5 Of The Worst Cheeses To Put On A Burger And 5 You Should Use Instead
Last summer, I hosted a backyard barbecue that turned into an unexpected cheese disaster.
My carefully crafted burgers were completely overpowered by the wrong cheese choices, leaving my guests politely picking at their plates.
Since then, I’ve become something of a burger cheese expert through delicious trial and error.
Not all cheeses are created equal when it comes to the perfect burger, and choosing the right one can make or break your backyard cookout masterpiece.
1. Blue Cheese: A Moldy Mistake
The pungent personality of blue cheese bulldozes every other flavor in its path. I once thought I was being fancy adding some Roquefort to my mushroom burgers, but my taste buds were practically assaulted by the overwhelming tang.
Blue cheese simply doesn’t play well with others. Its strong, sometimes ammonia-like aroma competes with the savory beef patty rather than complementing it. The crumbly texture also means it doesn’t melt properly, leaving you with odd chunks throughout your burger.
Even blue cheese lovers might find this combination challenging. The cheese’s bold character is better appreciated on a controlled cheese board or lightly sprinkled in a salad where it can be the star without stealing the entire show.
2. Feta: The Crumbly Catastrophe
Greek cuisine has given us many treasures, but feta on burgers isn’t one of them. I learned this lesson at a Mediterranean-themed cookout when my feta-topped burgers turned into a messy disaster that had everyone reaching for extra napkins.
Feta’s briny, salty profile might seem appealing, but it refuses to melt, instead crumbling into tiny pieces that fall everywhere except your mouth. The cheese’s high moisture content also releases liquid when heated, creating a soggy bun situation nobody wants to experience.
The temperature contrast creates another problem – cold, crumbly feta against a hot patty feels jarring rather than harmonious. Save this tangy cheese for your Greek salads and Mediterranean platters where its distinctive character truly shines.
3. Goat Cheese: Too Tangy For Comfort
My foodie phase led me to try goat cheese on everything, including burgers. Big mistake! The cheese’s intense tanginess completely hijacked the flavor profile, leaving my dinner guests reaching for water to cleanse their palates.
Goat cheese brings an acidic punch that overwhelms beef’s natural savoriness. The texture creates problems too – when heated, it doesn’t stretch or melt like traditional burger cheeses, instead becoming oddly runny while still maintaining some of its original form.
The distinct barnyard quality that makes goat cheese special in other dishes becomes a liability between two buns. While it might work in small amounts as part of a specialty burger with complementary ingredients like caramelized onions or fig jam, it’s generally too dominant for everyday burger enjoyment.
4. Brie: The Runaway Cheese
Nothing teaches burger lessons quite like watching expensive Brie cheese ooze completely off your patty and onto your plate! This fancy French favorite might elevate your cheese board, but it creates a slippery, messy burger experience I wouldn’t wish on anyone.
Brie’s rind becomes problematic when heated – some find its earthy, sometimes ammonia-like qualities too strong alongside beef. The creamy interior, while delicious on crackers, transforms into a molten liquid that escapes your burger faster than you can say “bon appétit.”
Temperature control becomes nearly impossible too. By the time the cheese reaches that perfect gooey stage, it’s already migrating south of your patty. Leave this sophisticated cheese for your charcuterie boards and wine pairings where its delicate flavors can truly be appreciated.
5. Gorgonzola: The Overpowering Offender
My Italian food phase led me to experiment with Gorgonzola on burgers during a dinner party. My guests politely nibbled while reaching for water – a clear sign this cheese choice had gone terribly wrong.
Gorgonzola’s intense flavor profile simply bulldozes everything in its path. This Italian blue cheese variety packs such a powerful punch that it completely masks the beef’s natural flavors. The pungent aroma alone can be overwhelming before you even take a bite.
The texture creates additional problems, as Gorgonzola doesn’t melt evenly, instead separating into oily components and solid pieces. While some specialty burgers might incorporate small amounts with complementary ingredients like caramelized pears or balsamic glaze, for everyday burger enjoyment, this cheese is simply too dominant.
6. Cheddar: The Reliable Classic
Sharp cheddar transformed my burger game completely! After a series of cheese disasters, I returned to this classic option and immediately remembered why it’s earned its top spot in burger history.
Cheddar delivers the perfect balance – enough character to enhance your burger without stealing the spotlight from the beef. Its meltability is practically legendary, creating that picture-perfect cheese pull when you take a bite. The slight tanginess cuts through the richness of the meat while complementing its savory qualities.
Age matters with cheddar – younger varieties melt more smoothly, while aged versions bring more complex flavor. My personal sweet spot is a medium-sharp cheddar that brings the best of both worlds. For an extra flavor kick, try smoked cheddar varieties that add another dimension to your burger experience.
7. American Cheese: Melty Perfection
Cheese snobs might scoff, but American cheese has earned its place in burger royalty for good reason! My food science experiments confirmed what fast-food chains have known forever – nothing melts quite like this engineered cheese product.
American cheese’s superpower lies in its incredibly smooth, uniform melt that coats every inch of your patty in creamy goodness. The mild flavor doesn’t compete with the beef, instead creating a harmonious backdrop that enhances rather than overwhelms. That signature tangy note cuts through the richness perfectly.
The moisture-sealing properties help keep your patty juicy too – a bonus benefit I discovered during side-by-side comparisons. While it might not impress on a cheese board, between two buns with a hot beef patty, American cheese delivers consistent, crowd-pleasing results that are hard to argue with.
8. Swiss Cheese: The Nutty Companion
Swiss cheese completely transformed my mushroom burgers! The nutty, slightly sweet flavor profile creates a perfect partnership with beef that I discovered purely by accident when I ran out of my usual cheddar.
Those signature holes (technically called “eyes”) aren’t just for show – they’re evidence of the fermentation process that gives Swiss its distinctive flavor. The cheese melts beautifully, creating stretchy strands that hold together better than many alternatives. Its subtle flavor enhances rather than masks the beef.
Swiss cheese brings a surprising buttery quality that adds richness without heaviness. For burger perfection, I’ve found that allowing Swiss to melt under a lid for the last minute of cooking creates that ideal texture. Pair it with sautéed mushrooms and caramelized onions for a burger combination that highlights the cheese’s natural affinity for earthy flavors.
9. Pepper Jack: Spicy Sensation
My spice-loving friends converted me to Pepper Jack burgers during a summer cookout, and I’ve never looked back! This semi-soft cheese strikes the perfect balance between melty goodness and flavor excitement.
Pepper Jack starts with a Monterey Jack base – already a great melting cheese – then kicks things up with spicy peppers, usually jalapeños. The heat level varies by brand, letting you customize your spice experience. The pepper bits distributed throughout the cheese ensure every bite delivers a little kick.
What makes this cheese special is how it complements rather than competes with traditional burger toppings. Those little spicy bursts cut through the richness of the beef while playing nicely with condiments. For heat seekers looking to elevate their burger game without overwhelming complexity, Pepper Jack delivers consistent, crowd-pleasing results every time.
10. Provolone: The Sophisticated Choice
Provolone quietly revolutionized my burger world during an Italian-themed cookout. This cheese doesn’t shout for attention like some bolder varieties, instead creating a sophisticated harmony that lets every ingredient shine.
The mild, slightly smoky profile complements beef without overwhelming it. Provolone’s superb meltability creates that perfect cheese pull moment that makes burger lovers swoon. The texture stays pleasantly gooey without becoming runny or stringy.
Age matters with provolone – younger varieties (dolce) bring milky sweetness, while aged versions (piccante) offer more complex flavor. For burger perfection, I prefer the middle ground of a semi-aged provolone that brings character without sharpness. This Italian classic works beautifully with Mediterranean toppings like roasted red peppers or basil, creating a cohesive flavor experience that elevates your everyday burger.