Green Chile Cheeseburger - what cheese?

[Mark Foreman]

Making chorizo/ground beef chile cheeseburgers. Bun, ground beef and chorizo are all homemade.
‘Topping are avocado, tomato, green chile, red onion, mayo, mustard, and cheese.
Planning on using pepper jack but most recipes I see online call for cheddar. What would you use?

 

[Bob Bailey]

Even though many might disagree, if the cheese isn't a major player in the flavor profile, I almost always go to American cheese. It melts well and leaves a nice texture in almost any burger.

 

[Bob Bass]

A nice sharp Swiss !

 

[DanHoo]

I'd like three please and I'd be happy to taste test American, Swiss and pepper jack.

OK, In all seriousness, I think pepper jack would be my choice.

 

[Darryl - swazies]

There is going to be so much flavor that I hate to say it but the style of cheese probably won't make a difference.
I would think you would have to load it up pretty good on something funky like blue or taleggio just to be able to notice it is there.

 

[timothy]

I would use a Mexican melting cheese preferably sliced.

 

[Bruno]

Pepper Jack for the win!!

 

[MikeLucky]

Definitely a white cheese. I'm partial to the melting texture of American for burgers.

 

[EricV.]

Hopefully you have ate it by now...

 

[John K BBQ]

I think something mild and creamy.... monterey jack, or provolone, brick, havarti... pepper cheese would be OK as long as it's not too spicy if the other ingredients are pretty hot.... American cheese is always an option..