The best kind of cheese to use, how long to cook it, and everything else you need to know.
Everyone’s got an opinion when it comes to the best way to make a cheeseburger, but the ones that matter most belong to the professional chefs and grillers who make them for a living.
Cheeseburgers are a staple on cookout menus across the nation, but if you’ve ever struggled with over-melted cheese dripping on your grill grates or found yourself with an overcooked patty beneath the cheese layer, you’ll agree that top-notch outdoor cheeseburger prep can be trickier than it seems.
She explained that firm cheeses like “cheddar, Swiss and high-temp mozzarella“ are all good bets for cheeseburgers. She added, “cheese is best added after the flip, about a minute before the burger is done cooking. You don’t want to put it on any sooner; otherwise, you run the risk of the cheese over melting or burning.”
, head chef and culinary innovation director of Smashburger, notes that “cheese slices melt much more quickly than cheese crumbles.”Chefs agree that a cheeseburger is a great time to use American cheese.
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