The Best Hamburger; Nutritional Information Per Serving; Shrimp Fajitas - Cuisinart Griddler CGR-4NC Instruction Booklet

Slice the potatoes into thin slices (approximately 4 mm or ¹/
easily in a Cuisinart Food Processor). Place in a bowl and toss with the remaining
TM
olive oil.
Insert one plate on its grill side and another plate on its griddle side on the Cuisinart
Griddler TM . Select Griddle and preheat to 425°F (220°C) with the unit closed. Preheat
oven to 200°F (95°C).
Open preheated unit to extend flat. In 2 or 3 batches, arrange sliced potatoes on hot
grill plate. Grill for 6 to 8 minutes on each side. As they are cooked, transfer to a platter
and keep warm in the oven. When the last batch of potatoes is ready to turn, arrange
the fish filets on the hot griddle. Cook for 4 to 5 minutes on each side.
Serve hot with grilled potatoes, tartar sauce, and fresh lemon wedges.

Nutritional information per serving:

Calories 420 (36% from fat)• carb. 22g • pro. 45g • fat 16g • sat. fat 3g
• chol. 109mg • sod. 358mg • calc. 57mg • fiber 2g

The Best Hamburger

Griddler Position: Closed
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Selector: Grill/Panini
Plate Side: Grill
Makes 4 servings
1½ pounds (750 g) freshly ground beef round or chuck (15% lean)
¼ teaspoon (1 ml) kosher salt
¼ teaspoon (1 ml) freshly ground black pepper
Preheat Cuisinart Griddler to Sear with the unit closed.
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Working the ground chuck as little as possible, shape into four 6-ounce (170 g) burger
patties, about 4 inches (10 cm) in diameter. The best way to do this is to use a 4-inch
(10 cm) round cookie cutter: Put 6 ounces (170 g) 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
same height for optimal grilling results.
When Griddler TM has preheated, place the burgers on the bottom grill plate, evenly
spaced. Close the Griddler TM and grill for 5 to 8 minutes (until the internal temperature
reaches from 140°F to 165°F [60°C to 74°C]) depending on personal preference.
Remove burgers and sprinkle with salt and pepper. Serve hot with your favourite
condiments.
Nutritional information per serving:
Calories 254 (18% from fat) • carb. 1g • pro. 30g • fat 20g • sat. fat 8g
• chol. 87mg • sod. 324mg • calc. 7mg • fiber 0g
Variations
Burgers may be seasoned for variety before they are grilled. Gently stir one or a
combination of these suggested seasonings or your own favourites into the meat,
working the meat as little as possible for best texture.
1 to 2 cloves finely minced garlic
2 to 3 finely chopped green onions
1
inch – this can be done
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1 teaspoon (5 ml) minced fresh ginger
1 to 2 tablespoons (15 - 30 ml) soy sauce
1 to 2 tablespoons (15 - 30 ml) Worcestershire sauce
1 tablespoon (15 ml) minced capers
1 to 2 tablespoons (15 - 30 ml) minced imported olives
1 to 2 tablespoons (15 - 30 ml) barbecue sauce
hot sauce to taste
minced jalapeño pepper to taste
Shrimp F ajitas
Griddler Position: Flat
TM
Selector: Griddle
Plate Side: Half Grill/Half Griddle
Makes about 12 fajitas
Marinade:
8 sprigs fresh cilantro
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) chili powder
¼ teaspoon (1 ml) cayenne
2 smashed cloves of garlic
1 jalapeño pepper, seeded and sliced
1 tablespoon (15 ml) extra virgin olive oil
1 pound (500 g) large shrimp, peeled and deveined
Vegetables:
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1 small onion, thinly sliced
1 tablespoon (15 ml) extra virgin olive oil + extra for brushing tortillas
¼ teaspoon (1 ml) chili powder
¼ teaspoon (1 ml) kosher salt
pinch cayenne pepper
12 small (6-inch [15 cm]) corn tortillas
Combine the marinade ingredients (cilantro, lime juice, chili powder, cayenne, garlic,
jalapeño, and olive oil) in a medium stainless or glass mixing bowl and stir. Add the
shrimp to marinade and refrigerate for an hour.
Insert one plate on its grill side and another on its griddle side on the Cuisinart
Griddler TM . Select Griddle and preheat to 425°F with the unit closed.
In a mixing bowl toss sliced peppers and onion with the tablespoon of olive oil, ¼
teaspoon (1 ml) of chili powder, ¼ teaspoon (1 ml) of salt, and cayenne. When green
indicator light illuminates, open the unit to extend flat and place vegetables on the grill
side in a single layer, cooking them in two batches. Stir the vegetables occasionally
during cooking and remove when tender and browned, about 8 minutes per batch;
reserve.
While second batch of vegetables is cooking, brush tortillas with oil, and begin to warm
1 to 2 minutes per side on the griddle. Reserve.
Sprinkle shrimp with ¼ teaspoon (1 ml) of salt and grill for about 2 to 3 minutes per
side. Serve all fajita ingredients with salsa, sour cream, and sliced avocado so each
individual can prepare his/her own.
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