Restaurants›The Camphouse - Diamondhead, MS›Cheese Recipe

Cheese Recipe

Name: The Camphouse - Diamondhead, MS Cheese Recipe
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 slice Cheddar cheese slice; 1 slice Yellow American cheese slice; 1 slice White American cheese slice; 1 slice Swiss cheese slice; 1 slice Pepperjack cheese slice; 1 slice Smoked Gouda cheese slice; 1 tsp Butter (optional, for toasting bun)

Inspired by The Camphouse - Diamondhead, MS

Time5m

Serves1

Cheddar, Yellow American, White American, Swiss, Pepperjack, or Smoked Gouda

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Ingredients

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Cheese Options (select one per burger)

1 slice Cheddar cheese slice1 slice Yellow American cheese slice1 slice White American cheese slice1 slice Swiss cheese slice1 slice Pepperjack cheese slice1 slice Smoked Gouda cheese slice1 tsp Butter (optional, for toasting bun)

Method

Cheese Preparation & Melting

Select cheese

Choose one cheese variety for each burger: Cheddar, Yellow American, White American, Swiss, Pepperjack, or Smoked Gouda. Use one standard deli or pre-sliced piece (about 20–30 g) per burger.

Prepare pan or griddle

Heat a nonstick skillet or flat-top griddle over medium heat (about 325–350°F / 160–175°C). If toasting buns, you can butter the cut sides with the optional 1 tsp butter and place them butter-side down in the pan for 1–2 minutes until golden; remove and set aside.

Melt cheese on burger

Place the cooked burger patty (hot off the grill or skillet) on the cooking surface or keep it in the pan it was cooked in over low heat. Immediately place the selected cheese slice on top of the patty so it contacts the hot surface. To achieve even, thorough melting, cover the patty loosely with a lid or a heatproof bowl for 20–45 seconds. For thicker slices like smoked Gouda or Swiss, cover for up to 45–60 seconds. Remove the lid when the cheese looks glossy and has softened and starts to drape over the edges of the patty.

Alternative quick-melt method

If you prefer very rapid melting, after placing the cheese on the patty, briefly spoon 1–2 teaspoons of hot water into the pan away from the burger and immediately cover for 10–15 seconds; steam will speed melting. Be careful to avoid splashing and only use this method on a pan, not a grill.

Assemble burger

Transfer the cheese-topped patty onto the bottom bun (toasted if desired). Add any additional toppings and place the top bun. Serve immediately so the cheese remains warm and melty.

Notes on cheese behavior

American (yellow and white) melts fastest and becomes very creamy. Cheddar melts well but may take slightly longer and become stringy when hot. Swiss softens and develops a nutty flavor; Pepperjack melts similarly to cheddar but adds spicy notes. Smoked Gouda offers a smoky aroma and becomes very creamy when warmed; slice thinly if it’s dense to help it melt more quickly.