16
minimum of 2 hours in the fridge.
When ready to cook, pre-heat the press on setting 3 and place the chops on the hot
press. Lower the lid and cook for 6-10 minutes, or until the pork is fully cooked and the
juices run clear. Allow the pork to rest for a few minutes before serving.
Serve with rice or noodles and some seasonal vegetables.
Beef Burgers with a Blue Cheese Melt
Great with friends
These are far superior to any shop bought burgers; make these for a superb Saturday
night treat, great served with homemade potato wedges and coleslaw on the side.
Ingredients
(Serves 6)
750g lean beef mince
1 small red onion, peeled and very finely
chopped
2 tbsp chopped chives
1 tsp. wholegrain mustard
2 tsp. Worcestershire sauce
Sea salt and pepper
120g Blue Cheese, cut into 6 even sized
pieces
Olive oil
6 x Burgers buns
Salad leaves, tomato slices.
Method
Mix everything except the blue cheese in a large bowl and mix well until thoroughly
combined. Using wet hands divide the mixture into 6 even sized patties, using your
finger, make an indent to the centre of the burger and place a piece of blue cheese in
the hole. Re-seal the patties; enclosing the cheese in tightly. Place the burgers on a
plate and cover, chill for an hour before cooking.
When ready to cook, pre-heat the press on setting 3 and drizzle each burger with a little
olive oil. Place on the press and close the lid, cook for between 4-8 minutes, take care not
to press down on the lid or the cheese will be squeezed out. Leave to rest for 5 minutes.
In the meantime split the burgers buns and toast on the press if required cut side down
