At a Glance:
- Cheese that burns instead of melting is often the result of low moisture, inconsistent formulation, or improper storage conditions.
- Cheap processed slices with added fillers or uneven cuts are more prone to scorching on flat-top grills.
- Foodservice-grade cheese, such as Hi-Melt cheese, is specifically formulated to prevent burning and deliver consistent melting properties.
- Storing cheese correctly and using pre-sliced formats helps prevent drying, uneven melts, and presentation issues during service.
Burnt cheese is not just a minor inconvenience; it represents a recurring challenge in high-volume kitchens. Instead of melting evenly over the patty, some slices blister, brown unevenly, or harden at the edges, compromising both appearance and flavour.
While it may be tempting to blame the grill, the underlying issue often lies with the cheese itself. This article explains why some cheese slices burn instead of melting and provides practical strategies to prevent this in a commercial kitchen environment.
Why do some cheese slices burn?
Cheese slices may burn rather than melt for several reasons, including variations in product formulation and handling practices. Let’s take a look at some of them.
Low Moisture Content
Cheese requires sufficient moisture to melt properly. Low-moisture cheese contains less water, making it more prone to scorching when exposed to direct heat. On flat-top grills or under cloches, low-moisture cheese can crisp or brown before softening, resulting in inconsistent melts, particularly during busy service.
Artificial Additives and Emulsifiers
Many low-cost cheese slices include synthetic additives or emulsifiers that cannot withstand high heat. As a result, the cheese may brown unevenly, burn at the edges, or separate during cooking.
This often happens with generic processed cheese that’s not designed for commercial grills. It simply doesn’t melt the way chefs expect, which affects both the appearance and flavour.
Low-Quality Cheese
Inexpensive cheese slices often have unstable formulations, low dairy content, and unpredictable fat-to-moisture ratios. These inconsistencies become apparent quickly under heat, especially when working with multiple patties simultaneously.
Rather than achieving a clean melt, the cheese may brown prematurely, release excess oil, or fail to maintain its structure, posing challenges for kitchens that prioritise consistency and speed.
Poor Slice Thickness or Uneven Cuts
The thickness and uniformity of cheese slices significantly affect melting performance. Cheese that is too thin may brown or burn before softening, while unevenly cut slices, such as in-house cuts from a block, can melt inconsistently across the same batch of burgers.
This inconsistency can slow down service as staff are forced to reposition or replace slices during the assembly process. It also affects visual consistency across plates, compromising presentation.
How to Avoid Cheese From Burning
Preventing burnt cheese involves more than adjusting grill temperatures. Success starts with smarter product choices and disciplined handling practices. From purchase to storage and application, each step affects melt consistency and presentation.
Choose Cheese Designed for Burgers
Not all cheese is suitable for the high demands of commercial cooking. Standard retail cheese often lacks the formulation needed for high-temperature equipment, such as flat-tops or salamanders.
Foodservice-grade cheese, such as Hi-Melt cheese, is specifically engineered for burger applications. Controlled fat and moisture levels of Hi-Melt allow slices to melt smoothly, maintain shape, and coat the patty evenly without splitting or blistering.
Pre-sliced formats provide additional control by ensuring:
- Uniform portioning
- Faster, cleaner assembly
- Reduced risk of over- or under-application during busy service windows
Store and Handle Cheese Properly
Even high-quality cheese can fail if it’s mishandled. Slices that dry out lose the moisture necessary for a clean melt and are more susceptible to burning.
To maintain cheese in optimal condition:
- Store at 1°C to 5°C
- Keep packs sealed and away from direct heat
- Avoid exposing slices to air for extended periods
- Minimise handling using tongs or gloves and pre-portion during prep
Dried, overhandled cheese reacts poorly to heat. Protecting product integrity from fridge to grill is essential for consistent performance.
If your cheese burns instead of melting, the issue often lies beyond the grill. Using foodservice-specific cheese, such as Hi-Melt slices, combined with proper storage, slicing, and disciplined handling, ensures smooth, consistent melts service after service.
Partnering with a burger cheese supplier specialising in high-heat commercial kitchens further enhances quality and efficiency.