The blog of cooking-ez.com

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.
5,728 4.8/5 based on 16 reviews
Grade this page:

Last modified on: April 24th 2021

Keywords for this post:BurgersCheeseCookingChoice
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
The right size of zucchini
The right size of zucchini
When you buy zucchini at the market, you're often offered a wide variety of sizes, from very small to very large. But which ones to choose? Here are a few tips.
September 9th 20241,0115
The (small) miracle of béchamel sauce
The (small) miracle of béchamel sauce
Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27th 20241,6855
Pastry doughs
Pastry doughs
To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.
August 16th 20242,2814.4
A few tips on homemade ice cream
A few tips on homemade ice cream
If you make ice cream at home, which is a very, very good idea, you'll find a few tips and tricks in this article that should make your life easier. Combined with the site's ice cream recipes, they'll help you improve your production, to the delight of everyone around you, children first.
August 11th 20242,1875
The different cooking modes
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.
July 24th 20242,6094.7
Other pages you may also like
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
June 16th 2021137K4.5
Different kinds of pastry and dough
Different kinds of pastry and dough
When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
November 6th 2012106K 14.0
Drawing a pattern in pastry
Drawing a pattern in pastry
Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
May 23th 201926K4.1
Properly cooked! (the taste)
Properly cooked! (the taste)
Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...
February 6th 201114K 14.6
Fruits which can ruin your jelly
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 6th 201369K4.0
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