A Hamburger Today
Grated Cheese Stuffed Cheeseburger
The Houston Press's Robb Walsh makes cheeseburgers by taking advice from James Beard: mix shredded cheese with the ground meat, one cup of cheese for every two pounds of meat. He takes it one step further by adding a spoonful of cheddar to the center of the patty for extra cheesiness. I assume the next level would just be a ball of cheese with meat bits in it. Not that there's anything wrong with that.
Related
James Beard's Favorite Hamburgers
Recipe: Pimento Cheese Burgers
Cooked: The Juicy Loosey