The once-humble burger has today become a menu mainstay and proven itself to be a remarkably versatile menu option. You can find more varieties of burger than ever before across venues from takeaways and dedicated burger bars to cafes, pubs, clubs – even upmarket restaurants have got in on the act.
“Regardless of whether the core protein ingredient is beef, lamb, pork, chicken, turkey, fish or plant-based option, the secret to a memorable burger is to ensure the other ingredients complement and balance the protein’s flavour, texture and mouthfeel,” says chef Adam Moore.
“And as cheese is one the most important elements in many burgers, choosing the right cheese is imperative for visual appeal, taste and customer satisfaction.”
Adam says your choice of cheese should not only complement the flavour of your protein, but the look of the burger. “There’s nothing like the sight of melted cheese drizzling from a burger to enhance its overall appeal. At the same time, you don’t want the cheese to be too messy when you go to eat it.”
“Cheese is one the most important elements in many burgers, choosing the right cheese is imperative for visual appeal, taste, and customer satisfaction.”
The starting point is to choose a cheese with an appropriate melt point. “When you put the cheese on the grill it needs to be able to withstand that heat,” Adam explains. “A slice of cheese which goes soft and starts melting all over the grill almost immediately is not good because you end up losing half of it. It just melts away.”
Nor should you simply use your everyday sandwich cheese choices on burgers. “They’re great for sandwiches, but on burgers they tend to sweat and not deliver an even melt. And when they do melt, they may become almost transparent, which is not want you want on a burger. If your customer’s paying for a double cheeseburger, for example, they’ll want to be able to see the cheese – every slice of it.”
Adam argues a great burger cheese is designed to adhere to the meat and hold all the other filling ingredients together. “At the same time, you want a genuine cheese taste and texture, not overly processed. You want that taste and texture and flavour complexity coming through. Ideally the cheese works to balance all the ingredients so you can taste everything that’s in the burger with every bite.”
“They have a flavour complexity with strong aged cheddar notes which is deal for burgers. And they deliver a smooth mouthfeel which is never rubbery and doesn’t feel overly processed.”
Dairy Farmers has two great cheese products which fit the bill – Dairy Farmers Burger Cheese Slices and Dairy Farmers Hi Melt Cheese Slices (for when you need an even higher melting point, such as in the most demanding commercial kitchen environments).
Both are the perfect choice for burger buns, designed to melt evenly for a smoothly textured mouthfeel while enhancing the overall taste of the protein and holding all the other fillings together.
The higher melting point of Dairy Farmers Hi Melt Cheese Slices also makes them ideal for grilled sandwiches and pizzas cooked in high-pressure environments where you need to ensure a perfect melt and uniform stretch.
“Both these cheeses have an attractive deep orange hue which ties into the American burger cheese trend,” Adam says.
“They have a flavour complexity with strong aged cheddar notes which is deal for burgers. And they deliver a smooth mouthfeel which is never rubbery and doesn’t feel overly processed. It’s cheese that tastes like cheese – authentic quality, texture and taste that will deliver the burger experience to keep your customers coming back.”
