The Week’s Most Intriguing Cheeseburgers

September 16, 2016

With National Cheeseburger Day arriving this Sunday, I’ve gathered an extended group of burgers, all added recently to menus, that showcase the variety of cheeses used by burger shops now. The traditionalists’ American, Swiss and Cheddar (regular, white and smoked) are here, of course, but so, too, are Gruyère, Emmental, Monterey-Jack, goat cheese (lots of it), blue cheese, Parmesan, cream cheese and, from Paris’s Big Fernand, Fourme d’Ambert cheese. All this evidences how worldly, sophisticated and, yes, intriguing burgers have become.

BRGR Kitchen +Bar, Prairie Village, Kan.
Fat Dawg
Burger patty, pastrami, spicy coleslaw, French Gruyère, brgr mustard, and piquant sauce