Russell Hobbs 17888

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TEX-MEX BURGER serves 4
• 450 g lean minced beef
• 2 tbsp barbecue sauce
• 1 strong onion, finely chopped
• 1 tbsp fresh salsa
• 1 tsp chilli powder
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
CHEESE AND HORSERADISH BURGER serves 4
• 450 g lean minced beef
• 125 g low fat Cheddar cheese, grated
• 2 tbsp creamed horseradish sauce
• ½ tsp garlic powder
• ½ tsp black pepper
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
RANCHERO BURGERS serves 4
• 375 g lean minced beef
• 125 g tinned kidney beans, drain and mash
• 2 cloves garlic, finely chopped
• 4 tbsp barbecue sauce
• ½ tsp black pepper
• ½ tsp sea salt
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
GEORGE FOREMAN’S POWERBURGER serves 4
• 375 g lean minced beef
• 4 tbsp seasoned breadcrumbs
• 4 tbsp chopped vegetables – onions, spring onions, courgettes, parsley (these can be sautéed)
Combine the vegetables and breadcrumbs in a bowl. Add the minced beef and mix well. Shape
the mixture into 4 10cm wide burgers. Preheat the grill and cook for 5-6 minutes, or till the meat
is no longer pink and the juices run clear, turning once. This recipe is from The healthy Gourmet
(Clarkson Potter) by Cherie Calbom.
SAUSAGE AND HERB STUFFED PORK serves 4
• 250g/½lb low-fat sausage, uncooked
• ½ cup fresh breadcrumbs
• 2 tbsp fresh parsley
• ½ tsp thyme
• ½ tsp marjoram
• 1 tsp fresh ground black pepper
• 2 whole pork tenderloins (fillets)
• 8 cocktail sticks, soak in water, pat dry
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in a
bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket.
Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork
and stuffing are cooked through (6-8 minutes).