SerpApi.Org
I cooked eight smash burgers side by side to find the best cheese for melting. The winner was clear.
Key points
- I tested the meltability of eight popular burger cheeses by cooking smash burgers and adding sliced cheese during the last minute.
- Unsurprisingly, American cheese melted the best. It completely covered the patty and stayed melty even after resting.
- Gouda and havarti are excellent alternatives for those seeking non-processed cheeses with great meltability.
A great burger is made all the better with a blanket of melted cheese. Whether you grill thick pub-style burgers over ember coals or press thin smash burgers in a screaming-hot cast-iron skillet, the perfect cheese truly makes all the difference.
When I’m out at a burger joint, I typically order whatever’s recommended on the menu, but at home I tend to grab whatever scraps I have in my cheese drawer. Truth be told, I can’t remember not liking any cheese on a burger, even more pungent ones like blues or taleggio, but meltability is one of my top criteria.
Related: We Tested 6 Ways to Cook Burgers — Here’s the Best Method for Juicy, Flavorful Results
This got me thinking: What cheese melts the best on burgers? I’m not talking about the best-tasting cheese, simply the meltiest. This led me to my local grocery store, where I stocked up on a few pounds of ground beef and eight different cheeses, most presliced from the deli. I then got to work searing off a bunch of burgers, topping them with the sliced cheeses, and sampling each to determine the ultimate melty cheese for a burger.
While I had a clear favorite in the melting department, all of the cheeses I tested melted well and would be a worthy addition to any burger.
How I tested
Just as when I worked in the Food & Wine Test Kitchen, I ran side-by-side tests, this time with eight different cheeses: cheddar, pepper jack, provolone, Swiss, havarti, Gouda, Gruyère, and American. All cheeses, except the Gouda and Gruyère, were purchased sliced from the deli or presliced in a package. Each slice was about 1 ounce, so I thinly sliced the Gouda and Gruyère and weighed out equal amounts. To keep things fair, I only used sliced cheese and did not test options like blue cheese and Brie.
I used a basic smash burger technique, weighing out 3-ounce portions of 80/20 ground beef and forming each into a ball. Then, I heated a small cast-iron skillet over medium heat until it was super hot, added about 1 teaspoon of olive oil, placed the meat ball in the center, and placed a small square of parchment on top before pressing down firming with a spatula. My goal was a thin burger, about 1/3-inch thick. I seared it on one side for 2 minutes, seasoning lightly with salt and pepper, then flipped and topped with the cheese. I then covered the skillet with a lid and cooked for 1 minute.
Related: The 25 Essential American Cheeses to Try Right Now
So how exactly did I judge the meltiness of the cheeses? First, I took a bite while the burger was still hot — the most important assessment. I also tasted each burger after it sat for about 10 minutes to see how each cheese reacted to chilling out on the counter. I got input from my wife and kids (I made an awful lot of hamburgers, so it was only fair for me to share), but the final verdict came down to my opinions.
With that in mind, I’ll reiterate that all of these cheeses actually melted very well and I’d be happy to eat any of these. Hot off the skillet, most were hard to distinguish from one another (in terms of meltiness, not flavor). However, a few were truly exceptional, and even retained that lovely melt after sitting on the counter for a bit.
The results, ranked from least to most melty
8. Swiss
I know Swiss and mushroom burgers are a thing, and I certainly understand the flavor combo, but in terms of meltability, this cheese left much to be desired. It was decently melty on the hot burger, though I found it quite greasy, and as it set the cheese congealed and got a bit rubbery.
7. Cheddar
The biggest shock on this list, no doubt, is that cheddar cheese was the one of the least impressive melting cheeses for a burger. After all, it’s a popular option at burger restaurants and for home cooks, but in my test it fared just OK. Like Swiss, cheddar melted fine enough while hot, but it was also pretty greasy and solidified fast.
6. Pepper jack
Remember, this test is not looking at flavor, just meltability, so while I may actually put this spicy cheese right at the top of my personal list, I found it only decent in terms of meltability. It had a similar greasy feel as Swiss and cheddar, but it still melted fairly better than both of those cheeses.
5. Gruyère
From this part of the list down, every cheese was a contender for the top spot. This iconic Swiss cheese, which is so prized it’s protected by an appellation of origin (look for Le Gruyère AOP to make sure you’re getting the real thing) was one of my favorites hot off the skillet. It’s pleasantly gooey and even a touch stringy, but it firmed up fairly quickly as it sat at room temperature. It was also a touch greasy for my liking.
Related: This Is Officially the Best Cheese in the World, According to the 2025 Mondial du Fromage
4. Provolone
This Italian deli favorite was another that melted very well — and it was the first on this list to really cover the burger well and get into all the nooks and crannies. It honestly could take the top spot if it didn’t firm up a bit at room temperature. (Note that I did not use an aged provolone, which may not melt as well.)
3. Havarti
This semisoft Danish cheese might not be the first you think of for a burger, but that should change. It melted beautifully, covering every bit of the burger. It nearly topped my list, but one cheese was a touch gooier, and another wasn’t quite as greasy.
2. Gouda
If you love a buttery, gooey cheese, look no further than Gouda. For this test, I did not use an aged or smoked Gouda, just thin slices from a wedge of young Gouda. It melted fast on the burger, dripping down the edges and staying perfectly soft and melty even after sitting on the counter. This is near perfection in terms of a melting cheese for burgers.
Related: The 6 Cheeses You Should Buy From Trader Joe’s, According to Cheese Experts
1. American
American cheese is made with an emulsifying agent that helps it melt smoothly, so it was no surprise that it melted the best in my test, without question. I knew this cheese was going to be tough to beat after the first bite, with its incredibly soft mouthfeel and perfectly melty texture. But it held its meltability after resting on the counter, and it never got greasy like others on this list.
Final takeaways
My tests were conclusive: American cheese is the best melting cheese for a burger. However, all of the cheeses I tested melted well. If you’re not a fan of processed cheese but still want that iconic gooey blanket on your burger, Gouda and havarti are also great choices.
What about flavor? That’s for a different test, but I’ll quickly share that this list would look quite different if I were only interested in the best flavor (hint: Pepper jack and Gruyère would rank much higher). In terms of meltability, you can’t go wrong with any of these cheeses, but American cheese is hard to beat.
Read the original article on Food & Wine
