Kamil Perry
There's nothing more disappointing than biting into a burger with cold, unmelted cheese. Luckily, there are several ways to ensure your cheddar cheese is perfectly melted for your next burger night. From Bobby Flay's melting technique to the cheese you choose, here's how to get that deliciously drippy cheese pull.
Characteristics and Values Table for Melting Cheddar Cheese for Burgers
| Characteristics | Values |
|---|---|
| Type of Cheese | Young cheddars melt more evenly and smoothly than older cheddars |
| Type of Heat | Steam is the best way to melt cheese without breaking it |
| Temperature | High temperatures cause cheese to separate into greasy pools |
| Technique | Add cheese to the patty after the first flip, then add a splash of water and cover with a lid to steam |
| Time | Cheese melts faster than burger buns toast |
| Toppings | Cheese sauce can be used as a topping for burgers |
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What You'll Learn
Melting cheddar cheese in a skillet
When you heat cheese, its fat begins to soften. As the temperature rises, the proteins start to lose their structure, and minuscule liquid fat droplets are released. These fat droplets then congregate, forming larger pools of fat. This process happens at temperatures between 130°F and 180°F, so it's important to keep your skillet within this range to achieve the ideal melt.
To melt cheddar cheese in a skillet, start by cooking your burger patty as you normally would. When you flip the patty for the first time, add a slice of cheddar cheese on top. This timing is crucial, as it allows the cheese to melt gradually and thoroughly.
Once the cheese is on the patty, it's time to create the perfect melting environment. This is where a skillet shines. Add a small splash of water to the skillet and quickly cover it with a lid. The water will create steam, providing the necessary moisture to help the cheese melt smoothly. The enclosed space will also ensure even melting, preventing the cheese from drying out or hardening.
Keep the skillet covered for a minute or so, until the cheese is completely melted. This steaming technique is a favourite of celebrity chef Bobby Flay, who swears by it for achieving that perfect, oozy texture.
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Using a steamer to melt cheddar cheese
Steaming is an effective way to melt cheddar cheese without breaking it. It is especially suitable for younger cheddars with higher moisture content. The steam heats the cheese evenly, slowly melting it until it forms a gooey, lava-like substance. This method also has a lower likelihood of the cheese separating into greasy pools compared to other melting methods.
To melt cheddar cheese using a steamer, first, shred the cheese. Shredding the cheese helps it melt more evenly. You can shred the cheese with a knife, box grater, or food processor. Using a box grater is the most common and easiest method. It is best to shred the cheese while it is still cold. Then, let the cheese sit on the counter and come to room temperature for about half an hour. This lessens the heating time, preventing burns.
Next, fill a saucepan one-third full or less with water and bring it to a boil on your stovetop. Once the water reaches a boil, reduce the temperature of the burner to keep the water at a simmer. Place a steamer basket in the pot and add the cheese to oven-safe bowls. Make sure the bowls fit in your steamer basket.
Let the water simmer for one to five minutes while your cheese melts. Check the cheese frequently to ensure it does not melt too much. It should take about 5 minutes for the cheese to melt, but keep an eye on it. Stir the cheese as necessary to break up any large chunks that form.
Finally, remove the bowl from the steamer basket once the cheese has melted and turn off the stove. Use heat-resistant oven mitts to handle the bowl, as it will be hot. Serve the melted cheese immediately.
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Blending cheddar cheese with other cheeses
When it comes to blending cheddar cheese with other cheeses on a burger, there are a few things to consider. Firstly, the age of the cheddar makes a difference. Younger cheddars have a higher moisture content, making them melt more easily and resulting in a more consistent texture when blended with other cheeses. When blending cheeses, it's important to consider the moisture content and melting point of each variety. For example, drier cheeses like Manchego or Parmigiano have high melting points and won't blend as well with cheddar.
Mozzarella, Jack, and younger cheddars can be effectively melted using steaming methods, which help prevent the cheese from breaking and separating. By blending one of these cheeses with cheddar, you can take advantage of their complementary melting properties. Adding a small amount of water to the skillet and covering it with a lid can create the steaming effect needed to melt the cheese blend evenly.
Another option for blending cheddar with other cheeses is to grate the cheddar before mixing it with another variety. Grating increases the surface area, allowing the cheese to melt more easily and blend with other cheeses. This technique can be especially useful when blending cheddar with a cheese that has a higher melting point, such as Swiss cheese or Colby Jack.
Additionally, American cheese, made by blending a cheese base (often Colby) with cream, water, salt, spices, and an emulsifying agent, can be a good pairing option with cheddar. The emulsifying agents in American cheese help create a stable emulsion when blended with other cheeses, preventing separation during melting. The mild flavour of American cheese also provides an opportunity to experiment with additional toppings, such as grilled onions or another cheese variety.
When blending cheddar with other cheeses, it's important to consider the flavour profiles and how they will complement each other. For example, the sharpness of cheddar can be balanced by blending it with a milder cheese, such as mozzarella or young gouda. Experimenting with different combinations will help you find the perfect blend of flavours and melting properties for your burger.
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Adding water to melt cheddar cheese
When melting cheddar cheese for burgers, it is important to consider the type of cheese you are using. Cheddar cheese can be labelled as mild, sharp, or extra sharp. The amount of ageing increases as you go from mild to extra sharp. As the cheese ages, the texture of the cheese changes. Mild and sharp cheddar cheese have a smoother, creamier texture than extra sharp cheddar and will be easier to melt. They also have a higher moisture content than extra sharp cheddar.
To melt cheddar cheese for burgers, you can use a stove, a steamer, or a microwave. One way to melt cheddar cheese for burgers is to add water. Adding water to melt cheddar cheese for burgers is a great way to ensure the cheese melts evenly and quickly. Here is a step-by-step guide:
Step 1: Shred the Cheddar Cheese
Using a knife, box grater, or food processor, shred the cheddar cheese. Shredding the cheese helps it melt more evenly. The thin and uniform shape of shredded cheese will melt more quickly, easily, and evenly than a whole block of cheese. It is best to shred the cheese while it is still cold.
Step 2: Allow the Cheese to Come to Room Temperature
Once shredded, allow the cheddar cheese to come to room temperature. This step is important because it lessens the heating time, preventing burns. It also reduces the likelihood of the cheese melting unevenly.
Step 3: Place the Cheese on the Burger Patty
When cooking your burger, place the shredded cheddar cheese on the patty as soon as you flip it for the first time.
Step 4: Add a Drop of Water and Cover with a Lid
After the burger is nearly done cooking, add a drop of water to the skillet or pan and cover it with a lid. The steam created by the water will help melt the cheese evenly and quickly.
Step 5: Serve the Burger
Once the cheese is melted to your desired consistency, remove the burger from the heat and serve it on a bun with your favourite toppings. Enjoy your juicy, cheesy burger!
By following these steps, you can ensure that your cheddar cheese melts evenly and quickly, creating a delicious and gooey addition to your burger.
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Making a cheddar cheese sauce
Making a good cheddar cheese sauce to go with your burger is a great way to ensure your cheese is melted to perfection. This is a simple recipe that will take around 15 minutes to make.
Firstly, grate your own full-fat cheddar cheese. Pre-shredded cheese doesn't melt as well. Next, heat some milk in a large saucepan over medium heat. You want to heat it until small bubbles form around the edge of the pan. In a separate pan, melt some butter over medium heat. Sprinkle flour over the bubbling butter and stir until a thick paste, or roux, forms. It's fine if it becomes very thick and almost paste-like, but it doesn't have to be. This should take around 1-2 minutes.
Now, slowly pour the warm milk into the flour and butter mixture, whisking constantly. Keep cooking and whisking until the mixture thickens. This should take around 3-5 minutes. The sauce should be thick but still spreadable and pourable. Finally, add the grated cheese to the mixture.
This sauce is a great, versatile topping that goes well with burgers, broccoli, chilli, baked potatoes, pasta, or as a stand-in for nacho cheese sauce.
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Frequently asked questions
There are several ways to melt cheddar cheese for a burger. One way is to put the cheese on the patty after flipping it for the first time, and then covering it with a lid to let the residual heat melt the cheese. Another way is to put the cheese on the patty towards the end of cooking and then pour a drop of water before covering it with a lid to create steam. You can also try steaming the cheese separately in a custom-built steamer and then pouring it over the patty.
Younger cheddars melt more easily than older cheddars. Therefore, it is best to opt for a young cheddar or another young cheese like mozzarella or Jack.
To make a cheese sauce with cheddar cheese, heat milk in a saucepan until small bubbles form. In another pan, melt butter and sprinkle flour over it, stirring until a thick paste forms. Slowly pour the warm milk into the flour and butter mixture while constantly whisking. Continue cooking and whisking until the mixture thickens.
Excessive heat can cause the cheese to melt onto the pan and harden. To prevent this, use steam to melt the cheese instead of direct heat.
