Some go to great lengths prepping, shaping and grilling a good patty - then just toss on a Kraft single. That's no way to make a cheeseburger. Instead, heed Mike Kast, owner of Curds and Whey in the North Market. He shared his favorite burger-ready cheeses and tips to make them sizzle.
Some go to great lengths prepping, shaping and grilling a good patty - then just toss on a Kraft single. That's no way to make a cheeseburger. Instead, heed Mike Kast, owner of Curds and Whey in the North Market. He shared his favorite burger-ready cheeses and tips to make them sizzle.
Sharp cheddar
Overall taste: A creamy, buttery flavor that accentuates the beef
Pairing: A good tomato and guacamole
How to melt it: On the grill. When the edges droop and the center softens, remove the burger.
Tip: Grab a two- or three-year-old cheddar, which is somewhat sharp but not overpowering.
Creamy blue
Overall taste: Tangy and meaty
Pairing: A sweet pickle, though it's good plain
How to melt it: After the grill. Residual heat will create a rich, soft custard.
Tip: Stay away from processed blues, which have a metallic taste. Try a Saint Agur, also known as "blue crack."
Gruyere
Overall taste: Big and nutty, with a mushroom-like quality
Pairing: Vidalia onion, though it's good plain
How to melt it: On the grill. When the edges droop and the center softens, remove the burger.
Tip: Compared to standard Swiss cheese, this has a more pronounced butter quality that goes great with meat.
Yellow American
Overall taste: Like home
Pairing: Ketchup, mustard and pickle
How to melt it: On the grill. When it starts to bubble, remove the burger.
Tip: To melt properly, cheese should be made from whole milk (not that low-fat stuff) and start at room temperature.