Indoor Multifunction Grill Recipe Book

8 ways to cook

Cyan PMS Cyan CMYK = 100-0-0-0

Proprietary and Conﬁdential Information. 2017© Hamilton Beach Brands, Inc. INTRODUCTION For over 100 years, Hamilton Beach® has been making products for both home and commercial use. Our product quality, wide variety of options, superior design, and performance continue to earn us praise from consumers. We are committed to helping make your day a little easier, more creative, and flavorful through Good Thinking®. Our commitment to Good Thinking® applies to the style and function of all of our small appliances.

2 Parts and Features BEFORE FIRST USE: Wash the nonstick removable plates in hot, soapy water. Rinse and dry. Plates may also be cleaned in dishwasher. Ensure the plates are locked into place before use. WARNING: Burn Hazard. The temperature of accessible surfaces are hot when the appliance is operating.

Cool-Touch Handle

Removable and Reversible Grill/Griddle Plates

Red POWER Indicator Light Hinge- Release Lever

Push the lever upward to flat open cooking Green PREHEAT plates Indicator Light Adjustable Indicator Lights Height The appliance has two Locking Lever indicator lights. When the red light is lit, it means that the power Plate-Release Buttons is connected. When (top and bottom) the green light is lit, it means that the pre- Temperature Control heating is finished and can be ready for use.

Drip Tray Deep Pocket Sandwich Plate (x2) Spatula

Waffle Cooking Plate (x2) Skewers 3 Vietnamese Burgers

INGREDIENTS PICKLED RADISH SLAW • 1/2 cup (118ml) white vinegar • 1/2 cup (118ml) water • 2 tablespoons plus 1 teaspoon sugar • 1 1/2 teaspoons Kosher salt • 1 teaspoon grated fresh ginger • 1/4 teaspoon dried crushed red pepper • 1 package (1 pound) large radishes Vietnamese Burgers • 1 large thick carrot, peeled • 1 pound ground beef (90% lean) • 1/2 cup (118ml) chopped cilantro • 2 cloves garlic, minced • 1 piece (about 3 inches) lemongrass, finely chopped SRIRACHA MAYONNAISE • 1 teaspoon salt • 1/2 cup (118ml) mayonnaise • 1/4 teaspoon coarse black pepper • 1 tablespoon sriracha • 4 mini ciabatta rolls Directions 1. Make Pickled Radish Slaw: In a medium bowl, stir vinegar, water, sugar, salt, ginger and dried red pepper until sugar dissolves. Using a spiralizer, make spirals of radishes and carrot. Add vegetable spirals and cilantro to vinegar mixture. Cover and refrigerate to blend flavors. 2. Make Sriracha Mayonnaise: In a small bowl, combine mayonnaise and sriracha. Cover and refrigerate. 3. Preheat the grill to medium-high heat. 4. In a large bowl, combine ground beef, garlic, lemongrass, salt and black pepper. Shape the mixture into four patties. 5. Place the patties on the grill. Grill for 5 to 7 minutes per side or until meat reaches 72°C when tested with a meat thermometer. 6. Remove the burgers from the grill and serve on small ciabatta rolls with Sriracha Mayonnaise and Pickled Radish Slaw. Serving: 4 Pickled Radish Slaw may be made ahead and refrigerated overnight. Shaping the burgers to an even thickness ensures even cooking and prevents the edges from drying out before the center is cooked. It is recommended that ground meat should be cooked to at least medium doneness 320°C or until the center of the patty is no longer pink. 4 Sous Vide Steak with Chimichurri Sauce INGREDIENTS STEAK • 4 (1 to 1 ½-inch thick) boneless steaks, such as tenderloin, strip, rib-eye or porterhouse • Salt and coarse black pepper • Vegetable oil • CHIMICHURRI SAUCE • 3 tablespoons lemon juice • ½ small onion, quartered • 1 teaspoon salt • 3 cloves garlic • ¼ teaspoon coarse black pepper • 2 tablespoons fresh oregano leaves • ¼ teaspoon dried crushed red pepper • ¾ cup (177ml) olive oil • 1 cup (236ml) lightly packed flat-leaf (Italian) • 3 tablespoons red wine vinegar parsley

Directions 1. Preheat the grill to medium-high heat. 2. Pat the steaks dry with paper towels and season with salt and black pepper. 3. After preheating, put steaks on the grill plate and saute each side of steaks unitll brown, about 1 minute, flip and roast each side for 30 to 45 seconds, the cooking time depends on the doneness you like. 4. Make the chimichurri sauce. Using a food chopper or small food processor, chop onion, garlic and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt and peppers and process until blended. Add parsley and pulse until finely minced but not pureed. Set aside. 5. Serve steaks with chimichurri sauce.

Serving: 4

5 Grilled Marinated Flank Steak

INGREDIENTS • 1/2 cup (118ml) honey • 1/2 cup (118ml) vegetable oil • 1/3 cup (79ml) low sodium soy sauce • 1 teaspoon ground ginger • 1 teaspoon dried red pepper flakes • 1 clove garlic, minced • 1 (2 pound) flank steak • 1 large sweet onion, cut into 1/2-inch pieces

Directions 1. Stir honey, oil, soy sauce, ginger, red pepper flakes and garlic in a medium bowl. Place flank steak and sliced onion in a large plastic zipper bag. 2. Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once. 3. Preheat the grill to medium-high heat. 4. Drain meat and onions; discard marinade. 5. Grill meat and onions covered 7 to 8 minutes on each side. Meat will be medium-rare (60°C) to medium (72°C) doneness. Let meat stand 5 minutes before slicing.

Serving: 8

6 Grilled Bourbon Chicken

INGREDIENTS • ¾ cup (177ml) soy sauce • ¾ cup (177ml) bourbon • 1/2 cup (118ml) packed brown sugar • 2 tablespoons molasses • 2 tablespoons vegetable oil • 2 clove garlic, minced • 1 teaspoon dried crushed red pepper • 1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces

Directions 1. In a large resealable plastic bag, add soy sauce, bourbon, brown sugar, molasses, vegetable oil, garlic and crushed red pepper. Seal and shake bag to blend mixture. 2. Add chicken pieces to resealable bag. Seal and shake to coat chicken. Refrigerate overnight. 3. Preheat the grill to medium-high heat. 4. Drain chicken, reserving marinade. In a saucepan, cook over medium heat, about 20 minutes or until reduced to 3/4 cup (177ml). Set aside to serve with chicken. 5. Grill pieces, turning occasionally for 18 to 20 minutes or until chicken is cooked to 74°C。 6. Serve chicken with sauce.

Serving: 6

7 Shredded Kale Caesar Salad with Grilled Salmon

INGREDIENTS • 1 bunch kale • Creamy Caesar Dressing • 1 fillet (1 lb.) salmon • Croutons

Directions 1. Using food processor, chop kale; set aside. 2. Preheat the grill to medium-high heat. 3. Spread 1 teaspoon Caesar dressing over top and bottom of salmon. 4. Place salmon top side down on grill and grill for 3 minutes. Turn and grill until fish flakes easily when tested with a fork, about 4 to 5 minutes. 5. Toss kale and croutons with Caesar dressing. Arrange on individual plates. 6. Top salad with grilled salmon.

Serving: 2

8 Smoky Grilled Beef Short Ribs

INGREDIENTS • ¼ cup (59ml) packed brown sugar • 1 Tablespoon olive oil • 1 Tablespoon orange juice • 1 Tablespoon smoked paprika • ½ teaspoon thyme • ½ teaspoon salt • ½ teaspoon black pepper • 1 clove garlic, minced • 6 boneless or bone-in beef short ribs (about 4 pounds)

Directions 1. Stir brown sugar, oil, orange juice, paprika, thyme, salt, pepper and garlic in a small bowl. Place short ribs in glass baking dish. Rub mixture over short ribs, cover with plastic wrap and refrigerate several hours or overnight. 2. Preheat the grill to medium-high heat. 3. Grill short ribs to desired doneness, about 4 to 6 minutes on each side.

Serving: 6

9 Grilled Jerk Chicken Tenders with Mango Pineapple Salsa INGREDIENTS • 4 green onions, cut in pieces • 2 tablespoons red wine vinegar • 2 tablespoons vegetable oil • 1 tablespoon soy sauce • 1 tablespoon lime juice • 1 tablespoon ground allspice • 2 teaspoons grated fresh ginger • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1 3/4 pounds chicken tenders

Directions 1. In a food chopper, add green onion, vinegar, oil, soy sauce, lime juice, allspice, ginger, cinnamon and nutmeg. Process until smooth. 2. Add mixture and chicken to a large resealable plastic bag. Seal and shake bag until chicken is coated. 3. Refrigerate 2 hours or overnight. 4. Preheat the grill to medium-high heat. 5. Drain chicken; discard marinade. 6. Grill chicken, covered, 7 to 8 minutes, turning once.

Serving: 6

Rosemary- Skewered Vegetable Kabobs

INGREDIENTS

Marinade • 1/2 cup (118ml) balsamic vinegar • 2 tablespoons olive oil • 1 (4-inch) sprig fresh rosemary, leaves • 1 container (10.5 ounces) grape tomatoes chopped • 2 large zucchini squash, sliced 1/4-inch thick • 1 cloves garlic, minced • 2 large yellow squash, sliced 1/4-inch thick • 1/2 teaspoon salt • 8 (6 to 8-inches each) sprigs fresh rosemary • Cracked black pepper

Directions 1. Place marinade ingredients into a large resealable plastic bag. Add all vegetables except rosemary sprigs. Seal bag and shake until vegetables are coated. 2. Marinate 15 minutes. 3. Preheat the grill to medium-high heat. 4. Drain vegetables; discard marinade. 5. Strip bottom half of rosemary sprigs to use as skewers. Thread vegetables onto skewers. 6. Place foil strip on the grill. place skewers on the grill so rosemary leaves are on the foil and vegetables are directly on the grill grates. Grill 6 to 8 minutes, turning once, until vegetables are browned and tender.

Serving: 4

11 Portobello Mushroom and Roasted Red Pepper Sandwich

INGREDIENTS • 2 Tablespoons balsamic vinegar • 1 tablespoons olive oil • 1 cloves garlic, minced • 4 portobello mushrooms, stems removed • 1/4 cup (59ml) mayonnaise • 2 red bell pepper, halved, seeded • 1/2 teaspoon dried basil leaves • 4 Kaiser rolls, cut in half lengthwise • 1/2 teaspoon dried oregano leaves • 4 slices provolone cheese • 1/4 teaspoon black pepper • Fresh spinach leaves

Directions 1. Stir balsamic vinegar, oil and garlic in a small bowl. Place mushrooms in a glass baking dish; drizzle with vinegar mixture. Cover with plastic wrap and refrigerate 3 hours or overnight. 2. Preheat the grill to medium-high heat. 3. Grill mushrooms and peppers covered, 6 to 8 minutes on each side until cooked through and peppers are slightly charred. Place rolls cut side down on grill 1 to 2 minutes until toasted. 4. Stir mayonnaise, basil, oregano and black pepper in a small bowl; spread 1 Tablespoon on bottom half of rolls. Top each with cheese, red pepper, mushroom, spinach and top half of roll.

Serving: 4

12 Grilled Chicken Satay with Peanut Sauce

INGREDIENTS • 1 1/2 pounds boneless, skinless chicken breast halves, cut into strips • ¾ cup (177ml) plain yogurt • 2 teaspoons curry powder • 1 cloves garlic, minced • 1 cup chunky peanut butter • 1/2 cup (118ml) low sodium soy sauce • 2 Tablespoons lime juice • 1/3 cup (79ml) hot water • 2 Tablespoons sugar • 1/4 cup (59ml) sliced green onions • 1 Tablespoon sesame seeds • 1 Teaspoon dried red pepper flakes

Directions 1. Place chicken, yogurt, curry powder and garlic in a large zipper bag. Press air out of bag; seal. Gently shake bag until mixture is combined. Refrigerate 3 hours. 2. Soak wooden skewers at least 1 hour, or use the skewers provided by the unit 3. Preheat the grill to medium-high heat. 4. Drain skewers. Remove chicken pieces from bag; thread onto skewers. 5. Grill chicken covered, 4 to 5 minutes on each side or until juices run clear and meat is no longer pink. 6. Stir peanut butter, soy sauce, hot water, green onion, lime juice, sugar, sesame seeds and red pepper flakes in a medium bowl. Serve with chicken.

Serving: 6

13 Grilled Shrimp & Herbed Feta Rice Bowl

INGREDIENTS • 2 cups (473ml) brown basmati rice • 2 cups (473ml) chicken broth • 1/2 teaspoon salt • 6 ounces reduced-fat feta cheese, crumbled • 2 Tablespoons fresh oregano leaves, chopped • 2 medium Roma tomatoes, diced • 1 pound large raw shrimp, peeled, deveined • Freshly ground pepper • 2 teaspoons extra virgin olive oil • Limes wedges

Directions 1. Cook brown basmati rice, chicken broth and salt in rice cooker. 2. Combine crumbled feta cheese with chopped oregano. 3. Stir tomatoes and half of feta mixture into hot rice. 4. Preheat the grill to medium-high heat. 5. Toss shrimp with olive oil and freshly ground pepper. 6. Grill shrimp for 2 to 3 minutes or until pink. Do not overcook. 7. To serve, top rice mixture with grilled shrimp and remaining feta and oregano mixture. 8. Garnish with lime wedges.

Serving: 4

14 Grilled Garlic Bread and Tomato Salad

INGREDIENTS • 1/3 cup (79ml) olive oil • 1 clove garlic, minced • 1 baguette French bread, sliced 1-inch thick • 2 cups (473ml) cherry tomatoes, halved • 1/2 cup (118ml) crumbled blue cheese • 3 Tablespoons coarsely chopped onion • 2 Tablespoons balsamic vinegar • 1/2 teaspoon dried basil leaves • 1/2 teaspoon salt • 1/4 teaspoon black pepper

Directions 1. Stir oil and garlic in a small bowl; brush both sides of bread slices. 2. Preheat the grill to medium-high heat. 3. Grill bread 5 minutes on each side until slightly charred. Remove to cutting board; cut into 1-inch pieces. 4. Place bread pieces, tomatoes, blue cheese, onion, balsamic vinegar, basil, salt and pepper in a large bowl; toss until mixture.

Serving: 6

15 Grilled Corn and Black Bean Salad with Cilantro Lime Dressing

INGREDIENTS • 3 Tablespoons fresh lime juice • 2 tablespoons olive oil • 1 tablespoon cider vinegar • 1 green bell pepper, halved, seeded and • 1/2 teaspoon ground cumin coarsely chopped • 1/2 teaspoon salt • 1 cup (236ml) cherry tomatoes, halved • 4 ears corn on the cob, husked • 1/4 cup (59ml) chopped onion • 1 can (15.5 oz.) black beans, rinsed and • 3 Tablespoons chopped cilantro drained • 2 Tablespoons chopped parsley

Directions 1. Preheat the grill to medium-high heat. 2. For lime dressing, combine lime juice, olive oil, vinegar, cumin and salt. 3. Grill corn 12 to 14 minutes, covered, turning occasionally and brushing with lime dressing until cooked and slightly charred. 4. Cut corn off the cob; place in a large bowl. Stir in black beans, green pepper, cherry tomatoes, onion, cilantro, parsley and remaining salad dressing. Cover with plastic wrap and refrigerate 3 hours before serving.

Serving: 6 Corn is delicious when cooked on the grill because it takes on a smoky flavor. This salad is great on its own or served alongside tortilla chips for dipping.

16 American Classic Burger

INGREDIENTS • 1 1/2 pounds ground chuck • 1/4 teaspoon salt, or to taste • 1/4 teaspoon pepper • 4 hamburger buns

Directions 1. Preheat the grill to medium-high heat. 2. Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing lightly but thoroughly, using your hands. Shape the mixture into four patties, each 3/4-inch thick in the center and at the edges. (Even thickness ensures even cooking). 3. Place the patties on the grill. Grill for 7 to 10 minutes per side, turning once. (Make a small incision in the center of the each patty to determine doneness.) 4. Toast the buns by placing them, split side down, on the edges of the grill grid for about 1 minute until lightly browned. 5. Remove the burgers from the grill and serve on toasted hamburger buns.

Serving: 4

17 Grilled Orange-Marinated Swordfish with Orange Pineapple Salsa

INGREDIENTS • 1 orange, peeled, sectioned and chopped • 1 (20 ounce) can pineapple tidbits, in own juice • 1/4 cup (59ml) chopped onion • 1/4 cup (59ml) chopped fresh cilantro • 3 Tablespoons apple cider vinegar • 1 teaspoon grated orange zest • 1/2 teaspoon salt • 1 teaspoon salt • 1/4 teaspoon black pepper • 1/2 teaspoon black pepper • 1 cup (236ml) orange juice • 1 clove garlic, minced • 1 Tablespoon olive oil • 4 (6 ounces each) Swordfish fillets

Directions 1. For Orange Pineapple Salsa, stir the orange, pineapple, cilantro, onion, vinegar, salt and pepper in a large bowl. Cover with plastic wrap and refrigerate until ready to serve. 2. For Marinade, mix orange juice, olive oil, orange zest, salt, pepper and garlic in a small bowl. Place swordfish in glass baking dish. Pour marinade over fish, cover with plastic wrap and refrigerate 1 hour. 3. Preheat the grill to medium-high heat. 4. Drain fish; discard marinade. 5. Grill swordfish covered 4 to 6 minutes, on each side. Serve with Orange Pineapple Salsa.

Serving: 4

18 Buttermilk Pancakes

INGREDIENTS • 2 1/4 cups (532ml) buttermilk • ¾ cup (177ml) milk • 3 large eggs • 1/3 cup (79ml) melted butter • 3 cups (700ml) all-purpose flour • 3 teaspoons baking powder • 1 1/2 teaspoons baking soda • 1 teaspoon vanilla extract • 3/4 teaspoon salt

Directions 1. Preheat the griddle pan to medium-high heat. 2. Add buttermilk, milk, eggs and butter first to blender, then add remaining ingredients. Some air bubbles will begin to form in the batter. 3. Pour batter onto heated griddle, when bubbles can be seen evenly across the pancakes, flip pancakes. 4. Serve with fresh fruit or maple syrup.

Serving: 24 (medium pancake)

Turkey Club Panini

INGREDIENTS • 1 tablespoon butter • 1 medium sweet onion, thinly sliced • 1/2 pound deli turkey, thinly sliced • 8 slices tomato • 4 slices sharp cheddar cheese • 1/4 cup (59ml) barbecue sauce • 8 slices (1/2-inch thick) Italian bread • Mayonnaise

Directions 1. Preheat the grill to medium-high heat. 2. Melt butter on the grill plate. Add onion slices and cook until tender and beginning to brown. 3. Spread mayonaise on one side of each slice of bread. 4. Place 4 slices of bread, mayonnaise-side down on cutting board. Layer each with one-fourth of turkey, tomatoes, cheese, onions and barbecue sauce. 5. Cover with remaining 4 slices of bread, mayonnaise side up. Place 2 sandwiches at a time on the panini press. 6. Close panini press. 7. Cook until desired brownness, about 2 to 3 minutes. Repeat with remaining sandwiches.

Serving: 4

GRILLED VEGGIES PANINI WITH PESTO INGREDIENTS Panini Bread 1 Red Bell Pepper, cut into large pieces 25g Yellow Ben Peppet cut into large pieces 25g Eggplant cut into large pieces 50g Zucchini, cut into large pieces 50g Red Onion, cut into large pieces 25g Parmesan cheese grated 40g PESTO SAUCE Lettuce, leaves removed 50g Basil Leaves 20g Salt 2.5g Pine Nuts 5g Black Peppercorns, crushed 2.5g Carte Cloves 5g Mayonnaise 40g Parmesan cheese grated 5g Balsamic vinegar 5ml Olive Oil 5ml

Directions 1. Take all vegetables. Season with salt and pepper. 2. Grill in the indoor grill. Drizzle balsamic vinegar, keep aside. 3. Make pesto sauce by blending basil leaves, pine nuts, garlic doves. Parmesan cheese and olive oil. Make a smooth paste. 4. Take panini bread. Cut into half and toast it. Apply some mayonnaise on it. Spread the pesto on the panini with mayonnaise. 5. Arrange lettuce leaves, grilled vegetables and Parmesan cheese. Grill in the indoor grill. Serve.

Serving: 1

Beef Bulgogi Korean BBQ (1~2 Person)

INGREDIENTS Flank steak (Thinly sliced) (Marinade) Soy sauce 4 tablespoons Brown sugar 2~3 tablespoons Minced garlic 1 tablespoon Minced ginger ½ teaspoon Sesame oil 1 tablespoon Roasted sesame seeds 2 tablespoons Ground black pepper 1 teaspoon Cooking wine 1 tablespoon

Directions 1. Mix in the bulgogi beef into the Marinade . You have to use your hands or spatula. 2. Cover and place in the refrigerator for 30 minutes to 1 hour. 3. Preheat griddle pan to 230℃ about 1~2 minutes. 4. Cover girll and Cook bulgogi to 185℃ about 5 minutes, until the skin is crisp brown. 5. To wrap the meat, place 1~2 green leaves your hand. Then wrap together bulgogi, vegetables that you like and add bean sauce on top.

Serving: 1~2 person

LA Galbi Korean BBQ Short Ribs (1~2 Person)

INGREDIENTS Beef short ribs 660g (Marinade #1) Cooking oil 1 tablespoon Pear juice 40g Rice wine 15g (Marinade #2) Soy sauce 2 tablespoons Minced ginger ½ teaspoon Sugar 1 tablespoon Sesame seeds ½ tablespoon Onion juice 15g Ground black pepper 1 teaspoon Honey ½ tablespoon Sesame oil 1 tablespoon

Directions - Prepare beef - 1. Remove the tendons and oils attached to the ribs. Then, soak in cold water for 3 hours and drain blood. 2. Add seasoning to marinate#1 for 10 minutes. 3. Put all the ingredients (marinate#2) together and make marinate#2. 4. Cover and place in the refrigerator for 3 to 4 hours or overnight. 5. Preheat grill to 230℃ and brush cooking oil on grill. 6. Covered girll. Bake for 1 to 2 minutes at a temperature of 185℃ and 230℃ until skin is brown and crispy.

Serving: 1~2 person

Classic Waffle

INGREDIENTS All purpose flour 620g Egg 280g Vegetable oil 173g Milk 875g Sugar 32g Baking powder 24g Salt 6g Soda 7g

Directions 1. In a large bowl, combine flour, sugar, baking powder, salt and soda. 2. In a medium bowl, stir milk, egg, and oil. 3. Add gradually milk mixture into dry flour mixture. Stir until smooth. 4. Use the waffle plate on the grill, and preheat the grill to medium-high heat. 5. Pour 1 cup (280ml) batter into the center of waffle plate, spread and fill evenly entire waffle plate. 6. Cook until desired brownness, about 5 to 6 minutes or Until no steam is seen. 7. Serve with the chopped nuts or fresh fruit, drizzle with maple syrup or chocolate paste。

Serving: 6

Matcha (Green Tea) Waffle

INGREDIENTS All purpose flour 620g Egg 280g Vegetable oil 173g Milk 875g Sugar 32g Baking powder 24g Salt 6g Soda 7g Matcha powder 1g

Directions 1. In a large bowl, combine flour, sugar, baking powder, salt, soda and matcha powder. 2. In a medium bowl, stir milk, egg, and oil. 3. Add gradually milk mixture into dry flour mixture. Stir until smooth. 4. Use the waffle plate on the grill, and preheat the grill to medium-high heat. 5. Pour 1 cup (280ml) batter into the center of waffle plate, spread and fill evenly entire waffle plate. 6. Cook until desired brownness, about 5 to 6 minutes or Until no steam is seen.

Serving: 6

Waffle Sandwich

INGREDIENTS INGREDIENTS of Waffle All purpose flour 620g Egg 280g Vegetable oil 173g Milk 875g Sugar 32g INGREDIENTS of Sandwich Baking powder 24g Cheese 4 slices Salt 6g Tomatoe, sliced 2 Soda 7g Lettuce 4 leaves

Serving: 6

Avocado Sandwich

INGREDIENTS Butter 1 tablespoon Bread 8 slices Avocado 1 Sliced turkey 4 slices Cheese 4 slices

Directions 1. Use the sandwich plate on the grill, and preheat the grill to medium-high heat. 2. Spread butter on one side of each slice of bread. 3. Put sliced turkey, cheese and appropriate amount of avocado on 4 slices of bread respectively. 4. Cover them respectively by using remaining bread slices, and then close the grill 5. Cook until desired brownness, about 4 to 5 minutes.

Serving: 4

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