![]() Not only are you limiting your experience to the meat of one or two animals – potentially safer when you consider how many may be involved in a single pound of pre-ground beef – but you’ll notice a huge improvement in the flavor and texture of your burger. You’re more than welcome to use pre-ground beef and pork in this cheeseburger recipe, but I think you’ll be pleasantly surprised by the experience of grinding your own meat for burgers. (But who says that’s a bad thing?! Go ahead and mix your meat with your favorite soft, melty cheese before frying, toss the whole thing with cooked pasta, and create your own personal version of a gourmet Hamburger Helper!) They thin out too much when melted, causing your burger to turn into the world’s creamiest sloppy Joe. ![]() If you want a nice, firm cheeseburger, soft cheeses don’t work so well here. You might also try Vella Dry Jack, Kerrygold Mild White Cheddar, Tillamook cheddar, or a particularly lovely manchego. That said, you can easily incorporate any superlative cheddar or similarly semi-firm cheese into this recipe and produce impressive results. My favorite cheese for this cheeseburger recipe is Cowgirl Creamery’s Wagon Wheel, a luscious table cheese that is semi-firm in texture, notably salty without being overly so, and carries with it a sweet-nutty flavor that seduces a burger like no other cheese I’ve tried. But, in my book, if you deface all that goodness with a slice of Velveeta (or similarly soulless “processed cheese food”) the whole thing collapses into a puddle of disappointing dairy dregs. You can have the best beef known to mankind, you can have the freshest bun crisped perfectly on the grill, and you can even have thick slices of farm-fresh organic tomatoes pulled that very morning crowning the whole ordeal. It’s my firm belief that a cheeseburger is only as good as the cheese you use to make it. You can always add a little more to the top, after it’s mostly done cooking. Otherwise, you risk changing your burger’s texture too much-a huge heap of cheese will make your burger fall apart in the pan. One thing I learned through several iterations of this recipe: a moderate hand plays well with this method. Quite simply, it’s the best burger I’ve ever had. Below you will find a cheeseburger recipe that is the result of over six months of testing. My first experiment was so promising that I kept testing it until I perfected the idea. It was only a matter of time, then, before I added shredded cheese in an attempt to concoct the ultimate melty, meaty experience. This may be sacrilege to some, but I like to mix other ingredients into my ground meat to play with the burger’s flavor and texture. While I can appreciate the joys of a standard burger with a slap of American cheese on top, I’m always looking for ways to improve and explore. That’s not to say there isn’t good food in Magic Kingdom (although it’s not one of the best parks for foodies, in our opinion) - there’s just a lot of GREAT food at the hotel restaurants! Steakhouse 71, ‘Ohana, and California Grill are a few of our favorite sit-down restaurants, but what about counter-service meals? Come with us to test out a fast food-style restaurant that’s just a Monorail ride away from Magic Kingdom.I’m a cheese person at heart, so it should go without saying that I love a good cheeseburger recipe. While there are a few tasty snacks and treats inside this popular park, we usually recommend heading out to one of the nearby hotels for your meals. Recommended Disneyland Restaurants for First-Timers.Recommended Disney World Restaurants for First-Timers.Disney World Restaurants Menus & Reviews.Disney World Annual Passholder Discounts.
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