The Best Cheese For A Cheeseburger | HuffPost Life

We asked Whitehead and other culinary experts to share their favorite cheeses for cheeseburgers. Keep scrolling for some exciting options and combinations of cheeses to inspire your next cookout or spice up a regular weeknight dinner at home.“For a traditional burger topped with lettuce, tomato and a creamy mayo, I like to opt for a sharp cheddar as opposed to American,” said “MasterChef” alum Lexy Rogers. “The bitterness in a sharp cheddar cuts through the fat of the burger and adds dimension no matter what quality beef you use.”“It’s kind of like fontina, which itself is a legendary melting cheese,” she said. “The most important criterion when choosing a cheese for a burger is that the cheese has enough personality to stand up to the beefiness beneath it. This cheese has just that.”“Our beloved burger [at Seaworthy in New Orleans] has more of a classic, casual feel, so we opt for a simple, square-cut slice of fontina that melts easily and doesn’t detract from the housemade tomato jam, crispy pancetta or pickle remoulade,” Whitehead said.“Having grown up in Long Island and in the diner business, my gold standard is always the classic American cheese for its creamy yet not [overpowering] taste,” said Stella Drivas, a recipe developer and creator of the food blog Hungry Happens. “You want the burger meat to have center stage here. American cheese is also the better choice since it melts quicker than most other cheeses and thus you won’t overcook your meat waiting on the melt.”Although you might not guess from the name, the national chain Emmy Squared Pizza is known for its decadent burger, and CEO Howard Greenstone credits the simple addition of two slices of American cheese for helping to achieve the perfect blend of ingredients. “The Sammy sauce on the burger is an assertive flavor, so American cheese is the perfect [complement] to both the meat and the sauce,” he noted. “American cheese is creamy, melty, and beautifully balances the meat and sauce. We are looking for a cheese to [complement] the flavor and not overpower it.”“These often have roasted onion-like flavors, so why not gild the lily?” she said. “Most of all, these cheeses have legendary melting properties along with flavors like brown butter, roasted nuts, the aforementioned roasted onion, so they bring a level of flavor and complexity that a cheese-less burger simply won’t have with or without the addition of grilled onions.”“For all the mozzarella lovers out there, there’s a reason we love it on pizza but rarely see it on burgers,” Werlin said. “It has little flavor. Even still, for some people, texture matters more than flavor when it comes to their burger. In that case, the oozy, stretchy qualities of mozzarella can’t be beat even if the burger is a lot harder to eat because of it!”“While we all love aged cheddar, it’s harder to love on a burger,” Werlin said. “‘Aged’ is the operative word here because while the cheddar will usually melt, it often separates. In turn, it becomes a grainy mess and may not even adhere to the burger.”“A soft brie cheese can create a creamy, indulgent texture,” O’Brien noted. “It’s essential to choose the cheese that [complements] the flavor profile of the burger and enhances the overall eating experience.”Werlin prefers avoiding brie as a cheeseburger topping because it liquifies and oozes too much for her, but she suggested other ways to incorporate this cheese, like stuffing it into the meat patty before cooking. “For those who have dairy sensitivities, some harder cheeses like parmesan are better tolerated in the digestive system, versus a softer cheese like provolone,” he said. “If your gut can handle dairy, one of my favorites hands down for a cheeseburger is the Arla brand havarti. It’s subtle yet has a distinct flavor that complements any seasoned burger.” “If the cheese doesn’t have enough moisture ― like super aged gouda ― it won’t melt,” Werlin said. “It’ll taste good on the side or finely grated and added to the meat, but forget about topping the burger with it.”