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Here’s the Beef: Our Cheesiest Burgers Yet


Is there any better combo than cheese plus burger plus bun? We don’t think so. And here’s the best part: The basic formula can be endlessly adapted to suit nearly any preference, whether you’re mayo-obsessed, a seafood fiend, or a heat seeker. Here, we concoct five riffs on the classic cheeseburger—a French Onion Soup Burger piled high with melty Gruyère and a tangle of caramelized onions, a Pimento Cheese Burger bedecked with spicy-sweet candied jalapeños, and a Lamb and Feta Burger swiped with rosemary aioli, just to name a few. We’re sure there’s something for nearly anyone, so ready the napkins and heat up the cast-iron pan. It’s time to stack some meat and cheese.

brunch burger

Bison Breakfast Burger


burger with caramelized onions and cheese

French Onion Soup Burger with Gruyère


a plate with a burger topped with pimento cheese and a lamb burger topped with feta and candied red onions

Pimento Cheese Burger with Candied Jalapeños


Lamb and Feta Burgers with Rosemary Aioli
Serves 4
Chock-full of flavor and slightly gamy, lamb needs a punch cheese—feta always gets the job done. The aioli can be made up to 2 days ahead if kept refrigerated.
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Ingredients
  1. ROSEMARY AIOLI:
  2. ⅓ cup mayonnaise
  3. 1½ teaspoons lemon juice
  4. 1 teaspoon Dijon mustard
  5. 2 cloves garlic, pressed
  6. 1 teaspoon chopped fresh rosemary
  7.  
  8. BURGERS:
  9. 1 pound ground lamb
  10. Kosher salt, to taste
  11. Ground black pepper, to taste
  12. 4 ounces block feta, crumbled
  13. 4 sesame seed burger buns
  14. Pickled red onions, to garnish (see below)
  15. Baby greens, to garnish
Instructions
  1. ROSEMARY AIOLI:Whisk all ingredients together in a small bowl. Set aside.
  2. BURGERS: Divide lamb into 4 mounds and flatten into ⅓-inch-thick patties (about 5 inches in diameter).
  3. Heat a cast-iron skillet over medium-high. Season both sides of patties with salt and pepper, then cook for 3 minutes, pressing to flatten. Reduce heat to medium, flip, and top with crumbled feta. Cover and cook for 2 minutes more. Meanwhile, toast buns.
  4. Spread 1 to 2 tablespoons rosemary aioli on each bun bottom, top with patties, and garnish with pickled red onions and baby greens. Close burgers with top halves. Serve immediately.
Notes
  1. PICKLED RED ONIONS: Fill a tea kettle with 2 to 3 cups water and bring to a boil. Meanwhile, heat ¾ cup apple cider vinegar with 1 tablespoon granulated sugar in a small pot until dissolved. Transfer to a glass jar. Slice 1 red onion and place slices in a fine-mesh sieve. Pour boiling water over onions and drain. Add blanched onions to glass jar—make sure they are submerged in brine—and seal. Refrigerate for at least 30 minutes and up to 3 weeks.
culture: the word on cheese https://culturecheesemag.com/


burger topped with cheese and shrimp
Surf and Turf Burger
Serves 4
Who says cheese and seafood don't mix? Not us. Mild Monterey Jack is the perfect glue for spicy shrimp and meaty beef.
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Ingredients
  1. 2 tablespoons unsalted butter, divided
  2. 8 ounces shrimp, peeled and deveined
  3. 3 cloves garlic, minced
  4. Kosher salt, to taste
  5. Ground black pepper, to taste
  6. Pinch cayenne pepper
  7. 1 pound ground beef
  8. 4 ounces Monterey Jack cheese, grated
  9. 4 crusty burger buns
Instructions
  1. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp, garlic, salt, pepper, and cayenne and sauté until shrimp are opaque, about 3 to 5 minutes, depending on the size of shrimp. Remove shrimp tails and discard.
  2. Divide beef into 4 mounds and flatten into ⅓-inch-thick patties (about 5 inches in diameter).
  3. Heat a cast-iron skillet over medium-high. Season both sides of patties with salt and pepper, then cook for 3 minutes, pressing to flatten. Reduce heat to medium, flip, and top patties with cooked shrimp and Monterey Jack. Cover and cook for 2 minutes. Meanwhile, melt remaining 1 tablespoon butter on a griddle or in a large skillet and toast buns.
  4. Top griddled buns with shrimp and cheese–covered patties. Serve immediately.
culture: the word on cheese https://culturecheesemag.com/

Photography by Craig van der Lende, Styling by Lori van der Lende

Rebecca Haley-Park

Rebecca Haley-Park is culture's Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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