Yeah it's because of the way the cheese melts...the note was supposed to say

"And, hey, YOU! Yes, you with the cheddar. Put that down. You MUST use American cheese on this. According to Mr. Edge, "Only those orange squares of vaguely plastic texture will achieve proper fluidity."

You can find it on the original website where I found the recipe, here- http://aht.seriouseats.com/archives...icy_loosey.html

Broiled pork ribs with spinach and deviled eggs. Not too exciting, but pretty good.

Ooooooooh, The Juicy Lucy looks absolutely delish . I'm a sucker for a good burger. I will be having those tomorrow for dinner w/mashed cauliflower! Thanks for posting.

No problem. I almost always have to make 4 of em when the grill is fired up

The other day, I was wanting some italian food, but realized pretty much all of it has carbs. We were making burgers, so I decided to try something new. Here is what to do:

• Form your hamburger (turkey/beef) to whatever size you desire (0 carbs, baby!)

• Once you place it in a preheated pan, sprinkle garlic powder and your favorite italian seasoning on the raw side. Let it cook until it is nice and brown on one side.

• Flip it and cook it until it is just shy of your desired "doneness"

• Put a 2 oz. slice of mozzarella cheese on top and sprinkle with more garlic powder and seasoning

• Put one or two slices of (or diced if you prefer) tomato (I prefer roma/plum) on top and sprinkle with a little more seasoning

• Finally, put on <1 oz. of fresh grated parmesan cheese (with a little more seasoning if you wish!)

• Cover with pan lid and let it cook another 3-5 minutes until cheese is melted and tomatoes are beginning to soften.

When I ate it, I wanted it to last forever. I just wish I could put some marinara on it, but I didn't have any w/o sugar.

Let me know what you think!

I will certainly try this!

mmm sounds like I need to take some hamburger out of the freezer. Always looking for something new to add to my burgers!!

Oooh sounds so good! Will try.

Sounds good! I was looking for somthing to do with ground beef. Thanks!

Just a little something I made today that turned out to be awesome!

My batch made 7 burgers.

2.5 pounds ground beef.
7 slices of provolone.
1 egg.
Seasoning: Chili powder, Seasonall, Garlic salt, Kosher salt, Black pepper.

Mix all ingredients (except provolone) in a large bowl and blend well. Form into 14 balls. Flatten each meatball into a fairly large but still thick patty. Fold each slice of provolone in half and then in half again, it will look like a little wedge. Lay on top of a beef patty and top with another beef patty. Seal the edges all the way around to form a pocket around the cheese. Fry in a hot frying pan several minutes on each side, or until done and enjoy!

Sounds wonderful. I'll have to try this soon.

Samantha its good with blue cheese that way too, going to try it your way next time! Sounds great!...Bru

omg, sounds amazing. I love cheese. I do like blue cheese as well, may have to try t both ways, and you know I'm a burger slut Samantha so gotta try it.

I made this the other night when all I had in the fridge was ground beef and cream cheese. I am sure I'm not the first person to think of this, but I "invented" this by myself and have no one to credit the recipe to.

Ingredients:

*Ground beef
*Cream Cheese
*Desired spices

1. First, season the amount of ground beef that you will need for the number of burgers you want to make (eyeball it). I used cumin, salt, pepper, garlic, and onion powder.

2. Next, made a thin hamburger patty (think, the thickness of a cooked mcdonald's patty, or thinner)

3. Put about 1-2 TBSP cream cheese in the center of the patty

4. Make another, identical thin patty and place over the top.

5. seal around the edges by pressing down

6. I cooked mine for 6 minutes per side on medium heat in a skillet. Your cooking times may vary due to burger thickness and heat level. You could also grill this.

7. EAT! This is soo good and Induction friendly. Also good to serve the whole family. The non-Atkins people can eat it on a bun. The cream cheese gets so good and melty, and the meat stays really moist.

Ideas: You could really use any ground meat for this. Also, if one had more time and ingredients, one could experiment with different seasoning mixtures for the cream cheese. I thought that a "Mexican" variety using taco seasoning in the cream cheese and served with pepper-jack cheese and an avocado slice would be tasty too.

Hey Pink

That sounds simple and unlimited possibilities I will have to give this a try.
Thanks,