Some go to great lengths prepping, shaping and grilling a good patty - then just toss on a Kraft single. That's no way to make a cheeseburger. Instead, heed Mike Kast, owner of Curds and Whey in the North Market. He shared his favorite burger-ready cheeses and tips to make them sizzle.

Some go to great lengths prepping, shaping and grilling a good patty - then just toss on a Kraft single. That's no way to make a cheeseburger. Instead, heed Mike Kast, owner of Curds and Whey in the North Market. He shared his favorite burger-ready cheeses and tips to make them sizzle.

Sharp cheddar

Overall taste: A creamy, buttery flavor that accentuates the beef

Pairing: A good tomato and guacamole

How to melt it: On the grill. When the edges droop and the center softens, remove the burger.

Tip: Grab a two- or three-year-old cheddar, which is somewhat sharp but not overpowering.

Creamy blue

Overall taste: Tangy and meaty

Pairing: A sweet pickle, though it's good plain

How to melt it: After the grill. Residual heat will create a rich, soft custard.

Tip: Stay away from processed blues, which have a metallic taste. Try a Saint Agur, also known as "blue crack."

Gruyere

Overall taste: Big and nutty, with a mushroom-like quality

Pairing: Vidalia onion, though it's good plain

How to melt it: On the grill. When the edges droop and the center softens, remove the burger.

Tip: Compared to standard Swiss cheese, this has a more pronounced butter quality that goes great with meat.

Yellow American

Overall taste: Like home

Pairing: Ketchup, mustard and pickle

How to melt it: On the grill. When it starts to bubble, remove the burger.

Tip: To melt properly, cheese should be made from whole milk (not that low-fat stuff) and start at room temperature.