10 11
Sat. fat 1g · Chol. 75mg · Sod. 616mg
Calc. 31mg · Fiber 1g
Simply Rich Burgers
These simple burgers get their “richness” and
flavor from the short ribs. Play with the ratio of
the two meats if you prefer a leaner burger.
Makes about 10 burgers
2 pounds (0.9kg) sirloin roast, cut into
1-inch cubes
2 pounds short ribs, bones removed
and cut into 1-inch cubes
1. Assemble the meat grinder fitted with the
coarse or medium plate. Turn meat grinder to
ON and grind the meat into a mixing bowl.
2. Form into patties, being careful not to
overwork. Cook burgers on the grill or a
heavy-bottomed pan, about 4 to 5 minutes per
side for medium.
Nutritional information per burger:
Calories 400 (55% from fat) · Carb. 0g · Pro. 45g
Fat 24g · Sat. fat 11g · Chol. 163mg · Sod. 115mg
Calc. 34mg · Fiber 0g
Mediterranean
Lamb Sliders
The zip of the garlic and herbs give these zesty
lamb burgers a Mediterranean twist.
Makes about 22, ¼-cup (59 ml) sliders
3 pounds (1.4 kg) lamb shoulder, cut into
1-inch cubes
2 large garlic cloves, finely chopped
1 tablespoon (15 ml) fresh rosemary,
chopped
1 teaspoon (5 ml) fresh thyme, chopped
3 tablespoons (45 ml) fresh parsley,
chopped
2 tablespoons (30 ml) dry white wine
1 tablespoon (15 ml) kosher salt
2 teaspoons (10 ml) crushed black pepper
1. Mix ingredients together well in a large
stainless steel bowl. Cover with plastic wrap
and place in refrigerator overnight.
2. Once the meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder to ON and grind all ingredients into a
mixing bowl.
3. Form into ¼-cup patties for sliders.
Nutritional information per slider:
Calories 145 (35% from fat) · Carb. 1g · Pro. 21g
Fat 6g · Sat. fat 2g · Chol. 68mg · Sod. 561mg
Calc. 15mg · Fiber 0g
Chicken Burgers with
Mango-Avocado Salsa
Remaining salsa can be served with tortilla
chips—you’re not going to want one bite
to go to waste.
Makes 6 burgers; 3 cups (236.5 ml) of salsa
Chicken Burgers:
2 pounds (0.9 kg) boneless, skinless
chicken thighs, cut into 1-inch pieces
1½ teaspoons (7.4 ml) kosher salt
½ teaspoon (2 ml) freshly ground
black pepper
3 scallions, cut into 1-inch pieces
½–1 jalapeño, seeded and cut into 1-inch
pieces
1 teaspoon (5 ml) vegetable oil
Salsa:
1 jalapeño, seeded and finely chopped
¼ cup (packed fresh cilantro leaves,
roughly chopped
2 avocados, cut into 1-inch cubes
1 mango, peeled, cut into 1-inch cubes
1 teaspoon (5 ml) kosher salt
1–2 teaspoons (5-10 ml) freshly squeezed
lime juice
1. Mix burger ingredients together, except the
vegetable oil, in a large stainless bowl. Cover
with plastic wrap and place in the refrigerator
overnight.
2. Prepare the salsa by stirring together all the
salsa ingredients. Taste and adjust seasoning
as desired. Salsa can be made either in
advance and refrigerated, or right before you
grind and cook the burgers.
3. Once meat has rested, assemble the meat
grinder fitted with the coarse plate. Turn meat
grinder to ON and grind all ingredients into a
mixing bowl.
4. Form into 6 equal patties. Put a large, nonstick
pan over medium heat and add oil. When oil is
hot, add ½ of the chicken patties, being
careful not to crowd the pan. Cook each side
6 to 8 minutes until a nice, golden brown crust
forms and the internal temperature reaches
165ºF. Repeat with remaining patties.
5. Serve burgers topped with Mango-Avocado
Salsa and a lime wedge. May also be served
on a soft bun like brioche or potato.
Nutritional analysis per serving (1 burger with ½ cup
of salsa): Calories 316 (45% from fat)
Carb. 12g · Pro. 32g · Fat 16g · Sat. fat 3g·
Chol. 125mg · Sod. 1026mg · Calc. 36mg · Fiber 5g
Bolognese
This Italian sauce is a classic; the longer it
simmers, the better the flavors will be. It freezes
beautifully so it can be enjoyed again.
Makes 10 cups (2500 ml)
1 pound (0.45 kg) beef chuck roast, cut
into 1-inch cubes
1 pound (0.45 kg) pork shoulder, cut into
1-inch cubes
¾ pound (0.34 kg) veal roast, cut into
1-inch cubes
1 tablespoon (15 ml) olive oil
2 medium onions, finely chopped
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
4 garlic cloves, finely chopped
1½ teaspoons (7.4 ml) kosher salt, divided
1 cup (250 ml) white wine
½ teaspoon (2 ml) freshly ground pepper
2 cans (28 ounces each) tomatoes,
roughly chopped
1. Assemble the meat grinder fitted with the
coarse plate. Turn meat grinder to ON and
grind the chuck, pork and veal together into a
mixing bowl.
2. Put a small stockpot on the stove over
medium heat and add the oil. Once the oil is
hot, add the chopped vegetables and sauté
until soft and fragrant, about 8 to 10 minutes.
Stir in the ground meat and 1 teaspoon of salt.
Cook until completely browned, breaking up
meat with a wooden spoon as it cooks.
3. Once the meat is brown, add the wine and
allow the mixture to simmer until all the liquid
is evaporated completely.
4. Once all liquid has evaporated, add the
remaining salt, pepper and chopped tomatoes
to the pot and stir ingredients together well.
5. Bring mixture to a slight boil and then reduce
to a simmer for about 3 hours, until meat is
tender and flavors come together well.
This sauce will keep well in the refrigerator for up
to 5 days and in the freezer for 3 months.
Nutritional information per ½-cup serving:
Calories 156 (37% from fat) · Carb. 6g · Pro. 15g
Fat 6g · Sat. fat 2g · Chol. 55mg · Sod. 468mg
Calc. 20mg · Fiber 1g
Meatballs
These homemade meatballs are so simple
to prepare. The best part is knowing exactly
what goes into them.
Makes 18 meatballs
1½ pounds (0.68 kg) beef chuck, cut into
1-inch pieces
½ pound (0.22 kg) pork shoulder, trimmed
of any excess fat, cut into 1-inch pieces
2 garlic cloves, peeled
½ cup (125 ml) parsley leaves
½ onion, about 6 ounces, cut into
1-inch pieces
½ cup (125 ml) Italian breadcrumbs
2 teaspoons (10 ml) kosher salt
2 large eggs, lightly beaten
1. Preheat oven to 425ºF (218°C). Line two
baking sheets with aluminum foil. Set aside.
2. Assemble the meat grinder fitted with the
coarse plate. Turn meat grinder to ON and
grind the beef and pork together with the
