Gastroback 42534 Design Grill-Barbecue Advanced Bedienungsanleitung Seite 54

AUSSIE BURGER
Serves 4
Ingredients
500 g minced beef
1 cup fresh bread crumbs
1 small onion, peeled and finely chopped
1 teaspoon minced garlic
1 tablespoon chopped parsley
1 egg, lightly beaten
To cook and serve:
4 bacon rashers
4 hamburger buns or full grain rolls
1 x 250 g tin beetroot slices, drained
2 roma tomatoes, thinly sliced
Tomato sauce
4 cheddar cheese slices
¼ iceberg lettuce heart, shredded
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Combine all ingredients in a large mixing
bowl and mix thoroughly. Form mince into
4 patties. Set aside.
2. Place patties on 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.
3. Place bacon on grill cook for 2 minutes.
Lightly spread buns with butter or margari-
ne.
4. Place a pattie on each bun and top with
bacon, beetroot, tomato, tomato sauce
and cheese. Add lettuce to burgers and
place reserved roll halves on top. Serve
immediately.
TERIYAKI CHICKEN FILLETS
Serves 4
Ingredients
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
2 chicken breast fillets, halved lengthways
To serve:
Lemon wedges
Steamed rice
Salad of green leaves
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Combine mirin, soy sauce, sugar and
sake. Place chicken in a stainless steel
baking dish and pour prepared marinade
over. Allow to stand for 30 minutes before
cooking.
2. Place chicken on grill and allow top plate
to gently rest on chicken.
3. Cook for 4-5 minutes until chicken is coo-
ked through.
4. Remove and allow to rest for 5 minutes
before serving on a bed of steamed rice.
Garnish with lemon wedges and accompa-
ny with a salad of green leaves.
OREGANO LAMB KEBABS
Serves 4
Ingredients
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 tablespoon dried oregano leaves
500 g lamb loin, cut into 3 cm cubes
freshly ground black pepper
Wooden skewers, soaked in water
To serve:
Salad leaves
Black olives
Crumbled fetta cheese
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Combine oil with lemon juice and garlic
in a large mixing bowl. Add lamb and
allow to marinate for 30 minutes before
threading onto 4 kebab skewers.
2. Season each kebab generously with pep-
per and place on grill.
3. Allow the top plate to rest lightly on lamb.
Cook for 4-5 minutes.
4. Serve with crusty bread and a Greek salad
of salad leaves, black olives and crumbled
feta cheese.
54