It's all in the timing. And some forethought. The cheese should not be cold when the meat starts to cook. If you can judge the cook of the burger at all, you ca

It's all in the timing. And some forethought. The cheese should not be cold when the meat starts to cook. If you can judge the cook of the burger at all, you can judge when to add the cheese: before it's reached the final cook, but after your last flip.