Andy Montoya
There's nothing more disappointing than biting into a burger with cold, unmelted cheese. The cheese should be perfectly melted, gooey, and oozy with every bite. The most common method for achieving this is by steaming the cheese, which can be done by adding a few splashes of water to the pan and covering it with a tight-fitting lid. This should take around 30 seconds to one minute, depending on the type of cheese. American cheese, for example, is known for its excellent melting qualities, but it is often considered bland in taste. Other cheeses with low melting points include cheddar and Gruyère, while goat cheese will take longer to melt due to its higher melting point.
| Characteristics | Values |
|---|---|
| Ideal cheese type | American, Havarti, Brie, White Cheddar, Pepper Jack, Smoked Gouda, Mozzarella, Swiss, Provolone, Fontina, Blue, Cambozola Black Label |
| Technique | Steam the cheese, add a splash of water to the pan and cover with a lid |
| Time | 30 seconds to melt |
| Amount | 2 slices per patty |
| Texture | Gooey, stretchy, fatty, salty, creamy, mild |
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What You'll Learn
How to make any cheese melt like American cheese
American cheese is beloved by many for its gooey, melty texture. However, some people may find it a bit bland in taste. If you want to achieve the same oozy texture with other types of cheese, there are a few methods you can try.
One way is to add a melting agent such as sodium citrate, which helps loosen the bonds that hold the cheese's protein molecules together. You can make your own sodium citrate by mixing five parts baking soda with four parts citric acid, and dissolving the required amount in a tablespoon or two of water or other liquids. Then, add it to your shredded cheese as it melts. You can also add a teaspoon of heavy cream or milk per ounce of grated cheese to help it melt and stretch.
Another method is to steam the cheese. This works well with younger cheeses like mozzarella, young cheddars, or Jack. You can steam the cheese with a bit of Wondra flour and milk, or try emulsifying cheese with a base of herb-infused sherry and sodium citrate, then pouring it out onto a silicone sheet. This method can be a bit time-consuming and tedious, but it yields cheese that melts almost as well as American cheese.
Additionally, you can try adding a few slices of American cheese to your cheese mixture. This will help the rest of the cheese melt more smoothly. You can also add an acidic ingredient like vinegar, beer, white wine, or lemon juice to help the cheese stay smooth and add flavor.
Finally, when melting cheese, it's important to grate, shred, or slice it into smaller pieces first. Then, transfer it to a microwave-safe bowl and heat it in small increments until it just starts to melt. You can also melt cheese over the stove, but be sure to use low heat.
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The best cheeses for burgers
Choosing the right cheese for your burger can significantly enhance its flavour and texture. The cheese adds a creamy, savoury element that complements the meat, providing a rich, indulgent mouthfeel. The right cheese can balance out the flavours, add a hint of tanginess or smokiness, and even introduce a bit of complexity to your burger.
The best cheese for a burger is one that knows its place and acts as a strong supporting character without pulling focus. It should melt well, be fairly cheap, and be easy to find. It should also be usable on a wide variety of meats and styles.
Some of the most popular cheeses for burgers include:
- American cheese, which is a classic choice for cheeseburgers. It melts well, is affordable, and easily available.
- Cheddar, which is a firm, sharp, tangy cheese that melts well and can be moist or dry with a range of flavours from milky and sweet to acidic and grassy, depending on aging and origin.
- Monterey Jack, which has a robust but relatively mild taste and is one of the best cheeses for melting, making it perfect for a super-gooey cheese sauce.
- Gouda, which is nutty and smoky, and pairs well with barbecue sauce.
- Brie, which is ultra-gooey and creamy, and melts exceptionally well thanks to its high-fat content and soft rind.
- Provolone, which is springy, sliceable, and semi-firm, and pairs well with sweet or hot Italian sausage.
- Blue cheese, which is pungent and provides a bold contrast to the meat.
- Gruyère, which has a nutty, slightly sweet flavour and melts beautifully, making it an excellent choice for burgers.
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Bobby Flay's melting hack
Celebrity chef Bobby Flay has a simple yet effective hack to melt cheese on a burger. According to the chef, the secret to melting cheese on a burger is to use steam. Flay recommends keeping a squeeze bottle of water handy while the burgers are cooking on the griddle. Once you are ready to add cheese to the burger, place a slice of cheese on the patty, and then squirt some water onto the griddle. Immediately cover the pan with a tight-fitting lid to trap the steam, which melts the cheese evenly. Flay suggests using a smaller domed lid for each patty if you are using a larger flat griddle. This method helps achieve a good, even melt without overcooking the burger. The whole process should take around 30 seconds.
Flay also recommends using American cheese, as it melts better than other types of cheese. He suggests using two slices of cheese per patty for the best texture. Flay dislikes cheddar cheese on burgers because it does not melt as well as American cheese. He also recommends choosing the right beef for your burgers. According to Flay, the ideal ratio of beef to fat is 80% beef and 20% fat, as "fat is flavor".
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Avoiding common issues when melting cheese
Melting cheese is a delicate process that can go wrong in many ways. The cheese can turn into a greasy, lumpy, and stringy mess, or it can burn and stick to the pan. Here are some tips to avoid common issues when melting cheese:
Choose the Right Cheese
The type of cheese you select plays a crucial role in achieving a smooth melt. Hard cheeses like Parmesan, aged cheddars, and aged gouda don't melt well and tend to burn easily. Instead, opt for softer, younger cheeses with higher moisture content and lower melting points, such as Swiss, Gruyère, young cheddars, young gouda, or Monterey Jack.
Grate or Slice the Cheese Thinly
To promote even melting, grate or slice the cheese thinly. Grated cheese increases the surface area, allowing it to melt faster and more evenly. Thinly sliced cheese is also recommended for grilled cheese sandwiches to ensure proper melting without burning the bread.
Control the Heat
Cheese is sensitive to high temperatures. Excessive heat can cause the cheese to melt too quickly, leading to a stiff and charred mess. It is best to use low heat and introduce a double-boiler if possible. Cooking cheese slowly and steadily helps prevent overcooking and allows you to better control the melting process.
Add Starch and Acidic Ingredients
To prevent lumpiness and promote smoothness, add a small amount of starch, such as cornstarch, and an acidic ingredient like vinegar, lemon juice, or white wine. These ingredients help to keep the cheese sauce smooth and also add flavour.
Use a Non-Stick Pan or Dish
Cheese has a tendency to stick to cookware, making it challenging to clean. Using a non-stick skillet or a non-stick microwave-safe dish can prevent this issue and make the melting process much easier.
Stir Continuously and Remove Promptly
When melting cheese on the stovetop, use a wire whisk or fork to stir continuously. This helps keep the cheese mixture smooth and prevents it from burning. Additionally, remove the cheese from the heat source as soon as it reaches the desired consistency. Cheese has a low burning point, so leaving it on the heat for too long can cause it to burn.
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Non-dairy cheese melting
Vegan cheese has come a long way, and there are now several non-dairy cheese options that melt well.
One of the most popular options is Chao, which has been described as having a slightly sweet flavour like mild cheddar, with a soft texture that melts easily. It is a good choice for sandwiches, quesadillas, and grilled cheese. Another popular option is Follow Your Heart, which offers a range of shredded and sliced cheeses that melt well, including mozzarella, parmesan, and American slices. Their Gouda flavour has received particularly good reviews.
For pizzas, Miyoko's cashew milk-based mozzarella is a popular choice as it melts, stretches, and browns nicely, although it has minimal stretch and a light mouthfeel compared to dairy cheese. The liquid mozzarella has a more solid texture than the shredded variety, but both options lack the hint of fake vegan cheese flavour that is common in other brands. Violife is another good melting option for pizzas, although the shreds are quite thick and visible even after melting.
Applewood's Smoky Cheese Alternative was voted the best non-dairy cheese for melting in 2019. It is described as smooth and creamy, with added B12 and calcium, and is suitable for toasties, pizzas, pastas, baked potatoes, and even fondue.
Some general tips for melting non-dairy cheese include cooking it at a lower temperature than dairy cheese and adding a couple of drops of water to create steam, which helps the cheese melt.
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Frequently asked questions
There are several ways to melt cheese on a burger. You can add the cheese to the patty after flipping it for the first time, or you can add it after cooking. If you want to melt the cheese faster, you can add a few splashes of water to the pan and cover it with a tight-fitting lid to create steam.
Depending on the type of cheese, it should take around 30 seconds to one minute for the cheese to melt fully.
Some popular cheese options for burgers include American cheese, cheddar, Gruyère, smoked gouda, and brie.
There are several ways to cook a burger, including grilling, pan-frying, or using a skillet or griddle. It is important to consider the type of cheese you are using, as some cheeses may not melt as well on a grill compared to a pan or skillet.
