Burger me!

[TiQuinn]

May here aren't likely old enough to remember when "Kraft Singles" were closer to real cheese and packed in pretty much the same sort of double stack package but were simply sliced, without being individually wrapped. They were closer to a very mild cheddar in those days.

Land o Lakes still has it sliced but still in a block, and of course in most grocery store delis here, they still have to slice it for you. It’s just a question of whether one chooses to go the Kraft route.

 

[gnarlygninja]

I’m just gonna put it out there. American cheese is the bomb, yo. It melts beautifully on burgers because of the way it is made; by the way, we’ve got this deep fear of the word “processing” today that doesn’t really take into account the levels of processing that can occur. All American cheese is a couple of base cheeses like Colby annd cheddar added with additional milk and citric acid. It’s not that mysterious.

A small but meaningful correction in case anyone tries to do it at home: sodium citrate, not citric acid.

 

[TiQuinn]

A small but meaningful correction in case anyone tries to do it at home: sodium citrate, not citric acid.

Yes that was an oops

 

[Ryujin]

Land o Lakes still has it sliced but still in a block, and of course in most grocery store delis here, they still have to slice it for you. It’s just a question of whether one chooses to go the Kraft route.

In the pre individually plastic wrapped days getting a full slice, without tearing it into little pieces, was a valuable life skill.

 

[Clint_L]

American cheese isn't my favourite, but it works on cheeseburgers and I have had many good burgers that used it. My preferance is a medium aged cheddar, but, you know, almost any cheese has its charms. Even velveeta can be tasty in a properly cooked grilled cheese sandwich, as long as the bread is porperly crispy.

My spouse is away which means I am definitely getting a cheeseburger for dinner!

 

[Dannyalcatraz]

We rarely used Velveeta on burgers. It was more often an ingredient in casseroles, grilled cheese sandwiches, and such.

 

[gnarlygninja]

Velveeta is for mac n cheese and Ro★Tel dip imo.

 

[DammitVictor]

I don't recall @CleverNickName doing this thread ... if it's a repeat feel free to debate In-N-Out vs Five Guys vs Whataburger.

What's your go-to burger? What ingredients? What's your stack?

Impossible or Beyond meat substitute, two patties, two slices of white American, hardwood smoked bacon between the patties, grilled pineapple slice on top, spicy banana ketchup and a horseradish/wasabi mustard. Toasted potato bun.

 

[jian]

One issue I’ve noticed in restaurant burgers is temperature - everything is well delivered but the only source of heat is the burger, sandwiched between room temperature or colder pickle, lettuce, tomato, and buns, which means that it all tastes a bit cold (and thus less delicious) halfway through the meal. Some restaurants have toasted the buns, which can help.

 

[payn]

One issue I’ve noticed in restaurant burgers is temperature - everything is well delivered but the only source of heat is the burger, sandwiched between room temperature or colder pickle, lettuce, tomato, and buns, which means that it all tastes a bit cold (and thus less delicious) halfway through the meal. Some restaurants have toasted the buns, which can help.

I go back on fourth on this. I like a good smash with nothing but cheese, pickles, and mustard becasue it stays consistent. I dont mind the lettuce and tomato, but its not that great if the veggies are ice cold, but its also kinda bad when the veggies are hot, imo.