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Kitchen Originals TKG BGR 1000 Manual

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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don’t change the page numbering. Keep the
language integrity.
18
TKG BGR 1000 - 150204
Assembly page 18/44
Fax +32 2 359 95 50
4. Brush both sides of each burger with a little oil.
5. Cook the burgers for 2-3 minutes until slightly charred and hot. Repeat with the
remaining burgers if required.
6. Serve each burger in a roll topped with mango salsa and salad leaves.
Tip
Add dried fruit to the burger mixture for Fruity Caribbean Burgers.
Quorn Burgers can be assembled, wrapped and refrigerated for up to 2 days before cooking.
Mexican Bean Burger
Makes: 4 burgers
Ingredients
1 400g tin chickpeas, drained
200g mixed beans in chilli sauce, drained
100g red onion, finely chopped
3 cloves garlic, peeled and crushed
50g celery, finely chopped
1tsp cumin seeds
1tsp ground cumin
1 heaped tsp hot smoked paprika
100g fresh breadcrumbs
Seasoning
1 egg, beaten
Olive oil
To serve
Wraps
Guacamole
Salsa
Grated cheese
Method
1. Place the chickpeas, mixed beans and a little chilli sauce into a food processor
and blitz until slightly chunky. Alternatively, mash with a potato masher.
2. Place the bean mixture, red onion, garlic, celery and spices into a bowl and mix
together. Stir in the bread crumbs and season. Add sufficient egg to bind the
mixture together.
3. Divide the mixture into 4 and shape into burgers.
4. Preheat the Burger Maker until the green light comes on. Position the drip tray.
5. Brush both sides of each burger with a little beaten egg and then a little oil.
6. Cook the burgers for 5-6 minutes until slightly charred and hot.
7. Serve each burger with a topping of guacamole and salsa and serve in a wrap
with a sprinkling of grated cheese.
Tip
Brushing the surface of the burgers with a little beaten egg before cooking helps these burgers
bind together.
Use multigrain breadcrumbs for a nutty texture in these burgers.
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