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3
INGREDIENTS
250g lean minced steak
2–3 tsp light olive oil
1 tbsp finely chopped
mixed herbs
Salt & pepper, to taste
FILLING
2 small white onions,
thinly sliced
Sliced tomato
Shredded lettuce
Sliced beetroot
Salt & pepper, to taste
2 large wholemeal buns
Tomato chutney
Serves 2
1. Prepare vegetables. In a bowl, mix together steak,
oil, herbs and salt and pepper. Shape into two
rounds, flatten.
2. Preheat Griddle to ‘2’ or ‘3’. Place onion on top.
Using a spatula, toss and turn onions until softened
and lightly golden. Set aside and keep warm.
3. Wipe down Griddle, reheat to ‘3’. Place the burgers
onto the griddle, pressing down lightly with the
spatula. Continue cooking until well browned on the
underside, turn and cook until cooked through.
4. Split and lightly butter the bread rolls. Arrange
shredded lettuce on the base, add the cooked
onion, tomato and beetroot and top with the cooked
burgers. Spoon on tomato chutney. Set the top of
the bun in place and press down lightly.
HAMBURGERS
® Registered Trade Mark of Spectrum Brands, Inc., or one of its subsidiaries
©2011 Spectrum Brands, Inc
Recipes are to be used in conjunction with the Griddle by George Foreman.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means,
electronic, mechanical, photocopying, recording or otherwise, without prior permission of the copyright owner.
Designed in Australia.
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