Part 5/8:
He comments on the importance of not using tinfoil on grill grates, favoring direct contact with the charcoal for that smoky flavor. The host also shares that he adds a slice of tomato and explains why he prefers his burgers cooked just right with a good char, but not burned.
Cheese and Assembly: Building the Perfect Cheeseburger
Once the patties are cooked to perfection, he moves on to melting cheese—specifically shredded pepper jack, which melts quickly and adds a spicy kick. He advocates for adding cheese generously on top of the hot patty for that gooey, satisfying texture.