Grilled Open Buns

Course : Grilling
Serves: 1
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1 medium carrot grated
1 medium spring onion with greens finely chopped
1 medium parboiled potato grated
1/2 cup cabbage finely shredded
1/2 cup milk
2 tablespoons plain flour
1 tablespoon butter
2 tablespoons grated cheese
1 teaspoon salt and pepper to taste
6 medium round plain buns
2 tablespoons grated cheese
2 tablespoons salad leaves finely chopped
1 tablespoon butter

Preparation / Directions:

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

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