Cuisinart GR-2 GR-2 Manual - Page 9

Preheat the Cuisinart® Griddler Express™ on the high setting. Working the ground chuck as little as possible, shape into 4 six-ounce burger patties about 4 inches in diameter. (The best way to do this is to use a 4-inch round cookie cutter. Place 6 ounces of meat in the cookie cutter and gently press to fill the cookie cutter evenly. It is important that all the burgers be of the exact same height for optimal grilling results.) Place the burgers evenly spaced on the bottom grill plate of the Cuisinart® Griddler Express™. Close and grill for 4 to 6 minutes (until the internal temperature reaches from 140°F to 165°F) depending on personal preference. Remove burgers and sprinkle with salt and pepper. Serve hot with your favorite condiments and buns, rolls, or bread. ketchup, mustard, or other condiments, sliced tomatoes, onions, lettuce, etc. Preheat Cuisinart® Griddler Express™ on High setting. Place turkey, chopped mushrooms, shredded Cheddar, chopped chives, Worcestershire, and pepper in a large bowl. Stir to blend, but do this as gently as possible so as not to make the meat become dense like a meatloaf or meatballs. Shape into 4 burgers, each about 33/4 inches in diameter and all of the same thickness. Arrange on preheated Griddler Express™ evenly spaced, and close lid. Grill for 7 to 8 minutes, until burgers are nicely browned, juices run clear (not pink), and measure 170°F when tested with an instant-read thermometer. Nutritional information per serving: Calories 254 (48% from fat) • carb. 0g • pro. 33g • fat 14g • sat. fat 3 • chol. 105mg • sod. 182mg • calc. 10mg • fiber 0g Variations: Burgers may be pre-seasoned before they are grilled. Gently stir suggested seasonings or your own favorites into the meat. Work the meat as little as possible for best texture. 1-2 cloves finely minced garlic 2-3 finely chopped green onions 1 teaspoon minced fresh ginger 1-2 tablespoons soy sauce 1-2 tablespoons Worcestershire sauce 1 tablespoon minced capers 1-2 tablespoons minced imported olives 1-2 tablespoons barbecue sauce hot sauce to taste minced jalapeño pepper to taste Mushroom & Cheddar Turkey Burgers Makes 4 burg e r s 11/2 pounds ground turkey (6-7% fat) 4 ounces finely chopped fresh mushrooms 2 ounces reduced-fat shredded sharp Cheddar cheese* 2 tablespoons chopped fresh chives 1 tablespoon Worcestershire sauce 1/4 teaspoon freshly ground black pepper For serving: toasted or grilled bread or buns, Nutritional information per serving: Calories 234 (19% from fat) • carb. 2g • pro. 46g • fat 5g • sat. fat 2g • chol. 93mg • sod. 249mg • calc. 156mg • fiber 1g *A smoked Cheddar may be substituted for sharp Cheddar - this will impart a smoky flavor into the burgers Lemon Herb Grilled Chicken Makes 4 servings 4 boneless, skinless chicken breast halves (5-6 ounces each) 1 green onion, trimmed, cut into 1 inch pieces (include several inches of green) 1 tablespoon fresh parsley leaves, finely chopped 1/2 tablespoon fresh rosemary, finely chopped 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/3 cup extra virgin olive oil 3 tablespoons fresh lemon juice Trim all fat from chicken. Place a chicken breast between 2 sheets of plastic wrap and use a flat pounder to pound to an even thickness, about 1⁄2-inch. Repeat with remaining chicken. Place the green onion, parsley, rosemary, salt, and pepper in a bowl. Add the olive oil and lemon juice, stir with a whisk until emulsified. Pour over the chicken and stir to coat completely. Allow to marinate for 15 minutes - no longer 8