American.

Lit

RRP said:

This is for somebody who likes cheese on his burger!

That thing is limp!

Acn

Jupiter Jim said:

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?

I’m another person who doesn’t have “pasteurized cheese product” in the house.  My daughter can decide when she’s grocery shopping, when it is my money I’m buying what I want.

As far as the actual question, I’ll use Land O Lakes deli sliced american or gruyere mostly, depending on what else is going on the burger.

JohnEggGio

80/20 pattie, fried onions, crispy round of pancetta, toasted onion bun - topped with deli sliced L-O-L yellow American.

Perfection...

Yummmmmm

Legume

What is this?

Dyal_SC

Gotta agree with @Focker too... good ol Kraft Singles is where it’s at IMO. And also Palmetto Cheese (brand of Pimento Cheese out of Pawley’s Island, SC).  Palmetto Cheese is addictive as crack. 

RRP

Lit said:

RRP said:

This is for somebody who likes cheese on his burger!

That thing is limp!

Gosh Lit, you crack me up! BTW in 2 weeks I turn 74. My point  is I may be dead before you get wiped out with prostate cancer like I about was. Since you think making fun of me and the thousands of other prostate cancer survivors and the millions who do not survive then laugh it up. But your time will come! 

Botch

fishlessman said:
it cements the burger to the bottom bun and keeps the bottom bun from getting fall apart soggy. it also makes burger assembly easier for a crowd, toast the buns, cover bottoms with room temp cheese, place hot burger on top of cheese, it will melt but not get gooey drippy.  

I did some experiments with burger assembly this last batch.  Tonight's was the best: toast both bun halves up front, before the burger is cooked.  Lay the Tillamook Mild Cheddar slice on the bottom bun, it begins to melt and seals off the bread from any sogginess, as you stated.  Top half gets a smear of butter (doesn't seal anything but melts in for flavor), and then a smear of mayo.  
Burger, once cooked, gets set on the bottom bun/cheese which finishes melting it.  Copious salt on the top (yeah, this is the way I'm salting burgers from now on).  Chopped, roasted Hatch green chile onto the burger, then add the top bun.  The mayo thins with the heat but perfectly "sauces" the burger/chile, yet the top bun doesn't get soggy, either.  
No, mayo is NOT traditional on a green chile cheeseburger, but its my opinion that that is better and should be your opinion, too.  

JohnEggGio

@Legume That’s a cold salad of leftover corn on the cob (no longer on the cob), wheel
pasta, kidney beans, with a can of del monte diced tomato with jalapeño and habanero - toss all with salt & pepper, EVOO and red wine vinegar.  Pretty good - and quick!  No fresh tomatoes here yet.