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1110
Beef Burgers
Serves: 4
Preparation: 15 minutes
Cooking: 6 minutes
400g beef mince
1 small red onion, grated
½ cup fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped fresh parsley
salt and freshly ground black pepper
cooking oil spray
4 hamburger buns, toasted
Tomato, beetroot and lettuce, to serve
1. Combine mince, onion, breadcrumbs, egg,
Worcestershire sauce, parsley, salt and
pepper in a bowl. Mix together. Shape into
four 12cm patties. Place on a plate lined
with baking paper. Cover and place in the
fridge for 30 minutes.
2. Preheat flat plate on setting MED. Spray
plates with cooking oil. Cook patties
for 2 ½ minutes each side or until
cooked through. Serve patties on toasted
hamburger buns with sliced tomato,
beetroot and lettuce.
BLTs
Serves: 4
Preparation: 10 minutes
Cooking: 6 minutes
4 thick rashers bacon, rind and fat removed
2 large tomatoes, sliced
8 slices bread, toasted
mayonnaise
salt and freshly ground black pepper
8 lettuce leaves, torn
1. Preheat flat plate on setting MED. Cook
bacon for 2-3 minutes each side or until
golden.
2. Layer bacon and tomato evenly between
toast that has been spread with
mayonnaise. Season with salt and pepper.
Top with lettuce. Sandwich together.
Cut in half to serve.
Recipes
All recipes have been specifically created and tested by the Sunbeam Test Kitchen for the ReversaGrill™ BBQ. We
hope you enjoy using your Sunbeam ReversaGrill™.
Recipes
Steak Sandwich
Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes
1 tablespoon olive oil
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
2 medium red onions, sliced
4 (100g each) thin steaks, flattened
Turkish bread and barbecue sauce, to serve
1. Combine oil, vinegar and sugar in a bowl.
Add onion and toss to coat.
2. Preheat flat plate or grill plate on setting
MED/MAX. Cook onions, turning from time
to time for 5-6 minutes or until golden.
Remove onions; cover and keep warm.
3. Cook steaks for 1-2 minutes each side or
until cooked as desired. Serve steaks on
Turkish bread with onions and barbecue
sauce.
Sweet Chilli Chicken Burger with Lemon
Mayonnaise
Serves: 4
Preparation: 15 minutes (+ 2-4 hours marinating time)
Cooking: 6 minutes
2 large single chicken breast fillets, trimmed
¹⁄
³
cup sweet chilli sauce
¹⁄
³
cup good-quality whole-egg mayonnaise
1 teaspoon finely grated lemon rind
1 tablespoon freshly squeezed lemon juice
4 hamburger buns, split, toasted to serve
1 baby cos lettuce, leaves separated, washed,
dried, shredded
2 vine-ripened tomatoes, sliced
1 large dill gherkin, sliced
1. Use a sharp knife to cut each chicken
breast horizontally in half to make four
pieces of chicken. Place in a large glass
bowl. Add sauce and turn to coat. Cover
with plastic wrap and place in the fridge
for 2-4 hours to marinate.
2. Preheat flat plate or grill plate on setting
MED/MAX. Cook chicken for 2-3 minutes
each side or until browned and cooked.
Transfer to a plate.
3. Meanwhile, combine the mayonnaise, rind
and juice in a small glass bowl.
4. Place half the toasted buns on serving
plates. Spread with a little of the
mayonnaise; top with lettuce, tomato,
gherkin and chicken. Dollop with a little
extra mayonnaise and then with remaining
bread. Serve.
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