The 6 Worst Cheeses To Use On A Burger

A great burger deserves a cheese that melts beautifully, adds flavor, and complements the meat—not one that turns rubbery, disappears, or completely takes over. While cheese is one of the best parts of any burger, some types just don’t belong between the bun. Here are 6 cheeses that can ruin an otherwise solid burger.

1. Feta

Feta cheese, while beloved for its salty tang, is not the star when it comes to melting on burgers. It crumbles easily and doesn’t soften enough to create that desired gooey layer. Instead, you may find little chunks falling off with each bite. For those seeking a smooth cheese experience, feta’s dry texture makes it a less-than-ideal choice.

Crumbled feta is best left for salads or wraps, where its crumbly texture can shine. Try it in a Greek salad instead, where it can complement fresh vegetables and olives for a refreshing dish.

2. Parmesan

Parmesan is known for its sharp, savory flavor, but its hard texture isn’t what you want on a burger. Rather than melting into a creamy layer, it stays firm and can even become gritty. This disrupts the burger’s texture, making it less enjoyable to eat.

The cheese’s granular nature is why it’s better suited for grating over pasta or mixing into meatballs. Parmesan adds a distinct taste that can shine in the right context but fails to deliver on a burger.

3. Goat Cheese (Chevre)

An adventurous choice for some, goat cheese offers a tangy flavor that can be too much on a burger. When exposed to heat, it becomes oily and gritty rather than melting smoothly. This texture can be off-putting and detracts from the burger’s overall appeal.

Better as a spread or on cold dishes, goat cheese can elevate a flatbread or salad. For those who love its distinct taste, use it wisely where its texture won’t be a distraction.

4. Blue Cheese Crumbles

Blue cheese is undoubtedly bold, with a flavor that can dominate any dish. On a burger, its crumbles melt unevenly, resulting in pockets of overpowering taste rather than a cohesive layer. For some, this can be too much of a good thing.

Consider using blue cheese in a dipping sauce or mixed into the burger patty itself. This way, its intense flavor can be spread more evenly, adding complexity without taking over the entire burger.

5. Paneer

Paneer, a staple in Indian cuisine, is known for holding its shape even when cooked. While this is perfect for dishes like curries or skewers, it doesn’t serve a burger well. Instead of melting into a gooey layer, paneer remains firm and somewhat rubbery when heated.

For those seeking a cheese that becomes one with the patty, paneer isn’t the answer. Save it for grilled dishes where its ability to maintain form is a virtue, not a drawback.

6. Halloumi

Halloumi shares similarities with paneer, being a grillable cheese that holds its shape. While it softens slightly, it doesn’t melt into the smooth, cohesive layer that many burger lovers seek. Its squeaky texture can be off-putting when biting into a burger.

Ideal for grilled cheese plates or as a meat substitute, halloumi offers versatility but isn’t the right pick for a burger. Its firm and resilient nature, while unique, just doesn’t deliver the melt factor.