Burgers and cheeses


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.
6,845 4.8/5 (16 reviews)
Grade this page:
Keywords for this post:BurgersCheeseCookingChoice
Last modified on: April 24th 2021
For this post: Comment Follow 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
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20255875
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,4655
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,990
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,4215
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,5525

Other pages you may also like
Candied fruits: don't get ripped off
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 21th 201761 K 24.2
Sugar syrups
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
January 17th 20238,6264.8
Well-cooked meat
Well-cooked meat
Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….
May 21th 201131 K 14.4
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201360 K4.5
Brioche for a savoury recipe
Brioche for a savoury recipe
When we make brioche, it is generally sweet, that is to say that in the dough there is sugar or honey or dried or candied fruits, or even sometimes the 3 together. It's normal, it's very good, it's a pastry. But you may also need brioche for a savoury dish, like a sausage or a sausage in brioche...
June 30th 201910 K4.9
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page