Chicken Chorizo Burgers
4 (4
-
oz.) boneless, skinless chicken breasts, cut into ½
”
-
pieces
2 strips uncooked bacon, chopped
¾ cups finely chopped chorizo (about ¼
”
pieces)
2 tbsp. minced red onion
¼ tsp. kosher salt
1 tsp. smoked paprika
Lettuce, tomato and red onion for garnish
1. Assemble Fusion Master Mincer with coarse mincer disc and place bowl underneath hopper. Place ¼ of
the chicken, bacon, chorizo and onion into hopper and turn handle to grind. Repeat with remaining
ingredients until all is ground. Stir in salt and smoked paprika.
2. Form mixture into 4 patties. In the base of the MicroPro Grill, place two patties and cover in the GRILL
position. Microwave on high power 8 minutes or until burgers are cooked through and registers 160°
F/70° C on an instant
-
read thermometer. Repeat with remaining patties.
3. Serve with your favorite buns and condiments.
TUPPERWARE
Chicken Jalapeño Burgers
1 lb. chicken thighs or breast,
roughly chopped
4 spring onions, roughly chopped
2 Tbsp. fresh coriander, chopped
1 jalapeño, seeds removed
2 garlic cloves, minced
1 lime, zest only
1 tsp. cumin
1 tsp. paprika
¼
-
⅓ cup grated cheddar cheese
Salt and pepper
Vegetable oil, for frying
To Serve
5 burger buns
1
-
2 tomatoes, sliced
Guacamole
Lettuce
1 red onion, finely sliced
Mexican hot sauce
1.
Assemble Fusion Master Mincer with coarse mincer disc and place bowl underneath hopper. Mince the
chicken, spring onions, coriander and jalapeño into a mixing bowl.
2.
Add all remaining ingredients int the bowl (except the oil); mix until well combined.
3.
Form mixture into 5 patties.
4.
Pour oil into a Chef Series II frypan and place over a medium heat until the oil is ready for frying. Fry
patties for 4
-
5 minutes on each side or until golden and cooked through.
5.
Serve patties in burger buns with sliced tomato, guacamole, lettuce, red onion and Mexican hot sauce.
TUPPERWARE
Chicken Nuggets
2 cooked chicken breasts, cut 1" chunks
2 eggs, lightly beaten
½ tsp. coarse kosher salt
½ cup breadcrumbs
Vegetable spray
1.
Preheat oven to 450° F/232° C.
2.
Assemble Fusion Master Mincer with coarse mincer disc. Place bowl underneath hopper.
3.
Place chicken into hopper
5
–
6
pieces at a time, pressing down as necessary with plunger turn crank to
grind meat. Continue until all chicken is processed, approximately 3 cups.
4.
Stir egg and salt into ground chicken.
5.
Form chicken nuggets using a tablespoon. Flatten to make a thin nugget.
6.
Press nuggets into breadcrumbs to coat. Spray lightly with vegetable spray to help with browning.
7.
Place nuggets onto baking pan lined with Silicone Wonder Mat. Bake for 10 minutes or until golden
brown. Serve warm.
TUPPERWARE
Chicken Parmesan Meatballs
1 lb. boneless skinless chicken breast, cut into 1" cubes
2 garlic cloves, peeled
½ medium onion, peeled quartered
¾ cup breadcrumbs
1 tbsp. Italian Herb Seasoning
1 egg, beaten
3 cups marinara sauce
1 cup Parmesan cheese
1.
Assemble Fusion Master with coarse mincer disc and place medium bowl underneath hopper.
2.
Fill hopper with chicken and turn handle to process. Once there is room in the hopper add garlic and
onion, followed by more chicken. Continue processing until all chicken, garlic and onion is processed.
3.
Add breadcrumbs, seasoning, egg, and Parmesan to chicken mixture and stir to combine.
4.
Once combined, use ice cream scoop to help form mixture into meatballs.
5.
Place meatballs in base of Microwave Pressure Cooker. Cover with marinara sauce. Seal and microwave
on high power 15 minutes.
6.
Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers,
about
6
–
8
minutes. Check to ensure internal temperature of meatballs has reached 165° F/75° C.
7.
Serve warm, topped with Parmesan cheese.
TUPPERWARE
