The blog of cooking-ez.com
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.
5,560 4.8/5 based on 16 reviews
Last modified on: April 24th 2021
Keywords for this post:BurgersCheeseCookingChoiceBurgers 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.
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.
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.
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.
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.
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.
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.
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
The different cooking modes
In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.4975 July 24th 2024
Clean your mixer easily
If you use a "bowl" or "blender" mixer, as opposed to a plunger, you've probably noticed that it's a bit of a hassle to clean it after use. And yet, with a simple trick, it can be done very quickly. See how here.1,8445 June 26th 2024
Preserving egg yolks
If you're using only the egg whites in a recipe (such as meringues ), you'll need to store the yolks until you're ready to use them again. There's nothing very complicated about this in principle - all you have to do is chill them, but there are a few pitfalls to be avoided in practice.2,3255 June 18th 2024
Preservative oil, an asset for taste
When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?2,4635 June 5th 2024
Don't throw away disposable piping bags
Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...3,8625 May 28th 2024
Other pages you may also like
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...38K4.5 March 26th 2012
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...105K4.5 May 2nd 2017
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...40K 24.6 February 8th 2018
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .17K4.4 October 15th 2012
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...56K4.5 June 14th 2013
Post a comment or question
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.
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.