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 most holy of all food days.  It is National Cheeseburger Day.  My guide to picking the best cheeses 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 I’m just staring out my office window right now and a guy walking past just tripped on what appeared to be air.  That’s the sort of pathetic thing that would only  happen to someone who doesn’t like cheeseburgers.

So on this National Cheeseburger Day I have for you the very best cheeses to top your burgers with.

WAIT!  First, here’s my delicious homemade hamburger recipe so you have something good to put those cheeses on.

 

Best Cheeses For Your Burger 

 

Cheddar

The classic.  Grate it, slice it or shred it.  Just get it on there.

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 this Oro Rosso.  Top a burger with this luxury cheese and get instant meat cred.

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

 

Goat Cheese

This is the one cheese I 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 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.  Cheese slices. I like them and there’s nothing you can say to change my mind.  Besides.  I know you like them too.


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 your burger. Live on the edge.

Have a great National Cheeseburger day and let me know what you decide on.  All rise.

 

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

 

Cheddar is great, in fact it\'s #1 on the list but don\'t limit your cheeseburgers to one lonely cheese. The 7 BEST cheeses for your burgers.

35 Comments

  1. Sam says:

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

  2. 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.

  3. 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 🤷‍♀️.

  4. 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

  5. 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.
    🙂

  6. 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🍔🍔🍔🍔

  7. Megan says:

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

  8. 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

  9. Marilyn Meagher says:

    Cheese like bacon makes everything better.

  10. Erin says:

    Goat cheese on lamb burger. Red onion required.

  11. 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!

  12. Sabina says:

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

  13. 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!!

  14. PepperJack, PepperJack, PepperJack till it’s running off the burger and messing up my BBQ. Nuff said. 😉

  15. 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.

  16. 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?

  17. Vivian says:

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

  18. 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.

  19. 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.

  20. 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!

  21. Jamieson says:

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

  22. Paula says:

    I don’t like them…ewwww!

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