Cuisinart Contact Griddler - Grilled Pizza with Bacon and Olives; Hamburgers with Caramelized Onions and Gruyère

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2. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Smoke-less mode and set
both plates to Pork.
3. Once preheated, put the kebabs on the
Smoke-less Contact Griddler
®
and set the
count-up timer. Cook skewers, rotating until
each side is browned, for about 25 to
30 minutes, until fully cooked through.
Alternately, skewers may be cooked in the
closed position for about 6 to 8 minutes.
4. If desired, serve with pita bread and tzatziki.
* Tzatziki is a traditional Greek yogurt-based dip
served with kebabs. It may be bought pre-made
or can be made from scratch. Search Cuisinart.
com for recipes.
Nutritional information per serving (1 kebab):
Calories 272 (73% from fat) • carb. 2g • pro. 16g
fat 22g • sat. fat 6g • chol. 64mg • sod. 274mg
calc. 19mg • fiber 1g
Grilled Pizza with
Bacon and Olives
Use our method for grilling pizza
and add any toppings you’d like.
Plate Side: Griddle
Griddler
®
Cooking Position: Open, closed and flat
Makes 4 to 6 servings
6 slices bacon
12 ounces (340 g) fresh pizza dough
1
/
3
cup (75 ml) pizza sauce
2 tablespoons (30 ml) sliced black olives
2 teaspoons (10 ml) olive oil
1. Put the bacon on the bottom plate of the
griddle. Turn the Cuisinart
®
Smoke-less
Contact Griddler
®
on and select Grill/Griddle.
Set to 425°F (220°C). When the bacon is brown
and crispy, transfer to a plate. Once cool,
crumble and reserve.
2. Shape the dough into a rectangle that fits the
size of the griddle. Put the pizza dough onto
the griddle and close the Smoke-less Contact
Griddler
®
. Set the count-up timer and cook for
about 4 minutes, until lightly golden on both
sides. Open the grill and flip the pizza. Reduce
heat to 400°F (200°C).
3. Top the partially cooked pizza dough with the
sauce, olives and crumbled bacon. Brush the
edges of the pizza with the olive oil.
4. Set the count-up timer again and continue
cooking for about 6 to 8 minutes in the open
position until the bottom of the pizza is crispy
and dough is fully cooked through.
Nutritional information per serving (based on
6 servings): Calories 211 (39% from fat) • carb. 25g
pro. 8g • fat 9g • sat. fat 2g • chol. 15mg
sod. 571mg • calc. 0mg • fiber 1g
Hamburgers with Caramelized
Onions and Gruyère
This French-style burger
is rich and delicious.
Plate Side: Bottom Grill/Top Griddle
Griddler
®
Cooking Position: Flat and open with
smoke-less
Makes 4 burgers
1 yellow onion, thinly sliced
2 tablespoons (30 ml) olive oil, divided
1¼ teaspoons (6 ml) salt, divided
¼ cup (60 ml) water
24 ounces (680 g) ground beef
½ teaspoon (2.5 ml) freshly ground
black pepper
4 slices Gruyère cheese
4 brioche rolls
1. Combine the onion slices, 2 teaspoons (10 ml)
of the oil and ¼ teaspoon (1 ml) of the salt in
a bowl.
2. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Smoke-Less mode and set
both plates to Beef.
3. Once preheated, put the onions on the upper
griddle plate of the Smoke-less Contact
Griddler
®
. Set the count-up timer and cook
for about 15 to 20 minutes, stirring from time
to time with a heatproof spatula, until onions
are soft. Once the onions are soft, add 1 to
2 tablespoons (15 to 30 ml) of water to the
onions and stir until water evaporates. Repeat
until onions are very soft and caramelized,
about 10 more minutes, adding water as
needed. Remove from griddle and reserve.
4. When the onions are just soft, form the ground
beef into 4 even-sized patties, 6 ounces
(170 g) each. Sprinkle both sides evenly with
the salt and pepper. Brush with the olive oil.
Add the burgers to the bottom grill plate,
and cook, about 5 minutes on each side,
or until desired doneness. Top with cheese
and transfer to plate to rest.
5. While the burgers rest, split the brioche rolls
and place onto the upper griddle plate, face
down. Cook until lightly toasted, about 2 to
3 minutes.
6. Top each burger with some of the caramelized
onions and serve in the toasted rolls.