George Foreman 24640, Руководство пользователя

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10
Big Summer Bonanza Burger
(Serves approx. 6)
• 500g steak mince - high quality cut
• ½ white onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp tomato ketchup
• 1 tbsp English mustard
•
3 tbsp parsley, finely chopped
• Salt and pepper to taste
1. Mix all of the ingredients together. Divide the mix into six and mould into burger shapes.
Refrigerate for 20 minutes.
2. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on thickness,
making sure the juices run clear before serving.
3. Serve on a sesame bun with avocado, pancetta, tomato, gherkin, burger relish, lettuce, fried
egg and cheese.
Hearty Vegetable Burger
(Serves approx.6)
• 400g green lentils, cooked, drained and
slightly crushed
• 100g chickpeas, cooked, drained and
slightly crushed
• 1 carrot, grated
• 100g celeriac, grated
•
½ white onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp thyme leaves
• 2 tbsp olive oil
• 160g butternut squash, roasted
•
2 tsp chilli flakes
• 1 tsp smoked paprika
• 1 ½ tsp ground mace
•
2 tsp Cajun spice
• 180g breadcrumbs, fine
•
Salt and pepper to taste
To serve: Whole grain bun, grilled haloumi, grilled courgette, lettuce
1. Mix all the ingredients together.
2. Divide the mix into six and mould into burger shapes. Refrigerate for 20 minutes.
3. Heat the grill to maximum and cook the burgers for 6-8 minutes depending on thickness.
4. Serve on a whole grain bun with grilled haloumi, grilled courgette and lettuce.
Pumpkin and Rosemary Burger
(Serves approx. 6)
• 300g minced beef
• 200g sausage meat
• 100g pumpkin
• 15ml olive oil
• 1 tbsp fresh rosemary, finely chopped
• 2 sprigs rosemary
• ½ white onion, finely chopped
• 4 cloves garlic, finely chopped
• 100g cooked beetroot, grated
•
Salt and pepper to taste
1. Pre heat an oven to 180ºC. Cut the pumpkin into approximately 1cm pieces. Mix with the
olive oil and rosemary sprigs. Roast for 15–20 minutes. Leave to completely cool.
2. Mix together the remaining ingredients with the pumpkin. Divide the mix into six and
mould into burger shapes. Refrigerate for 20 minutes.
3. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on the
thickness, making sure the juices run clear before serving. Serve on a sesame bun with
goats’ cheese, red onion relish.
Winter Warmer Burger
(Serves approx. 6)
• 50g minced beef
• 150g steak mince
•
½ red onion, finely chopped
• 100g prunes, chopped
• 2 tbsp rosemary, finely chopped
• 3 tsp horseradish sauce
• 80g pre cooked chestnuts, chopped
• Salt and pepper to taste
1. Mix all of the ingredients together.
2. Divide the mix into six and mould into burger shapes. Refrigerate for 20 minutes.
3. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on the
thickness, making sure the juices run clear before serving.