6
reCIPeS
tHaI CHICKeN bU rGer (ServeS 2)
1 x 200g chicken breas t sliced into two
½ cup (125ml) sweet chilli sauce
¼ iceberg lettuce, f inely shredded
½ medium red chilli, fine ly sliced
½ ripe avocado
¼ bunch coriander
2 crusty rolls
2 slices tasty cheese
Marinate the sliced chic ken breast in sweet
chilli sauce for 1-4 hours.
Mix the lettuce and chil li together.
Peel avocado and mash with a for k.
Remove coriander leaves from ste ms, rinse
and dry.
Place the drained chicke n on to the
preheated Kambrook Es sentials Health Grill.
Close the lid and cook for 4 minute s or until
the chicken is cooked through .
Slice the rolls open and spre ad cut surfaces
with avocado.
Place onto serving plat es and add the lettuce
and chilli mixture.
Layer the cheese on the top of t he lettuce,
then the cooked chicken and sp rinkle with
coriander.
Note: Chicken can be sli ced diagonally before
serving and rolls can be ser ved open or closed, if
desired. Serve immedi ately.
aUSSIe beef bU rGer (ServeS 4)
600g beef mince
1 brown onion finely sliced
1 x 60g egg
½ cup bread crumbs
½ cup finely chopped pa rsley and chives
Salt and pepper (opti onal)
2 bacon rashers, trim med
4 hamburger buns
¼ iceberg lettuce, shr edded
1 ripe tomato, sliced
4 slices cheddar cheese
Combine mince, onion, eg g, bread crumbs
and herbs in a bowl to make the ham burgers,
add freshly ground pepper an d salt to taste.
Divide mince mixture into 4 an d shape
into hamburger patt ies, cover and chill in
refrigerator with 20 mi nutes.
Place hamburger patt ies onto the preheated
Kambrook Essential s Health Grill. Close the
lid and cook for 4-6 minu tes.
Remove the patties when coo ked and keep
warm. Place bacon on the gr ill and cook for 4
minutes or until cooked.
Slice the buns, top the lowe r bun halves
with lettuce and sliced t omato, then add the
cooked hamburger patt y. Place the cheese
slices onto the meat pat ties and then the
cooked bacon. Cover with the to p bun
halves. Serve with your f avourite sauce.