Whats the best cheese for cheeseburgers?

[legion]

Colby jack.

[PorscheGAL]

Raclette

[Chocaholic]

Danish Cream Havarti.

I win!

[craigster59]

They had this at Costco and it's great for grilled cheese sandwiches and burgers. A cross between Gouda and parmesan, has a little bite. Keisarinna....

https://finlandiacheese.com/deli-cheeses-and-butter/keisarinna/

[abisel]

Fresh Swiss cheese from a wedge (not no Kraft pasteurized Swiss either) and a lightly grilled pineapple ring. Umm, umm good. And call it a Gilligan. Used to get 'em at a restaurant next to the college campus.

[Bill Douglas]

I had a very memorable burger with a blue cheese creamy sauce through it. It was FANTASTIC. Char grilled beef, beetroot, tomato, the usual, but the blue cheese made it.

And what's a burger without fries. they were chunky hand cut with chili sauce.

[rusnak]

for the "Classic" cheeseburger, you want a sharp cheddar. The standard "Kraft American Singles" is best suited for a deli sandwich served cold. It is more like Cheeze Whiz, and will melt a LOT on a hot burger.

Try Kraft Sharp Cheddar. It's a harder cheese, and the more intense cheese flavor will go well with a grilled burger.

If you like Bleu cheese, try Gorgonzola on top of sliced ripe tomatoes with a bit of olive oil spritz, and some fleur de sel or garlic salt. Delicious!

[Skytrooper]

Provolone or Vermont Cheddar

[DFW_IE]

Smoked Provolone

[WPOZZZ]

Extra sharp cheddar

[Evans, Marv]

Originally Posted by unclebilly

Who else grew up on this stuff?



I can't recall the last time I ate it, and have no desire to either...

I have a small jar of this in my fridge. It's the only thing I'll put on top of steamed broccoli other than butter.

Cheeseburgers - good old sliced yellow American.

[flipper35]

Originally Posted by pwd72s

Various types...but must be Tillamook Brand. Feel sorry for you folks who can't get it...

https://www.oregon.com/attractions/tillamook-cheese-factory

We used to get it when I was in CA and it is good, but I am glad to be back in WI.

[flipper35]

Originally Posted by javadog

And, if you have a Whataburger near you, just go get a double meat, double cheese with everything on it and take the rest of the day off.

That is one of the places I don't care for much. I also don't care for Freddie's, In-n-Out, Five Guys, Steak and Shake. They are better than something like McDonald's, but not something I would go out of my way to get to.

[gtc]

Ooh, that would be fantastic.

Originally Posted by PorscheGAL

Raclette

[cabmandone]

Originally Posted by DFW_IE

Smoked Provolone

I like the way you think!

[Baz]

I really like Swiss. Or American is also good!

[masraum]

Originally Posted by Baz

I really like Swiss. Or American is also good!

Are you our newest, oldest old thread bumping bot, Baz? LOL!

I like something that melts. I think there are probably a dozen different cheeses that you could put on a burger and end up with a great burger. You'd probably want to tailor any other toppings and condiments around the cheese (or vice versa). Strong, mild, melty, crumbly, it's all good. (I like cheese. It makes almost everything better)

[HobieMarty]

Smoked Gouda. It is fantastic on a bourbon-glazed bacon cheeseburger with sautéed onions and mushrooms!!! Yum!!!

Sent from my SM-S916U using Tapatalk

[Bill Douglas]

Originally Posted by Bill Douglas

I had a very memorable burger with a blue cheese creamy sauce through it. It was FANTASTIC. Char grilled beef, beetroot, tomato, the usual, but the blue cheese made it.

And what's a burger without fries. they were chunky hand cut with chili sauce.

I wish I still knew where I got that burger that I was raving on about. It sounds pretty good.

[cabmandone]

I've just been using sharp cheddar lately.