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THE ORIGINAL BURGER serves 4
500g lean minced beef
1 tbsp Worcestershire sauce
1 tsp black pepper
1 red onion
4 wholegrain burger buns
tomato, lettuce, dill pickles, etc. to
garnish
Combine the mince, Worcestershire sauce and pepper, and shape into 4 burgers.
Slice the onion into 12mm/½” thick slices.
Grill the burgers for 4 minutes, top each with an onion slice, then grill for 3-4 minutes more.
Serve the burgers on the buns with your choice of garnish (tomato, lettuce, dill pickles, etc.).
CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 4
4 large chicken llets, trim fat and skin
375g Thai curry sauce
½ cup coconut milk
2 spring onions, nely chopped
½ handful torn coriander leaves
steamed jasmine rice or noodles
grated lemon or lime zest
½ handful torn coriander leaves
Flatten the chicken llets to an even thickness. Preheat the grill. Lightly spray the grill plates
with cooking oil. Grill the chicken llets till cooked (5-7 minutes). Meantime, heat the sauce in a
pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it
boil). Put a portion of sauce on a plate, lay a chicken llet on the sauce, then put a little more
sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with
crisp green vegetables.
SANTA FÉ VEGGIEBURGER serves 4
1 cup steamed white rice
½ cup of canned corn kernels
1 green pepper, seeded
1 large white onion
1 tsp fresh ground black pepper
1 tsp lemon juice
1 tsp chilli powder
4 wholegrain hamburger buns
non-fat cooking spray
Use a blender or food processor to process the rice, corn, green pepper, onion, pepper, juice
and chilli powder to a coarse, mealy texture. Shape the mixture into 4 burgers and refrigerate
for 2 hours. Spray the grill lightly with non-fat cooking spray, grill the burgers till well browned
(6-7 minutes), then serve in the buns.
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