Grilled Open Buns

Recipe Ingredients

		For Stuffing
1		Carrot grated
1		Spring onion with greens finely chopped
1		Parboiled potato grated
1/2 cup	118ml	Cabbage finely shredded
1/2 cup	118ml	Milk
2 tablespoons	30ml	Plain flour
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Grated cheese
		Salt & pepper to taste
		Other Ingredients
6		Round plain buns (medium)
2 tablespoons	30ml	Grated cheese
2 tablespoons	30ml	Salad leaves finely chopped
1 tablespoon	15ml	Butter

Recipe Instructions

Cut horizontally, top 2" wide rounds of buns.

Cut these rounds into halfrounds. Butter and keep aside.

Scrape out inside of lower sections of buns, keeping a thick wall all

over.

Brush with butter and keep aside.

For stuffing:

Heat butter in a nonstick pan, add all veggies and stirfry for 2 minutes.

Add milk, salt, pepper and bring to a boil.

Mix plainflour in 1/4 cup water, add to mixture, and stir till boil is

resumedium Add bun scrapings, cheese, check for taste.

Cook till mixture is thick enough to spoon into buns. Cool

Fill each lower half with mixture. Heat a griddle or tawa over gas.

Place buns, filling side down, and cook on low till surface of filling is

golden. Invert. Take off fire. Cook top halfrounds also till flat sides

are golden. Take off fire. Garnish as follows before serving,

Place the bottom bun on individual plate.

Srpinkle some cheese and salad leaves on top.

Take two half rounds, press the straight edges down in the middle of bun.

They should look like two wings in the middle of the filling.

Serve hot with ketchup and fries.

Note:

Prepare filled buns much in advance and refrigerate. Griddle them just

before serving and add the garnish.

Making time: 45 minutes

Makes: 6 buns

Shelflife: Best immediately after grilling

Source:
Bobby Flay and Jack McDavid

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