RECIPES
Thai Chicken Burger (Serves 2)
1 x 200g chicken breast sliced into two
½cup (125ml) sweet chilli sauce ¼ iceberg lettuce, finely shredded
½medium red chilli, finely sliced
½ripe avocado
¼bunch coriander 2 crusty rolls
2 slices tasty cheese
Marinate the sliced chicken breast in sweet chilli sauce for
Mix the lettuce and chilli together. Peel avocado and mash with a fork.
Remove coriander leaves from stems, rinse and dry.
Place the drained chicken on to the preheated Kambrook Essentials Health Grill. Close the lid and cook for 4 minutes or until the chicken is cooked through.
Slice the rolls open and spread cut surfaces with avocado.
Place onto serving plates and add the lettuce and chilli mixture.
Layer the cheese on the top of the lettuce, then the cooked chicken and sprinkle with coriander.
Note: Chicken can be sliced diagonally before serving and rolls can be served open or closed, if desired. Serve immediately.
Aussie Beef Burger (serves 4)
600g beef mince
1 brown onion finely sliced
1 x 60g egg
½cup bread crumbs
½cup finely chopped parsley and chives Salt and pepper (optional)
2 bacon rashers, trimmed
4 hamburger buns
¼ iceberg lettuce, shredded 1 ripe tomato, sliced
4 slices cheddar cheese
Combine mince, onion, egg, bread crumbs and herbs in a bowl to make the hamburgers, add freshly ground pepper and salt to taste.
Divide mince mixture into 4 and shape into hamburger patties, cover and chill in refrigerator with 20 minutes.
Place hamburger patties onto the preheated Kambrook Essentials Health Grill. Close the lid and cook for
Remove the patties when cooked and keep warm. Place bacon on the grill and cook for 4 minutes or until cooked.
Slice the buns, top the lower bun halves with lettuce and sliced tomato, then add the cooked hamburger patty. Place the cheese slices onto the meat patties and then the cooked bacon. Cover with the top bun halves. Serve with your favourite sauce.
