built in teppanyaki | teppanyaki Vietnamese style beef meatballs and patties

•1 pound of ground beef
We like to mix sirloin, sirloin and skirt steak. About 80/20 tilt rate
•2 tablespoons chopped lemongrass
Cut off the top leaves and roots; Remove any dry outer layer; Crush + chop instead: half lemon/half lime peel
•2 tablespoons shredded cashews
•1 tablespoon chopped spring Onions
•1 tablespoon chopped fresh garlic cloves
•2 tablespoons Siracha sauce (optional)

Dipping sauce
• cup chopped carrots
• 2 TBSP sugar
•2 tablespoons Thai fish sauce
• cup lemon juice (freshly squeezed to ensure optimum taste)
•1 teaspoon Siracha (optional)
•16 lettuce leaves.

Sprinkles

Minced mint, coriander and other nuts. Stir the seasonings together and let the carrots marinate.

Mix the beef with the listed ingredients and make balls 1.5 inches in diameter. It is then slightly flattened into a small pie (about thick) with a pinky indentation in the centre. Put it on the plate. Place the washed + lettuce leaves on a separate plate or plate.

Preheat built in teppanyaki for home on # 5. On arrival - the orange light goes out - set the temperature to # 8. Arrive - the orange lights go out - and place the meatballs on the cooking center. Evenly spaced so that they brown well. Use a spatula or pliers to turn.

Fry for 4 to 5 minutes on each side - no cooking oil needed. Food loosens up by turning. After 4 minutes the center should be pinkish, and after 5 minutes it will produce well-done meatballs.

To keep the meatballs hot, push them into the residential indoor flat top grill outer warming zone and set the temperature to # 3.

Tip:

Drizzle with sauce; Form individual pockets from lettuce leaves and secure with toothpicks.

Try different dipping flavors, such as sweet pepper or Terriyaki. Please enjoy!