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Old 09-12-2006, 10:20 AM   #11
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
If I'm frying my burgers, I take them out of the skillet when they are done and set them on paper towels to drain. That's when I add the cheese, and then cover with the skillet lid. The heat in the burgers is enough to melt the cheese without it liquifying and running off the burger.
I like to use sliced Velveeta, but the method works well with slices of American cheese, too.
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