According to a Huffington Post article published yesterday, “Kraft American slices are delicious, but that’s not your only option.”Source: The Best Cheese For A Cheeseburger, According To Experts Who Actually Know
It’s quite a long article with input from various chefs and profiling lots of different cheeses for burgers, some of which are new to me, like TomaTruffle and Époisses. I thought I knew cheeses pretty well, but I’ve obviously got a lot to learn.
I agree with the main premise, though, that branching out with the cheese selection can be a good idea for your burger bliss. My Dad used to put bleu cheese inside the burger, which was AWESOME. I’ve deployed a variety of cheeses on a burger: sharp cheddar, a soft smoked gouda, pepper jack (habanero jack!), brie, goat cheese and even Boursin (gettin’ fancy with it). Sometimes it’s fun to put multiple kinds of cheese on the same burger.
American works, too, though – check out this big, beautiful burger from Fierro Argentine Grill in Miami. That’s white American cheese on the Fierro Burger, which is prime beef, bacon, caramelized onions, shoestring fries and a smokey salsa.
White American cheese was jussssssst right for that bad boy.
Speaking of Bad Boy, I’m remembering the Butcher Bad Boy Burger and a post from a few years back.
Cheddar was the cheese of choice for the Butcher Bad Boy, which had candied bacon, fried onions and more. I was right around the corner from the hipster food court where this stellar burger is made when I was in Edinburgh in December, but it was closed for the evening by the time I got there. Next time…
Check out the article – are there any cheeses that are new to you? What kind of cheese do YOU put on a burger?
I’m off to go find a burger… but what kind of cheese???
© 2023, Glover Gardens