Product Chart

SPICY BEEF BURGERS
WITH SMOKED CHEDDER CHEESE
AND PICKLED JALAPEÑO
SMOKEY STEAK FAJITAS
PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK: 8 MINUTES | MAKES: 4 BURGERS
PROGRAM: GRILL
PREP: 20 MINUTES | PREHEAT: 8 MINUTES | COOK: 19-23 MINUTES | MAKES: 4 SERVINGS
PROGRAM: GRILL
DIRECTIONS
1 Insert grill plate in unit and close lid. Select
GRILL, set temperature to HIGH and set time to 8
minutes. Select START/STOP to begin preheating.
2 While unit is preheating, mix the spices into beef
mince and divide evenly into 4 balls. Loosely form
into 10cm burgers. Using your thumb, make 2cm
indents in the centre of each (this will help the
burgers keep a uniform shape during cooking).
Season burgers with salt and pepper, as desired.
3 When unit beeps to signify it has preheated,
place burgers, thumb indent-up, on the grill
plate. Close lid and cook for 6 minutes.
4 After 6 minutes, open lid and place a slice of
cheese on each burger. Close lid and continue
cooking for 1 minute.
5 After 1 minute, check internal temperature
has reached 75°C. Once cooked remove
cheeseburger from grill plate. Place buns on grill
plate, close lid and cook for remaining 1 minute.
6 When cooking is complete, open lid and remove
buns. Build burgers by topping with jalapeños and
additional optional toppings of choice.
DIRECTIONS
1 In a small bowl, combine cumin, coriander,
smoked paprika, chipotle, ground coffee, oregano,
garlic powder, onion granules, sugar, sea salt and
cracked black pepper. Mix well to combine.
2 Rub spice mix evenly and liberally on all sides
of steaks. Place steaks in the fridge for 3 hours,
uncovered. Remove steaks from the fridge
30 minutes prior to grilling.
3 Insert grill plate in unit and close lid. Select
GRILL, set temperature to HIGH and set time
to 8 minutes. Select START/STOP to begin
preheating.
4 Once the unit has beeped to signify it has
preheated, open lid and place the steaks on grill.
Press steaks down gently to increase surface
contact with grill plate.
5 After 4 minutes, open lid and flip steaks using
rubber-tipped tongs. Close lid and continue
cooking for an additional 4 minutes. After 8 total
minutes, open lid and remove steaks. Set aside to
rest whilst grilling vegetables and heating fajitas.
6 Use a kitchen towel to wipe grill clean. Spray
peppers and onions with cooking spray. Select
GRILL, set temperature to MAX and set time for
8 minutes. Select START/STOP to begin preheating.
INGREDIENTS
750g beef mince, divided
1 tablespoon prepared smoky BBQ seasoning mix
Sea salt, to taste
Cracked pepper, to taste
4 slices smoked cheddar cheese
2 tablespoons pickled Jalapeños, divided
4 burger buns
OPTIONAL TOPPINGS:
Lettuce
Tomato
Mayonnaise
Ketchup
Sliced raw onion
INGREDIENTS
2 teaspoons cumin powder
2 teaspoons coriander powder
1 teaspoon smoked paprika
1
/
2
teaspoon chipotle powder
2 teaspoons ground coffee
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion granules
1 teaspoon sugar
1 teaspoon sea salt, plus more to taste
1 teaspoon cracked black pepper, plus more to taste
3x 250g Sirloin steaks, 3cm thick
Cooking spray
2 small peppers (red, yellow or green), cut into
1cm strips
2 medium red onions, peeled and cut into quarters,
root intact
1 tablespoon lime juice
8 soft flour tortillas, 20cm
Salsa, optional for serving
Grated cheddar cheese, optional for serving
Sour cream, optional for serving
20 Mains | Beef Mains | Beef
MAINS
BEEF
MAINS
BEEF
21
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