Add cheese after the flip, then cover.

Right after you flip the patty, lay the cheese on, close the lid, and let it sit for 45 seconds.

That’s it. The lid traps heat and a little steam, which melts the cheese evenly without drying out the burger. If you put cheese on too early, it slides off or burns on the edges. If you add it after the burger is off the grill, it just sits there looking sad.

This works for thick patties and smash burgers. For smash burgers, though, the window is shorter — cheese goes on right after you smash it since they cook in about 90 seconds total. For gas grills, after flipping move the patty to the cooler side of the grate so the cheese melts gently without overcooking the meat. American, cheddar, provolone, Swiss — all fine. Don’t use crumbly stuff like cotija or feta; they need direct heat to soften.

One lid lift per burger. Let the steam do its thing.

A sharp cheddar makes this method shine more than a bland slice.