Hamilton Beach 840058500 - Manual (Page 6)

3. Toast the buns by placing them, split side down, on the edges
of the grill grid for about 1 minute or until lightly browned.
4. Remove the burgers from the grill and serve on toasted
hamburger buns.
Variation Section:
Italian Burger: Add the following ingredients to the ground meat
mixture: 1 egg yolk,
1 ⁄
4
cup grated onion, 1 large clove garlic
minced, 2 tablespoons chopped fresh basil or 2 teaspoons dried
crushed basil,
1 ⁄ 2 teaspoon dried oregano, and salt and pepper
to taste. Place grated Parmesan cheese on top of each burger
(if desired) about 2 minutes before the burger is done and grill
until the cheese melts.
Mexican Burger: Add the following ingredients to the ground
meat mixture:
1 ⁄
4
cup finely chopped onion, 1 ⁄
2
to 1 teaspoon
seeded and chopped jalapeno pepper, 3 ⁄ 4 teaspoon ground
cumin, and salt and pepper to taste. Serve on toasted buns
or in warmed tortillas with a prepared tomato salsa or taco
sauce, and slices of ripe avocado.
Asian Spiced Burger: Add the following ingredients to
the ground meat mixture:
1 ⁄ 4 cup finely chopped scallions,
3 tablespoons teriyaki sauce, 1 large clove garlic, minced,
and salt and pepper to taste.
Grilled Steak 101
Preparation time: 5 minutes
Grilling time: 35-45 minutes
Yield: 2 to 3 servings
2 tablespoons olive oil
1 boneless sirloin beef steak, cut 1-inch thick
(about 1 pound total)
1 clove garlic, crushed
Salt and pepper to taste
11 10
1. In a small bowl, combine the olive oil and garlic. Generously
rub or brush the flavored oil on both sides of the steaks.
Sprinkle the steaks lightly with salt and pepper.
2. Place the steaks on the grill. Grill 35 to 45 minutes for
medium doneness, turning every 15 minutes.
3. Remove the steaks from the grill, cover loosely with foil and let
the steaks rest for a few minutes before thinly slicing across
the grain. Season with salt and additional pepper
(if desired) before serving.
Texas Beef Barbecue
Preparation time: 10 minutes
Marinating time: 3 hours or overnight
Grilling time: 35-45 minutes for medium-rare
Yield: 2 to 3 servings
1 cup bottled chili sauce
1 teaspoon ground cumin
1 ⁄
2
cup beer
1 ⁄ 2 teaspoon dried red pepper flakes
1 ⁄ 3 cup vegetable oil
1 ⁄
4
cup finely chopped green onion (white and green parts)
1 boneless beef top round steak, cut 1-inch thick
(about 1 pound)
3 tablespoons chili powder
Salt to taste (optional)
1. In a medium bowl, make the marinade by combining all the
ingredients except the steak.
2. Place the steak in a glass baking dish or a large, resealable
plastic bag. Pour the marinade over the steak, turning to coat.
Cover the dish or seal the bag, pressing out as much air as
possible. Refrigerate 3 hours or overnight.