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Best cheese on a burger?

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  • northGAcock
    northGAcock Posts: 15,164
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    I think the cheese you have in your frig is what mine tends to be.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • BigreenGreg
    BigreenGreg Posts: 581
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    Tried Colby-Pepper Jack recently and liked it.
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
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  • Theophan
    Theophan Posts: 2,654
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    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!
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    And look for one with lots of pepper, Jack.
    It's a 302 thing . . .
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  • PoppasGrill
    PoppasGrill Posts: 356
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    I prefer Blue Cheese, or smoked Gouda, a sliced dill and horseradish mustard
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  • RRP
    RRP Posts: 25,897
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    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!
    Re-gasketing America one yard at a time.
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  • fishlessman
    fishlessman Posts: 32,767
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    the cheese goes under the burger, not on top. you are all doing it wrong =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SonVolt
    SonVolt Posts: 3,314
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    fishlessman said:
    the cheese goes under the burger, not on top. you are all doing it wrong =)

    So it melts into the bun?  :o
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • fishlessman
    fishlessman Posts: 32,767
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    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?  :o
    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. 
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SonVolt
    SonVolt Posts: 3,314
    edited June 2018
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    I use mayo on the bottom bun to prevent soggybunitis. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • fishlessman
    fishlessman Posts: 32,767
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    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 =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SonVolt
    SonVolt Posts: 3,314
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    The closest I'll get to a plant based burger is grass-fed beef. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Best cheese ON a burger goes IN a burger!


    It's a 302 thing . . .
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  • SonVolt
    SonVolt Posts: 3,314
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    Seems like a gimmick, IMO. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • fishlessman
    fishlessman Posts: 32,767
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    shrimp goes in the burger

    this is a juicy lucy called shrimp diane

    image

    image
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SonVolt
    SonVolt Posts: 3,314
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    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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  • UNCHeels08
    UNCHeels08 Posts: 116
    edited June 2018
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    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
    Raleigh, NC

    LBGE
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  • Carolina Q
    Carolina Q Posts: 14,831
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    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.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • MattBTI
    MattBTI Posts: 417
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    muenster
    Pratt, KS
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  • RRP
    RRP Posts: 25,897
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    This is for somebody who likes cheese on his burger!

    Re-gasketing America one yard at a time.
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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    Tonight it shall be Land-O-Lakes yellow American.
    Maryland, 1 LBGE
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  • Lit
    Lit Posts: 9,053
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    RRP said:
    This is for somebody who likes cheese on his burger!

    That thing is limp!
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  • Acn
    Acn Posts: 4,424
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    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.

    LBGE

    Pikesville, MD

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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    80/20 pattie, fried onions, crispy round of pancetta, toasted onion bun - topped with deli sliced L-O-L yellow American.

    Perfection...

    Yummmmmm

    Maryland, 1 LBGE
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  • Legume
    Legume Posts: 14,627
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    What is this?
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  • Dyal_SC
    Dyal_SC Posts: 6,055
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    Gotta agree with @Focker too... good ol Kraft Singles is where it’s at IMO. :wink: And also Palmetto Cheese (brand of Pimento Cheese out of Pawley’s Island, SC).  Palmetto Cheese is addictive as crack. 
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  • RRP
    RRP Posts: 25,897
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    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! 
    Re-gasketing America one yard at a time.
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  • Botch
    Botch Posts: 15,487
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    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.  :tongue:
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • JohnEggGio
    JohnEggGio Posts: 1,430
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    @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.
    Maryland, 1 LBGE
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