Sharp cheddar, pepper Jack, blue, Swiss, American.... pretty much any cheese is good cheese in my book.
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What's your favorite burger cheese?
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
Thermometers
iGrill 2
Thermapen
Fireboard
Accessories
BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Depends on how I'm building the burger. Sharp cheddar on a bacon burger, provolone on a Hawaiian burger, Swiss on a burger topped with shaved ham or Canadian bacon with onions and peppers. I also like to use a good quality sliced cheese from a good deli. Taste is far better than the packaged processed cheese and the melt is better.
Plus most deli's are happy to sell you as few or as many slices as you need so there is no waste.
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
Only rule is a burger needs cheese. I usually use either cheddar or Kraft slices, sometimes Velvetta, but almost any cheese works for me.
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😂 Is this a trick question? Land o lakes American on my classic burger, Parmesan crisp and mozzarella on my pizza burger, pepper jack on my bbq burger. I could go on forever. Cheddar is the only cheese I don’t enjoy on a burger. The boss lady however is strictly fried provolone. Still can’t figure her out after nearly 20 years!
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I love cheese! Pretty much all kinds, especially like extra sharp aged white cheddar! I eat it by the fistfulls while at the grill dressing up everyone else's burger. However, there is always a burger or two that don't get any cheese on them. Those are for me! LOve cheese but NOT on my burgers!!! Go figure...
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Sharp or extra sharp or even super mega extra sharp cheddar, blue, Gorgonzola, and feta. Those are my top 4, with cheddar being used most often.
If I have Swiss, Muenster, provolone, or even parmesan I will use that too. Grated parmesan is great mixed in with the hamburger meat.
For cheesesteaks there is only one choice. Cheez-wizz in a jar.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
American or the nacho cheese you get at ball games. That stuff is awesome on a burger with some caramelized onions and mushrooms...yum
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