Cuisinart GR-11P1 User Manual - Page 15

Sliders These mini burgers are a great addition to any summer menu and kid-friendly too. Makes 6 sliders ½ pound ground chuck ¼ small onion, grated ½ tablespoon Worcestershire sauce ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 6 miniature buns or rolls 1. Adjust feet to the tilted position. Preheat grill in the closed position. 2. In a medium bowl add the first five ingredients and with clean hands, gently mix together to combine. Divide the meat into 6 patties, each about 1½ ounces and 2 inches in diameter. 3. Arrange the sliders on the bottom plate. Close, applying light pressure to the handle for 10 seconds. Grill for 1 to 1½ minutes. Remove the burgers and place each in a bun. Serve immediately. 2 flour tortillas (10 inches) 3 ounces Monterey Jack, shredded 1. Preheat grill in the closed position. 2. In a medium bowl combine the pepper, jalapeño and onion with the salt, pepper, chili powder and 1 tablespoon of the oil. 3. Once the grill has preheated, carefully open it into the flat position and evenly divide the vegetables between the plates. Grill for about 10 minutes, turning occasionally, until vegetables are soft and slightly golden. Remove vegetables and set aside. Carefully wipe grill clean with a paper towel and return to the closed position. 4. Place both tortillas on a flat work surface. Evenly divide the vegetables on the bottom halves of the tortillas and top with the shredded cheese, leaving a ½-inch border around the edge. Fold the top halves of the tortillas over the filling. Brush the outsides of the quesadillas with the remaining oil. 5. Place one quesadilla on the bottom grill plate and close. Grill for 4 to 5 minutes, until cheese is melted and grill marks are visible. Repeat with remaining quesadilla and serve. Note: For toasted buns, halve each and grill in the closed position for 30 seconds. Remove from the grill and proceed with cooking the burgers. Nutritional information per serving: Calories 484 (51% from fat) • carb. 41g • pro. 16g • fat 27g • sat. fat 9g • chol. 38mg • sod. 1242mg • calc. 333mg • fiber 8g Nutritional information per slider: Calories 168 (33% from fat) • carb. 18g • pro. 10g • fat 6g • sat. fat 2g • chol. 23mg • sod. 323mg • calc. 23mg • fiber 0g Easy Quesadillas for Two We cannot think of a simpler yet more satisfying snack. Makes 2 servings 1 medium red bell pepper, cored and thinly sliced 1 medium jalapeño, seeded and thinly sliced ¼ large red onion, thinly sliced ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 teaspoon chili powder 1½ tablespoons vegetable oil, divided Grilled Steak with Scallion Butter Flavored butter is a simple way to elevate your steak to restaurant quality. Makes 2 servings 2 tablespoons unsalted butter, softened 1 teaspoon finely chopped scallion ¼ teaspoon grated lime zest ¼ teaspoon soy sauce, reduced-sodium 2 boneless rib-eye steaks, 1-inch thick (about 8 ounces each) 2 teaspoons vegetable oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 15