The lid trick works every time

Yes, you just need to trap the heat.

Grill your patty on one side, flip it, then lay the cheese on top. Close the lid immediately. In about 60-90 seconds the cheese will be melted and bonded to the meat. Don’t open the lid too much – you want that heat to reflect back down.

Most people mess this up by adding cheese too early (burns) or too late (slides off). Also don’t keep flipping after cheese is on – that’s what dislodges it. One flip for the patty, add cheese, lid closed, done.

If you’re cooking on a tailgate or smaller grill without a lid, use a metal bowl or foil dome to create the same effect. Just don’t let the cheese sit directly over the flame.

No more cheese on the coals.