Melting Cheese on Burgers

Bobby Flay, the King of Burgers, explains his secret to perfectly melted cheese, every time.

There is nothing I hate more than getting a cheeseburger with cheese that hasn't been melted all the way. Now, I'm not talking about feta or something that doesn't really melt all that well in the first place. But it's a crying shame when the mozzarella on top of your burger isn't oozing down the sides and making a delicious mess when you bite into it.

Getting the perfect melt is so easy to accomplish. Here's my secret: I use a basting cover, an inexpensive aluminum dome that short-order cooks use in diners. It looks like the lid of a sauté pan, except that it is domed to fit over the burger. A basting cover allows just enough clearance, meaning the cheese doesn't touch and stick to it but the cover can still hold in the heat to melt the cheese beautifully. If you don't have a basting cover, a sturdy metal bowl will also do the trick. Alternatively, you can close the grill cover or you can even tent each burger with a square of aluminum foil.

Keep Reading

Next Up

Just the Facts: Melting

Find out which cheeses melt well and which ones keep their shape.

The Beauty of Halloumi (and Other Melt-Resistant Cheeses)

Try frying non-melting cheeses like halloumi and paneer, or use them in place of their gooier counterparts on pizza.

Order This, Not That: The Melting Pot

Find out what your lighter options are at this fondue chain.

One Recipe, Two Meals: Stuffed Burgers with So. Much. Cheese.

Make stuffed burgers with white cheddar for your kids and pimento cheese for you. If you need to lie down, I totally get it.

Melt Hearts with Handmade Chocolate Sweets — Comfort Food Feast

Instead of swinging by the drugstore for a sorry box of chocolates, give your valentine handmade chocolate treats that are a sure-fire way to melt hearts.

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.