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Jun 23, 2010 10:46 AM
Discussion

Seeking Burger with Cheddar "Cheese Spread" Topping - St. Louis

Growing up in St. Louis, I used to visit my dad downtown and we would go have lunch at a place in the Old Post Office Building that was dark and crowded, with few tables. You would stand in line to place your order for a good grilled-char burger and then they would top wtih a big scoop of sharp cheddar cheese spread. Used to love, love, love that burger.

Where can I find the cheese spread burger today in St. Louis? I know Blueberry Hill has it, but I'm not fond on that place. Where else?

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Blueberry Hill Restaurant
6504 Delmar Blvd, Saint Louis, MO 63130

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  1. Michael's Bar and Grill, on Manchester. Go for the Junior Deluxe, as the Michael Burger is just about more food than anyone can handle. Home fries, not steak fries.

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    Michael's Bar and Grill
    7101 Manchester Ave, Saint Louis, MO 63143

    2 Replies
    1. re: KtMeyers

      Fatted Calf in downtown Clayton, too, on Bemiston. Others too I am sure.

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      Fatted Calf
      12 S Bemiston Ave, Saint Louis, MO 63105

      1. re: KtMeyers

        Michael's is very good. I love that cheese spread, too. There's a sports bar called Rookies (the two I know of are in St. Charles, by New Town and in Wentzville) that also serves this.

      2. Sounds like Dooley's on 8th St. is where you guys used to go - right across the street from the old Post Office. Unfortunately it closed in '08.

        1. I don't live in St. Louis anymore but I CRAVE Blueberry Hill's soft cheddar cheese burger! Is there anyplace to purchase a jar (or 5 gallon bucket!) of this creamy deliciousness?

          2 Replies
          1. re: smigon

            Not as far as I've heard, and I'm fairly far in the loop on such things. Why don't you email Joe Edwards - who owns BbH and some other spots - and ask him? Surely there's a contact thing on their website.

            1. re: lemons

              Oooh, good idea! I have found some soft cheeses in some local stores but I would rather have the real deal.

              Thanks!

          2. Stacked http://stackedstl.com/menus/ has a 'pub cheddar' option on the make-your-own burger menu. They do a good burger, too, so it's worth the trip.

            1 Reply
            1. re: tonifi

              If I lived 1500 miles east of here I would make that trip, but I am going to have to wait until the next time I am in St. Louis! Thanks for the tip, though, I love that area of town.

              I found "Pub Cheddar" available at Trader Joes and at Sprouts here in Phoenix and am going to try that, but I welcome the suggestions! I don't go up into town often (I live in the low valley south of Phoenix) but will make a stop to get it and will post a follow up to let you know how it rates.

              Thanks!

            2. Because I am a big one for making it myself (and boy,do I regret it sometimes because DH NEVER wants to order carry-out any more) I felt the need to look up how to make 'pub cheddar'. It looks like a pretty simple blend of 3 parts shredded cheddar to 1 part cream cheese, blend in the food processor and then add a pinch of dry mustard, a pinch of red pepper, a splash of heavy cream, and then blend and add a splash of beer (thus the Pub...)from that bottle in your hand until the texture is spreadable. If I try it soon(and you know I'm going to), I'll let you know how it worked out.

              5 Replies
              1. re: tonifi

                Oooh, YAY! Thanks! I was also looking up cheese sauce for broccoli and cheese baked potatoes (the bag of frozen broccoli and cheese "tubes" just doesn't have enough cheese, but is there ever enough cheese on ANYTHING??? ;-) ) and that seems to be a simple white/bechamel sauce that you add cheddar to after the sauce is cooked. If it weren't 115° here all the time cooking would be more appealing!

                1. re: smigon

                  Yes, and you can add as much of whatever kind you like. I'd also suggest a pinch of dried mustard to that.

                  1. re: lemons

                    Why the dried mustard? Mustard is NOT on the list of my favorite condiments! I am definitely a purist, nothing on my burgers (except BH's cheese!) or hotdogs, I am a plain Jane kinda girl when it comes to that kind of food.

                    1. re: smigon

                      Just a pinch. Its sharpness pushes the cheese forward. It doesn't make things taste like Dijon or French's. It just gives you more oomph.

                      1. re: lemons

                        Ahh, okay. I can handle that. Thanks!