1,538 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Burgers and cheeses

A quick look at burgers(article from 2 weeks ago), and in particular the cheese in burgers, many of you have asked me about this, and how to get cheese to melt in your burgers.

9,590 4.8/5 (16 reviews)

Keywords for this post:Burgers Cheese Cooking Choice

Last modified on: April 24^th 2021

For this post: Comment Follow Ask me a question Send to a friend

Burgers and cheeses

It's true that cheese is a common ingredient in burgers, for the famous cheeseburger of course, but also as one of the ingredients, among others.
Either you want to have a dominant cheese taste (like a cheeseburger), or it's an ingredient that works well with many other ingredients.
The important thing is to use a good cheese, with a good taste, and if you want it to melt, to follow a little trick.

But to make a long story short, there are 3 really essential points:

1) Try to avoid, if possible, the so-called "hamburger cheese", fluorescent orange squares, soft and flat, in plastic, with an implausible composition for what is supposed to be cheese, and which contains actually very little cheese. It's tempting to buy it because it melts quickly, but it's not really top notch.

fromage à burger industriel

2) And then, go for real good cheese instead. Soft cheeses like Morbier, Saint-nectaire, Mozzarella, raclette, Camembert, or others, which you cut into thin slices as possible (yes, it's not easy), work by themselves.

Note however that other firmer cheeses are also possible, I'm thinking in particular of Comté (my favorite) or Cheddar, both old, cut into thin strips with a peeler or grated coarsely, they don't melt as much, but bring a rather top taste to the burger.

morbier cheddar

3) That's really the trick: When you're cooking the steaks on the second side, you've just flipped them over, put the cheese strips directly on top of the steaks in the pan/plancha while they're cooking, you can even cover the pan to make it easier to melt, or cover the burger with a bowl, and leave it on standby like that, in the warmth, before assembling your burger.

When ready to assemble, remove the steak + melted cheese with a spatula and place them on the bun before continuing with the other ingredients.

fromage fondu sur la viande

In summary: Real good cheese if possible, and put on the meat at the end of cooking still in the pan, possibly covered, to facilitate its melting.

Lasts posts

Butter vs. grease

We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?
December 1^st 20257965

Getting out of the fridge early

Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?
November 24^th 20251,0125

Who's making the croissants?

When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...
November 23^th 2025911

Oven height

When we put a dish or cake in the oven, we naturally tend to put it on the middle shelf, and that's what we usually do. But in some cases, this position and height can be a little tricky, so let's find out why.
October 8^th 20252,5365

The importance of sieving

In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?
September 3^rd 20257,3993

See all posts Random post RSS feeds

Other pages you may also like

What is the difference between bakery and patisserie?

This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
February 7^th 2017134 K 14.1

The golden-brown finish on puff pastry

Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
February 8^th 201847 K 24.6

Fruits which can ruin your jelly

There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...
March 6^th 201378 K4.0

Making the most of seeds: Dry roasting

In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
January 30^th 201562 K4.0

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
June 21^th 201767 K 24.2