Blue Cheese Burger Bliss: Perfect Cheese Pairings

Blue cheese is a popular addition to burgers, with its tangy, creamy flavour and bold taste providing a delicious contrast to the beef patty. But what other cheeses can you pair with blue cheese to take your burger to the next level? One option is to stick with a classic and add cheddar, bacon and sautéed mushrooms and onions. Alternatively, go for something more unusual with gorgonzola, a type of blue cheese from Northern Italy that is creamier and sweeter than standard blue cheese. If you're feeling adventurous, you could even try a blue cheese and rosemary mayonnaise, or a blue cheese sauce with mushrooms and frizzled onions.

How to cook the perfect blue cheese burger

Ingredients

• Ground beef (ideally 80% lean meat and 20% fat)
• Blue cheese
• Salt and pepper
• Hamburger buns
• Lettuce, tomatoes, and mayonnaise (optional toppings)
• Other optional toppings: bacon, caramelized onions, BBQ sauce, mustard, garlic, green onions, egg, Worcestershire sauce, chives, hot pepper sauce, onion, arugula, cinnamon, cumin, brioche bun, butter

Method

Firstly, prepare your ingredients. If you want to add any extra toppings, such as bacon, now is the time to cook it. You can also make a blue cheese sauce by mixing mayonnaise, red wine vinegar, rosemary, garlic powder, sugar, salt, and pepper.

Next, mix your ground beef with your chosen toppings and seasonings. You can either add your blue cheese to the mixture or save it to add later. Shape the mixture into patties and chill them in the refrigerator for at least 30 minutes.

When you're ready to cook your burgers, prepare a charcoal or gas grill for cooking over high direct heat. Alternatively, you can use a cast-iron skillet or frying pan. Lightly oil the grill grates or pan and place your patties on when hot. If you haven't added blue cheese to your mixture, now is the time to add a slice on top of each patty. Cook for around 5 minutes on each side for a medium-rare burger.

Finally, assemble your burger by adding your choice of toppings and sauces to your bun and placing the patty inside.

Tips

• Use good-quality meat with a high fat content to add moisture and flavour.
• Only add a small amount of salt to your meat mixture. Add more salt just before your burgers come off the grill.
• Form wide, even patties for quick and even cooking.
• Don't press down on your burgers while cooking, as this releases moisture.
• Cook your burgers on a moderate heat to avoid burning the outside.
• Use residual heat to finish cooking your burgers. After cooking on one side, flip them and cook briefly on the other side. Then, turn off the grill and let them finish cooking with the lid closed.

What other cheeses go with blue cheese on a burger

Blue cheese is a bold and tangy choice for a burger, and there are several other cheeses that can complement it well. Here are some suggestions for cheeses to pair with blue cheese on a burger:

Cheddar

A classic choice for burgers, cheddar has a sharp and savoury flavour that can stand up to the tang of blue cheese. It also melts well, adding a creamy texture to the burger.

Swiss Cheese

Swiss cheese has a mild and nutty flavour that can balance out the stronger taste of blue cheese. It melts easily, adding a creamy element to the burger.

Mozzarella

Mozzarella is a mild and creamy cheese that can help balance the sharpness of blue cheese. It melts easily and can add a stringy, stretchy texture to the burger.

Gorgonzola

Gorgonzola is a type of blue cheese, so it will pair well with other blue cheeses on a burger. It has a strong, tangy flavour and a creamy texture.

Feta

Feta is a salty and tangy cheese that can complement the blue cheese well. It has a crumbly texture that can add a nice contrast to the other cheeses and burger ingredients.

When combining cheeses on a burger, it's important to consider the balance of flavours and textures. Too much cheese can overwhelm the other ingredients, so choose two or three cheeses that complement each other and use them sparingly. Experiment with different combinations to find your favourite!

What toppings to use with blue cheese

Blue cheese is a bold and tangy choice for a burger, and there are several toppings that can complement its unique flavour.

One option is to keep things simple, as blue cheese can be overwhelming for some. A classic combination is to pair it with bacon, lettuce, tomato, and mayo. You could also add BBQ sauce to the meat or the bun for an extra kick. If you want to get a little more creative, you could try adding caramelised onions, or even some fried buffalo chicken.

If you're feeling extra indulgent, you could try a blue cheese and bacon burger with steak sauce and sautéed mushrooms. Or, for something a little different, why not try blue cheese with roasted red peppers, spicy pickled onion, arugula, Cajun seasoning, and honey mustard on ciabatta?

For a more subtle blue cheese flavour, you could try mixing it into a mayonnaise. This can be a great way to add a creamy, tangy twist to your burger without overwhelming the other flavours. You could also try stuffing your patty with blue cheese for a molten cheese core.

Finally, when choosing a cheese to pair with blue cheese, a strong, sharp cheddar or a creamy gorgonzola are both great options.

What to serve with blue cheese burgers

Blue cheese burgers are a real treat and the perfect pairing of tangy and creamy. But what to serve with them?

If you're looking for a side dish, air-fried French Fries or sweet potato fries are always a good option. You could also go for a cold potato salad or a crisp Caesar salad. If you're serving a larger group, a macaroni salad is a classic side dish that's sure to be a crowd-pleaser.

When it comes to toppings, the sky's the limit. You might want to stick to the classics: lettuce, tomato, and mayo. Or, if you're feeling adventurous, try something like BBQ sauce, bacon, or caramelized onions. If you really want to go all out, why not try making a blue cheese and rosemary mayonnaise? This can be made ahead of time and will only get tastier as the rosemary infuses.

And don't forget to choose the right bun! Potato bread buns are soft and full of flavor, while brioche buns are a good option if you want something a little sweeter. Toasting your bun can also add a slight crunch to your burger.

So, whether you're grilling, frying, or assembling your blue cheese burgers, don't be afraid to get creative and make them your own!

The history of blue cheese

Blue cheese is a general classification of cheeses made from cow, sheep, or goat milk that have cultures of the mold Penicillium in them. The distinctive blue-green veins in the cheese are caused by the mold Penicillium roqueforti or Penicillium glaucum. The blue mold in these cheeses is due to mold spores, and most blue cheeses are either injected with the mold or have it mixed with the curds to ensure even distribution.

The process of making blue cheese is similar to that of other varieties of cheese and consists of six standard steps. However, additional ingredients and processes are required to give this blue-veined cheese its particular properties. The production of blue cheese typically consists of two phases: the culturing of suitable spore-rich inocula and fermentation for maximum, typical flavor.

The first phase of production involves preparing a Penicillium roqueforti inoculum before the actual production of blue cheese. This is done by using a freeze-dried Penicillium roqueforti culture, which is later added to the cheese curds.

The second phase of production involves mixing raw milk (from cattle, goats, or sheep) and pasteurizing it. Then, a starter culture is added to acidify the milk, changing it from liquid to solid. The next step is coagulation, where rennet is added to further solidify the milk. The curds are then cut into small pieces to encourage the release of liquid or whey.

The curds are then ladled into containers to be drained and formed into a full wheel of cheese. The Penicillium roqueforti inoculum is sprinkled on top of the curds, along with Brevibacterium linens, and they are knit together in molds to form cheese loaves with a relatively open texture. The whey drainage continues for 10-48 hours without applying any pressure, and the molds are frequently inverted to promote drainage. Salt is then added for flavor and as a preservative, and the cheese is ripened for 60-90 days until it develops its typical flavor and texture.

During the ripening process, the temperature and humidity in the room are carefully monitored to ensure the cheese does not spoil or lose its optimal flavor and texture. The cheese loaves are also punctured to create small openings to allow air to penetrate and support the growth of the aerobic Penicillium roqueforti cultures, forming the characteristic blue veins.

Frequently asked questions