The Burger Round-Up
I'm up to 5 burger recipes on this Substack alone, plus cheese bites shipping this week!
Ground meat is a gift from God…and the beautiful creature from whence it came. You can make burgers, casseroles, meatballs, kebabs, meatloafs, and on and on and on…
I’ve perfected the burger recipe. It’s the easy thing to make when you wanna stay low carb yet never get bored of the flavor combos.
And don’t come at me about missing the bun. I haven’t had a bun in 20 years AND I DON’T MISS IT. Neither will you.
BUT FIRST…a word about Eat Happy Kitchen’s new Cheese Bites.
Y’all.
Yesterday, I recorded a podcast with Vinnie Tortorich, and he was blown away by the first flavor. He tried Monterey Jack & Ranch, and downed the whole bag in one fell snarf.
Vinnie said, “Anna, you knocked it out of the park, and you better be ready to handle having an instant bestseller on your hands.”
Cheesus crikey, hearing that made me want to burst into tears of joy and relief. But I don’t have time for that.
I need y’all to try them.
The cheese bites were just received into our fulfillment center a couple of hours ago. They will begin shipping as soon as they get unloaded and repackaged for individual orders.
ORDER YOUR CHEESE BITES HERE, PLEASE AND THANK YOU.
Here are five burger recipes I’ve published on this substack that would make your Fourth of July celebration all the more kick-ass.
Black and Blue Bacon Burgers
Does anyone else need a holiday weekend like they’ve never needed one before?
Chicken Burgers
I love spring recipes, and I’ve been sitting on this yummy burger recipe for a couple of years now without publishing it. I don’t know why I would do such a thing, when we’re talking about such a delicious burger.
Hickory Burgers with Run 'N Gun BBQ Sauce
I have no shortage of burger recipes. Here are a few that you should make:
And just because I know you have your shizz together, and you wanna make sides to complement your burger blitz:
Broccoli Ranch Tots with Pink Ranch Dip
We’ve been busy bees in the kitchen. “We” meaning Torri Anders and myself. She comes to town and helps me buckle down to write new recipes so that I have a never ending supply of recipes for this newsletter as well as future cookbooks. I could not do this process without her assistance. No human is an island, and there’s no way I could get over 600 reci…
Low Carb Panzanella Salad
In less than two weeks, those of you who have pre-ordered Eat Happy Italian will have the copy in your hot little hands.
Shishito Peppers
Seared shishito peppers are a staple of Japanese restaurants all over SoCal, but unfortunately for us gluten-sensitive types, they arrive to the table drenched in soy sauce. And the second ingredient in Americanized soy sauce is wheat.
Broccolini Feta
When I say to you, “This is the thing you will gobble up before your meat,” I am not lying. I know we love meat here in the low carb world. Yet, this veg side dish is addictively delicious.
And I would be remiss if I didn’t redirect your short attention span to the most dopamine-hit-friendly of Independence Day desserts:
Cheesecake Tart
I am taking some new photos for some of my classic recipes from my first cookbook Eat Happy. I haven’t made this cheesecake tart in years, and I gotta be honest…it’s incredible. Easy to make, as long as you plan ahead and make the crust in enough time for it to cool.
I love you with my entire red, white, and blue heart.
XOXO
Anna
YUM alert!!