Preheat the Cuisinart
®
Griddler Express
™
on
the high setting.
Working the ground chuck as little as possible,
shape into 4 six-ounce burger patties about
4 inches in diameter. (The best way to do this
is to use a 4-inch round cookie cutter. Place 6
ounces of meat in the cookie cutter and gently
p ress to fill the cookie cutter evenly. It is impor-
t a n t that all the burgers be of the exact same
height for optimal grilling results.)
Place the burgers evenly spaced on the bottom
grill plate of the Cuisinart
®
Griddler Express
™
.
Close and grill for 4 to 6 minutes (until the inter-
n a l temperature reaches from 140°F to 165°F)
depending on personal preference.
Remove burgers and sprinkle with salt and
pepper. Serve hot with your favorite condiments
and buns, rolls, or bread.
Nutritional information per serving:
Calories 254 (48% from fat) • carb. 0g • pro. 33g
• fat 14g • sat. fat 3 • chol. 105mg • sod. 182mg
• calc. 10mg • fiber 0g
Variations:
Burgers may be pre-seasoned
before they are grilled. Gently stir suggested
seasonings or your own favorites into the meat.
Work the meat as little as possible for best tex-
ture.
1-2 cloves finely minced garlic
2-3 finely chopped green onions
1
teaspoon minced fresh ginger
1-2 tablespoons soy sauce
1-2 tablespoons Worcestershire sauce
1
tablespoon minced capers
1-2 tablespoons minced imported olives
1-2 tablespoons barbecue sauce
hot sauce to taste
minced jalapeño pepper to taste
Mushroom & Cheddar
Turkey Burgers
Makes 4 burg e r s
1
1
/
2
pounds ground turkey (6-7% fat)
4
ounces finely chopped fresh mushrooms
2
ounces reduced-fat shredded
sharp Cheddar cheese*
2
tablespoons chopped fresh chives
1
tablespoon Worcestershire sauce
1
/
4
teaspoon freshly ground black pepper
For serving: toasted or grilled bread or buns,
ketchup, mustard, or other condiments,
sliced tomatoes, onions, lettuce, etc.
Preheat Cuisinart
®
Griddler Express
™
on High
setting.
Place turkey, chopped mushrooms, shredded
Cheddar, chopped chives, Worcestershire, and
pepper in a large bowl. Stir to blend, but do this
as gently as possible so as not to make the
m e a t become dense like a meatloaf or meat-
balls. Shape into 4 burgers, each about 3
3
/
4
inches
in diameter and all of the same thickness.
Arrange on preheated Griddler Express
™
evenly
spaced, and close lid. Grill for 7 to 8 minutes,
until burg e r s are nicely browned, juices run clear
(not pink), and measure 170°F when tested with
an instant-read thermometer.
Nutritional information per serving:
Calories 234 (19% from fat) • carb. 2g • pro. 46g
• fat 5g • sat. fat 2g • chol. 93mg • sod. 249mg
• calc. 156mg • fiber 1g
*A smoked Cheddar may be substituted for
sharp Cheddar – this will impart a smoky flavor
into the burgers
Lemon Herb
Grilled Chicken
Makes 4 servings
4
boneless, skinless chicken breast halves
(5-6 ounces each)
1
green onion, trimmed, cut into 1 inch
pieces (include several inches of green)
1
tablespoon fresh parsley leaves,
finely chopped
1
/
2
tablespoon fresh rosemary, finely
chopped
1
/
2
teaspoon kosher salt
1
/
2
teaspoon freshly ground pepper
1
/
3
cup extra virgin olive oil
3
tablespoons fresh lemon juice
Trim all fat from chicken. Place a chicken breast
between 2 sheets of plastic wrap and use a flat
pounder to pound to an even thickness, about
1
⁄
2
-inch. Repeat with remaining chicken.
Place the green onion, parsley, rosemary, salt,
and pepper in a bowl. Add the olive oil and
lemon juice, stir with a whisk until emulsified.
Pour over the chicken and stir to coat complete-
l y. Allow to marinate for 15 minutes –
no longer
8
