Originally Posted by
work2fly
Your cheese theory makes sense. Unfortunately it probably wouldn't work for my burger cheese of choice, a nice crumbled Maytag or Point Reyes blue. One of these days I'll find a dressing recipe worthy of such a cheese and slather that on top of the salad instead of putting crumbles on top of the burger.
I've been thinking of your topping and have two suggestions you might consider to work alongside those types of cheeses.
1. A caramelised red onion chutney that has some decent spicing possibly allspice or something that brings a touch of fragrance.
2. A sort of kung po type of topping .... basically a sweet and sour dressing with some chilli. So I'd try either a decent shop bought sweet and sour sachet or jar withg a touch of chilli or mix a little tomato ketchup with some mayo, a little sugar and a dot or two of chilli. This sounds weird but if this was on the right track I might add some dried herb ... perhaps something like oregano or even basil. I might even start this one with some really small fried in oil/garlic bread crouton until crisp and reserve and keep seperate from the sauce and sprinkle on top to give a bit of crunch to complement the softness of the cheese. I might add some chopped up dill cucumber either way. I already have the dill cucumber in my burger.
I think obviously to your taste either of those might work with your particular choice of cheese. I think the added sweetness is important and a bit of small oily garlicy crunch might be interesting
.