There is no cheese like American cheese that melts into perfect gooey cheesiness like American, especially Kraft singles, the kind that comes in big thick squares (thicker and bigger than any other American cheese I have ever had) and not individually wrapped in plastic. The only thing with Kraft singles is that you have to let it sit and reach room temperature before using on a burger because it's too thick to melt properly on top of a just-flipped patty if you want medium or medium rare, especially if if you're a thin, west coast-patty kinda guy. Some would say the flavor of cheddar is better, and for almost every other application I would agree, but on a burger, even the flavor (not just the texture) of American is best.
I wonder if anyone has ever tried to make a hamburger cheese. Something that has the low melting point of American, but with a bit more flavor. That would be a worthy cause.
There's something about the funk of Swiss that goes so well with beef. It's the only time I really prefer Swiss. I'm much more of a Cheddar man, really. (That would be my number-two choice, no doubt.)
I like Haloumi, a distant, saltier cousin of feta, because it doesn't melt. You can chuck it on the grill and roast it, then put it on your burger. It's hot, has an interesting texture, but is not so strong as to overwhelm the beef. Grilled Haloumi, roasted slice of red pepper, a nice aioli, a sturdy bun. Not a burger for every day, but a nice change.
This has actually been an ongoing point of contention in my group of friends. I (the tasteful minority) have always posited American as the best Burger cheese for:
a) First and foremost, its (pleasant yet non-overpowering) taste
b) Its versatility across a wide range of burgers styles (griddled, grilled, broiled)
c) Its texture and superior melting qualities
d) Its nostalgia, this is what Americans have been putting on burgers for the better part of a century (and beyond)
The real question is how would American fair in a one on one duel with Cheddar. Would the lesser vote-getters throw in their lot with the Cheddar camp and overpower its patriotic cousin?
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11 Comments:
There is no cheese like American cheese that melts into perfect gooey cheesiness like American, especially Kraft singles, the kind that comes in big thick squares (thicker and bigger than any other American cheese I have ever had) and not individually wrapped in plastic. The only thing with Kraft singles is that you have to let it sit and reach room temperature before using on a burger because it's too thick to melt properly on top of a just-flipped patty if you want medium or medium rare, especially if if you're a thin, west coast-patty kinda guy. Some would say the flavor of cheddar is better, and for almost every other application I would agree, but on a burger, even the flavor (not just the texture) of American is best.
Mike5966 at 10:15AM on 08/31/09
Well, comment 1 pretty much summed up everything I had to say. American is perfect for hamburgers, not so hot for all other cheesy applications.
jayspec at 10:53AM on 08/31/09
I wonder if anyone has ever tried to make a hamburger cheese. Something that has the low melting point of American, but with a bit more flavor. That would be a worthy cause.
capndesign at 11:36AM on 08/31/09
I think American cheese would be more marketable if they called it "Freedom Cheese"
redfish at 12:23PM on 08/31/09
I've been quite partial to gruyere on my burger.
lysine at 12:24PM on 08/31/09
What about Colby? Thinly sliced Colby has amazing flavor and is thin enough to melt fast on a medium rare burger. Try it!
Amanda
-The Cheese & Burger Society
ACShine at 12:25PM on 08/31/09
There's something about the funk of Swiss that goes so well with beef. It's the only time I really prefer Swiss. I'm much more of a Cheddar man, really. (That would be my number-two choice, no doubt.)
brokenbuzz at 1:29PM on 08/31/09
I'm a cheddar and provolone kind of girl but since I love cheese, I am prone to tryin any kind on a burger!
I've had triple cheese burgers with different cheeses that have worked quite well; it depends on the combo of cheese.
I think I would like any cheese on a burger except for Swiss--I leave that for ham!
jlewfoodie at 10:22PM on 08/31/09
Havarti is great on a burger
eflow at 11:11PM on 08/31/09
I like Haloumi, a distant, saltier cousin of feta, because it doesn't melt. You can chuck it on the grill and roast it, then put it on your burger. It's hot, has an interesting texture, but is not so strong as to overwhelm the beef. Grilled Haloumi, roasted slice of red pepper, a nice aioli, a sturdy bun. Not a burger for every day, but a nice change.
NotAmerican at 4:06AM on 09/01/09
This has actually been an ongoing point of contention in my group of friends. I (the tasteful minority) have always posited American as the best Burger cheese for:
a) First and foremost, its (pleasant yet non-overpowering) taste
b) Its versatility across a wide range of burgers styles (griddled, grilled, broiled)
c) Its texture and superior melting qualities
d) Its nostalgia, this is what Americans have been putting on burgers for the better part of a century (and beyond)
The real question is how would American fair in a one on one duel with Cheddar. Would the lesser vote-getters throw in their lot with the Cheddar camp and overpower its patriotic cousin?
Discuss
Processed Neon at 10:29AM on 09/01/09