VA
cup light mayonnaise
2
tsp spicy brown mustard
1
medium garlic clove
%
tsp salt
Vs
tsp ground pepper
B u rg e rs
1
to 2 medium red onions, cut in
y-inch
thick slices
680 gm ground lamb
1
tsp salt
1
tsp freshly ground black pepper
4
hamburger buns
4
lettuce leaves
PR EPA RA T IO N
1. Prepare grill for direct cooking over
medium heat (about 205°C). Grill pepper
over direct medium heat, with lid closed as
much as possible, until black and blistered all
over, about 15 minutes, turning occasionally.
Place pepper in a bowl. Cover with plastic; let
steam 10 minutes. Peel skin from pepper;
discard. Remove stem and seeds. Roughly
chop the red pepper.
2. In a non-stick pan or a skillet, over medium
heat, toast almonds 3 to 5 minutes, stirring
often. In food processor or blender, combine
pepper, almonds, and remaining spread
ingredients. Process or blend until completely
the paste is smooth.
3. Brush onion slices lightly on both sides
with olive oil. Grill over direct medium heat,
with lid closed as much as possible, until well
marked and caramelized, about 10 minutes,
turning once. Move onions to a cutting board
to cool. Chop half of the onions finely (about
V2
cup). Set remaining slices aside for serving.
4. Increase grill temperature to high (about
260°C), or add additional coals and heat until
high heat is reached.
5. In a large bowl, gently mix the ground
lamb, the chopped onions, salt, and pepper.
Shape into 4 patties of equal size and
thickness, about %-inch thick. With your
fingertips or thumb, make a shallow
indentation about 1-inch wide in centre of
each patty so centres are about %-inch thick.
6. Grill patties over direct high heat, with lid
closed as much as possible, until cooked to
medium, 8 to 10 minutes, turning once or
until the patties release easily from the grate
without sticking. During the last minute of
grilling, grill buns, cut sides down, for about
10 seconds.
7. Spread some of the spread on the grilled
sides of each bun. Top with a burger, lettuce
leaves, and grilled onions.
Makes 4 servings.
Each Serving
683 cal, 46 gin fat, 126 mgchol,
1,073 mg sodium, 29 gn carb, 3 gn fibre, 35 gm
pro.
elizabeth’s
House-Made Burger with
Pimiento Cheese
p r e p :
25 minutes
g r i l l :
10 minutes
IN G R E D IE N T S
900 gm ground lamb
1
y2
tsp salt
y2
tsp freshly ground pepper
1
recipe Pimiento Cheese,
below
6
hamburger buns
PR EPA RA T IO N
1. Build charcoal fire or preheat gas grill for
direct cooking. Mix ground lamb together
gently with salt and pepper. Form into 6
patties. Press indentation in centre of each
patty. Brush with olive oil. Place directly over
medium heat (about 205°C); grill 10 to 12
minutes, turning once halfway through.
Remove from grill. Top with a tablespoon of
Pimiento Cheese. Serve on buns.
Makes 6 servings.
Each Serving
518 cal, 32gnfat, 112 mgchol,
695 mg sodium, 22 gn carb, 1 gn fibre,
34 gn pro.
Pimiento Cheese
For best flavour and texture, it’s important to
use freshly grated, not pre-shredded cheese,
in this recipe. The recipe can be doubled
or tripled for a crowd. Serve leftovers with
crackers, corn chips, or on a sandwich.
p r e p :
15 minutes
IN G R E D IE N T S
1
onion, grated
225 gm block sharp Cheddar cheese, grated
y2
cup or more to taste of mayonnaise
(not light)
y2
of 120 gm jar pimiento
Freshly ground pepper
PR EPA RA T IO N
Grate an onion on with a hand grater or
process in a food processor. Mix shallot and
cheese. Add mayonnaise and stir with a large
fork just until mixture holds together. Stir in
pimiento and some of their liquid. Season
with pepper as per taste. Refrigerate, covered,
until ready to use. It can be stored,
refrigerated, up to a week.
Each Serving 52
cal, 5gnfat, 9 mgchol, 67 mg
sodium, 0 gn carb, 0 gn fibre, 2 gn pro.
■
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