What cheese would you use on this burger?

[Mosca]

The rest of the burger will be

Lettuce
Tomato
Onion
Guacamole (simple: avocado, garlic, lime juice, cilantro)
Roasted Red Pepper

I’d use any of these, actually. I’m leaning toward Monster, but if the board says whatever else, I’ll use that. The Swiss is kinda odd, but I think it would work anyhow. Not sure Gorgonzola would go with guacamole, but it might, you never know.

Times out in 2.5 hours, 6PM Wed July 6.

[ItsAllGoneToTheDogs]

With guac, really I'd lean toward provolone or even sprinkled cotija. But with your options I'd go swiss.

[Mosca]

Don’t have either. I have some super aged dry provolone, but I’m not going to use that. I do have some Manchego I think… yep, I do. And a brick of Colby. But that’s unopened, I don’t want to open another brick of cheese.

[58limited]

Roquefort if you can find a good one.

[ofelles]

How about some pepper jack.

[Mosca]

I have some black pepper Cooper, but no pepper Jack.

[DaveD]

Yep, pepper jack is the go-to for a guac cheeseburger...

[WayneT]

I’d go pepper Jack or queso.

[WI Bubba]

I love Munster, but I think it will get lost with the rest of the toppings. A good sharp cheddar should play well.

[Mosca]

Muenster wins!

[Bkhuna]

I was rooting for Monster cheese.

[barelfly]

A pepper jack would be great with the ingredients you list.

sorry…was late to the pepper jack party above

[Mosca]

If I had pepperjack, there wouldn’t have been a question!

This burger was outstanding. Folks were saying that the Muenster would get overwhelmed by the other condiments; I chose the Mosca solution and used 2 1/2 slices of cheese.

And I am always happy when a burger maintains its sandwich integrity to the last bite. Some guacamole leaked out, but otherwise no forks were involved in the gustation of this fine feast.

[WayneT]

Looks amazing! Thanks for including us in your meal design.

[Greygoose]

None,,,,

[bbqLuv]

I abstain from voting, because Veletta is not listed, nor American Singles.

[Mosca]

Cooper sharp is pretty much American. It’s my go-to cheese for most burgers these days.