Nearly all of the restaurant "cheese" burgers are made with american "cheese" -- which isn't really cheese.
Restaurant food is convenient, not partially good. Everyone has a different sense of taste, and by cooking myself I can have the best food. Including my cheeseburgers.
I start with lean hamburger, a 1/3 pound patty that is roughly 4 inches square, dusted with a dash of seasoned salt and black pepper. Cooked on the BBQ grill, kissed over flames, 4 minutes, flip, 3 minutes, top with a slice of swiss cheese, 1 minute to melt. I use a mostly square patty because I use a mostly square miami onion roll. Top with a 1/4" thick slab of sweet onion, 1/4 slab of beefsteak tomato. With mayo, I don't care for mustard and ketchup in my burger.
Serve with french potatoes deep fried in olive oil. Or, if is in season, fresh corn on the cob.
Wash down with a bottle of First Private Avtorske Amber Ale.