what cheese do i need to use for stuff burgers?

bubba96

Fire Starter

Original poster

Dec 2, 2013

39

10

saginaw,michigan

• Jun 19, 2014

• #1

hello everybody i have had this product called stufz where you can stuff burgers and whenever i stuff burgers the cheese always completely melts away where you cant taste any cheese. so i was wandering what kind of cheese do i need to use that wont melt away and can stay nice and cheesy for a juicy lucy?

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,031

2,669

Tampa area, Florida.

• Jun 19, 2014

• #2

maybe some high temp cheese.. a good list of em here

http://www.butcher-packer.com/index.php?main_page=index&cPath=204

 

pappapig

Smoke Blower

Aug 23, 2012

148

13

Anderson South Carolina

• Jun 19, 2014

• #3

What kind have you been using? Sliced or shredded? Seems like you could use a good cheddar in block form, might hold up, never tried it just thinking out loud.

 

ej9071

Newbie

Apr 25, 2014

8

11

Crown Point, Indiana

• Jun 20, 2014

• #4

I love any of the Blue Cheeses. Stilton is my fav though! 

 

talan64

Meat Mopper

May 5, 2011

278

19

Pflugerville, Tx

• Jun 20, 2014

• #5

I use cheddar or Swiss.  But it all depends on how "tightly" you get the seal! If it's tight enough, the cheese will completely melt, but will "leach" into the meat, and not leak out.

 

jschmerse

Newbie

Jun 20, 2014

7

10

Wisconsin

• Jun 23, 2014

• #6

PappaPig said:

What kind have you been using? Sliced or shredded? Seems like you could use a good cheddar in block form, might hold up, never tried it just thinking out loud.

Click to expand...

I would agree with this technique, form the meat around one or two cubes of cheese.  The cheese should melt more slowly.

 

dauntless

Meat Mopper

Jun 1, 2010

227

60

Groton, CT

• Jun 23, 2014

• #7

I have always used blocked sharp cheddar ( the sharper the better IMHO)! Cut into 1/8" slices and layer two or three depending on burger size. I also lay a sliver of bacon grease on both sides of the cheese. Always produces very juicy, cheesy insides