Randy Chandler
The cheeseburger is a classic American dish, with the first cheeseburger appearing on a menu in Louisville, Kentucky, in 1934. The cheeseburger has since become a staple in diners and backyards across the US, with thousands of restaurants devoted to the beloved burger. While there are many types of cheese that can be used in a hamburger, some of the most popular options include American cheese, cheddar, Swiss, blue cheese, and Muenster. The key to a great cheeseburger is finding a cheese that melts well and complements the flavour of the meat.
| Characteristics | Values |
|---|---|
| Cheese type | American, cheddar, Swiss, blue, mozzarella, provolone, Muenster, gorgonzola, brie, Colby Jack, pepper jack, habanero jack, smoked provolone, and plant-based |
| Cheese texture | Melted, gooey, creamy |
| Cheese colour | Yellow |
| Burger type | Hamburger, cheeseburger |
| Burger ingredients | Beef, bacon, mushrooms, avocado, red onion, tomato, ketchup, mayonnaise, mustard, pickles, jalapenos |
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What You'll Learn
Popular cheese types: American, Swiss, Muenster, and Cheddar
Popular cheese types that are cooked in hamburgers include American, Swiss, Muenster, and Cheddar.
American cheese is a classic choice for hamburgers, known for its meltability and gooey consistency when melted. It has a distinct yellow colour, which traditionally comes from annatto, a colouring derived from the seeds of the achiote tree. American cheese has improved over time due to increased consumer demand for better quality, with brands like Andrew & Everett offering hormone-free and preservative-free options made with milk from grass-fed cows.
Swiss cheese, or Emmentaler, is another popular melting cheese for hamburgers. It has a distinctive yet mellow flavour, with a nutty and buttery taste. Swiss cheese is often paired with bacon or sautéed mushrooms in a Mushroom Swiss Burger. While Traditional Swiss has a stronger flavour profile, Baby Swiss is aged for less time and has a milder, buttery flavour that can work well in a burger.
Muenster cheese is also a tasty option for hamburgers, as it melts well and has a flavour that pairs well with grilled hamburgers. Popular food blogger Shea Goldstein created the Sriracha Muenster Burger, showcasing the appeal of this cheese variety.
Cheddar cheese is a well-known and widely-used cheese for hamburgers, offering a sharp and strong flavour. While some may find it too intense for burgers, others appreciate its sharpness, especially when paired with other ingredients like mushrooms and jalapenos.
Each of these cheese types brings its unique characteristics and flavour profiles to hamburgers, contributing to the overall taste and texture of the dish.
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Artisan cheeses: Taste vs meltability
When it comes to choosing the right cheese for your hamburger, there are two key considerations: taste and meltability. Artisan cheeses may offer superior flavour, but how do they fare when it comes to melting?
Let's start with taste. Artisan cheeses are crafted with care and often boast complex, nuanced flavours that can elevate a humble hamburger. From the tang of a mature Cheddar to the pungency of a blue cheese, these varieties can add depth and character to your burger. However, not all artisan cheeses are created equal when it comes to melting.
The key to a perfectly melted cheese lies in its texture. Some artisan cheeses, when exposed to heat, can become greasy or separate, with the fat and water content resisting cohesion. This can result in an unappetising texture that detracts from the overall enjoyment of the burger. However, certain artisan cheeses, such as extra mature Cheddar and blue cheese, are noted for their meltability. Their higher fat content and creaminess lend themselves well to the heat of the grill, resulting in a decadent, gooey topping.
On the other hand, some widely available cheeses, such as American cheese, are specifically designed for meltability. American cheese has a high emulsifying agent content, which helps bind the fats and water together as it melts, creating a smooth and consistent texture. This makes it a popular choice for hamburgers, as it guarantees that desirable, gooey melt. Other cheeses that fall into this category include Swiss cheese and Muenster cheese, both known for their excellent melting qualities and distinctive flavours.
Ultimately, the decision between artisan cheese and its more widely available counterparts comes down to personal preference. If you prioritise taste and are willing to embrace a slightly different texture, artisan cheeses can offer a sophisticated flavour profile. However, if a classic, oozing cheeseburger is your idea of comfort food, the meltability of American, Swiss, or Muenster cheese slices may be the better option. Experimentation is encouraged, as the perfect cheeseburger is a highly subjective endeavour.
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Blue cheese: Mix into the patty or stuff the burger
Blue cheese is a fantastic option for those looking to cook a cheeseburger. The tang and creaminess of blue cheese make it a natural match for beefy burgers. Blue cheese also has a very high meltability, which is a key factor when choosing a cheese for your burger.
To make the perfect blue cheese burger, you can either mix the blue cheese into the patty or stuff the burger with it. To mix the blue cheese into the patty, combine ground beef, blue cheese, and your choice of seasonings in a large bowl. Seasonings can include mustard, garlic, onions, Worcestershire sauce, chives, hot pepper sauce, salt, and pepper. Be careful not to overwork the meat, as this can cause the burgers to become tough. Once combined, divide the mixture into equal parts and form them into patties. The patties should be about 1/2 inch thick and larger than your bun. It is also recommended to gently push your thumb into the middle of the patty to prevent it from puffing up during cooking.
If you want to stuff your burger with blue cheese, form a patty as you normally would and make an indent in the middle. Add a chunk of blue cheese and wrap the meat around it, reshaping it into a patty. You can also add other ingredients to the indent, such as jalapeños or bacon, for extra flavour.
Once your patties are formed, place them on a clean and well-oiled grill grate. Grill the burgers for about 5 minutes per side, depending on your desired level of doneness. If you don't have a grill, you can use a grill pan or a cast-iron frying pan to cook the burgers on the stove. Do not press down on the burgers while cooking, as this can cause them to dry out. After flipping the burgers, you can toast the buns on the grill. Remove the burgers from the grill when they are cooked to your desired temperature, and serve with your choice of toppings and condiments.
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Processed cheese: Melts better than real cheese
When making hamburgers, the cheese you use is important, as some cheeses melt better than others. A good melting cheese is one that can maintain its emulsion when the protein network begins to collapse due to heat. This is determined by the ratio of water to fat, as well as the strength of the protein network.
Processed cheese, including "American" cheese, is a type of cheese product designed to be extremely meltable. It is made by blending real cheese (usually a young cheddar-style) with extra milk, milk protein micelles, and chemical salts. These additional ingredients help to prevent the proteins from tightening, resulting in a cheese that melts easily without becoming oily or separating.
Artisan cheeses, on the other hand, may have superior taste, but heat can alter their flavour and texture. When melted, they may become tough and stringy, separating into a mass surrounded by a pool of oil. This is because, in cooler temperatures, dairy fat remains solid. When heated, the fat reaches a liquid state, and the cheese becomes more pliable. As the temperature increases further, the bonds that join the caseins together start to break, causing the protein structure to sag and stretch.
Some examples of processed cheeses that melt well include Cheese Whiz, Provel cheese, and American cheese. While these cheeses may not have the same flavour complexities as real cheese, they are convenient and affordable options that provide a consistent melting performance.
In conclusion, while there are various types of cheese that can be used in hamburgers, processed cheese stands out for its superior melting abilities. Its ability to maintain its emulsion and prevent protein tightening makes it a reliable choice for creating the perfect, gooey cheeseburger.
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Condiments: Mustard, ketchup, mayo, or none?
When it comes to cheeseburgers, the cheese is key, but so are the condiments. Mustard, ketchup, and mayo are all popular options, but some people prefer their burgers with no condiments at all. So, which is the best choice?
Let's start with mustard. While some people enjoy the tang of mustard on their burgers, others find it too strong or believe it belongs only on hot dogs. If you're a mustard lover, a good-quality Dijon mustard can add a nice kick to your cheeseburger. However, if you're not a fan of the strong flavour, you might want to opt for a different condiment.
Ketchup is another classic condiment for burgers. It adds a touch of sweetness and can help balance out the savouriness of the cheese and meat. Some people argue that ketchup ruins a burger, but many others enjoy the combination. If you're a ketchup enthusiast, you might want to opt for a classic tomato ketchup or experiment with different varieties, such as Sriracha ketchup.
Mayonnaise is a divisive condiment when it comes to cheeseburgers. Some people swear by the creamy texture and tang of mayo, while others believe it has no place on a burger. If you're a mayonnaise fan, you might want to try a good-quality, thick and creamy mayo, or even make your own. However, if you're not a fan, you might find it too overpowering or believe it takes away from the other flavours of the burger.
Finally, some people prefer their cheeseburgers with no condiments at all. They believe that the flavours of the cheese, meat, and other toppings are enough and that adding condiments takes away from the perfect balance of flavours. This option lets you enjoy the pure, unadulterated taste of the burger and can be a good choice if you're not a fan of strong flavours or simply want to appreciate the flavours of the individual ingredients.
So, which condiment should you choose for your cheeseburger? Ultimately, it's a matter of personal preference. Whether you're a mustard, ketchup, mayo, or no-condiment kind of person, the most important thing is to enjoy your burger and find the combination of flavours that you love. Experiment with different cheeses, toppings, and condiments to create your perfect cheeseburger.
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Frequently asked questions
The best cheeses for hamburgers include American cheese, blue cheese, cheddar, Swiss cheese, and Muenster cheese.
When cooking a hamburger with cheese, it is important to consider the meltability of the cheese. One way to ensure meltability is to stuff the patty with cheese before grilling. Another way is to add cheese to the patty on the grill and cover it with a lid.
Popular toppings for hamburgers with cheese include ketchup, mustard, mayonnaise, relish, bacon, and sautéed mushrooms.
