This says it all, as far as I’m concerned. Bleu cheese is great for roast beef (especially with some fresh baby spinach leaves, and dripped with olive oil), but roast beef is not the same thing as hamburger.
Freshly-grated parmesan (i.e. real Italian parmigiano reggiano, not the domestic stuff) is good on a burger. So is very sharp, well-aged cheddar or gouda.
BTW, “bleu” is simply French for “blue.” Bleu cheese and blue cheese are the same thing. I don’t see any reason to use the French spelling if I’m not writing French.
Thank god you said that, Jeff. Every time I see someone using “bleu” cheese, it makes my brain twitch. Yargh!
Also, I think a couple of nice slices of runny brie’d be nice on a veal or perhaps a young spring lamb burger. Mmm. I can feel the cholesterol.
Muenster is good on burgers.
Mmmm. 7:15 in the morning and now I want a juicy, rare burger.
Must stop reading food threads so early.
Pimento cheese. But usually you have tomake it yourself, since most grocery store pimento cheeses are sub-standard.
How about the mozarella idea with some tomatoe & basil on top? Im not sure what condiments youd use with that combination though.
Heck, if you’re gonna go to that much trouble, just make lasagne… :dubious:
You know what kind of burger cheese I DON’T recommend?
Casu marzu.
Smoked gouda or a sharp cheddar. Pepper jack is also recommended.
Sharp cheddar or pepper jack. Or even both. Do you see a theme developing here?
The sharpest cheddar you can find, especially smoked. You can also add sun-dried tomatoes and grilled onions.
One more vote for Pepper Jack.
If you’re ever up in the DC area, stop in a King Street Blues for a “blues burger”–cajun seasoning, blue cheese, and bacon.
Get a big block of New York style extra sharp Cheddar Cheese. Chop off a good size chunk and let it melt all over the burger.
Be aware that your arteries will start to clog while you’re still looking at it on the plate. But, oh baby oh baby, it is delicious!
I used to go to a joint in my college days that served an amazing burger topped with port-wine cheese. The burger patty had a great char crust from the charcoal grill, and the slab of port-wine cheese would start to melt into the little indentations on the patty surface… sigh. No ketchup necessary.
I am partial to pepper jack as so many others are, but to mention one that hasn’t been already, provolone. That slight smoky flavor complements a grilled burger quite nicely. It’s even got a round cross section.
DD
goats cheese mixed with a couple drops of truffle oil. Trust me this rocks. Especially on a bison burger
Try some limburger and a thick slice of Bermuda onion. I’m not kidding. Now my mouth is watering.
Pepper Jack and smokey cheddar are very good on a burger, I would think muenster would be too. What is that Italian cheese, that is bicolor/marbled, not colby/jack, much yummier than that? That would be good on a burger too. I find myself wondering if a small amount of seasoned cream cheese spread would be vile, or palatable at all?
Grate some ordinary or marble cheddar, and fry it until it reaches a rubbery texture without being too crisp. Then put it on the hamburger.