Cuisinart GR-2 manual Mushroom & Cheddar Turkey Burgers, Lemon Herb Grilled Chicken

Preheat the Cuisinart ® Griddler Express™ on the high setting.

Working the ground chuck as little as possible, shape into 4 six-ounce burger patties about

4 inches in diameter. (The best way to do this is to use a 4-inch round cookie cutter. Place 6 ounces of meat in the cookie cutter and gently press to fill the cookie cutter evenly. It is impor- tant that all the burgers be of the exact same height for optimal grilling results.)

Place the burgers evenly spaced on the bottom grill plate of the Cuisinart ® Griddler Express™. Close and grill for 4 to 6 minutes (until the inter- nal temperature reaches from 140°F to 165°F) depending on personal preference.

Remove burgers and sprinkle with salt and pepper. Serve hot with your favorite condiments and buns, rolls, or bread.

Nutritional information per serving:

Calories 254 (48% from fat) • carb. 0g • pro. 33g

•fat 14g • sat. fat 3 • chol. 105mg • sod. 182mg

•calc. 10mg • fiber 0g

Variations: Burgers may be pre-seasoned before they are grilled. Gently stir suggested seasonings or your own favorites into the meat. Work the meat as little as possible for best tex- ture.

1-2 cloves finely minced garlic

2-3 finely chopped green onions

1teaspoon minced fresh ginger 1-2 tablespoons soy sauce

1-2 tablespoons Worcestershire sauce

1tablespoon minced capers

1-2 tablespoons minced imported olives

1-2 tablespoons barbecue sauce hot sauce to taste

minced jalapeño pepper to taste

Mushroom & Cheddar

Turkey Burgers

Makes 4 burg e r s

11/2 pounds ground turkey (6-7% fat)

4 ounces finely chopped fresh mushrooms

2ounces reduced-fat shredded sharp Cheddar cheese*

2tablespoons chopped fresh chives

1tablespoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper For serving: toasted or grilled bread or buns,

ketchup, mustard, or other condiments,

sliced tomatoes, onions, lettuce, etc.

Preheat Cuisinart ® Griddler Express™ on High setting.

Place turkey, chopped mushrooms, shredded Cheddar, chopped chives, Worcestershire, and pepper in a large bowl. Stir to blend, but do this as gently as possible so as not to make the meat become dense like a meatloaf or meat- balls. Shape into 4 burgers, each about 3 3/4 inches

in diameter and all of the same thickness.

Arrange on preheated Griddler Express™ evenly spaced, and close lid. Grill for 7 to 8 minutes, until burgers are nicely browned, juices run clear (not pink), and measure 170°F when tested with an instant-read thermometer.

Nutritional information per serving:

Calories 234 (19% from fat) • carb. 2g • pro. 46g

•fat 5g • sat. fat 2g • chol. 93mg • sod. 249mg

•calc. 156mg • fiber 1g

*A smoked Cheddar may be substituted for sharp Cheddar – this will impart a smoky flavor into the burgers

Lemon Herb

Grilled Chicken

Makes 4 servings

4boneless, skinless chicken breast halves (5-6 ounces each)

1green onion, trimmed, cut into 1 inch pieces (include several inches of green)

1tablespoon fresh parsley leaves, finely chopped

1/2 tablespoon fresh rosemary, finely chopped

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/3 cup extra virgin olive oil

3 tablespoons fresh lemon juice

Trim all fat from chicken. Place a chicken breast between 2 sheets of plastic wrap and use a flat pounder to pound to an even thickness, about 1⁄2 -inch. Repeat with remaining chicken.

Place the green onion, parsley, rosemary, salt, and pepper in a bowl. Add the olive oil and lemon juice, stir with a whisk until emulsified. Pour over the chicken and stir to coat complete- ly. Allow to marinate for 15 minutes – no longer

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