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The Best Ways to Melt Cheese on a Burger

The Best Ways to Melt Cheese on a Burger

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The only thing that’s better than cheese is melted cheese. We give you our best tips for getting there with your burgers

Whether it’s juicy beef or crispy chicken, most of us eat our burgers topped with cheese. But not just any cheese, oh no! We want gooey, stretchy cheese that stays on the patty and melts in the mouth.

Melted cheese in a burger: The match made in heaven seems simple enough, and yet there is a trick or two to the trade. If you’re on the hunt for the easiest ways to achieve it, we have them lined up for you—along with a round-up of the best cheese to top your next burger with.

 

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The 3 Easy Ways to Melt Cheese on a Burger

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One of the best things about burgers is that they are versatile. From the cooktop to the grill to the oven, you can cook up some mean patties, though melting the cheese takes some skill.

Below, we’ve got three of the easiest ways, no matter what style of burger you prefer or recipe you’re eager to try out.

 

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1. Simply Add Water

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When cooking on a stovetop, melting cheese can become a bit of a challenge. Cheese takes time to melt, but you don’t want to overcook your burger in the process. All the reasons why you should try the tactic below to melt cheese.

It’s quick, fool-proof, and easy to repeat for a whole batch of burgers. Best of all, it will help you make sure that none of your burgers doesn’t overcook.

What to do:

Grab your cheese, a lid, and a tablespoon to start. Then, add a tablespoon of water to the pan. It’ll sizzle, which is what you want, meaning it’s time to top your patty with cheese.

Once topped, close the lid and let the heat of the steam melt the cheese. It will be moist, cheesy, and irresistible when done.

 

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2. Use the Heat of the Patty

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When you’re cooking up a fresh burger, the patties are hot and steamy. Instead of using any fancier method, you could just let the heat from the patty work to make the cheese melt.

With this one, timing is everything. So be sure to keep an eye on your burgers and place the cheese on at the perfect time for the best results.

What to do:

For this method of melting cheese, you will need to keep a close eye on your patty. You want it to be done—but not overly done—allowing it to cook a bit more as the cheese melts.

All you have to do for this one is add the cheese on the stovetop or the grill and let it sit as the burger finishes cooking. Then, serve it up with your favorite toppings before devouring.

 

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3. Heat the Bun

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We can all agree that diner burgers have to be some of the best on the planet. Why not take a tip from the pros of the juiciest and cheesiest burgers, executing the bun trick?

This one is easy to execute and guarantees good results, which is why you have to give it a try.

What to do:

You can do this on the grill or the stovetop, just making sure you do one thing first: toast your buns.

As soon as the burgers are done, set the heat to medium, add butter to the pan, wait for it to melt, then lay the patties on the cooking surface. When the patties are toasty and golden-brown, remove them from the heat and build the burger.

The heat will give your cheese the perfect melt and your burger an all-around delicious taste.

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The 5 Best Cheeses for Melty Burgers

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If you’ve only had the most traditional cheese on your burger, you’re in for a treat. There are several kinds of cheese that complement burgers, some of the matches that are sure to become your new addiction.

Without further ado, here is the ultimate list of best cheese for melty burgers.

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1. American Cheese, the Classic Burger Topper

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If there is one cheese that stands out above all the rest, it’s American cheese. Known for its yellow color and creamy saltiness, this cheese pairs beautifully with a burger and melts like a charm.

You can pair it with a number of toppings and build up your burger any way you prefer with this universal cheese.

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2. Swiss Cheese, the Game Changer

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If you’ve never had a burger with Swiss cheese, you’re totally missing out. It’s white, melty, creamy, and buttery, bringing your burger to a whole new level. Pop this on top of your next burger and watch as it starts to melt instantly.

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3. Gouda Cheese, the Bold Burger Topper

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You can find Gouda cheese in regular and smoked, so choose wisely depending on the type of burger you’re going for. Whichever you choose, the melty mixture paired with a fresh-cooked hamburger patty is sure to become your new addiction, we just know it!

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4. Blue Cheese, the Decadent Burger Topper

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Blue cheese is a love or hate thing. However, it’s more of an acquired taste, becoming savory and more irresistible over time. It has a unique creaminess and sharp saltiness that is the perfect match for meat, cutting through the meatiness and creating a delightful explosion with each bite.

If you’re ready for something delicate yet bold, this could be the combo for you.

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5. Goat Cheese, the Wild Card

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Just like blue cheese, not everyone is on board when it comes to goat cheese. It’s got a slightly different flavor from those that come from cows, typically lighter and silkier. It’s these exact things that make goat cheese the perfect topping for a burger, especially if you pair that with caramelized onions or arugula

Because it’s light, it works well with bolder flavors, making it a cheese that you should give a shot if you’re looking for something different, tasty, and daring. 

 

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Final Thoughts

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Burgers are a staple in every household. Not only are they simple to prepare but they are also very affordable and versatile. If you’re looking for a way to up your burger game, try changing out the cheese. There are a ton of cheeses that melt perfectly on top of a freshly cooked patty.

Before you set off and plan your next burger night, take a look at the perfect cheese pairing and the best ways to melt them. Melty cheese on top of a savory burger is sure to be a big hit, one that you’ll put on repeat for several dinners to come.

What Is a “Papa Rellena”: Everything You Need to Know.

What Is a "Papa Rellena": Everything You Need to Know

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Papa Rellenas are popular in the Caribbean and South America. Apart from being a common street food in Colombia, the dish that also works as an appetiser is also famous in Cuba, Peru  and Chile as they follow the same concept.

What potato pancakes are to many European countries, Papas Rellenas are to South America and the Caribbean. Papa Rellena literally translates to “stuffed potato,” and that’s exactly what they are.

Even though they originated in Peru, you will find versions of Papas Rellenas from Chile to Cuba. They all follow the same basic concept of fried potato ‘dough’ that has been stuffed with a seasoned ground beef filling.

 

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But what is Colombian Papa Rellena?

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Papa Rellena is a popular Colombian appetiser that is delicious and filling enough to act as a complete meal. You can make this meal bite-sized or have them extra large for your friends and family. The best thing about this dish is that you can experiment with different ingredients to your liking. 

This dish is among the most popular meals in Latin America.

These fried potato balls will surprise you with their flavourful beef and boiled egg center! The Colombian version of Papas Rellenas is the perfect recipe for a party appetizer or a fun dinner.

 

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What Is the Origin of Papa Rellena?

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The history of Papa Rellena goes back to the years when there was a Pacific War between Chile and Peru.

A war that took place in 1879 had Peruvian soldiers go for long distances on remote roads to hide from the Chilean soldiers.

The Chilean soldiers wouldn’t know of their position and couldn’t determine where the next attack would occur. 

They often carried different types of food, but they always had ground meat, potatoes, and condiments like spices, salt, and chili.

These Peruvian troops always seasoned their meat and wrapped it in boiled potatoes. 

The combination was protected and covered with some fabric for transportation. During lunch, they would find a place to set up a fire and heat the filled potatoes, also known as papa rellenas. 

When the Peruvian soldiers got back home, they brought this dish with them. Over the years, papa rellenas have become popular in countries like Colombia and Chile

However, they modified the version of the Peruvian papa rellena by adding extra ingredients and spices. 

You’ll notice that the preparation and presentation are different depending on the country you visit.

For example, the Cubans stuff their potato balls with picadillo. a minced meat preparation popular in Spain and Latin America.

Puerto Ricans refer to the dish as Rellena de papa, which they stuff with ground beef and cheese. They then cover the potato balls with raw eggs before rolling them in cornflour and frying them. 

 

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Making The Potatoes for Papas Rellenas

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All Papas Rellenas start with a simple potato batter. You don’t need much, just potatoes and a little salt, to create the vessel for your filling. (You can even used leftover mashed potatoes!)

While the potato dough is simple, you will want to use Yukon Gold or Red potatoes to make your Papas Rellenas. These potatoes are waxy and will hold together better as a dough. Starchy potatoes like Russets are too fluffy and won’t stick together properly.

One thing to be careful of is to make sure that your potatoes are completely dry before you mash them. Any extra moisture will result in a very sticky dough that becomes hard to work with.

Once the potatoes are boiled, they should be soft enough to mash by hand. While using an electric hand mixer will work, it will make them creamier than necessary. You want a smooth texture that holds together like a batter, but not so smooth that it becomes sticky.

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Papas Rellenas Filling.

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The filling and the coating are what make Colombian Papas Rellenas unique from the other versions. Colombian filling is similar to Peruvian and Chilean filling in that it includes seasoned beef, onion, hard boiled eggs, and smoky cumin. However Colombian filling differs in that it also includes diced tomatoes and rice.

That being said, there are as many versions of Colombian Papas Rellenas as there are cooks making them, so not all versions will be the same. But, in our research, these were the most common elements we came across.

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How to Cook Papas Rellenas

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While all Papas Rellenas are fried, the coating for each region’s adaptation is the other thing that makes them unique. Colombian Papas Rellenas have a characteristic smooth golden exterior that comes from dipping the filled potato balls in a mixture of egg, milk, and flour. This creamy batter gives the potato balls a light crispness when fried and a beautiful golden color.

 

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Pairing Wine with Papas Rellenas

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Since these Papas Rellenas are typically served with a spicy salsa, we like serving them with a sweeter white wine, like a Reisling, where the sweetness acts as a nice complement to the spice of the salsa. On the beer side, we’d reach for a light and nutty brown ale, whose nuttiness will pair well with the smoky, beef filling.

The World Of Empanadas: Colombian Gastronomy

The World Of Empanadas: Colombian gastronomy

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Ever wonder what heaven tastes like? It has to be something similar to empanadas: one of the most, if not the most, traditional food in Colombia. They come in many shapes and sizes, with different fillings and combinations. In this article, you will find a little bit of history and where you can try empanadas when coming to Colombia.

Empanadas are definitely a food you must try when coming to Colombia. Although they are very typical in Latin American diets, the Colombian empanadas are widely known because of their delicious taste. They are basically a triangular shape made of a special dough (ground corn or with wheat or corn flour) stuffed with meats, vegetables, or even fruit, and baked or fried in oil or fat. There are many different types of empanadas. Like arepas, they are one of the most versatile foods you’ll ever eat (and for the most affordable price).

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A little bit of history

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The word empanadas comes from “empanar”, meaning “to enclose something in a mass or bread.” In colonial times (i.e. with the conquest of America) empanadas were introduced into the diet of the inhabitants, reaching different countries on the continent and, over time, the ingredients and the preparation methods were modified by different regions. In Colombia, they are considered a gastronomic symbol because they have elements of the country’s three basic cultures: indigenous, Creole and Afro-Colombian. The indigenous contribution is the corn, the Afro-Colombian contribution is the fried technique because they are the ones who brought it to Latin America, and the Creole contribution is the filling. Empanadas used to be consumed mostly during Christmas or holidays, but nowadays people eat them all the time: in meals, as a snack, as a side, or just to satisfy a craving.

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Variations and types of empanadas.

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The wonderful world of empanadas is a delight that almost no one can resist. Almost anywhere in Colombia, you’ll find good empanadas, and, as mentioned before, very different ones depending on where you are.

The variations come in the type of corn used, the filling, the shape, the size, and the preparation (fried in oil or fat, or baked in the oven). They are made of ground corn, wheat, or corn flour. Traditionally they are stuffed with meat, rice, a hard-boiled egg, cheese or chicken, but nowadays there are some made with pineapple, Ajiaco (yes, Ajiaco! Read our article My Rediscovery of the Ajiaco to know what it is), or even sweet guava. The size and shape depends a lot on the filling (the most typical is the round-cornered triangular one). Empanadas are usually accompanied with ají (hot pepper sauce), guacamole, lemon or salsa rosada “pink sauce” (combination of ketchup and mayonnaise). pink sauce

There is, however, one important thing that unifies and identifies all types of empanadas in Colombia: they don’t have social class. Empanadas are everywhere for everyone: served in the most sordid places, to the fanciest clubs

 

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Want to try empanadas in Arnhem?

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If you’re coming to Arnhem, there are a place where you can try excellent empanadas. Visit Chazzz Food Arnhem.

Empanadas are usually eaten with Pony Malta (a traditional Colombian non-alcoholic soft drink with a malt base) or Colombiana (the most famous Colombian soda).

For a hungry stomach, the empanada is like water in the desert; necessary, and can be eaten anytime, anywhere, and for a reasonable price. It never fails to amaze! I really think that apart from being absolutely delicious, they are a very important part of our culture and gastronomy. The history of empanadas goes along with our history as a country. Don’t miss the opportunity of doing an “empanada tour” when coming to Arnhem!

The history of the hamburger: the origin of a fast food icon

The history of the hamburger: the origin of a fast food icon

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Origin of the burger is long and uncertain. Centuries of history, the invention of ‘fast food’ and a change of gastronomic paradigm take us to America to discover why the hamburger is as we know it today

If there is a dish in the world that the passage of time has been phenomenal, that is the hamburger. Europe, and the whole world, has been experiencing a real hamburger fever for years, causing this icon of American gastronomy not only to continue to reinvent itself, but has established itself as a dominant part of many cuisines and restaurants around the world.

But what is the true origin of the burger? Talking about the history and origin of the hamburger is not an easy task, but it well deserves it if we take into account that since it was born, its recognition has only increased, to a large extent, as another effect of globalization.

Its importance is such that, not so many years ago, the hamburger marked the beginning of a new gastronomic trend: that of gourmet burger joints, restaurants that opened their doors using this food as the central axis of their gastronomic offerings. But let’s go to the origin, as we said, a somewhat uncertain origin.

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The European origin of the hamburger

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If we talk about the modern burger, just as we consume it today between two slices of bread and seasoned with all kinds of ingredients, we will surely think of America.

However, before the hamburger landed on the American continent between the end of the 19th century and the beginning of the 20th century, it had already made its first appearances in Europe as a simple steak, still without bread and without the characteristic dressings with which it is accompanied today. There are several debatable theories around his birth.

One of the stories about the birth of the hamburger takes us to the gastronomic book “De re coquinaria”, the work of the Roman gourmet Marcus Gavius Apicius; it is, according to some historians, the first documented reference to the hamburger.

Another theory or myth points out that the hamburger was an invention that emerged from the need for nutritious food, easy to transport and consume by Genghis Khan’s army (1167-1227) during its expansion into the territories of Russia, Ukraine and Kazakhstan. During their journeys, the fighters kept the steaks in the horses’ own mounts, and consumed them while riding.

According to some historians, this story could well refer not only to the hamburger, but also to the birth of other foods made from minced meat, such as the current steak tartar or tartar fillet; even others such as carpaccio, meatballs or the famous meatloaf.

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Hamburg Steak, the predecessor of modern hamburger

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To continue the hamburger journey, we now stop at Hamburg, which we could consider the European cradle of the precursor of the modern hamburger. That’s where the “Hamburg steak” would be born, a culinary symbol of the country that would soon make the leap to America, considered the New World for those who traveled in search of new and better opportunities.

Directly arrived from the iconic Port of Hamburg, these immigrants brought with them numerous customs, tastes and culinary trends that, little by little, a large number of American restaurants, especially from the United States, had to take advantage of.

What we know today as the classic burger was beginning to take shape at the beginning of the 20th century. Among the most important references, Delmonico’s Restaurant deserves special mention, considered by many historians as the first restaurant where this proto burger inspired by the authentic Hamburg recipe was cooked and offered.

It was 1837 and, by then, the price for which this delicacy was offered was considered high for the majority of the population. But the success of the burger was inevitable, and as it gained followers and its demand increased, its price became more affordable for the average citizen. Nothing could go wrong for a product that everyone liked, young and old, and that symbolized the modernity of a changing society.

Thus, the term “hamburguer steak” was replaced by “hamburguer”, until the term “burger” was finally popularized. Over the years, this diminutive has served to give name to the different varieties of hamburgers, depending on their ingredients, such as cheeseburger (hamburger with cheese) or baconburger (hamburger with bacon).

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The arrival of hamburger bread

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But when did hamburger bread enter the scene? Who was the pioneer who decided to flatten the meat and serve it between two slices of bread? The answer to this question is also uncertain; however, one of the most popular stories indicates that bread accompanied the hamburger for the first time during the celebration of a local fair in Seymour (Wisconsin).

There, a young man named Charlie Nagreen offered in his itinerant stall a small sandwich that had no other purpose than to make the client eat the meat fillet with his hands, while enjoying the festival. And the result was a success. So much so that, today, this city continues to celebrate the so-called “Burger Fest” annually in his honor.

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The birth of fast food

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From here, the history of the hamburger takes off. Not only was she the protagonist, but her modernization would be accompanied by other ingredients and garnishes maintained even today.

From chips or cola soft drinks, smoothies and other drinks, to sauces such as ketchup and mustard, or vegetables such as pickles and onion. All of these are already iconic companions of the current burger, a success that largely comes from the birth and expansion of the “fast food” concept popularized by some of the largest American fast food companies, including McDonald’s, Burger King and the pioneering White Castle.

The birth of White Castle in 1926 was the definitive proof that this new concept of “fast food” was here to stay, and to expand later to the rest of the world.

American society was looking to eat fast and cheaply, so like this chain, others saw the opportunity to offer their own version of hamburger designed to enjoy at any time and anywhere, whether standing, in the car or on the way to work.

In fact, it was the brothers Dick and Mac McDonald who introduced the concept of “drive-in” to refer to a new way of ordering and consuming the hamburger, without getting out of the car and in record time.

Thus, the fame of the hamburger as a fast food concept materialized with the arrival of McDonald’s, which opened its first store in May 1940 and its first franchise in 1955. Just a year earlier, in 1954, the second big fast food burger giant would be born: Burger King.

Whether gourmet or not, the truth is that hamburger is currently one of the most consumed foods by the world’s population. Its infinite versatility is, among other virtues, what has made it possible for us to taste a hamburger today in all kinds of restaurants, with prices suitable for all budgets and varieties made for all palates.

In fact, it is no longer uncommon to find in many restaurants and supermarkets hamburgers made with other types of meat such as chicken or turkey, as well as other “non-meat” versions, such as those made only with fish or vegetarian and vegan ones.