Backyard grillers and burger chefs: You could be making a big moo-stake.
A recent blogpost by Chris Thompson of the off-the-wall sports website Deadspin has people wondering whether or not they cheese their burgers at the right time. The post declares that applying cheese while burgers are still on the grill is an amateur mistake, and that instead it should be placed on the top bun after the burger is done.
“The cheese does not need a lot of heat to melt, and there will certainly be enough residual heat in the patties to melt the cheese when the patties go into the sandwiches,” Thompson said in the post. “When you turbo-charge the melting process, all you wind up with is a burger with cheese that is melted too thinly over the top and is folded up and congealed on the side of the burger.”
He says this is why the best and cheesiest bites are always along the outer rim of the burger “but the middle of the burger — which should be the most delicious part — is shamefully cheese-less.”
Another rookie mistake, Thompson added, is to load vegetables and condiments on top of the patty.
He wrote that “all that wet vegetation and those blobs of slick condiments make your burger a slick, sliding mess, and in all that sliding, the cheese is, again, pushed away from the top of the burger and onto the burger’s sides. Horrible.”
Instead, he suggests putting things like ketchup and lettuce on the bottom bun, and saving the top bun solely for cheese. That way, the burger won’t slip away like a “practical joke as soon as you lift it for a bite.”
Thompson’s theories of burger construction were discussed on the Today show on August 7.
Test Thompson’s theories yourself with these 50 best burger recipes.