reCIPeS
tHaI CHICKeN bUrGer (ServeS 2)
1 x 200g chicken breast sliced into two
½ cup (125ml) sweet chilli sauce
¼ iceberg lettuce, finely shredded
½ medium red chilli, finely sliced
½ ripe avocado
¼ bunch coriander
2 crusty rolls
2 slices tasty cheese
Marinate the sliced chicken breast in sweet
chilli sauce for 1-4 hours.
Mix the lettuce and chilli together.
Peel avocado and mash with a fork.
Remove coriander leaves from stems, rinse
and dry.
Place the drained chicken on to the
preheated Kambrook Essentials Health Grill.
Close the lid and cook for 4 minutes or until
the chicken is cooked through.
Slice the rolls open and spread cut surfaces
with avocado.
Place onto serving plates and add the lettuce
and chilli mixture.
Layer the cheese on the top of the lettuce,
then the cooked chicken and sprinkle with
coriander.
Note:
Chicken can be sliced diagonally before
serving and rolls can be served open or closed, if
desired. Serve immediately.
aUSSIe beef bUrGer (ServeS 4)
600g beef mince
1 brown onion finely sliced
1 x 60g egg
½ cup bread crumbs
½ cup finely chopped parsley and chives
Salt and pepper (optional)
2 bacon rashers, trimmed
4 hamburger buns
¼ iceberg lettuce, shredded
1 ripe tomato, sliced
4 slices cheddar cheese
Combine mince, onion, egg, bread crumbs
and herbs in a bowl to make the hamburgers,
add freshly ground pepper and salt to taste.
Divide mince mixture into 4 and shape
into hamburger patties, cover and chill in
refrigerator with 20 minutes.
Place hamburger patties onto the preheated
Kambrook Essentials Health Grill. Close the
lid and cook for 4-6 minutes.
Remove the patties when cooked and keep
warm. Place bacon on the grill and cook for 4
minutes or until cooked.
Slice the buns, top the lower bun halves
with lettuce and sliced tomato, then add the
cooked hamburger patty. Place the cheese
slices onto the meat patties and then the
cooked bacon. Cover with the top bun
halves. Serve with your favourite sauce.
