Catler FP 8010 - Manual (Page 46)

R11
BEEF BURGERS
Makes 4 serves
INGREDIENTS
750g topside steak, cubed
1 onion, peeled and quartered
1 clove garlic, peeled
4 sprigs parsley
4 slices bread, crust removed
2 tablespoons seeded mustard
1 /
4
cup tomato sauce
2 × 60g eggs
1 /
3
teaspoon dried oregano
1 teaspoon black pepper
1 /
4
teaspoon salt
Oil, for shallow frying
METHOD
1. Assemble food processor using quad
blade.
2. Place all ingredients except for the oil
into the processing bowl. Process, using
the Pulse button on short bursts, until the
ingredients are minced and combined.
Remove mixture and shape into 4 thick
burgers.
3. Heat a little oil in a frypan, add burgers
and cook for approximately 5 minutes on
each side.
Serve hot on toasted burger buns with lettuce
leaves, sliced tomato and beetroot.
HERBED BREA D STUFFING
Makes 16 serves
INGREDIENTS
125g button mushrooms
1 Spanish onion, peeled and quartered
2 sticks celery, roughly chopped
100g pistachio nuts, shelled
4 sprigs parsley
125g rindless bacon, roughly chopped
75g leg ham, roughly chopped
4 slices bread, torn in pieces
100g butter, melted
2 × 60g eggs
1 /
4
teaspoon salt
Freshly ground black pepper
METHOD
1. Assemble food processor using the quad
blade.
2. Place mushrooms, onion, celery, nuts,
parsley, bacon and ham in the processing
bowl. Process until chopped. Add bread,
butter, eggs, salt and pepper. Process
until combined.
Use as a stuffi ng for roast chicken or pork.
RECIPES