Cheeseburger, cheeseburger, chips, chips
If any of you remember John Belushi on Saturday night live playing a Greek restaurant owner, you’ll remember the refrain: Cheeseburger, cheeseburger, chips, chips. It also means you’re pretty old. But, that aside, You’ll be singing a cheeseburger love song today, because, it’s national cheeseburger day! That’s right, whether it’s Mickey D’s or a green pepper ghetto burger, today is all about ground meat, cheese, and bread. And, it doesn’t have to be just beef anymore. Burgers have come a long way since the days of the Olympia diner. Turkey, chicken, sweet potato, beyond, and impossible burgers are all on the menu today. For more on what constitutes a burger see our veggie burger post. Today, we take the mundane burger and kick it up a notch with everyone’s favorite: cheese.
For, it’s cheese that makes or breaks a burger. A plain hamburger is okay. But, cheese adds a whole new dimension. It’s the glue that connects the burger and the bun. But, what kind of cheese works best? Well, that’s up to your taste buds on that particular day. While American and cheddar are the most popular cheese, depending on other toppings, the type of burger, and variation on a bun, different cheeses can make or break a burger. So, today, let’s look at a few combinations that go well together, and some iterations that may best be left alone.
Table of Contents
What makes the best Cheeseburger, cheeseburger, chips, chips?
Our SNL friends only made cheeseburgers, served with chips and Pepsi. But, the world has become a lot more complex since that time. In the 70’s, a burger was ground beef, American cheese, and a hostess bun. Today, a burger is anything ground (Beef, chicken, turkey, Duck, vegetarian and vegan meat substitutes, and more). Some places will even call a chicken cutlet on a bun a chicken burger. Obviously, the definition of a burger has a lot of leeway. So, to expedite the discussion, let’s just call a burger a protein center sandwiched between bread or bread substitute with condiments. So let’s break down the layers.
The bread
While a spongy soft white roll (with or without sesame seeds) is the industry standard, don’t limit yourself. Remember, Hamburger is a German name. Pretzel rolls are a great vehicle for a burger. Brioche makes for a soft and rich experience. And, Multi grain rolls provide a more healthy alternative. While sourdough and crunchier or chewy rolls are fine for some sandwiches, we prefer to avoid them on burgers for the eat-ability factor. Burgers, by nature, tend to break apart under pressure. And, if you have to chew through the bun too much, the burger smushes in, creating a less than stellar experience with dripping and crumbling bites.
Of course, there are those who want to avoid carbs and use lettuce in place of a bun. Sorry, that’s not a burger anymore. It’s a lettuce wrap. While there’s nothing wrong with that, it’s not what we’re talking about here. And, adding cheese seems counter-intuitive to the whole trying to eat healthy aspect. Let’s face it, a cheeseburger isn’t the most healthy thing on the menu. And, it’s entitled to that position. So, for our cheeseburger, let’s stick to bread for now.
The meat
As mentioned above, burgers are no longer just beef. Although, beef is the flavor standard. If you are going to use beef, here’s a little money saving tip: don’t pay extra for ground sirloin or tenderloin. The best burger comes from things like chuck and lesser cuts. When you get a steak, you want a tender cut, that’s where filet Mignon and sirloin or porterhouse come into play. But, burger is ground. The grinding makes it tender. When you get something like ground sirloin, they are just grinding scraps from a sirloin steak. It’s a great way to utilize otherwise wasted product. But, don’t think someone is turning a $20 steak into a burger.
And, let’s not stop at beef. Purists may be fixated there. But, a burger can come from a variety of meat sources, or plant based sources for that matter. Just be aware if you use something like lamb, venison, or goose, the meat will be a little gamey. But, if you do something like a turkey burger, you can change up your condiments and cheeses a little bit. Think of a Dijon cranberry dressing and a nice Humboldt Fog Cheese. Or, how about a chicken burger with Goat cheese and Apple Thyme Aioli. You can have fun with different combinations. For something a little more off the beaten path, how about a duck burger with Brie and Cherry Compote? That could be a decadent unexpected gourmet variation.
And, The Cheese in your Cheeseburger, cheeseburger, chips, chips
For a simple cheeseburger on a store-bought mass produced bun, American is a fine accompaniment. Mickey D’s didn’t just come up with that combo by accident. But, American cheese is highly processed, and purposefully middle of the road. Some people, especially kids, don’t appreciate the sharpness of some cheeses. And, a neutral palate needs a neutral product. There’s absolutely nothing wrong with that. In fact, it can be quite comforting. Beyond marketing, there is a reason for the success of fast food chains selling millions of burgers. And, there is enough overflow from the big chains to support diners and mom and pop burger joints the world over.
But, as we age and our palates become more sophisticated, we want to experiment a little more. So, we go back to American’s roots, cheddar. You can get cheddar from mild to extra sharp depending on your taste. But, try to find a softer cheddar. The important thing with burgers is the melt-ability. If you have a hard, crumbly cheese, it won’t blend with the burger properly. The beauty of a cheeseburger is the layers of melted goodness.
But, don’t stop at cheddar. Blue cheeses melt well, and add a musky flavor that some love or hate. But, it you add caramelized onions, bacon, and mushrooms, the flavors meld into something completely different.
And, don’t forget cheeses like Fontina, provolone, mozzarella, Swiss, Brie, and goat cheese. All blend well with burgers, and work well with a variety of condiments. Importantly, they all melt well. Using something like a feta or other hard cheese doesn’t really work because they hold their shape in the heat. You want a cheeseburger to melt together.
Stuffing
This isn’t to say you can’t use harder cheeses. A trend popped up a few years ago, with mixed success: Stuffed Burgers. These require more work on the front end of prep. But, they have a unique appeal. Here is where you can work something like a feta or a hard comte into a burger. Maybe mix in an olive tapenade or tomato relish, so the flavors blend right into the burger. To make a stuffed burger, you need to start by pressing out the meat into a very thin layer, place your cheese and other flavors in a ball in the middle, then fold the meat around the filling. Next, you need to carefully, seal it shut so nothing leaks out. When you cook them, make sure they cook all the way through, otherwise you’ll end up with an un-melted center and under-cooked meat.
If you like a medium rare burger, stuffed burgers are probably not the best way to go. But, they do provide a unique way to incorporate different flavors and allow them to bled well. Just remember they are, generally, thicker, and will take longer to cook. A slightly lower temperature is recommended to prevent scorching.
The chant: Cheeseburger, cheeseburger, chips, chips will ring
You have probably seen people selling things like clam burgers and fish burgers. Technically, they aren’t burgers. We would consider those as sandwiches. The same applies to chicken burgers. A breaded and fried protein doesn’t really constitute a burger. To me, a burger is ground meat. Even pulled or shredded meat doesn’t really cut it. Again, these are all sandwiches. But, when we get down to it, it’s all nomenclature and semantics. When is it a sandwich VS a burger? And, is it still a burger if it’s not on a bun? Honestly, it’s whatever you want to call it, nowadays.
However, for the sake of consistency, let’s say that a burger is ground meat or protein substitute served on or off a bun. If you’re avoiding carbs or gluten, you can substitute your lettuce wrap or whatever, and we’ll let it slide, though. And, today, we are going to focus on the simple comfort of the classic combo: Cheeseburger, cheeseburger, chips, chips. Of course, we rarely do things straight by the book. So, today’s recipe will go slightly off the classic, but, remain true to the concept. So, let’s do some simple comfort cooking and pour a pint. It’s national Cheeseburger day.
Veggie Burgers on display:
Today’s burger is a vegan burger, with the exception of the cheese. But, you can substitute vegan cheese if available. We chose Fontina, cheddar, and goat cheese for a complex cheese flavor. The fontina is very meltable. Cheddar adds sharpness, and goat cheese for a sweet creaminess. Beside the bun, this recipe is also gluten free. So, take heart that it is touching all the bases of healthier eating, despite being based on one of the most unhealthy menu items: Cheeseburger, cheeseburger, chips, chips!
Triple Cheese Black Bean Burger
Ingredients
- 1/2 Cup Black Beans, dry
- 1 Cup Chopped Fresh Onion
- 1 tsp Chopped Fresh Garlic
- 1 tsp Ground Cumin
- 1 Cup Sweet Potato, roasted
- 1/4 Cup Dry Quinoa
- water for cooking beans and Quinoa
- 2 tsp Chopped Fresh Thyme
- 1 Tbsp Chopped Fresh Cilantro
- 1/3 Cup Fontina Cheese, shredded
- 1/3 Cup Cheddar Cheese, Shredded
- 1/3 Cup Goat cheese, crumbled
- 1 Cup Salsa
- 1 Medium Avocado
- 4 Large Burger Buns
- oil for cooking
- Salt and Pepper to taste
Instructions
- Place black beans in a 1 quart or larger container. Cover completely with water. Allow to soak for at least 4 hours until they have doubled in volume. Drain off the water when ready to cook.
- Preheat oven to 400. Roast a sweet potato or two until very soft. Remove from the heat and remove the flesh from the skin of the potato. Mash this until smooth. You want about a cup of sweet potato.
- Bring a cup of water to a boil and add a pinch of salt. Add in the quinoa and simmer until the grains become soft, but not blowing apart. Drain off extra water and set aside.
- Heat a coating of oil in a pot over medium high heat. Saute the onion and garlic until translucent. Then add in the black beans and cumin. Stir until well coated. Cover with water, and add a little salt and pepper. Cook down until most of the liquid has been evaporated and the beans are soft. Drain excess liquid. Cool down the beans and give them a rough chop.
- Fold the potatoes, beans, and quinoa together in a mixing bowl. Add in herbs, and season well. Form the mix into burgers.
- Mix the three cheeses together.
- Heat a coating of oil in a heavy saute pan or skillet over high heat. Carefully place the burgers in the pan and sear for a minute or two per side. You want a nice brown color. Top them with cheese and place under a broiler or use a torch. Place the burgers on buns and top with salsa and/or other toppings as desired.