If no one else will admit it, I have no qualms. On a burger Velveeta, hands down. Yes, I know it is not cheese. But that gooey melting factor counts big time.
100% with you on this. I grew up with my dad using Velveeta on burgers and eating one today takes me back.
Still, I prefer pepper jack or bleu. Never had gruyere or havarti on a burger and sure sounds like something I need to try.