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.