The Best Cheese for Burgers - Burger Theory (2024)

FAQs

Is cheese a complement for hamburgers if the price of hamburgers rises? ›

Answer and Explanation:

Cheese is a complement for hamburgers. If the price of hamburgers rises, the quantity of hamburgers demanded [decreases], which [consequently decreases] the demand for cheese.

Inventor Legends

Many food historians credit 16-year-old Lionel Sternberger, who in 1924 decided to slap a slice of American cheese (what else?) onto a cooking hamburger at his father's Pasadena, California, sandwich shop, the Rite Spot. He liked it, and so did his dad, and thus the cheeseburger was born.

The stack: Bottom bun, ketchup, mustard, lettuce, pickles, tomatoes, onions, patty, cheese, ketchup/mustard again, top bun.

You can't go wrong with our cheeseburger, a signature flame-grilled beef patty topped with a simple layer of melted American cheese, crinkle cut pickles, yellow mustard, and ketchup on a toasted sesame seed bun.

The cheese slice used in our menu items like our Big Mac®, Cheeseburger and Quarter Pounder™ with Cheese contains approximately 60% real cheese (51% Cheddar and 9% Other Cheeses).

Blue cheese, grilled pineapple, or avocado will add a lot of flavor to a classic hamburger. Many, if not all, of these ingredients can already be found in your kitchen and pantry.

To make the juiciest, most flavorful burgers, choose ground beef that is 70 percent lean and 30 percent fat. To make more healthful burgers—but ones that are still pretty juicy and tasty—choose ground beef that is 80 percent lean and 20 percent fat.

Like so many of our national symbols, it's history is up for debate and reflects the multicultural roots of our nation. Some say the hamburger originated in Hamburg, Germany, while others argue German-American immigrants were the first to serve fried ground beef in a sandwich.

It's called the hamburger method, and here's how it works: When offering a critique, you begin with a constructive compliment on something the person does well (Otherwise known as the fluffy bun part). You then get to the meat of the matter, which of course is the constructive criticism part.

What state invented cheeseburgers? ›

The cheeseburger's genesis can be traced back to 1924 in Pasadena, California. It was the first time "The Original Hamburger with Cheese" appeared on a menu. The legend takes us to Colorado Boulevard (then Route 66), where The Rite Spot once stood and the cheeseburger was born. It cost a whopping $0.15.

Cooking Your Burgers

The 5-6-7 rule is basically as follows: Rare burgers only require around 5 minutes on each side. Medium-rare burgers with a red and warm center will take about 6 minutes on each side. Medium-done burgers usually require approximately 7 minutes to achieve that pink, warm center.

If you keep your thumbs and pinkies at the bottom and spread your other three fingers evenly over the top, your burger will be less likely to lose its toppings. Even if you're holding your burger correctly, as we just described, you don't want to grip it too tightly.

it's the flavor/taste of the meat with it. American cheese goes on burgers. Sorry, that's the way it is. Other cheeses can go on burgers, but American is the default — not cheddar, not Swiss, not Gruyere.

Our beef burger is cooked medium (pink on the inside), unless requested otherwise. Beef hamburger topped with gorgonzola blue cheese and crispy smoked bacon, served on a toasted bun. Our beef burger is cooked medium (pink on the inside), unless requested otherwise.

Cheddar – The classic choice for burgers, known for its sharp, tangy flavor. It melts well, creating a gooey layer that pairs perfectly with beef patties. Blue Cheese – For those who love bold flavours, blue cheese provides a pungent contrast to the meat. It's ideal with beef.

In fact, we don't even own a microwave or freezer. Our iceberg lettuce is hand-leafed. Our American cheese is the real thing. And we use the best available onions and the plumpest, juiciest tomatoes we can find.