Don't Make This Unappetizing Mistake When Assembling Cheeseburgers - Tasting Table

"It's a relatively common mistake to add cheese after you have taken the patty off the grill, hoping that the residual heat will melt the cheese to its full potential. Unfortunately, that won't be enough. Lacking sufficient, stable heat and moisture, the cheese won't fully melt onto the meat's surface and hug the patty's edges as desired. Instead, the slice will merely sit on top as an entirely separate layer. Cold, stiff, unappetizing, and utterly disappointing."

"Right when the patty is about to finish cooking - one or two minutes prior - that's when you should add the cheese. At this point, there's still enough heat to ensure that the cheese gradually melts and completely fuses into the meat. Any time sooner, and you will risk burning or dripping it all over the grill."

"Along with the timing, there are also other ways to further along the cheese's melting process once it meets the patty. You can try out the Bobby Flay trick for perfectly melted cheese on your burgers by adding a splash of water to the skillet before covering it with a lid for around 30 seconds. Another quick approach is using the oven's broiler, which takes about the same amount of time."

Assembling a satisfying cheeseburger depends on timing and temperature as much as ingredient quality. Adding cheese after removing the patty fails because residual heat and moisture are insufficient to fully melt and fuse the cheese; the slice will merely sit on top cold and stiff. Add cheese one to two minutes before the patty finishes cooking so the cheese gradually melts and hugs the meat. For double-stacked burgers, place cheese on a patty after flipping and stack so heat from both sides melts it faster and binds patties. Additional melting techniques include adding a splash of water and covering briefly or using the oven broiler.

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