Viking Range vcqs001ss 用户指南
Notes:
18
Beef
Better Burgers
2 pounds ground chuck or round
1/3 cup Dale’s marinade, teriyaki or Worcestershire sauce
6 slices cheddar or jalapeno-Jack cheese
6 split French hamburger rolls
1/3 cup Dale’s marinade, teriyaki or Worcestershire sauce
6 slices cheddar or jalapeno-Jack cheese
6 split French hamburger rolls
Divide the ground beef into 6, 1/2-inch thick burgers. Brush with the marinade and set
aside while you light your C
aside while you light your C
4
.
Preheat C
4
to 600ºF
Open the dome, place the burgers on the rack and close dome, keeping the top and bot-
tom dampers wide open. Cook for 5 minutes. Open dome and turn burgers. Close
dome, close top and bottom dampers and grill approximately 10 minutes, or until inter-
nal temperature in center of thickest part of a burger reaches 140ºF. Remove to a serv-
ing platter, top each burger with a slice of cheese and set aside while cheese melts, about
2 minutes. Serve each hamburger on a bun.
tom dampers wide open. Cook for 5 minutes. Open dome and turn burgers. Close
dome, close top and bottom dampers and grill approximately 10 minutes, or until inter-
nal temperature in center of thickest part of a burger reaches 140ºF. Remove to a serv-
ing platter, top each burger with a slice of cheese and set aside while cheese melts, about
2 minutes. Serve each hamburger on a bun.
Makes 6 hamburgers
Document3 10/5/04 11:35 AM Page 18