{"id":2725,"date":"2024-03-07T16:25:34","date_gmt":"2024-03-07T16:25:34","guid":{"rendered":"https:\/\/www.sutyo.com\/cheesemongers-share-3-ways-to-take-your-cheeseburger-to-the-next-level\/"},"modified":"2024-03-07T16:25:34","modified_gmt":"2024-03-07T16:25:34","slug":"cheesemongers-share-3-ways-to-take-your-cheeseburger-to-the-next-level","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/cheesemongers-share-3-ways-to-take-your-cheeseburger-to-the-next-level\/","title":{"rendered":"Cheesemongers Share 3 Ways to Take your Cheeseburger to the Next Level"},"content":{"rendered":"
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There are few foods more evocative of summer than grilled cheeseburgers. The mouthwatering smells of fire and char mix with the sound of patties sizzling over an open flame to create a dining experience that is quintessential summer. When cooking cheeseburgers, the real fun begins once they come off the grill. Picking what goes on top is a delightful exercise in combining toppings and condiments to create the perfect flavor and texture profile. A perfectly cooked patty is the ideal canvas.<\/p>\n

Of course the choice of cheese often sets the whole tone for the experience, and there are\u00a0many excellent options<\/a>\u00a0to consider. Beyond that, a galaxy of choices awaits. Maybe mushrooms<\/strong> or caramelized onions<\/strong> are added, possibly topped with a couple of slices of thick bacon<\/strong>. For condiments, ketchup<\/strong> and mustard<\/strong> are the standard-bearers, but far from the only options.\u00a0\u00a0Relish<\/strong>, mayonnaise<\/strong>, and hot sauce<\/strong> are also popular.\u00a0<\/p>\n

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\"Lamb<\/p>\n<\/figure>\n

Seek International Inspiration\u00a0<\/h2>\n

For those who want to take their burgers to the next level, it\u2019s worth considering toppings that work together to create a \u2018personality\u2019, bringing together elements of a theme or culinary culture. Maybe that means combining Fontina cheese, basil pesto, and slices of San Marzano tomatoes to evoke an Italian style. A personal favorite is combining briny feta cheese, salty Kalamata olive tapenade, and roasted red peppers. The Mediterranean flavors go beautifully with a medium-rare beef burger and a glass of chilly Greek Moschofilero wine.<\/p>\n

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\"Julia<\/p>\n<\/figure>\n

Aim for Contrasting Flavors & Textures\u00a0<\/h2>\n

Julia Hallman, lead buyer and general manager of Formaggio Kitchen<\/a> in Cambridge, Massachusetts, loves to pair contrasting flavors and textures. One of her favorites is tomato jam paired with alpine cheeses such as French Comt\u00e9<\/a>. \u201cI love the rich and savory onion notes of a good, aged alpine,\u201d she says. \u201cIt pairs perfectly with the not-too-sweet tomato jam.\u201d\u00a0<\/p>\n

Another favorite combination of Hallman is young Farmdal Gouda from Belgium with Hatch chili peppers. \u201cThink of it like a deconstructed queso fundido on a burger.\u201d Hallman loves the wild combination of flavors. \u201cSpicy, tart, and creamy? It\u2019s a perfect combination.\u201d\u00a0<\/p>\n

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\"Ana\u00efs<\/p>\n<\/figure>\n

Balance Sweet & Savory\u00a0<\/h2>\n

Ana\u00efs Saint-Andr\u00e9 Loughran, the owner of Chantal\u2019s Cheese Shop<\/a> in Pittsburgh, invites her inquisitive customers to consider using cheeses that might seem odd for a burger. Her recommendations reflect her Lyon, France upbringing. \u201cDon\u2019t be shy to use goat or sheep\u2019s milk,\u201d she asserts. \u201cBlue cheese or washed rinds are also great choices.\u201d\u00a0Her suggestions include either\u00a0Bamboozle from Goat Rodeo<\/a>\u00a0\u00a0(half goat-half cow)\u00a0or Grayson from Meadow Creek<\/a>\u00a0(Raw cow).\u00a0As for condiments, Saint-Andr\u00e9 Loughran isn\u2019t afraid to be bold. \u201cUse any cool jam, like jalape\u00f1o or bacon.\u201d A personal favorite is Mirabelle plum jam mixed with white wine and cumin. \u201cThe flavors just explode!\u201d<\/p>\n

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\"Rory<\/p>\n<\/figure>\n

Gild the Veggie Burger\u00a0<\/h2>\n

On the west coast, Rory Stamp<\/a>\u00a0has a completely different approach to the possibilities. Crowned champion cheesemonger at the Cheesemonger Invitational in San Francisco in 2018, and author of Cheese Illustrated, Stamp is a bit of a renaissance man when it comes to incorporating cheese into his summer cooking. For him, a burger doesn\u2019t automatically mean meat.\u00a0<\/p>\n

\u201cVeggie burgers often get a bad rap for being more cardboard than carnal, and deservedly so\u201d, he wistfully concedes. \u201cBut what about a chickpea burger?\u201d Stamp, now living in California, takes cues from Alice Waters, owner of the renowned Berkeley restaurant Chez Panisse. \u201cLoad the patty up with tarragon and savory herbs. Top it with a breaded-and-fried ch\u00e8vre croquette and a heathy schmear of a\u00efoli.\u201d Which goat cheese does Stamp prefer? \u201cVermont Creamery Bijou<\/a>\u00a0is perfect,\u201d he says. Wash it all down with a glass of favorite Proven\u00e7al ros\u00e9 wine, and enjoy \u201call the luscious, sun-drenched flavors of the C\u00f4te d\u2019Azur.\u201d\u00a0<\/p>\n

While there is nothing wrong (at all) with a freshly cooked burger simply adorned with a little cheese, some ketchup, and a pickle or two, this venerable sandwich is capable of so much more! With a little creativity and thought, your next burger could be the best one you\u2019ve had yet.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

There are few foods more evocative of summer than grilled cheeseburgers. The mouthwatering smells of fire and char mix with the sound of patties sizzling over an open flame to create a dining experience that is quintessential summer. When cooking cheeseburgers, the real fun begins once they come off the grill. Picking what goes on … Okumaya devam et “Cheesemongers Share 3 Ways to Take your Cheeseburger to the Next Level”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2725","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2725"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2725\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}