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.
7,155 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
Always secure your cutting board
Always secure your cutting board
When using a cutting board, it's very important that it's stable and doesn't move while you're cutting, for safety's sake. Boards have a natural tendency to slide on the work surface, but here are 2 ways to block them effectively.
July 1st 20255515
Cherry clafoutis, with or without pits?
Cherry clafoutis, with or without pits?
When it comes to cherry clafoutis recipes, there's often a camp of those who argue that you absolutely have to leave the stones in because it tastes better, and the other camp (myself included) who prefer cherries without stones, which makes a much more pleasant clafoutis to eat. But is it true...
June 29th 20256885
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 20252,297 15
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 20252,0575
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 20252,3775

Other pages you may also like
Good fridge management
Good fridge management
We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
April 19th 201127 K4.4
Should I believe my oven?
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .
July 4th 201130 K4.6
The secret of cooking until "done"
The secret of cooking until "done"
This is a real chef's skill: being able to look at a fish fillet cooking and say, "Stop – that's enough, it's cooked". I always admire this ability to see at a glance if something is done. It is what sets the professionals apart from us mere amateurs. And it's true that how fish is cooked is...
November 26th 201218 K4.4
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 201361 K4.5
Making the most of seeds: Dry roasting
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 30th 201559 K4.0
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