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Variations
Burgers may be seasoned for variety before they are grilled. Gently stir one or a combination of
these suggested seasonings or your own favorites into the meat, working the meat as little as
possible for best texture.
1 to 2 cloves finely minced garlic
2 to 3 finely chopped green onions
1 teaspoon minced fresh ginger
1 to 2 tablespoons soy sauce
1 to 2 tablespoons Worcestershire sauce
1 tablespoon minced capers
1 to 2 tablespoons minced imported olives
1 to 2 tablespoons barbecue sauce
hot sauce to taste
minced jalapeño pepper to taste
Shrimp Fajitas
Griddler
®
Position: Flat
Selector: Griddle
Plate Side: Half Grill/Half Griddle
Makes about 12 fajitas
Marinade:
8 sprigs fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon chili powder
¼ teaspoon cayenne
2 smashed cloves of garlic
1 jalapeño pepper, seeded and sliced
1 tablespoon extra virgin olive oil
1 pound large shrimp, peeled and deveined
Vegetables:
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1 small onion, thinly sliced
1 tablespoon extra virgin olive oil + extra for brushing tortillas
¼ teaspoon chili powder
¼ teaspoon kosher salt
pinch cayenne pepper
12 small (6-inch) corn tortillas
Combine the marinade ingredients (cilantro, lime juice, chili powder, cayenne, garlic, jalapeño, and
olive oil) in a medium stainless or glass mixing bowl and stir. Add the shrimp to marinade and
refrigerate for an hour.
Insert one plate on its grill side and another on its griddle side on the Cuisinart
®
Griddler
®
.
Select Griddle and preheat to 425°F with the unit closed.
In a mixing bowl toss sliced peppers and onion with the tablespoon of olive oil, ¼ teaspoon of
chili powder, ¼ teaspoon of salt, and cayenne. When green indicator light illuminates, open the
unit to extend flat and place vegetables on the grill side in a single layer, cooking them in two
batches. Stir the vegetables occasionally during cooking and remove when tender and browned,
about 8 minutes per batch; reserve.