The Best Cheese for Burgers
I taste tested so you don't have to
Going from a city apartment to a home with a yard brings a host of new lessons. Weeds are abundant, and a full-time job to remove. Patio furniture is a must, just don’t leave the pillows out in the rain. Barbecue season can be an all-round event, but only feels right to kick things off mid-May. I grew up in a grilling family. My dad spends every summer on his deck smoking meats, slinging burgers, and even coined the term “appedog” (a full-sized hot dog as an appetizer before the actual meal.)
Burgers are a non-negotiable for me during the summer, and I’ve been on a quest to discover the best cheese to pair and melt on a juicy patty. Obviously we have American, the tried and true favorite, but what happens when you expand your palate to welcome in new cheesy flavor profiles? Luckily I tested it out for you!
THE TASTE TEST
I used six different cheeses for this test
American
Provolone
Cheddar
Blue
Mozzarella
Brie
THE SET UP
For this trial, I tested the cheese’s ability to melt on a warm beef patty (considering its texture and consistency once melted) and how each cheese tasted with the burger. Each cheese received a melting score and a flavor score.
For each trial, I used:
2-ounce ground beef patty, seasoned with kosher salt and black pepper
1 tablespoon olive oil
Grill pan with lid
Medium-high heat
Burger cooked for 3 minutes on each side until browned
Cheese placed on the burger and the lid placed on the pan, continuing to cook over medium heat until melted (the exact time varied by type)
THE RESULTS
AMERICAN
First up we have the cheeseburger’s original, American cheese. Although this product isn’t necessarily considered “cheese” by everyone, I had to include it in the running for originality’s sake. American cheese was one of the best melting cheeses, taking about 45 seconds to soften in an even layer. The flavor interacted with the juicy burger in a complementary way. It wasn't too overpowering, but buttery and decadent.
Melting Score: 10/10
Flavor Score: 9/10
PROVOLONE
Another great melting cheese, provolone pulled through in this experiment. The texture is less creamy than American, but more buttery than cheddar. I used a younger provolone in this test, which had a smooth and mild flavor. The cheese took only about 45 seconds to melt over the burger in a soft, even layer. However, once paired with the burger, the mellow notes of the cheese were definitely overpowered by the meat.
Melting Score: 9/10
Flavor Score: 7/10
CHEDDAR
Cheddar didn’t melt as quickly as I thought it would, cooking for almost a full minute longer than the American slice. Once fully melted, the cheddar was dispersed evenly across the burger in a consistent texture. Like many cheeses, cheddar’s consistency is based on age. Mature cheddar (aged 1 year or more) contains less moisture, resulting in a more crumbly texture. For burgers, I suggest using a younger cheddar with a higher moisture content for easier melting, such as Cabot or Tillamook. The flavor worked well with the savory burger, adding in a sharp element to the bite. However, I wish it was a bit more creamy rather than earthy in flavor.
Melting Score: 8/10
Flavor Score: 7/10
BLUE
In theory, I felt that blue would have been a strong contender for this test. I’ve seen blue cheese on burgers across countless restaurant menus. To be honest, I wasn’t completely satisfied. It took about 1 minute and 45 seconds to melt, but the melting consistency was not ultra gooey like other cheeses tested. I usually love blue cheese paired with honey or something sweet and savory, like a bacon jam, but on the burger it was a bit too pungent and overwhelming. The cheese overpowered the details in the meat, making the flavors feel overly busy. However, if you’re a fan of very intense flavors, I’d give this one a shot.
Melting Score: 6/10
Flavor Score: 7/10
MOZZARELLA
Mozzarella was one of my favorite cheeses during this experiment. Fresh and smooth, this fior di latte is an elastic textured cheese, making for excellent melting capabilities. It melted in a way that developed a silky texture, rather than runny, like other cheeses. Cooking for about 1 minute and 45 seconds, the cheese held its own and enveloped the burger in a thick layer. Taste-wise, the mozzarella and burger combination worked wonderfully together. The creamy melted cheese was mild enough to not overpower the burger, but slightly sweet enough to add contrast to the savory meat.
Melting Score: 9/10
Flavor Score: 9/10
BRIE
I didn’t expect it to be as good as it was, but Brie was high up on my list after this test. With the rind still intact, these little slices melted in a gooey, creamy layer over the burger. Brie has notes of crème fraîche, cultured butter, and sometimes earthy notes of mushroom and cabbage. I typically love adding sautéed mushrooms to a burger, and Brie brought out those umami notes my palate was craving. Not to mention the texture feels like a party on your taste buds.
Melting Score: 10/10
Flavor Score: 9/10
THE WINNERS
Based on flavor, texture and overall pairing, here are my top three!
American, can’t go wrong with a classic
Brie, the gooey texture and intense flavor made this such a decadent bite
Mozzarella, was surprised how much I liked this one
Let me know your favorite in the comments!