Cheese slice burger grill

1. ​Over-melting and Dripping: High-moisture or processed cheeses (like American) liquefy rapidly under direct grill heat and slide down the sides of the patty, dripping into the grates or pan.
2. ​Absorption into Bread or Meat: Fat and moisture from the melting cheese get soaked directly into the warm burger patty or the bottom bun, leaving little visible layer on top.
3. ​Oil Separation: Hard or aged cheeses (like sharp cheddar) separate into liquid fat/oil and solid proteins when exposed to high heat. The rendered fat runs off, leaving behind a thin, barely noticeable residue.

​How to avoid it: Place the cheese on the patty in the final 30–60 seconds of cooking, cover with a lid to trap steam, or remove the burger from direct heat first so it melts gently without liquefying into the grill.