3

I am trying to perfect the cheese burger, and an important part for me is the cheese stuffed patty.

I am trying to find a way to prevent the cheese from bursting out? Is there a type of cheese I can use, or a method of compacting the beef? Should I be encasing the cheese in another layer first?

  • Do you press the burger at all during cooking? – ElendilTheTall Nov 6 '12 at 12:18
  • Nope, just stick them under the grill – Mild Fuzz Nov 6 '12 at 12:41
  • If you're forming the beef pretty tightly, try being a bit more loose about it? – grumpasaurus Nov 6 '12 at 13:57
4

Most cheeses are going to want to melt and ooze out unless they are very hard and stringy cheeses. A hard mozzarella sliced along the strings may work, but I'd try halloumi above all. You can fry halloumi on a pan and it will brown and form a crust, so it is perfect to stuff in a burger patty.

  • Good suggestion, but halloumi isn't much of a 'burger cheese'. It's not very cheesy tasting, it's just salty. – ElendilTheTall Nov 6 '12 at 19:03
  • It wouldn't be my first choice either, however if the requirement is that all the cheese stays in the burger you have to compromise. Personally I would slap a slice of cheddar on top and revel in it oozing down the sides. OK, now I'm hungry, and I won't be able to concentrate for thinking about juicy burgers! Thanks a bunch @ElendilTheTall. ;) – GdD Nov 7 '12 at 9:04
1

1) Use less cheese. Think of a normal cheeseburger - a relatively thin slice of cheese makes its presence known. Also, use fine shreds or small crumbles.

2) Cook lower and slower - part of the problem may come from the cheese losing liquid and giving off steam. Too much at once, and it will burst the pocket.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.