Contact Grill Recipes
All the recipes have been specifically created and tested by the Sunbeam Test Kitchen for the Café Grandé Contact Grill and Sandwich Press. We hope you enjoy using your Sunbeam Café Grandé.
BEEF |
|
Beef Burgers | Makes 6 |
600g beef mince
½ cup fresh breadcrumbs
¹⁄³ cup grated parmesan cheese 1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 egg, lightly beaten
1 onion, finely chopped
2 red capsicums, quartered, seeds removed
2 tablespoons vegetable oil
4 burger buns, split, toasted
Butter lettuce leaves, sliced tomato, gherkins and aioli, to serve
1.Combine mince, breadcrumbs, parmesan, Dijon, oregano, paprika, egg and onion in a bowl. Season to taste with salt and pepper.
2.Shape mixture into 6 patties. Place on lined tray. Cover and refrigerate for 30 minutes.
3.Preheat Contact Gill for
15 minutes. Once cool enough to handle remove and discard skin. Slice into strips.
4.Spray preheated plates with oil spray. Place patties on the grill. Close the lid and cook for
5.Place patties in buns. Fill with roasted capsicums and desired ingredients. Serve.
Pepper Steak | Serves 4 |
2 tablespoons black peppercorns, crushed
4 x 250g pieces fillet steak
40g butter
2 teaspoons brined green peppercorns, rinsed, finely chopped
½ cup white wine
1 tablespoon Dijon mustard
¼cup thickened cream 1 tablespoon brandy
Salt and freshly ground black pepper, to taste
1.Rub black pepper over the steaks. Cover and refrigerate for at least one hour. Allow steak to reach room temperature before cooking.
2.Preheat Contact Grill for
3.Spray preheated plates with oil spray. Place steaks on grill. Close the lid and cook for
4.Melt butter in a small saucepan over medium heat. Add peppercorns cooking for 1 minute. Add white wine and mustard. Bring to a simmer and reduce by half.
5.Remove from heat and add cream and brandy. Season to taste with salt and pepper. Serve sauce over steak.
8
