Mexican Grill Melts
INGREDIENTS Beef Burgermeat (we used Lucas Butchers Classic Beef & Onion Burger Mix) Black Garlic & Pepper Grill Melts Verstegen Pepper Sliceable Sauce RAPS Black Garlic Magic Marinade Fresh Parsley METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Place the filled balls into the System B PAD 150 Press, flatten and press to make consistent sized grill melts. • Coat with the Magic Marinade. • Garnish with fresh parsley. COOKING GUIDE • Oven cook at 180°C for 20 mins.
Garlic Grill Melts
INGREDIENTS NEW Lucas Butchers Classic Cheese & Jalapeño Sausage Meat Verstegen Nacho Cheese Sliceable Sauce Lucas Mexican Style Easicoat Red & Green Chillies METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Roll the balls in the Easicoat coater. • Place the filled balls into the System B PAD 150 Press, flatten and press to make consistent sized grill melts. • Garnish with sliced chillies. COOKING GUIDE • Oven cook at 180°C for 20 mins.
INGREDIENTS Beef Burgermeat (we used Lucas Butchers Classic Beef & Onion Burger Mix) Verstegen Garlic Sliceable Sauce Lucas Garlic & Herb Easicoat METHOD • Portion the meat into 150g balls. • Insert 20g of Sliceable Sauce into the centre of each ball and seal. • Roll the balls in the Easicoat coater. • Place the filled balls into the System B PAD 150 Press, flatten and press to make consistent sized grill melts. COOKING GUIDE • Oven cook at 180°C for 20 mins.
INTRODUCING THE PAD 150 PRESS. TIME SAVING, EASY CLEAN AND ENSURES CONSISTENCY.
SYSTEM B PAD - GRILL MELT MAKER | 21
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