Lunch

but you dont even have cheese...

It's a milk product. The milky note complements the savoriness of the beef. Also, the processed cheese slice melts the best and provides the right texture. l2burger

American cheese objectively the worse kind of cheese for a burger though. Provolone is far better but pretty much any kind of cheese that melts is better than American

To be fair all cheese produced in the USA is objectively fucking shit.

mushrooms

Bet you still think beer in Europe can compete with America

Me.

But seriously, being cold isn't a problem. Do you also warm the pickles on a burger? The lettuce? Tomatoes? No. Cooking onions not only changes the temperature, but also the sweetness and how they taste. Onions on a burger; never warm - always cold.

see

Sure you can melt fancier cheese on a burger but the point of the cheese isn't to add a flavor of its own, but to complement the flavor of the beef. Something nutty like gruyere on a dry aged burger would be acceptable but if you put blue cheese on a burger, for example, you create a sandwich that's getting further from the point of the burger, which is the beef patty.

American cheese, again, has that milky note that complements savory and melts extremely well. Provolone does NOT melt the same way, by the way.

Yes, I see it.

"Objectively fucking shit" is wrong but it's true that we don't have the cheesemaking traditions of Europe.

I want to add that it is the mark of a "foodie" without serious knowledge to rant about how American "cheese" isn't cheese. Yes, it's not fucking cheese, it's a milk product. Yes, it's dyed. People who are serious about food and food science know this. It still has its virtues.