The Best Cheeses for Your Burger. The 7 Tastiest Options.

If you could all take a knee and bow your heads to the floor in honour of this, the most holy of all food seasons.  It is officially grilling season.  Want to get a bit more adventurous with your cheeseburgers this year? My guide to picking the best cheese for your burger.

Thick, juicy burger on a glossy egg bun, set on a wood table with a side of golden onion rings beside.

Get my burger recipe here.

I don’t care if you eat turkey burgers, veggie burgers, hamburgers or brontosaurus burgers; they all taste better with cheese.  Only a fool would rather eat a plain burger. 

In fact, just moments ago, I saw a guy trip on what appeared to be air outside of my office window. That is the sort of pathetic thing that would only happen to someone who doesn’t like cheeseburgers.

Since it’s officially grilling season, or barbecue season or whatever they call it wherever you’re from, it’s time to fill our neighbourhoods with the scent of smoke and charred meat.

I’m getting ahead of myself here, what with the talk of cheese and all. The most important thing for a good burger is to have a good base; the patty.  There are two schools of thought on what makes the perfect hamburger patty. Yes, only two. No more and no less. 

The 1 Ingredient Beef Burger.

Beef.  That’s it. There’s just beef in this burger. Ground beef is carefully formed into a patty shape. Maybe, MAYBE the addition of a few spices. THIS is how you should make a burger if you have unbelievably good, top quality, fatty meat from a specialty butcher.  Grass fed cows produce tastier meat and the fat is yellow, not white.

Pros:

The meat shines as the one and only flavour.

Cons:

Hamburgers made out of only beef with no filler or binders means they can fall apart on the grill easily.

The Burger Recipe

This is what you do when you’re working with regular ground beef from the grocery store or extra lean ground beef that needs some help with flavour. By adding egg, breadcrumbs, onions, spices and other things you can enhance the flavour of the meat.

Pros:

You can make standard ground beef taste great and because of the use of binders like egg or breadcrumbs, your hamburger will hold together as you move and flip it on the grill.

Cons:

Burger purists will taunt you for adding anything to the meat. 

When I have great meat I make hamburgers with just ground beef. But the majority of the time I add a few things to help the burger along. Here’s the recipe to make homemade hamburgers my way.

Perfect. Now that you have an idea of what you’re going to put those gooey cheeses on we can start talking about gooey cheeses.  Seriously though. Cheese. The food so alluring that even people with side effects right out of a horror movie will take a hit every once in a while for it.

Best Cheeses For Your Burger 

 

Cheddar

The classic.  Grate it, slice it or shred it.  Just get it on there. Use a sharp cheddar for the full flavour effect.

Cheddar cheese, the classic burger cheese, laying on a linen napkin.

 

Blue Cheese

And not just any blue cheese.  Get your hands on some Italian blue cheese with red wine running through it like Oro Rosso.  Top a burger with this luxury cheese and get instant meat cred.  Other good blue cheese choices are Stilton or Gorgonzola.

Pulling a high end blue cheese out of a Cheese Grotto.

 

Goat Cheese

This is the one cheese I still haven’t tried on a burger myself but I’ve heard enough people rave about it that it must be good. If you like goat cheese that is.  One tip:  Add the room temperature cheese after the burger has been cooked. It’s already soft so you just need the residual heat from the burger to warm it up.

Raw goat cheese seen from above among other chunks of cheeses.

 

Swiss

More of a turkey burger person?  Load it with swiss.  Lots and lots of swiss.  

 

Hot Pepper Cheese

Like it hot?  Top your burger with a Pepper Jack or any other cheese with hot peppers in it. I currently have a cheddar with some type of blindingly hot scotch bonnet in it.  Then up the heat by adding pickled jalapeno peppers to your burger.  Then really mix things  up with a couple of sweet pickles under everything.  You’re welcome.

A thick square of cheddar Jalapeno cheese broken in half.

 

Fontina

Fontina is hardly ever mentioned with burgers but if you want a gooey cheese with some stretch you HAVE to go with Fontina.  The most melty, string stretchy cheese ever.

View of red wax encased fontina cheese, which is perfect for a burger because of how well it melts.

 

Plastic Cheese

Stack of the classic plastic wrapped cheese on a black plate.

Yup.  Good old fashioned, individually wrapped in plastic cheese.  American cheese slices. I like them and there’s nothing you can say to change my mind.  Besides.  I know you like them too.


By the way if you are lactose intolerant, check and see what your blood type is. I did a whole post a while ago on eating right for your blood type and certain blood types are apparently associated with lactose intolerance. I’ve haven’t yet decided if this view is hooey or not.

And now a word about buns.  Brioche.

Next time you go to make a cheeseburger open your net a little wider when choosing cheeses for it. Live on the edge. If a lactose intolerant person can scarf down a wheel of Brie once a year,  you can certainly widen your circle of hamburger cheeses. 

Let the grilling season begin. All rise.

 

→Follow me on Instagram where I often make a fool of myself←

 

The Best Cheeses for Your Burger. The 7 Tastiest Options.

56 Comments

  1. Jan Jarrett says:

    Ok Ima thinkin’ if cheddar’s good and blue cheese is good then Huntsman must be amazing on a burg. It’s a heavenly combo of double Gloucester cheddar and Stilton and available at Mickey McGuires cheese shop…. expensive but so worth it! Ever had it?

  2. bett mac says:

    Thank you for all the useful as well as humorous information in all your posts.

    Sometime would you do a future post focused just on cheeses, all types, where they are from, recommended, (are they available in Canada) & of course, your favourites? mmmmm!
    Thank you bett

  3. Great post. Karen, I’m having a problem with your posts recently. I’m getting 3 black squares, one below the other on the left margin. One appears to be the Pinterest symbol with 16 below it. The next is the facebook symbol with a 1 below it, and the 3rd is an email symbol. They block the left side of your text. In fact they are blocking the first words in each line of this comment. Do you have any control over this? Keep grilling.

  4. Lynne says:

    What is this “grilling season” everyone talks about?
    Ours runs year round, even when we have to shovel off a few feet of snow or when it is -20 c. Yes it takes longer but oh my it’s worth it!
    My daughter used to refer to the plastic wrapped cheese as “chemically goodness” and insisted that it have it’s place in the cheese drawer, not my thing but each to their own.
    My current favourite on a good burger is a thick dollop of black pepper Boursin, so yummy with caramelized onions etc; but honestly I’ve rarely met a cheese I didn’t like.
    Now I want burgers for dinner so that’s sorted, thanks Karen!

  5. Jude says:

    I tried a brioche bun the other night with my burger and I must say that I found it to be too sweet for my palette…..just sayin

  6. Goat cheese is delicious on a big ol’ burger. Creamy with enough flavor to come through and omg now after seeing these photos and thinking about burgers I have to have a burger with goat cheese today…

  7. Sanjoy Das says:

    I love cheese and therefore talk of cheese. No matter how tenuous the intro . But I was shocked to see something orange described as cheddar, which, by the way, is an actual place about 30 miles from Bristol. Here that would have to be described as “coloured cheddar,” which, if it was meat, would be described as “reclaimed meat” and has to come with a rectum content in bold lettering.
    I am not so much disappointed as defiled. By the way the best way to eat a ripe stilton is with a pouring over of port and this really would be a crown on your burger.

    • Karen says:

      Cheddar is cheddar here, lol. Although, there is uncoloured white cheddar as well to be found in its natural state. :) ~ karen!

  8. Jacquie Carr says:

    Feta is my go-to burger cheese; the saltiness goes so well and just crispy lettuce & fried onions to finish off.

    • Mel says:

      Yes! I love feta on a burger. Salt overload but when I have feta on a burger I also add sliced green olives and some spicy Dijon mustard.

  9. Twahiru Bakari says:

    Thanks for knowledgeable articles for doing stuffs, practising in developing countries like Tanzania is a little bit hard as getting all materials for stuff doing is not easy. Thanks for making us ready by your good explainations

  10. Lynneo says:

    Actually I’m an onion rings connoisseur and I love the look of those in the first photo. Have had no luck with any brands from the grocery store. Just bought frozen Aldi’s brand by haven’t tried them yet. Any suggestions out there?

    • Karen says:

      The very odd time I buy frozen onion rings (like once every 5 years??) and when I do they’re from a local store called Zarky’s. But if you aren’t local to me that doesn’t help, lol. However, I may have also made them with just a regular batter. ~ karen!

  11. Sam says:

    I’ve been doing Muenster on mine. It pairs well with the garlic, onion, and chili powders I load the burgers with.

  12. Fiona says:

    I’m going to put my hand up and say I prefer burgers without cheese. I love cheese, I love a good burger, but the two should not be mashed into some sort of cholesterol special. No, those two things should be inhaled separately to properly enjoy their fatty flavours. A good burger should have lettuce for crunch, caramalized onions because they need to be with the patty, tomatoes just because and beetroot for tartness, with a dollop of mayonnaise on a toasted bun. A proper bun, not the overprocessed white bread of death.

  13. Lynn says:

    I am rather basic with my burgers for cheese, it’s one of 3 Cheddar, Mozzarella,or sliced. We don’t care for blue here in the house so it never enters the door. Swiss on occasion, marble once in awhile, Parmesan is a staple though.
    I know kinda boring right 🤷‍♀️.

  14. David says:

    Let’s just say my dog won’t even eat those plastic wrapped slices of “processed cheese food”. Seriously. I’ve tried giving her a piece on a few occasions when we had it in the house. She sniffs it, backs away and gives me this “WTF, dude?” look.
    https://spoonuniversity.com/lifestyle/kraft-singles-truths-you-never-knew

  15. Debbie says:

    At the risk of instigating a food fight — The higher the quality of ground beef, the fewer embellishments required.
    Cheese, condiments, and other toppings are only needed for less tasty hamburger patties.
    :)

  16. Carrie says:

    Karen,
    As a person who loves many varieties of cheese (Just NOT on a burger!)
    Did I just hear a collective gasp?? 😊
    I always wondered why I was so clumsy and the dumbest things happen to me, now I know why.
    Thanks for the counseling.😂😂😂
    Guess I can use the money for therapy on a cheese safe!👍👍
    Enjoy🍔🍔🍔🍔

  17. Megan says:

    Or my favorite melty Monterey Jack! We had it on a smokey chorizo burger! My night was made!

  18. Carrie says:

    Karen,
    As a person who loves many varieties of cheese, (Just NOT on a burger!)
    Did I just hear a gasp??😊
    I always wondered why I was so clumsy and the dumbest things happen to me. Now I know why.
    Thank you for the counseling.😂😂
    Guess I can use the money for therapy on a cheese safe. Lol

  19. Marilyn Meagher says:

    Cheese like bacon makes everything better.

  20. Erin says:

    Goat cheese on lamb burger. Red onion required.

  21. Zeke says:

    Zeke here, guerilla-posting on wife’s account–must type fast! Parmesan, that’s PARMIGIANA-REGGIANO, not kraft “shaky cheese.” Or Piave in a pinch. Or P-R with a pinch of Piave. Thick, Warmed. Paradisio!

  22. Sabina says:

    Fontina cheese is one of my secret ingredients, so glad you mentioned it!

  23. Kirsten says:

    I think that the type of cheese you use should match the mood your in and more importantly what type of burger your having. Try them all!!! Thankyou though for the post as I now know what is for supper tonight. This post just reminded me of a very important topping that needs to be used up in my fridge…. BACON JAM!!! Yum!!

  24. PepperJack, PepperJack, PepperJack till it’s running off the burger and messing up my BBQ. Nuff said. ;)

  25. margaret voorhaar says:

    A friend of mine, raised on indulging only in Gouda and Adam, joined us for burgers. Following my lead, he ordered an Blue Cheeseburger. His shock was visceral – and left a mess on the table.

  26. Lois M Baron says:

    If I hadn’t just been taste-testing chocolate chip cookies (all brown sugar, different bake times, with nuts, without nuts), all those photos would have me starving! I confess: I am staggered that you did not use this as an excuse to try a burger with goat cheese. Oh, wait. Do you not like goat cheese?

  27. Vivian says:

    Burger, Mayo on bun, LOTS OF TOMATOES AND ONIONS, ketchup and mustard, get a big ccloth napkin and dig in! 😋

  28. Stephanie says:

    McLarens – it used to come in a crock but now comes in a red plastic container is awfully nice as well on either a hamburger or a hotdog.

  29. Meg says:

    OMG please please please do a grilled cheese cheeses post, too. The plastic cheese made me almost taste a grilled cheese with white bread and american cheese.

    Also omg I need a cheeseburger.

  30. Madeline says:

    Do you use your cheese safe a lot, and does it keep the cheese edible for long? Do the cheese flavors influence each other? We like cheese around here, but just keep ours in the fridge, then we have to anticipate a cheese craving and get it out ahead of time to warm up a bit. I await your guidance on cheese storage.

    • Karen says:

      Hi madeline. I use it more during the holidays when I have a lot of different expensive cheeses. For normal everyday life when I have the regulars like goat, mozzarella, cheddar and maybe a blue – I do not. Mainly because it takes up so much room in the fridge. The cheese flavours don’t mingle in it. ~ karen!

  31. Jamieson says:

    The official name of “plastic cheese” (slices, velveeta, etc) is actually American Cheese. Not even kidding a little bit!

  32. Paula says:

    I don’t like them…ewwww!

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