Breville BGR820, Instruction Booklet

Page: 29 / 40

29
MEAT
AUSSIE BURGER
Serves 4
INGREdIENTS
500g minced beef
1 cup fresh bread crumbs
1 small onion, peeled and finely chopped
1 teaspoon commercially prepared crushed garlic
1 tablespoon dried parsley flakes
1 egg, lightly beaten
To cook and serve;
6 bacon rashers
6 hamburger buns or full grain rolls 1 x 250g tin
beetroot slices, drained
2 vine ripened tomatoes thinly sliced,
tomato sauce
6 cheddar cheese slices
¼ iceberg lettuce heart, shredded
METHOd
1. Pre-heat grill using SEAR setting until
the green READY light illuminates.
2. Combine all ingredients in a large
mixing bowl and mix thoroughly.
Form mince into 4 patties. Set aside.
3. Place patties on bottom plate of
preheated grill and allow the top plate to
rest on the patties.
4. Adjust the grilling height control to the
thickness of the pattie. Cook for
4–5 minutes.
5. Place bacon on grill. Lightly spread buns
with butter or margarine.
6. Place a pattie on each bun and top with
bacon, beetroot, tomato, tomato sauce
and cheese. Add lettuce to burgers and
place reserved roll halves on top.
MARINATEd NEW yORK CUT STEAK
Serves 4
INGREdIENTS
1 cup/250ml red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon commercially prepared minced garlic
4 New York cut steaks - cut 3cm thick
METHOd
1. Pre-heat grill using SEAR setting until
the green READY light illuminates.
2. Marinade at room temperature for
30 minutes to 1 hour. Remove steaks
from marinade and place on preheated
grill. Cook for 3 minutes for medium
rare. Serve with creamy mashed potato
and a crisp salad.
3. Marinade at room temperature for
30 minutes to 1 hour.
4. Remove steaks from marinade and place
on preheated grill. Cook for 3 minutes
for medium rare.
Serve with creamy mashed potato and
a crisp salad.