Andy Montoya
There's nothing more disappointing than biting into a burger with cold, unmelted cheese. The cheese should be perfectly melted, oozy, and gooey. While the type of cheese you use is important, the technique you use to melt it is also crucial. Some cheeses, like queso fresco, ricotta, and feta, are more difficult to melt and should be avoided. Cheeses that melt quickly include mozzarella, cheddar, gruyère, and American cheese. In fact, American cheese was made with melting in mind, and its thin slices, packed with added ingredients like milk protein concentrate, skim milk, and milk fat, make it the best cheese to melt on a burger. For a spicier patty, try pepper jack cheese, or experiment with different cheeses like brie or smoked gouda.
| Characteristics | Values |
|---|---|
| Melting Ability | American cheese, Mozzarella, Cheddar, Gruyère, Monterey Jack, Brie, Provolone, Gouda, Halloumi |
| Taste | American cheese, Cheddar, Mozzarella, Brie, Provolone, Gouda, Halloumi |
| Texture | Mozzarella (silky), Cheddar (crumbly when mature), Halloumi (salty) |
| Age | Younger cheddars have a higher moisture content and melt better |
| Colour | American cheese (orangey) |
| Thickness | American cheese (thin slices) |
| Ingredients | American cheese (milk protein concentrate, skim milk, milkfat), cream, water, salt, spices, emulsifying agent |
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What You'll Learn
Why American cheese melts best
American cheese is the best cheese to melt on burgers. It is a classic staple of cheeseburgers, dating back to 1934 when Kaelin's restaurant in Louisville, Kentucky, first topped a patty with American cheese to add a "new tang to the hamburger".
American cheese was made with melting in mind. Its thin slices, packed with added ingredients like milk protein concentrate, skim milk, and milk fat, make it melt at a much lower temperature than other cheeses. This results in a gooey, creamy texture that complements the juicy burger without being too overpowering.
The melting capabilities of American cheese are so good that it is hard to resist putting it on every burger. It only takes about 45 seconds to soften, and you can add the slices a minute or two before your burger is done cooking. This ease of use and quick melting time are ideal for creating the perfect, evenly melted cheeseburger.
American cheese also has a robust yet relatively mild taste, so it pairs well with other ingredients on the burger without being too overpowering. It is a versatile cheese that can be used on its own or mixed with other cheeses like cheddar to create an optimal taste for everyday burgers.
Overall, American cheese is the best cheese to melt on burgers due to its quick melting time, creamy texture, and versatile flavour that perfectly complements the classic cheeseburger.
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How to melt cheese on a burger
There are several ways to melt cheese on a burger, and the best method may depend on the type of cheese being used. Some popular cheeses for burgers include American cheese, cheddar, mozzarella, Monterey Jack, gouda, and halloumi.
American cheese is a classic choice for cheeseburgers and is known for its melting capabilities. It is designed to melt easily and can be added to a burger a minute or two before it is finished cooking. Its thin slices and added ingredients like milk protein concentrate and milkfat cause it to melt at a lower heat than other cheeses.
Cheddar is another popular option for cheeseburgers and can be moist or dry, tangy or sharp, depending on aging and origin. Younger cheddars aged 2 to 3 months tend to have a higher moisture content and melt more easily than mature cheddars. To melt cheddar on a burger, place the cheese on the burger after the first flip, then add a drop of water and cover the skillet with a lid to steam the cheese when the burger is nearly done.
Mozzarella is a fresh and smooth cheese with excellent melting capabilities. It melts into a silky rather than runny texture, making it ideal for cheeseburgers. To melt mozzarella on a burger, cook it for about 1 minute and 45 seconds to allow it to envelop the burger in a thick layer.
Other types of cheese that melt well on burgers include Monterey Jack, which can be used to make a super-gooey cheese sauce, and gouda, which pairs well with smoky barbecue sauce. Halloumi is a tangy and salty cheese from Cyprus that holds its shape when heated, making it ideal for grilling.
Regardless of the type of cheese used, there are several techniques for melting cheese on a burger. One method is to place the cheese on the burger towards the end of cooking and cover the pan or grill with a lid to capture steam, which will melt the cheese quickly. Another option is to place the cheese between the bun and burger for quicker melting, as the residual heat from the burger will melt the cheese. Alternatively, the cheese can be melted separately in a skillet or on a long metal spatula and then slid into the patty.
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Mozzarella, cheddar, and other quick-melting cheeses
Mozzarella, a soft cheese, is one of the best cheeses for melting on a burger. It has an elastic texture and excellent melting capabilities, developing a silky texture rather than becoming runny. It takes around 1 minute and 45 seconds to melt and holds its shape well, enveloping the burger in a thick layer.
Cheddar, a classic burger topping, is another quick-melting cheese. Younger cheddars, aged 2 to 3 months, have a higher moisture content, making them ideal for melting. Mature cheddars, aged 1 year or more, have a lower moisture content and a more crumbly texture. When melted, cheddar has a consistent texture and a sharp flavour that pairs well with the savoury burger.
Other quick-melting cheeses include American cheese, which is specifically designed to melt easily. It has a thin, creamy texture and a mild, buttery flavour that complements the burger without being overpowering. It typically melts within 45 seconds to a couple of minutes, depending on the brand.
Gruyère is another soft cheese that melts quickly, while mature cheddars can also be used for a sharper flavour, though they may take longer to melt.
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Cheeses to avoid
While there are many types of cheeses that go well on a burger, there are some that you may want to avoid.
One of the most popular cheeseburger toppings is cheddar cheese, which adds a tangy, bold flavor. However, some people find that it can taste too strong and "sandwichy", especially when mature cheddar is used. Mature cheddar (aged 1 year or more) has less moisture, resulting in a crumbly texture that may not be ideal for a burger. If you still want to use cheddar, opt for a younger variety (aged 2 to 3 months) with a higher moisture content, such as Cabot or Tillamook.
Another classic cheese that may not be the best option for your burger is Swiss cheese. While it is a great melting cheese, some may find its flavor to be too plain when paired with a burger. If you're looking for a cheese with more impact, you might want to skip Swiss cheese.
Blue cheese is a decadent and creamy option that pairs well with high-end bacon. However, it has a very strong flavor, so a little bit goes a long way. If you're not a fan of pungent cheeses, you may want to avoid using blue cheese as it can overpower the other flavors in your burger.
Goat's milk cheese, such as Montrachet, can add a creamy tang to your burger. However, it is best paired with gourmet toppings like caramelized onions or homemade onion jam, rather than the traditional ketchup. If you're looking for a more classic burger experience, you may want to skip this type of cheese.
In conclusion, while these cheeses can certainly be used on burgers and have their own unique flavors and textures, they may not be to everyone's taste or may require specific pairings to truly shine. Experimenting with different cheeses and finding the ones that suit your personal preference is part of the fun of creating the perfect cheeseburger!
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Other factors for the perfect melt
While the type of cheese is important, other factors come into play when achieving the perfect melt.
One key factor is the quality of the beef. The beef should be juicy and flavoursome to complement the cheese. The bun also plays a crucial role; it should be lightly toasted, retaining a squishy texture that can withstand the juices and sauces of the burger.
The age of the cheese also matters. For cheddar, a younger cheese with higher moisture content is recommended for easier melting. Cheeses like mozzarella, with their elastic texture, are also excellent choices for a silky melt.
Technique is another important consideration. Bobby Flay, for example, recommends flipping the burger only once to develop a browned crust, then adding the cheese and a few splashes of water before covering the pan with a lid to create steam and ensure even melting. The timing of when the cheese is added is crucial, as adding it too early may result in overcooking, while adding it too late may leave the cheese undercooked.
Additionally, the thickness of the cheese slices can impact melting. Thinner slices, such as those of American cheese, tend to melt faster and more evenly. For a spicier option, Bobby Flay suggests using pepper jack cheese, while a combination of American cheese and white cheddar is recommended for an optimal everyday melt.
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Frequently asked questions
The best cheese for melting on burgers is American cheese. It was designed with melting in mind and is usually thin, meaning it melts quickly and evenly.
Other cheeses that melt well on burgers include cheddar, mozzarella, gouda, gruyère, and muenster. For a spicier patty, Bobby Flay recommends pepper jack cheese.
To get cheese to melt on a burger, add the cheese after flipping the patty. Splash some water into the pan and cover it with a lid to create steam. The cheese should melt within 30 seconds to 2 minutes.
