Beef Up Your Burger-Making Skills With Tips From These Grilling Experts

Say cheese! When adding cheese it’s important to time it properly so it doesn’t turn into cheese whip, which will change the texture of the meat. Schweid suggests adding the cheese towards the end of the cooking process when the burger is 80% done. When the cheese is cooking, you want the cheese to melt properly on the burger—you don’t want it to become liquefied and you don’t want it to be not melted. When the burger is ‘resting,’ the cheese will continue to cook because it’s hot—that’s the best time to add cheese. His personal go-to is American yellow cheese, while Shimamoto uses white American cheese because it blends well and doesn’t overpower his secret shoyu sauce.