Having fun with Burger Cheese
I love my cheese!
So, the selection of cheese is important to me! I love a nice blue cheese although that does not always work for a burger.
For most people you are better off with a plain cheese so it doesn’t “fight” with the burger flavours.
There is a trend to have a Cheese Dip with burgers, while these look spectacular, I think I’ll keep that for Chilli Con Queso!
A thick hot cheese sauce is a good thing if you are making a lot of burgers at once. Being able to spoon the cheese on removes one step in the burger manufacture.
First, not all cheese melts well.
Try to get a “High Melt” cheese, something that will melt instead of wilting
Melt the cheese onto the burger by using a cloche, this can be as simple as an upturned bowl
Splash as little water under your burger, cover with the cloche and let the superheated steam do the work.
Alternately, use a Cheese dipping sauce or Cheese Spread (from a jar)
Cheese Dipping Sauce
2.5-3 cups extra-sharp cheddar cheese grated
1 tablespoon corn-starch
One 375ml (12-ounce) can evaporated milk
1 Tablespoon of your favourite hot sauce
Add the Cheese and the Cornstarch to a cold saucepan and mix together
Add a cup of the Evaporated milk
Heat gently and stir together till you have a creamy mixture.
If you are making a large amount for a Burger Party, consider using a crockpot.
Reheat in the microwave 30 seconds at a time mixing between each cycle.
Traditional Roux based cheese sauce
1 cup whole milk
2 tablespoons (1 oz) unsalted butter
2 tablespoons all-purpose flour
1 cup grated Cheddar cheese
3/4 teaspoon ground cayenne or store-bought or homemade hot sauce to taste
Sea salt and freshly ground black pepper
Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.
Meanwhile, in another saucepan over medium heat, melt the butter.
Sprinkle the flour over the bubbling butter and stir constantly until a thick paste, or roux, forms. It may become quite thick and almost paste-like. This is okay. And if it doesn’t become crazy thick, that’s okay, too. Expect this to take 1 to 2 minutes.
Constantly whisking, slowly pour the warm milk into the flour and butter mixture in a steady stream. Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. It should be thick but still spreadable and perhaps even pourable.
Add the cheese and whisk constantly until it completely melts. Season with the cayenne or hot sauce and salt and pepper to taste. If you’re the fussy sort, you can strain the sauce through a sieve to remove any lumps before serving. The sauce will thicken even more upon cooling.