How to Grill the Perfect Burger With Executive Chef Jim Leiken of Cafe Boulud
Step Nine: Top with cheese. Cafe Boulud uses an aged cheddar, but Leiken suggests using any cheese that will melt well. In the restaurant they use a salamander--basically, an extremely hot broiler--to melt the cheese, but Leiken suggests moving the burger away from the heat on the grill and closing the lid for a moment. "The ambient heat will steam the cheese to the perfect texture," says Leiken.
Step Ten: Let it rest for 4 to 5 minutes. "At this point the juices are still flowing," says Leiken, "If you bite into it, you'll have the juices flowing down your chin, which is not necessarily a bad thing, but by allowing the juices to redistribute it keeps the meat moist and tender."