Cuisinart MG-200C Instruction And Recipe Booklet page 10

Simply Rich Burgers
These simple burgers get their "richness" and
flavour from the short ribs. Play with the ratio
of the two meats if you prefer a leaner burger.
Makes about 10 burgers
2 pounds (0.9 kg) sirloin roast,
cut into 1-inch (2.5 cm) cubes
2 pounds short ribs, bones removed
and cut into 1-inch (2.5 cm) cubes
1. Assemble the meat grinder fitted with the
coarse or medium plate. Turn meat grinder
ON and grind the meat into a mixing bowl.
2. Form into patties, being careful not to
overwork. Cook burgers on the grill or a
heavy-bottomed pan, about 4 to 5 minutes
per side for medium.
Nutritional information per burger:
Calories 400 (55% from fat) · Carb. 0g · Pro. 45g
Fat 24g · Sat. fat 11g · Chol. 163mg · Sod. 115mg
Calc. 34mg · Fiber 0g
Mediterranean
Lamb Sliders
The zip of the garlic and herbs give these
zesty lamb burgers a Mediterranean twist.
Makes about 22, ¼-cup (60 ml) sliders
3 pounds (1.36 kg) lamb shoulder,
cut into 1-inch (2.5 cm) cubes
2 large garlic cloves, finely chopped
1 tablespoon (15 ml) fresh rosemary,
chopped
1 teaspoon (5 ml) fresh thyme, chopped
3 tablespoons (45 ml) fresh parsley,
chopped
2 tablespoons (30 ml) dry white wine
1 tablespoon (15 ml) kosher salt
2 teaspoons (10 ml) crushed black pepper
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic
wrap and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder ON and grind all ingredients into a
mixing bowl.
3. Form into ¼-cup (60 ml) patties for sliders.
Nutritional information per slider:
Calories 145 (35% from fat) · Carb. 1g · Pro. 21g
Fat 6g · Sat. fat 2g · Chol. 68mg · Sod. 561mg
Calc. 15mg · Fiber 0g
Chicken Burgers with
Mango-Avocado Salsa
Remaining salsa can be served with tortilla
chips—you're not going to want one bite
to go to waste.
Makes 6 burgers; 3 cups (750 ml) of salsa
Chicken Burgers:
2 pounds (907 g) boneless, skinless
chicken thighs, cut into 1-inch
(2.5 cm) pieces
1½ teaspoons (6 ml) kosher salt
½ teaspoon (2.5 ml) freshly ground
black pepper
3 scallions, cut into 1-inch (2.5 cm)
pieces
½–1 jalapeño, seeded and cut into
1-inch (2.5 cm) pieces
1 teaspoon (5 ml) vegetable oil
Salsa:
1 jalapeño, seeded and finely chopped
¼ cup ([60 ml] packed fresh cilantro
leaves, roughly chopped
2 avocados, cut into 1-inch (2.5 cm)
cubes
1 mango, peeled, cut into 1-inch
(2.5 cm)cubes
1 teaspoon (5 ml) kosher salt
1–2 teaspoons (5-10 ml) freshly squeezed
lime juice
1. Mix burger ingredients together, except the
vegetable oil, in a large stainless bowl. Cover
with plastic wrap and place in the refrigerator
overnight.
2. Prepare the salsa by stirring together all the
salsa ingredients. Taste and adjust seasoning
as desired. Salsa can be made either in
advance and refrigerated, or right before you
grind and cook the burgers.
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