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Nutritional information per serving (based on 4 servings):
Calories 268 (13% from fat) • carb. 34 • pro. 25g
• fat 4g • sat. fat 1g • chol. 104mg
• sod. 1052mg • calc. 17mg
Broiled Beef Burgers
A good burger doesn’t need much fuss, as long as you have good quality
meat. To turn these into cheeseburgers, a minute or so before the burgers
are cooked, top with a slice of your favorite cheese and allow to broil for
an additional minute, or until cheese is melted and browned.
Makes 4 burgers
1½ pounds ground beef
2 tablespoons olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1. Divide the ground beef and form into 4 burgers (6 ounces each) — be
sure not to overwork the meat or the burgers will be tough. Coat each
with olive oil and then sprinkle both sides with the salt, pepper and
garlic powder.
2. Adjust the rack to position 4. Set the burgers on the broiling rack, fitted
into the baking pan. Set oven to Broil with Convection for 12 minutes.
3. Serve immediately on toasted buns topped with your favorite
condiments.
Nutritional information per burger (without bun):
Calories 389 (66% from fat) • carb. 0g • pro. 33g • fat 29g • sat. fat 10g
• chol. 105g • sod. 971mg • calc. 22mg • fiber 0g
Basic Pizza Dough
This dough can be used for more than just the obvious, although who
doesn’t love homemade pizza? Check our website, www.cuisinart.com, for
additional pizza and calzone recipes.
Makes 1½ pounds dough (two 12-inch crusts)
2¼ teaspoons (1 standard packet) active dry yeast
1½ teaspoons granulated sugar
1 cup warm water (105°F to 110°F)
3 cups bread flour (you may substitute unbleached,
all-purpose flour)
1½ teaspoons kosher salt
1 tablespoon olive oil, plus more for coating ball of dough
1. In a liquid measuring cup dissolve the yeast and sugar in warm water.
Let stand until foamy, about 5 minutes. (Note: If the yeast does not
foam within 10 minutes, it is not active and you should toss it and start
again.)
2. Insert the dough or metal chopping blade into the work bowl of a
Cuisinart
®
Food Processor. Add the flour, salt and olive oil. Pulse a few
times to combine. With the machine running, pour the liquid yeast
mixture through the feed tube as fast as the flour absorbs it. Process
until the dough cleans the sides of the work bowl and forms a ball.
Continue to process for 30 seconds to knead the dough. Dough should
be slightly sticky.
3. Lightly coat the inside of a large bowl with olive oil. Add dough, turn to
coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft-
free place for about 1 hour; dough should double in size.
4. Place dough on a lightly floured surface and gently fold over to “punch”
down. Form into desired crust size(s) as directed by recipe.
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