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Aussie burger
500g minced beef
1 cup fresh bread crumbs
1 small onion, peeled and finely chopped
1 teaspoon commercially prepared crushed garlic
1 tablespoon dried parsley flakes
1 egg, lightly beaten
To cook and serve;
6 bacon rashers
6 hamburger buns or full grain rolls
1 250g tin beetroot slices, drained
2 vine ripened tomatoes, thinly sliced
tomato sauce
6 cheddar cheese slices
1
⁄
4
iceberg lettuce heart, shredded
Preheat Ikon Grill until the green ‘Ready’
light illuminates.
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 pattie. Cook for
4-5 minutes.
3. Place bacon on grill. Lightly spread buns with
butter or margarine.
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
4 half chicken breast fillets
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
To serve;
Lemon wedges
Steamed rice
Salad of green leaves
Preheat Ikon Grill until the green ‘Ready’
light illuminates.
1. Combine mirin, soy sauce 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
cooked through.
4. Remove and allow to rest for 5 minutes before
serving on a bed of steamed rice. Garnish with
lemon wedges and accompany with a salad of
green leaves.
44
R3
Grill recipes