**TL; DR – Building a “proper” burger (meat or vegetarian) so that it can be enjoyed to the fullest extent is important. This is especially true when it comes to the layering of the (individual) ingredients, in relation to the placement of cheese on your burger – particularly if you enjoy your cheese melted like I do.** Taylor Rock (2017) who writes for the thedailymeal.com, informs us that Chris Thompson is sure he knows the proper way for us to “cheese” our burgers – especially if we want the cheese melted just right. Apparently, just before you are to place your warm patty (meat or veggie) on your already toasted bun, you put on as much cheese you want, "...onto the inside surface of the top bun.” Then, place your patty directly onto the cheese. Once this is done, you can start layering your condiments onto the bottom bun. Once these two buns have been separately constructed it can just be sandwiched together and eaten. Furthermore, Thompson also points out that the cheese stays in place – melted at the top part of the bun, and there is “…uniform cheese thickness across the entire burger.” This is great, since it ensures that there is an even distribution of cheese throughout the whole burger. Also, the whole burger experience is less messy this way which is a win-win situation. So while there might not necessarily be a “right” way to place cheese on a burger, there is most definitely a better and more preferred way that one can choose to eat one’s burger. Source(s): 1) The Internet Is Divided About When to Add Cheese to a Burger https://www.thedailymeal.com/eat/internet-divided-about-when-add-cheese-burger-vote/080717 [accessed February 28, 2021]. 2) You Are Cheesing Your Cheeseburgers All Wrong And I Can't Stand It Anymore https://adequateman.deadspin.com/you-are-cheesing-your-cheeseburgers-all-wrong-and-i-can-1797580296 [accessed February 28, 2021].

**TL;DR Processed cheese shouldn’t be put in burgers.** The processed orange square cheese commonly used should not be eaten at all, let alone put in burgers. In fact, it is often no more than 50% ‘cheese’, with the remaining 50% made up of salt, dye, preservatives, extra dairy, emulsifiers and other artificial ingredients. As a result, both flavour and texture are significantly compromised. Some processed food is legally prohibited from being called cheese, with some FDA food labelling guidelines providing more insight, for instance, ‘Pasteurized process cheese — contains 100% cheese’, ‘Pasteurized process cheese food — contains at least 51% cheese’ and ‘Pasteurized process cheese product — contains less than 51% cheese’. Not only do the added ingredients affect both the taste and texture of the cheese but they can also result in severe health risks due to the high chemical content.