To make the cloud bread pre heat oven to 300 degrees F. Make sure the cream cheese is at room temperature or it won’t melt into the batter. Carefully crack the eggs in a large bowl and separate the egg yolks and place them in another bowl. If any of the egg yolks breaks into the egg whites, you have to throw them out and start over. Add the cream of tartar to the egg whites and use a hand mixer to beat the egg whites until they reach stiff peaks. The cream of tartar helps the egg whites get stiff, but if you don’t have it skip it. Make sure the egg whites are very stiff, otherwise the bread won’t bake well.

Use the same mixer to combine the egg yolks with the cream cheese and beat until very smooth. Use a spatula to add half of the egg white mixture to the egg yolks. It is very important that you fold the mixture together, and NOT STIR, otherwise you will deflate all the bubbles. Once the first batch of egg whites is mostly incorporated and the rest and fold until combined. It’s ok if the mixture is not completely smooth, you don’t want to over mix the batter.

Place a layer of parchment paper on two sheet trays and use a ½ cup measuring cup to scoop the batter on to the parchment paper. Try to make the shape the size of a bun, and use a spoon to make it even. The batter will spread a little, so make sure not to make them too thin or wide. Recipe will make 8 cloud breads. Sprinkle a little of the oregano on the top of the buns and bake in the oven for 27-30 minutes, or until deep golden brown in color. Remove from oven and allow to cool. For storage, let the cloud bread sit out overnight so they get a bit dry, then transfer to a zip-top bag and keep in the fridge for 3 days, or freezer for 3 months.

Make the burgers by weighing 4 ounces of meat and rolling it into a ball. Do this with the remaining meat, 1 pound of ground beef is enough for 2 burgers. Pre-heat a large cast iron pan or griddle pan over medium-high heat. You can also use a non-stick pan, but the crust won’t be quite as nice. Add 2 teaspoons of avocado oil to the pan, and once it’s hot, add two of the balls of meat and press down as hard as you can with a large metal spatula. Watch the video to see how I do it. Season the burgers with a generous pinch of salt and a few cracks of pepper. Cook for 3 minutes, or until juices begin to pool on top, and flip. You need to be aggressive with the flip and really scape the meat off the pan. Season the other side with more salt, pepper, and then add some grated cheese over the burgers. Drop 2 ice cubes in the pan and cover with a lid or a sheet tray. Cook for 1 minute, or until the cheese is melted and remove from pan. Repeat with second batch of beef. If you want to cook burgers on the grill, smash them on a plastic cutting board and then transfer to a very hot grill. You can’t smash them directly on the grill grates, or they will fall through.

Build your burgers and enjoy!