Russell Hobbs RHRG100 Instructions Et Garantie page 17

Pineapple Teriyaki burger (Serves 4)
450g lean minced chicken
4 tbsp bottled teriyaki sauce
1 tsp yellow mustard
4 slices fresh pineapple
Refrigerate the pineapple slices. Combine the other ingredients and shape into 4
burgers. Grill the burgers for 4 minutes, then check for readiness. Put a slice of
pineapple on each burger.
Cowboy burger (Serves 4)
450g lean minced beef
1 strong onion, finely chopped
1 tbsp brown sugar
1 tbsp yellow mustard
Simmer the tomato ketchup, mustard, sugar, Worcestershire sauce, onion and
garlic in a pan for 10 minutes, then let the sauce go cold. Mix the beef with the
cold sauce. Shape the mixture into 4 burgers and refrigerate for 2 hours. Grill the
burgers for 5 minutes, then check for readiness.
Lamb burger (Serves 4)
450g lean minced lamb
½ tsp dried rosemary, ground
1 red onion, thinly sliced
¼ cucumber, thinly sliced
Combine the lamb, rosemary, pepper and salt and shape into 4 burgers. Grill the
burgers for 6 minutes, then check for readiness. Warm the pitta breads and open
them to form pockets. Fill each pitta pocket with a burger and a selection of onion,
tomato and cucumber slices.
Portabella mushroom burger (Serves 4)
4 large portabella mushrooms
2 tbsp extra virgin olive oil
1 tbsp dried Italian seasoning
Remove the stems from the mushrooms. Lay the mushrooms, underside up, on a
hot grill. Drizzle the oil and vinegar over the mushrooms, then sprinkle with the
garlic, Italian seasoning and pepper. Close the grill and grill for 5 minutes.
1 egg white
1 strong onion, finely chopper
½ tsp black pepper
1 clove garlic, finely chopped
2 tbsp Worcestershire sauce
4 tbsp tomato ketchup
½ tsp black pepper
½ tsp sea salt
2 tomatoes, thinly sliced
4 soft pitta breads
2 cloves garlic, finely chopped
2 tbsp balsamic vinegar
1 tsp black pepper
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