The cheeseburger was born in 1924 when Chef Lionel Sternberger was inspired to add a slice of American cheese to a burger on the grill at Pasadena’s The Rite Spot restaurant.
Starting with the bottom bun and building upward, burger’s order of elements is bun, lettuce, meat, cheese, tomato, red onion and top bun. Cheese actually is easier to handle and looks more realistic if it is applied directly on top of the meat rather than elsewhere in the burger.
Cheese may be shredded or crumbled, or applied as a slice. Cheese and burger must have time to get acquainted and to synergize in such a way that the cheese melts and runs down the site of the burger like lava down the slopes of Vesuvius.
The basic strategy is to wait until the burger is almost done, and after flipped it for the last time, carefully place the cheese on the burger. Cover the grill or pan for a minute or two, until the cheese melts.
Cheese for burger
