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MEAT
AUSSIE BURGER
Serves 4
INGREDIENTS
1lb (500g) ground beef
1 cup fresh bread crumbs
1 small onion, peeled and finely chopped
1 teaspoon crushed garlic
1 tablespoon chopped parsley
1 x 2oz (60g) egg, lightly beaten
To cook and serve
4 bacon rashers
4 hamburger buns or full grain rolls
1 x 8oz (250g) tin sliced beets, drained
2 Roma tomatoes, thinly sliced
Ketchup
4 cheddar cheese slices
¼ iceberg lettuce heart, shredded
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Combine all ingredients in a large
mixing bowl and mix thoroughly. Form
mince into 4 patties. Set aside.
3.
Place patties on preheated grill and
allow the top plate to rest on the patties.
Adjust the grilling height control
to the thickness of the patties. Cook
for 4–5 minutes or to your required
doneness.
4.
Place bacon on grill cook for 2 minutes.
Lightly spread buns with butter
or margarine.
5.
Place a pattie on each bun and top
with bacon, beets, tomato, Ketchup
and cheese. Add lettuce to burgers
and place reserved roll halves on top.
Serve immediately.
MARINATED NEW YORK CUT STEAK
Serves 4
INGREDIENTS
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon minced garlic
4 New York cut steaks, cut 1¼ in (3cm thick)
To serve
Creamy mashed potato
Crisp green salad
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Combine wine, oil, mustard and garlic
in a screw top jar and shake well.
Place steaks in a shallow dish, pour
over marinade.
3.
Allow to marinate at room temperature
for 30 minutes to 1 hour.
4.
Remove steaks from marinade and
place on grill. Cook for 3 minutes for
medium rare.
Serve with creamy mashed potato and
a crisp salad.
NOTE
If using a marinade recipe or
pre-marinated meats from your meat
retailer, drain excess marinade off and
dab with paper towels before placing
on the grill. Some marinades contain
high sugar levels which can scorch on
the grill plate when cooked.
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