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.
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