- Experts say the best cheese for burgers is one that melts smoothly and evenly. High-moisture cheeses create the gooey texture that helps the cheese melt nicely into the patty.
- Mild cheeses are the classic choice: American cheese remains a chef favorite because of its superior melt and how it complements, rather than overpowers, the beef.
- Bold cheeses can elevate flavor: For a more gourmet burger, experts recommend stronger cheeses such as Taleggio, Gruyere, and Jarlsberg, which add complexity and richness.
The mark of a good cheeseburger lies in its simplicity. While many recipes rely on an assortment of ingredients, spices, and fanciful cooking techniques, all you need to make a truly delicious cheeseburger at home is seasoned ground beef, a fresh bun, and, of course, a healthy layer of cheese between it all.
But what kind of cheese will take your burger to the next level? A sharp cheese that can hold its own against the savory taste of the patty? Or a mild cheese that won’t overpower the burger’s natural flavor? We went to the pros to find out what makes for the ultimate cheeseburger.
Consider the “meltiness” factor
While there’s no right or wrong options when picking cheese for your burger, the most important thing to think about is how well the cheese melts when cooking.
“Meltiness is everything,” says author, chef, and host of First We Feast’s The Burger Show, Alvin Cailan. “A burger with perfectly melted cheese just hits differently. You want a slice that’s thick enough to stay creamy, but thin enough to melt quickly. Once the cheese has melted into the patty, the burger is basically done. That’s the moment you’re looking for.”
Clare Malfitano, corporate chef of Murray’s Cheese, recommends choosing a high-moisture cheese to set yourself up for gooey success. Because there is a greater percentage of water content, high-moisture cheeses, like mozzarella, tend to be soft, which makes them melt much easier than a low-moisture cheese like Parmesan, which is harder and won’t melt as easily.
Another factor that impacts the cheese’s moisture content and how well it melts is the age of the cheese. For instance, cheddar is a popular burger topping, but the lack of moisture in an aged cheddar prevents it from melting as easily as, say, a younger cheddar.
“I prefer cheeses that don’t break when they get hot or turn rubbery as they cool,” Cailan says. “Cheddar is a crowd favorite, but I’m not a fan of how oily it becomes when it warms up. You want a cheese that melts into all the craggy crevices of the burger patty. When the melted cheese and the patty become one, there’s nothing like it.”
The case for mild cheeses
When slinging patties on the grill, many of us (veteran chefs included!) reach for an unassuming slice of American cheese, the go-to choice for a classic diner-style cheeseburger.
“I think chefs love American cheese for a few reasons: the nostalgia factor, the incredible melt, and the saltiness,” Cailan explains. “It makes a cheeseburger feel familiar, comforting, and absolutely delicious. There’s a reason it’s the classic.”
Aside from the speed and ease behind its melting time on the grill, American cheese’s milder taste also helps ensure the cheese doesn’t draw any attention away from the burger itself. “A lot of cheeses can overpower a burger,” Cailan says. “For burger purists—just meat, cheese, and bun—a milder cheese is the way to go. Not overpowering the flavor of the beef is really important.”
For this reason, Cailan points to other mild cheeses that pair well with all-beef patties, including Muenster, provolone, and Monterey Jack.
In defense of bold cheeses
Given the extensive variety of cheeses in the world from stinky blue cheese to tangy feta, there are practically limitless options for offering a unique spin on a traditional cheeseburger. Malfitano is firmly in the camp of sharp cheeses on her burgers. “I would personally say the stronger the better when it comes to the flavor of a cheese that's being paired with a burger,” says Malfitano.
In particular, Malfitano points to an assortment of standout cheese options, including washed rind cheeses like raclette and Taleggio, both of which contribute a “very faint funkiness and flavors that evoke both fruit and meatiness.”
Malfitano also recommends certain Alpine cheeses like Gruyere and Jarlsberg, each of which pair remarkably well with the rich taste of a classic beef patty.
Why pick just one?
If you really want to kick your burger up a notch, Malfitano suggests combining a few different cheeses together, allowing for an even more intense flavor combination than a single variety of cheese alone.
“Don't be afraid to use more than one type of cheese!” Malfitano says. “We generally use at least two to three different cheeses in any of our classic iterations of our Melt and Mac & Cheese and you can build a lot of complexity and balance in the overall flavor of the burger by combining different melting cheeses.”
As an example, Malfitano highlights the unique combinations made by layering Havarti with cheddar, balancing out the rich creaminess of the former with the mild acidity of the latter.
She also suggests trying Gruyere or Jarlsberg with provolone, or adding in flavored cheeses like Jalapeño Jack, Truffle Gouda, or a creamy pimento cheese dip to provide an even more more unusual twist for your next burger.
There’s no one perfect cheese
That said, both Cailan and Malfitano admit every person’s taste is different, with no two cheeseburger preferences entirely alike—plus, there’s no reason you can’t have fun and alternate between milder and stronger cheeses whenever the mood strikes.
“Similar to how you might choose cheeses for a cheese board, I think the biggest factor in choosing a cheese for burgers is the occasion,” says Malfitano. “Sometimes you want a classic burger at a cookout and there's no need to stray from classic cheeses like cheddar or Gouda. Other times, it's fun to think outside the box…and make a celebration that much more special with some unexpected cheeses. Offering a range of both classic and adventurous cheeses is a great way to allow people to choose their own adventure,” says Malfitano.
