Instructions

1. Press your ground beef into a patty. Thin, flat patties are more conducive to microwave cooking than thick ones, because they aren't as difficult for the microwaves to penetrate -- this may mean cooking two thin patties instead of one fat one.

2. Place a few paper towels on a microwave-safe plate, under the meat patty. The paper towels absorb the burger's juices, which drain as it cooks. This prevents your burger from sitting in its own juices and getting soggy.

3. Cover the plate with a vented, microwave safe lid or a plastic colander turned upside-down. It shouldn't touch the burger, but will help contain moist heat, which facilitates cooking and keeps the burger moist.

4. Microwave the burger on medium heat. If you cook it on high heat, it cooks the outside of the burger too quickly without penetrating the inside, leaving it dry and dark on the exterior and uncooked inside. The timing varies depending on factors like your microwave's wattage and the ground beef you chose, so check the burger several times during cooking for signs of browning.

5. Take you burger's internal temperature with a meat thermometer after the outside starts to brown. Your burger will be safe to eat when it is 160 degrees Fahrenheit at its center.

6. Place a slice of cheese on top of your burger and microwave it for another 20 to 30 seconds to melt it.