Cuisinart FP-11 Series, Instruction And Recipe Booklet, Page: 46 / 116

46
ENTRÉES
BURGERS WITH PICKLED SLAW
You can transform any type of meat into a tender burger in your food
processor. Just pulse to the desired consistency.
Makes 4 burgers
Active Time: 25 minutes
Inactive Time: 16 minutes
1. Insert the slicing disc at setting 1 into the work bowl.
Slice jalapeño on High (keep in the work bowl).
2. Adjust slicing disc to setting 3. Slice cabbages on
High (keep in the work bowl).
3. Remove the slicing disc and replace with the medium
shredding disc. Shred the carrots on High and
transfer all of the vegetables to a large mixing bowl.
Add the remaining slaw ingredients to the bowl of
vegetables. Toss to evenly combine. Cover and
reserve in the refrigerator until ready to use.
4. Preheat broiler on High with rack in upper position,
about 6 to 8 inches from the top of the oven.
5. Insert the chopping blade into the work bowl of the
food processor. With the food processor running on
High, drop the garlic and shallot down the feed tube
and process until finely chopped.
6. Add meat, salt, pepper and Dijon mustard to the
work bowl. Pulse in 2-second bursts until meat is
finely chopped, about 12 to 15 pulses.
7. Form the burger mixture into four patties (6 to 7
ounces each) and broil on High, 8 minutes per side
(for medium).
8. Serve on a pretzel bun topped with Pickled Slaw.
Nutritional information per burger with
¼
cup slaw and bun:
Calories 505 (29% from fat) • carb. 47g • pro. 44g • fat 16g
• sat. fat 5g • chol. 107mg • sod. 1654mg • calc. 102mg
• fiber 1g
PICKLED SLAW
:
(
MAKES ABOUT
3½
CUPS
)
1
⁄
3
MEDIUM JALAPEÑO
,
TRIMMED
4
OUNCES RED CABBAGE
( ¼
SMALL HEAD
,
CORED
)
4
OUNCES GREEN CABBAGE
( ¼
SMALL HEAD
,
CORED
)
4
OUNCES CARROTS
(
ABOUT
2
MEDIUM CARROTS
)
3
TABLESPOONS RED WINE VINEGAR
1
TABLESPOON GRANULATED SUGAR
½
TEASPOON KOSHER SALT
1
TABLESPOON MUSTARD SEEDS
1
TEASPOON WHOLE CORIANDER
SEEDS
BURGERS
:
2
GARLIC CLOVES
,
PEELED
1
SHALLOT
,
CUT INTO
1-
INCH PIECES
¾
POUND BONELESS PORK
SHOULDER
,
TRIMMED AND CUT
INTO
1-
INCH PIECES
¾
POUND BEEF STEW MEAT
,
TRIMMED
AND CUT INTO
1-
INCH PIECES
1½
TEASPOONS KOSHER SALT
½
TEASPOON FRESHLY GROUND
BLACK PEPPER
1½
TABLESPOONS DIJON MUSTARD
4
PRETZEL BUNS
(
IF NOT AVAILABLE
,
A BRIOCHE BUN OR PORTUGUESE
ROLL WORKS WELL
)
*
WE LIKE THE COMBINATION OF PORK AND
BEEF
,
BUT YOU CAN USE
100%
OF ONE OR
THE OTHER
.