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What do you bastards put on your hamburger?

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What? and why?

  • Cheddar

  • American

  • Swiss

  • Colby

  • Monty Jack

  • Mozzerella

  • Brie

  • Bleu

  • Camenbert

  • Cottage

Results are only viewable after voting.
I hit up FiveGuys last week and another local burger joint over the weekend. The other place is one of those drive thrus only. I've been reluctant to get anything there because the workers are right on top of each other... I'd been pretty dormant the past year and grilled a bunch back in the Fall.

American Cheese is what I usually go for because of it's lower melt point and it sticks to the bun the best to hold it together. When grilling my own, I use a cajun seasoning on the meat and try to cook it at medium so they don't dry out.
 
Swiss but I'm not picky. Also like some hot sauce or sriracha, as well as lettuce, tomato, red onion. Occasionally a fried egg or bacon too.
 
Buffalo meat is my favorite with sauteed onions, as for cheese I can do most of those but obviously not cottage as I'm not a fucking psychopath.
 
Often American cheese, since it's one of the few valid uses of it, but I don't always have that on hand. So often cheddar, or a nice smoked cheddar if I have one around. But there are lots of good options.

And I've always wondered who it is that eats burgers without cheese, and here we've got like 3 of them in this thread!
 
Didn't see pepperjack or any of the other flavored like ghost pepper, so just picked cheddar, american or bleu. American is the least favorite and I don't usually put it on burgers when I make them at home, but at FF I'll usually leave the cheese on.
 
Is American that nearly cheese stuff that's a bit like cheese flavored glue? Because that's what I put on mine. Mainly for nostalgic reasons.
Unless I'm paying for a decent burger, obviously I'm not going to pay someone to do that to food.

My kids look at me like I'm mental when I try to convince them to try some.

Also how is cottage cheese a choice at all in this?
 
thestrangebrew1 said:
Didn't see pepperjack or any of the other flavored like ghost pepper, so just picked cheddar, american or bleu. American is the least favorite and I don't usually put it on burgers when I make them at home, but at FF I'll usually leave the cheese on.
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Good call, I've used pepperjack fairly often too.
WelshBloke said:
Is American that nearly cheese stuff that's a bit like cheese flavored glue? Because that's what I put on mine. Mainly for nostalgic reasons.
Unless I'm paying for a decent burger, obviously I'm not going to pay someone to do that to food.

My kids look at me like I'm mental when I try to convince them to try some.

Also how is cottage cheese a choice at all in this?
Click to expand...
Yes, that's "American" "cheese".
 
"American" cheese. lol. I remember when that was pretty much the only cheese I knew. My parents would sometimes buy me Kraft but other times they would buy the cheaper store brand stuff. There are some truly awful store brand "American" cheese. If my daughter only knew all the crap cheese and food I had to eat growing up. My daughter is turophile.
 
nakedfrog said:
Havarti is a good choice too.

Honestly, even "American" is better than the processed Swiss some places use 🙁
Click to expand...

Swiss is my least favorite cheese besides the fake stuff. But maybe I'm just eating crappy swiss, I'm willing to give it a shot if there is a better version.
 
I keep it simple - season the patties with salt, pepper, and garlic powder. Add cheese, lettuce, grilled onion, and grilled jalapenos to the burger. I was doing a slice of tomato for a while, but I think I prefer ketchup.
 
American Cheese is the must on a burger. It is a cheese that serves only a few purposes - one being the go to pairing for a burger. Another being the go to pairing for an egg and cheese or egg, meat and cheese sandwich. It can also serve it's purpose on a few sandwiches. That's it.
 
I've had American, Cheddar, Swiss and Provolone on burgers - sometimes in combinations. Fridays used to have good burgers, but we prefer making own on (though usually only when we have company). We have a great recipe with Roquefort, tomato paste and some special seasonings which we mead into fresh sirloin hamburger from the butcher shop and bulky rolls from the supermarket bakery. Mmm, sounds like the makings of a good 'everyone in the family is vaccinated' party!
 
BudAshes said:
Swiss is my least favorite cheese besides the fake stuff. But maybe I'm just eating crappy swiss, I'm willing to give it a shot if there is a better version.
Click to expand...
I don't really care much for proper Swiss either, really.
Ajay said:
We have a great recipe with Roquefort, tomato paste and some special seasonings which we mead into fresh sirloin hamburger from the butcher shop and bulky rolls from the supermarket bakery. Mmm, sounds like the makings of a good 'everyone in the family is vaccinated' party!
Click to expand...
It's a bloody cheeseburger, not a meatloaf!
 
Ajay said:
I've had American, Cheddar, Swiss and Provolone on burgers - sometimes in combinations. Fridays used to have good burgers, but we prefer making own on (though usually only when we have company). We have a great recipe with Roquefort, tomato paste and some special seasonings which we mead into fresh sirloin hamburger from the butcher shop and bulky rolls from the supermarket bakery. Mmm, sounds like the makings of a good 'everyone in the family is vaccinated' party!
Click to expand...
quit making meatloaf.
 
MrSquished said:
American Cheese is the must on a burger. It is a cheese that serves only a few purposes - one being the go to pairing for a burger. Another being the go to pairing for an egg and cheese or egg, meat and cheese sandwich. It can also serve it's purpose on a few sandwiches. That's it.
Click to expand...
Fried egg, nearly cheese and chilli sandwich!
 
No mayo. Raw egg yolk and gelatinated animal fats taste like sulfur to me.

Fried onion is good, but if it's raw, it's gotta be sliced thin and I'll take just a ring or two of it.

No mustard. Of any kind.

Ketchup has to be low-sugar or I'll use Sriracha instead.

Also: pepper jack needs added to list. It's #1 choice...then cheddar or swiss.

Edit: last one was...about a week ago

2nd edit: whole leaf lettuce, thin sliced tomato if any at all, sliced DILL pickles, sliced fried onion, condiments under all that, on top of the cheese, on top of the burger. Bacon can go anywhere or everywhere in-between. I like using hardroll-type buns, but as long as it's not mass-market wonderbuns, I'm good.
 
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