Summer’s darn near over and we’re just now being told we’ve been cheesing our cheeseburgers wrong? Some internet guy says we shouldn’t be adding the cheese to our burger while it’s still on the grill. There’s plenty of heat once the burger comes off and you don’t need the cheese to melt so much it starts to run off, leaving a thinner layer and messing up the grill.

His tip: Right before you pull the burger off the grill, put however much cheese you want onto the inside surface of the top bun; then pull the burger patty off the grill and lay it down onto the cheese; then load up the bottom bun with the veggies and condiments; then put the top half of the burger down onto the bottom half. The cheese, as it melts, adheres to the porous top of the bun. There will be uniform cheese thickness across the entire burger, so that as you eat the burger you get the delicious creaminess of cheese in every bite, and a burger that doesn’t slip apart as soon as you lift it for a bite.

Find the full scoop Adequate Man.