As Americans fire up their grills and the smell of charcoal pervades the blistering summer air, cheeseburgers claim the spot as the paramount menu item from coast to coast.

Since the cheeseburger’s epic debut in the 1930s, the summertime staple has earned its rightful spot as the unequivocally American classic. Deemed the quintessential comfort food, 55 percent of Americans would even forgo French fries to top their burger with cheese. Despite the laundry list of toppings, one ingredient reigns supreme: can you “say cheese?”

“Americans have a love affair with the cheeseburger, and Sargento Natural Sliced Cheeses transform ordinary burgers into a savory sizzling experience,” notes Stephanie Meyer, core marketing manager at Sargento. “The authentic flavor and texture of natural, never processed cheese easily amps up any juicy cookout creation.”

As the most preferred topping for a burger, cheese is simply irreplaceable. A burger without cheese is like a sundae without the hot fudge or peanut butter without the jelly. In fact, more than three in four Americans can’t imagine eating a burger without it. Rising to the top of cheeseburger aficionados’ lists are Cheddar, Swiss and Pepper Jack, all offered by Sargento.

Looking to raise the bar on your juicy cheeseburger creations? Try the mouthwatering “Drill Sargento Burger” recipe below from Chicago’s iconic burger joint, Butcher & the Burger.

Drill Sargento Burger

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 1
8 ounces ground Black Angus Chuck
1 tablespoon finely minced Vidalia onion
1 teaspoon chopped Italian parsley
1/4 teaspoon salt  
1/4 teaspoon pepper
2 dashes Worcestershire sauce
1/2 teaspoon fresh minced garlic
2 teaspoons olive oil
1 slice Sargento Deli Style Sliced Sharp Cheddar Cheese
1 slice Sargento Deli Style Sliced Baby Swiss Cheese
1 slice (1/4-inch thick) ripe beefsteak or heirloom tomato
1 split top bun
2 thick slices bacon, cut in half
1 heaping tablespoon sauteed onions
Dijon mustard

Mix beef with onion, parsley, salt, pepper, Worcestershire sauce and garlic. Shape into patties. Brush lightly with olive oil and grill until desired doneness.

Meanwhile, toast bun and spread mustard on bottom half. Warm onion and cook bacon.

Put burger on bottom half of bun, top with onions and Swiss. Melt cheese under a broiler.

Top with tomato slice, lightly seasoned with salt and pepper. Top with bacon and Sharp Cheddar. Melt cheese under a broiler, top with bun.

Courtesy of BPT