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It’s All About The Cheese

by Wisconsin Cheese, in honor of Cheeseburgers Across America


Chatting Cheese and Cheeseburgers with Food Enthusiasts Across America


Name: Liza Mosquito de Guia
Location: Brooklyn, New York
Occupation: Founder/chief storyteller, food. curated. – foodcurated.com

Favorite cheese?
I’m a go-to Cheddar girl with my cheeseburgers, and Sharp Wisconsin Cheddar! For me, it just complements my cheeseburger in the most perfect way possible. I want my cheese to say, “Hello! I’m here. Bite into me. Let me melt on your tongue. Enjoy me.”

Ketchup, mustard, mayo, other(s)?
Ketchup all the way and I definitely over-apply the ketchup too. There’s always a little dunking pile on the side of my plate in case I didn’t spread enough on the bun.

Grilled, griddled or broiled?
Grilled. I really like and seek out that grilled flavor. I like the crispy edges and the grill marks. Maybe it’s a nostalgic thing, or a “Liza likes to stand by the grill, take in the sounds and smells, and watch her burgers getting made in front of her” thing.

Preferred bun?
I like soft, eggy, not-too-bready brioche buns. But I also like plain supermarket sesame seed buns. And, once in awhile, I’ve run into some great experiences with English muffins.

Toppings?
Besides cheese? I’m a bacon diehard. Also, if sliced pickles are around, I love those on my burgers, but not everyone gives you a pickle option and that’s a shame. The right pickle can send a cheeseburger experience into outer space as far as I’m concerned.

And how would you like that done?
Medium or medium-rare.

What’s your favorite cheeseburger style?
I love a good pub cheeseburger. Just a cheeseburger at a cool, chill, neighborhood hangout. Then again, you can’t really beat cheeseburgers in the summer at a friend’s backyard barbecue. No way.

What is your favorite cheeseburger in New York?
The Brindle Room cheeseburger in New York City’s East Village. The dry-aged meat comes from a butcher shop in New Jersey that deals with whole animals. The cheeseburger is charred in a cast-iron pan until it achieves this nice crispiness on the outside. For cheese, I get the Sharp Cheddar. It’s a nice-sized cut, and they are not shy about putting on the slices of cheese and melting it perfectly on top so it rounds around the burger. From there, comes a pile of seven-hour caramelized onions. Wow. Then a supermarket bun. Nothing special. But it’s perfect. You know why? Because the real stars here are the meat and cheese. In the end, it all comes together in this memorable bite that anyone can put his or her mouth around. I love that. Best burger in New York City.

What is the best cheeseburger memory you have?
I think the NYC Food & Wine Festival’s Burger Bash last fall was the best cheeseburger memory I’ve had. I ate so many dozens of cheeseburgers and burger concepts, made by top chefs across the city that night, that I was in what some may call a “Cheeseburger Paradise.”

Who’s the best cheeseburger maker you know?
I haven’t tried his yet (hint hint), but I know if George Motz, Mr. Hamburger America, ever made me a cheeseburger, I bet he’d be the best cheeseburger maker I know, personally.

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