How to prevent bursting from cheese stuffed beef patties? I am trying to perfect the cheese burger, and an important part for me is the cheese stuffed patty. 

I am trying to find a way to prevent the cheese from bursting out? Is there a type of cheese I can use, or a method of compacting the beef? Should I be encasing the cheese in another layer first?
Most cheeses are going to want to melt and ooze out unless they are very hard and stringy cheeses. A hard mozzarella sliced along the strings may work, but I'd try halloumi above all. You can fry halloumi on a pan and it will brown and form a crust, so it is perfect to stuff in a burger patty.