Yankee Pot Roast - NuWave Pro Plus Manual And Cookbok

Grilled Cheeseburgers
Serves: 4
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 egg
½ cup dry breadcrumbs
½ package dry onion soup mix
4 hamburger buns
4 slices American cheese
Directions:
1. Place ground beef in large mixing
bowl.
2. Add Worcestershire sauce, egg,
breadcrumbs and onion soup
mix.
3. Mix together with hands. Be
careful not to over mix, as this will
result in tough burgers.
4. Divide meat mixture into four
equal amounts.
5. Form beef into round patties
approximately ¼-inch thick.
6. Place hamburger patties on
3-inch rack and cook at 350°F
for 5-7 minutes per side for fresh
patties or 10-11 minutes per side
for frozen patties.
7. Place one cheese slice on
each hamburger and cook
for one additional minute to melt
cheese.
8. Remove cheeseburgers and
place on buns.
9. Add desired condiments.
Tip: You may substitute ground
turkey for ground beef.
Tip: If burgers are thicker than
¼-inch, add 2 minute
increments to cooking time until
desired tenderness is achieved.
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Yankee Pot Roast

Serves: 4-6
2½-3 pounds chuck or shoulder
roast
3 large potatoes, cleaned and
peeled into quarters
4 large carrots, cut on bias
1 large onion, cut in wedges
2-3 sprigs rosemary
1 teaspoon black pepper
½ cup red wine
1 teaspoon pepper
1 teaspoon salt
1 oven roasting bag
Directions:
1. Place all vegetables in oven bag.
2. Place meat on vegetables and
season with wine, salt, pepper
and rosemary.
3. Close bag with provided tie and
make small slit on top.
4. With slit facing up, roast on
1-inch rack at 275°F for 4 hours.
5. Remove bag and place on tray.
6. Cut open to serve.
Japanese Style Steak
Serves: 1
1 (4 – 6-ounce) sirloin steak
¼ cup miso paste
2 tablespoons sake or dry white
wine
2 tablespoons pickled ginger slices
Directions:
1. Mix miso and sake and spread
over steak.
2. Let steak marinate for 1 hour in
shallow dish.
3. Cook on 3-inch rack at 350°F
for 6-7 minutes per side to
achieve medium-rare.
4. Serve with ginger slices.
Tip: You can get miso paste at your
local international supermarket.
Beef & Andouille Burgers
with Caramelized Onions
& Spicy Mayonnaise
Serves: 6
½ pound Andouille sausage, cut
into ¼-inch cubes
½ pound ground 20% fat beef
chuck or ground beef
¾ cup pecans, toasted and
chopped
1 teaspoon salt
¼ teaspoon black pepper
½ pound sweet onion
3 tablespoons extra virgin olive oil,
divided
3 tablespoons garlic cloves, minced
1 teaspoon brown sugar
¾ cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole
seasoning blend
¼ teaspoon hot pepper sauce
Directions:
1. Mix sausage, beef, pecans, salt
and black pepper together and
shape into 6 (½-inch thick) patties.
2. Store burgers in refrigerator while
preparing remaining ingredients.
3. Place sweet onion, 2 tablespoons
olive oil, garlic and brown sugar
in liner pan.
4. Cook onion mixture at 350°F for
10-11 minutes.
5. Remove and keep warm.
6. Place burgers on 3-inch rack and
cook at 350°F for 5-7 minutes per
side.
7. While burgers are cooking, mix
together mayonnaise, lemon
juice, Creole seasoning, hot
pepper sauce and 1 tablespoon
olive oil and place in refrigerator.
8. Place burgers on bun, add
caramelized onions and top with
spicy mayonnaise.
Tip: Your local butcher should carry
Andouille sausage. They
should also be able to cut it to
the specific size.
Tip: You can make these burgers
ahead of time and freeze them.
Just add 2-3 minutes to the
cooking time.
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