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AUSSIE BURGER
Serves 4
Ingredients
500 g minced beef
1 cup fresh bread crumbs
1 small onion, peeled and finely chop-
ped
1 teaspoon minced garlic
1 tablespoon chopped parsley
1 egg, lightly beaten
To cook and serve:
4 bacon rashers
4 hamburger buns or full grain rolls
1 x 250 g tin beetroot slices, drained
2 roma tomatoes, thinly sliced
Tomato sauce
4 cheddar cheese slices
¼ iceberg lettuce heart, shredded
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Combine all ingredients in a large mi-
xing bowl and mix thoroughly. Form
mince into 4 patties. Set aside.
2. Place patties on grill and allow the
top plate to rest on the patties. Ad-
just the Grilling Height Control to the
thickness of the patties. Cook for 4-5
minutes or to your required doneness.
3. Place bacon on grill cook for 2 mi-
nutes. Lightly spread buns with butter
or margarine.
4. Place a pattie on each bun and top
with bacon, beetroot, tomato, tomato
sauce and cheese. Add lettuce to bur-
gers and place reserved roll halves
on top. Serve immediately.
TERIYAKI CHICKEN FILLETS
Serves 4
Ingredients
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
2 chicken breast fillets, halved
lengthways
To serve:
Lemon wedges
Steamed rice
Salad of green leaves
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Combine mirin, soy sauce, sugar and
sake. Place chicken in a stainless steel
baking dish and pour prepared mari-
nade over. Allow to stand for 30 mi-
nutes before cooking.
2. Place chicken on grill and allow top
plate to gently rest on chicken.
3. Cook for 4-5 minutes until chicken is
cooked through.
4. Remove and allow to rest for 5 mi-
nutes before serving on a bed of
steamed rice. Garnish with lemon
wedges and accompany with a salad
of green leaves.
OREGANO LAMB KEBABS
Serves 4
Ingredients
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 tablespoon dried oregano leaves
500 g lamb loin, cut into 3 cm cubes
freshly ground black pepper
Wooden skewers, soaked in water
To serve:
Salad leaves
Black olives
