BREAST CHICKEN
Ingredients:
4 chicken breasts, a stale bun, 2 tbsp. green spoon, 1 egg, 150 grams of cheese.
Preparation
Make a cut into the breast-pocket. Salt and pepper slices.
Soak roll, knead it and mix with greens, egg and cheese, cut into cubes, add seasonings.
To dump a mixture of pockets and fasten toothpicks.
Wrap meat in foil and cook for 20 minutes on the grill.
Remove the foil and dozharit on the grid for another 10 min.
FAHITOS CHICKEN GRILLED
Ingredients:
1 clove garlic, 1 h. freshly ground pepper, 3 small red sweet onions, 2 large sweet peppers, a bunch of cilantro, 2 avocados, 3-4 sheets of thin pita bread, 3 tbsp. tablespoons grated cheese.
Preparation
Fillets cut into cubes of side 3 - 4 cm crushed garlic, cumin crushed plane knife. Squeeze juice from lemons.
Mix the butter, half the lemon juice, cumin, garlic and paprika.
Pour marinade over chicken, cover with cling film and leave to marinate 1-3 hours
Bow clean, cut into 4 or 8 parts, depending on the size of the bulb. Pepper cut into large chunks.
Pita bread cut into squares, which can be folded in a bag.
Remove chicken pieces from marinade, strung on skewers. Onions and peppers strung on skewers separately in random order.
Prepare chicken and vegetables on the grill 5 minutes, turning regularly skewers, then remove the products from the skewers and stir into heated pan.
Add coarsely chopped cilantro and a pinch of salt.
Avocado clean, coarsely chopped, pour remaining lemon juice.
Put on the grill a few empty spit on them - pita bread, give him a little warm.
Collapse of pita bread bags, fill them with a mixture of chicken and vegetables.
Sprinkle with cheese.
Garnish: Serve avocado.
CHICKEN BREAST, WRAPPED IN HAM
(PANCETTA)
Ingredients:
200 g ham, 4 chicken breasts, boneless, 12 sage leaves, 1 tbsp. tablespoon olive oil, small tomatoes on branches.
Preparation
This dish can be cooked in a frying pan on a gas barbecue or grilled. Ham put a quarter on the board, imposing pieces of each other.
Put chicken breast on the edge, so she lay on a few pieces of ham.
Put the top three leaf sage and sprinkle with salt and pepper. Wrap the chicken in the ham.
Pour oil into a pan with a thick bottom and heat 1-2 minutes.
Put in skillet chicken pieces and fry for 7-8 minutes each side.
Pancetta should be crisp and golden.
Get the chicken, put the tomatoes into the pan and cook for two minutes.
Return the chicken to the pan, remove from heat and leave for 10 minutes so that it becomes soft and easily cut.
CHICKEN CURRIED
Ingredients:
5.4-fourths of the chicken, 1 onion, 1 tbsp. tablespoon butter, 1 tbsp. teaspoon curry powder, 225 ml whipping cream, 3-4 chopped garlic cloves, 125 ml of water.
Preparation
With chicken skin, cut into pieces, chop the garlic. Preheat oven or grill. Place the chicken pieces in a roasting pan or baking sheet.
In a separate small pan melt the butter, add cream, garlic, curry. Simmer until the aroma.
Drizzle this sauce chicken and bake it in a grill or oven for 60-80 minutes.
Every 20-30 minutes to turn the chicken and pour its juice.
Ready to put the chicken on a platter.
Sauce pan pour in a pan, pour water, add a thickener to a thick sauce is golden brown.
ROLL CHICKEN
Ingredients:
1 chicken, 200 g chicken livers, 1 piece of dried up white bread, milk 6.8 prunes, 1-2 cloves of garlic, 1 onion, vegetable oil, salt and pepper.
Preparation
chicken cut along the part of the breast, gently remove the skin. Meat cut. Fillet cut into 2-4 parts, so to get a few thin slices.
Chop the remaining meat in a meat grinder or food processor, add soaked in milk and lightly pressed white bread, finely chopped chicken livers and prunes, fried in vegetable oil onion, squeeze the garlic, salt and pepper and mix well.
Arrange the chicken skin, top with a slightly broken-off pieces of fillet, then mince.
Collapse roll, wrap the thread to save the form.
Bake on the grid until golden brown (about 40 min.)
CHICKEN FRIES
Ingredients:
raw chicken skin, salt to taste
Preparation
Preheat oven or grill to 190 ° C.
Fry on the grill (on a lattice, watering skin fat) or the pan so that the skin is completely immersed in oil.
Broil for 10-15 minutes or until the skin will not get a nice light brown color and becomes crisp (more dense thick side should cook longer.)
Lightly sprinkle it with salt and serve.
CRUSTED LEG
Ingredients:
6 chicken drumsticks 2 cups bread crumbs, 6 tablespoons. tablespoons butter, 6 tablespoons. spoons of ground nuts, walnuts, black pepper, salt.
Preparation
Chicken legs with salt and pepper, brush with melted butter, breaded in nuts, then in bread crumbs and fry on the grill for 15-20 minutes each side.
Serve with fresh or canned fruit.
CHICKEN ROAST WITH BALSAMICO VINEGAR
Ingredients:
4 quartered chicken, 3-4 tablespoons. tablespoons olive oil 125 ml dry white wine, 3 tbsp. balsa spoon of vinegar, salt and black pepper to taste, bay leaf.
Preparation
Preheat oven or grill to 180 ° C.
Rub each piece of chicken bay leaf, salt and pepper.
Place on baking sheet or roasting pan and drizzle with olive oil.
Chicken must be well grilled and covered with a golden crust. When the chicken is ready, remove stekshy with her fat, reduce heat to medium.
Add roast for 1-2 minutes without opening the oven.
Remove from heat oil to pour into the pan.
Put the pan over medium heat.
Add dry white wine and balsamico vinegar.
Cook, stirring occasionally, until, until the sauce thickens.
Pour into sousnitsu and serve with chicken.
BARBECUE CHICKEN
Ingredients:
8 chicken breasts without skin and bones, 225 g cream cheese, 10 bushes of green onions, 16-24 slices of bacon, salt to taste.
Preparation
Washed and peeled green onions finely chop the root, add to mashed creamy cheese and mix thoroughly.
Incision in the breast, so that each is a thin layer.
Folded plate breasts in a plastic bag, rolled several times with a rolling pin. Slices of the breast should be no thicker than 5 mm.
In each slice the breast wrapped cheese and onions. Should turn out envelopes to all the stuffing had been inside.
Top of these envelopes to wrap slices of bacon.
If one slice is not enough, we must take on 2. In this form, put in a cold place for several hours.
Lay a sheet of foil on the barbecue and heat it.
Place envelopes of chicken breasts on a sheet of foil.
Broil, turning, about 5 minutes per side, until the bacon that wrapped breast, lightly browned.
The dish is ready, if the envelopes begins to flow the molten cheese.
CHICKEN BREASTS IN VODKA COALS
Ingredients:
3 tbsp. tablespoons vegetable oil 2 garlic cloves, 2 tbsp. soy sauce, 100 grams of chicken breast, 200 grams small mushrooms, 1 / 2 cup raw peanuts, 400 g small pickled corn cobs, a bunch of green onions.
Preparation
Grind the garlic, cut into small pieces bacon, green onions, chopped coarsely obliquely.
Wok to put on a grill, heat 2 minutes. After 30 to pour the oil.
Put the garlic, stir 10 seconds. Pour the soy sauce, stir. Add breasts and fry, stirring occasionally.
After 1 min add the mushrooms.
Once they give water, add peanuts, cook 1 minute.
Add corn.
Stirring, to give her a warm up.
Remove from heat, sprinkle with green onions.
PAELLA
Ingredients:
2 tbsp. olive oil, 450 g of chicken without bones and skin, 250 g pork, 1 onion, 3 cloves garlic, 2 tablespoons. tablespoons paprika, 1 red bell pepper, cut in half 4 fresh tomatoes, 300 grams of rice, long grain, 10 sprigs of saffron, 1 liter of hot chicken broth, 4 squid, 175 g green beans, 125 g fresh peas, 12 mussels, 12 major Tiger or Mediterranean shrimp, 6 lemons for decoration.
Preparation
Chicken breast cut in half, cut the pork into small pieces.
Finely chop the onion, garlic, crushed. Peppers cleaned of seeds and slice into strips. Tomatoes peeled and finely chopped.
Squid cleaned and cut into rings.
At the ends of green beans, trimmed and cut pod in half, and fresh peas from the pods clean.
Mussels are clean and wash.
Heat oil in a large flat pan for paella.
Season the chicken and pork and cook 2 minutes until brown.
Add onion, garlic and paprika, cook, stirring, over medium heat for 3 minutes. Then add the red peppers and tomatoes.
Pour the rice and cook, stirring, 2 minutes.
In a small amount of hot broth add the saffron and pour into a saucepan with the rice.
Pour remaining broth, stir and bring to a boil.
Put the squid and cook for 20 minutes until cooked rice, not interfering.
Add a little more broth if needed.
Put in rice beans and peas, and on top - mussels and shrimp and season with black pepper. Leave on heat until the shrimp become pink and the mussels do not open, about 10 minutes. Serve the paella straight from the pan with half a lemon.
If you use rice, which quickly fall apart, the cooking time on the second stage may be reduced by 2 times.
In different parts of Spain, paella is prepared with a different set of ingredients.
Version of paella without meat, too, the national dish.
Just need to replace the pork and chicken for fish fillets with firm flesh, such as hekom or monkfish.
Add fish pieces after the squid.
CHICKEN FRIED PICNIC
Ingredients:
4 chicken quarters, 150 ml of apple cider vinegar, 3 tbsp. tablespoons vegetable oil 2 tsp salt, 1 / 2 teaspoon black pepper.
Preparation
Prepare a marinade of apple cider vinegar, vegetable oil, salt and pepper, pour them chicken pieces and leave for about 1 h.
Preheat the grill rack, turning it to maximum temperature, place the grill grate at 20 cm from the fire.
Lessons from the marinade the chicken pieces to put on this grid and bake. Every 10-15 minutes, pour marinade over chicken.
On each side of the meat should be fried, it only takes 25 minutes.
Readiness can be determined by puncturing a piece of chicken: the juice should be transparent.
If the juice is pink or cloudy, you should bake more.
CHICKEN IN FOIL ON THE BARBECUE
Ingredients:
8 boiled potatoes, 1 boiled chicken, 4 tablespoons. tablespoons grated hard cheese, 160 g sour cream 40 g butter, red pepper, salt, parsley.
Preparation
With chicken skin, separate the flesh from the bones. Potatoes cut in half and place on greased foil, cut up.
Top decomposed pieces of butter, sliced chicken meat, salt, pepper, sprinkle with grated cheese, add sour cream.
The edges of foil together, and fry on the grill 20 minutes.
Serve hot, expanding the foil and sprinkle with chopped greens.
CHICKENS CONTROL IN LATTICE
Ingredients:
Chicken 1 pc., mayonnaise 200 g, 26 g garlic, parsley.
Preparation
For cooking the chicken carcass is washed, cut along the breast, deploy the carcass of incision, give it a flat shape, marinated in mayonnaise at least an hour.
Then placed in a lattice plane tongs or placed on a gridiron. If the chicken is fried on a grill, it is better to fight off.
First, put the carcass on the grill skin down. When the back to fry, chicken roll over.
Roast chicken is placed on a platter and decorate with greenery.
Served separately garlic, crushed with salt and diluted with water.
You can apply mayonnaise, garlic and chopped dill.
STUFFED LEG
Ingredients:
2 chicken leg quarters, 100 grams mushrooms, salt and pepper.
Preparation
Carefully remove the skin from ham. Meat clean from the bones, cut into small pieces, add to taste cheese, herbs, spices, mushrooms, or any other toppings.
Salt and pepper to taste.
Mix thoroughly and put inside the skin, zashivaya, where appropriate, seams.
Marinate in any marinade for chicken.
Broil on grill, turning in all directions.
It is important to peel was well sewn to the juice from the stalk is not leaked.
ROLL ON THE GRILL
Ingredients:
300 g boiled chicken, any sausage, ham or ham, bread slices, 2 bunches of greens, 200 g of any vegetable: Corn, potatoes, sweet peppers, zucchini, squash, etc., 2 eggs, spices.
Preparation
Sausage, chicken or other meats into small cubes, vegetables, greens and slices of bread, chop finely. Add eggs and stirred stuffing.
Stuffing the consistency should be like for the usual burgers or chopped rolls.
To form a roll, give it a flat shape and tightly wrapped in foil.
Bake on grill, turning several times, for 15-20 minutes.
Ingredients:
4 chicken breasts, a stale bun, 2 tbsp. green spoon, 1 egg, 150 grams of cheese.
Preparation
Make a cut into the breast-pocket. Salt and pepper slices.
Soak roll, knead it and mix with greens, egg and cheese, cut into cubes, add seasonings.
To dump a mixture of pockets and fasten toothpicks.
Wrap meat in foil and cook for 20 minutes on the grill.
Remove the foil and dozharit on the grid for another 10 min.
FAHITOS CHICKEN GRILLED
Ingredients:
1 clove garlic, 1 h. freshly ground pepper, 3 small red sweet onions, 2 large sweet peppers, a bunch of cilantro, 2 avocados, 3-4 sheets of thin pita bread, 3 tbsp. tablespoons grated cheese.
Preparation
Fillets cut into cubes of side 3 - 4 cm crushed garlic, cumin crushed plane knife. Squeeze juice from lemons.
Mix the butter, half the lemon juice, cumin, garlic and paprika.
Pour marinade over chicken, cover with cling film and leave to marinate 1-3 hours
Bow clean, cut into 4 or 8 parts, depending on the size of the bulb. Pepper cut into large chunks.
Pita bread cut into squares, which can be folded in a bag.
Remove chicken pieces from marinade, strung on skewers. Onions and peppers strung on skewers separately in random order.
Prepare chicken and vegetables on the grill 5 minutes, turning regularly skewers, then remove the products from the skewers and stir into heated pan.
Add coarsely chopped cilantro and a pinch of salt.
Avocado clean, coarsely chopped, pour remaining lemon juice.
Put on the grill a few empty spit on them - pita bread, give him a little warm.
Collapse of pita bread bags, fill them with a mixture of chicken and vegetables.
Sprinkle with cheese.
Garnish: Serve avocado.
CHICKEN BREAST, WRAPPED IN HAM
(PANCETTA)
Ingredients:
200 g ham, 4 chicken breasts, boneless, 12 sage leaves, 1 tbsp. tablespoon olive oil, small tomatoes on branches.
Preparation
This dish can be cooked in a frying pan on a gas barbecue or grilled. Ham put a quarter on the board, imposing pieces of each other.
Put chicken breast on the edge, so she lay on a few pieces of ham.
Put the top three leaf sage and sprinkle with salt and pepper. Wrap the chicken in the ham.
Pour oil into a pan with a thick bottom and heat 1-2 minutes.
Put in skillet chicken pieces and fry for 7-8 minutes each side.
Pancetta should be crisp and golden.
Get the chicken, put the tomatoes into the pan and cook for two minutes.
Return the chicken to the pan, remove from heat and leave for 10 minutes so that it becomes soft and easily cut.
CHICKEN CURRIED
Ingredients:
5.4-fourths of the chicken, 1 onion, 1 tbsp. tablespoon butter, 1 tbsp. teaspoon curry powder, 225 ml whipping cream, 3-4 chopped garlic cloves, 125 ml of water.
Preparation
With chicken skin, cut into pieces, chop the garlic. Preheat oven or grill. Place the chicken pieces in a roasting pan or baking sheet.
In a separate small pan melt the butter, add cream, garlic, curry. Simmer until the aroma.
Drizzle this sauce chicken and bake it in a grill or oven for 60-80 minutes.
Every 20-30 minutes to turn the chicken and pour its juice.
Ready to put the chicken on a platter.
Sauce pan pour in a pan, pour water, add a thickener to a thick sauce is golden brown.
ROLL CHICKEN
Ingredients:
1 chicken, 200 g chicken livers, 1 piece of dried up white bread, milk 6.8 prunes, 1-2 cloves of garlic, 1 onion, vegetable oil, salt and pepper.
Preparation
chicken cut along the part of the breast, gently remove the skin. Meat cut. Fillet cut into 2-4 parts, so to get a few thin slices.
Chop the remaining meat in a meat grinder or food processor, add soaked in milk and lightly pressed white bread, finely chopped chicken livers and prunes, fried in vegetable oil onion, squeeze the garlic, salt and pepper and mix well.
Arrange the chicken skin, top with a slightly broken-off pieces of fillet, then mince.
Collapse roll, wrap the thread to save the form.
Bake on the grid until golden brown (about 40 min.)
 |
| Chicken roulade |
CHICKEN FRIES
Ingredients:
raw chicken skin, salt to taste
Preparation
Preheat oven or grill to 190 ° C.
Fry on the grill (on a lattice, watering skin fat) or the pan so that the skin is completely immersed in oil.
Broil for 10-15 minutes or until the skin will not get a nice light brown color and becomes crisp (more dense thick side should cook longer.)
Lightly sprinkle it with salt and serve.
CRUSTED LEG
Ingredients:
6 chicken drumsticks 2 cups bread crumbs, 6 tablespoons. tablespoons butter, 6 tablespoons. spoons of ground nuts, walnuts, black pepper, salt.
Preparation
Chicken legs with salt and pepper, brush with melted butter, breaded in nuts, then in bread crumbs and fry on the grill for 15-20 minutes each side.
Serve with fresh or canned fruit.
CHICKEN ROAST WITH BALSAMICO VINEGAR
Ingredients:
4 quartered chicken, 3-4 tablespoons. tablespoons olive oil 125 ml dry white wine, 3 tbsp. balsa spoon of vinegar, salt and black pepper to taste, bay leaf.
Preparation
Preheat oven or grill to 180 ° C.
Rub each piece of chicken bay leaf, salt and pepper.
Place on baking sheet or roasting pan and drizzle with olive oil.
Chicken must be well grilled and covered with a golden crust. When the chicken is ready, remove stekshy with her fat, reduce heat to medium.
Add roast for 1-2 minutes without opening the oven.
Remove from heat oil to pour into the pan.
Put the pan over medium heat.
Add dry white wine and balsamico vinegar.
Cook, stirring occasionally, until, until the sauce thickens.
Pour into sousnitsu and serve with chicken.
BARBECUE CHICKEN
Ingredients:
8 chicken breasts without skin and bones, 225 g cream cheese, 10 bushes of green onions, 16-24 slices of bacon, salt to taste.
Preparation
Washed and peeled green onions finely chop the root, add to mashed creamy cheese and mix thoroughly.
Incision in the breast, so that each is a thin layer.
Folded plate breasts in a plastic bag, rolled several times with a rolling pin. Slices of the breast should be no thicker than 5 mm.
In each slice the breast wrapped cheese and onions. Should turn out envelopes to all the stuffing had been inside.
Top of these envelopes to wrap slices of bacon.
If one slice is not enough, we must take on 2. In this form, put in a cold place for several hours.
Lay a sheet of foil on the barbecue and heat it.
Place envelopes of chicken breasts on a sheet of foil.
Broil, turning, about 5 minutes per side, until the bacon that wrapped breast, lightly browned.
The dish is ready, if the envelopes begins to flow the molten cheese.
 |
| Barbecue chicken |
CHICKEN BREASTS IN VODKA COALS
Ingredients:
3 tbsp. tablespoons vegetable oil 2 garlic cloves, 2 tbsp. soy sauce, 100 grams of chicken breast, 200 grams small mushrooms, 1 / 2 cup raw peanuts, 400 g small pickled corn cobs, a bunch of green onions.
Preparation
Grind the garlic, cut into small pieces bacon, green onions, chopped coarsely obliquely.
Wok to put on a grill, heat 2 minutes. After 30 to pour the oil.
Put the garlic, stir 10 seconds. Pour the soy sauce, stir. Add breasts and fry, stirring occasionally.
After 1 min add the mushrooms.
Once they give water, add peanuts, cook 1 minute.
Add corn.
Stirring, to give her a warm up.
Remove from heat, sprinkle with green onions.
PAELLA
Ingredients:
2 tbsp. olive oil, 450 g of chicken without bones and skin, 250 g pork, 1 onion, 3 cloves garlic, 2 tablespoons. tablespoons paprika, 1 red bell pepper, cut in half 4 fresh tomatoes, 300 grams of rice, long grain, 10 sprigs of saffron, 1 liter of hot chicken broth, 4 squid, 175 g green beans, 125 g fresh peas, 12 mussels, 12 major Tiger or Mediterranean shrimp, 6 lemons for decoration.
Preparation
Chicken breast cut in half, cut the pork into small pieces.
Finely chop the onion, garlic, crushed. Peppers cleaned of seeds and slice into strips. Tomatoes peeled and finely chopped.
Squid cleaned and cut into rings.
At the ends of green beans, trimmed and cut pod in half, and fresh peas from the pods clean.
Mussels are clean and wash.
Heat oil in a large flat pan for paella.
Season the chicken and pork and cook 2 minutes until brown.
Add onion, garlic and paprika, cook, stirring, over medium heat for 3 minutes. Then add the red peppers and tomatoes.
Pour the rice and cook, stirring, 2 minutes.
In a small amount of hot broth add the saffron and pour into a saucepan with the rice.
Pour remaining broth, stir and bring to a boil.
Put the squid and cook for 20 minutes until cooked rice, not interfering.
Add a little more broth if needed.
Put in rice beans and peas, and on top - mussels and shrimp and season with black pepper. Leave on heat until the shrimp become pink and the mussels do not open, about 10 minutes. Serve the paella straight from the pan with half a lemon.
If you use rice, which quickly fall apart, the cooking time on the second stage may be reduced by 2 times.
In different parts of Spain, paella is prepared with a different set of ingredients.
Version of paella without meat, too, the national dish.
Just need to replace the pork and chicken for fish fillets with firm flesh, such as hekom or monkfish.
Add fish pieces after the squid.
 |
| Paella |
CHICKEN FRIED PICNIC
Ingredients:
4 chicken quarters, 150 ml of apple cider vinegar, 3 tbsp. tablespoons vegetable oil 2 tsp salt, 1 / 2 teaspoon black pepper.
Preparation
Prepare a marinade of apple cider vinegar, vegetable oil, salt and pepper, pour them chicken pieces and leave for about 1 h.
Preheat the grill rack, turning it to maximum temperature, place the grill grate at 20 cm from the fire.
Lessons from the marinade the chicken pieces to put on this grid and bake. Every 10-15 minutes, pour marinade over chicken.
On each side of the meat should be fried, it only takes 25 minutes.
Readiness can be determined by puncturing a piece of chicken: the juice should be transparent.
If the juice is pink or cloudy, you should bake more.
CHICKEN IN FOIL ON THE BARBECUE
Ingredients:
8 boiled potatoes, 1 boiled chicken, 4 tablespoons. tablespoons grated hard cheese, 160 g sour cream 40 g butter, red pepper, salt, parsley.
Preparation
With chicken skin, separate the flesh from the bones. Potatoes cut in half and place on greased foil, cut up.
Top decomposed pieces of butter, sliced chicken meat, salt, pepper, sprinkle with grated cheese, add sour cream.
The edges of foil together, and fry on the grill 20 minutes.
Serve hot, expanding the foil and sprinkle with chopped greens.
CHICKENS CONTROL IN LATTICE
Ingredients:
Chicken 1 pc., mayonnaise 200 g, 26 g garlic, parsley.
Preparation
For cooking the chicken carcass is washed, cut along the breast, deploy the carcass of incision, give it a flat shape, marinated in mayonnaise at least an hour.
Then placed in a lattice plane tongs or placed on a gridiron. If the chicken is fried on a grill, it is better to fight off.
First, put the carcass on the grill skin down. When the back to fry, chicken roll over.
Roast chicken is placed on a platter and decorate with greenery.
Served separately garlic, crushed with salt and diluted with water.
You can apply mayonnaise, garlic and chopped dill.
STUFFED LEG
Ingredients:
2 chicken leg quarters, 100 grams mushrooms, salt and pepper.
Preparation
Carefully remove the skin from ham. Meat clean from the bones, cut into small pieces, add to taste cheese, herbs, spices, mushrooms, or any other toppings.
Salt and pepper to taste.
Mix thoroughly and put inside the skin, zashivaya, where appropriate, seams.
Marinate in any marinade for chicken.
Broil on grill, turning in all directions.
It is important to peel was well sewn to the juice from the stalk is not leaked.
 |
| Stuffed chicken legs |
ROLL ON THE GRILL
Ingredients:
300 g boiled chicken, any sausage, ham or ham, bread slices, 2 bunches of greens, 200 g of any vegetable: Corn, potatoes, sweet peppers, zucchini, squash, etc., 2 eggs, spices.
Preparation
Sausage, chicken or other meats into small cubes, vegetables, greens and slices of bread, chop finely. Add eggs and stirred stuffing.
Stuffing the consistency should be like for the usual burgers or chopped rolls.
To form a roll, give it a flat shape and tightly wrapped in foil.
Bake on grill, turning several times, for 15-20 minutes.
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