The Guardian's Cheeseburger Code Too Confining?
I always thought burgers were endlessly versatile, but in the latest edition of The Guardian's "How to Eat" series, author Tony Naylor lays down some pretty strict standards:
If certain cheeses are plainly ridiculous in this context (parmesan, mozzarella, really?), and others patently don't work (goat's cheese is far too claggy), then surely blue cheese - or, usually, a sauce thereof - is utterly beyond the pale? It is not so much using a sledgehammer to crack a nut as a steamroller. It overwhelms everything it comes into contact with, which is why it is rarely used in cooking.
I just made a burger topped with fresh mozzarella, tomato, and pesto last night and it was delicious! What goes into your choice of cheese when it comes to burgers?