Personally I think that bacon has no place in a pure burger. But I am forgiving to others.
The reason why I stack my cheese
under the meat rather than on top is that after considerable research on this very important topic I have concluded that they put the cheese on top because it looks like that is where it should be and it is prettier.
However, if you place the cheese underneath you prevent a bit of what all really decent burgers should do ... and that is oooze ... all over the salad. I do not like the meat juices in the salad. I like a crisp salad. And this also reduces bottom bun squidge a bit. So the cheese melts under the burger and over the salad and my way also then means I just put my sauce directly on the meat which I prefer. To me all this might look a bit odd but seems nicer and more logical.
The very best sauce by the way is a third each of very hot horseradish, full grain mustard and mayo.
Your cheese theory makes sense. Unfortunately it probably wouldn't work for my burger cheese of choice, a nice crumbled Maytag or Point Reyes blue. One of these days I'll find a dressing recipe worthy of such a cheese and slather that on top of the salad instead of putting crumbles on top of the burger.