xiaoxl/recipe_data huggingface dataset:
Superfood Dumplings


Ingredients:
canola oil, onion, garlic cloves, firm tofu, low sodium soy sauce, scallion, napa cabbage, carrot, fresh cilantro, kosher salt, ground black pepper, egg, soy sauce, scallion

Directions:
For the dumplings: Heat the oil in a large nonstick skillet set over medium-low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the ginger and garlic and cook, stirring, until softened, about 1 minute.
Add the tofu, increase the heat to high, and cook, stirring constantly, until the tofu is dry and golden, about 5 minutes.
Add the soy sauce and sesame oil and cook until the liquid evaporates. Turn off the heat. Stir in the scallions, cabbage, carrots, cilantro, salt and pepper.
Place the filling in a strainer and cool to handle, 10 to 15 minutes. Squeeze out any excess moisture. Place the mixture in a large bowl, add the egg and mix thoroughly.
Fill a small bowl with cold water. Place a dumpling wrapper in your hand, then spoon 1 tablespoon of the filling into the wrapper. Use your finger to rub water along the edge of the wrapper and fold in half to enclose the filling, pressing the edges to seal tightly. Repeat for the remaining wrappers and filling.
Line a bamboo steamer with cabbage leaves. Arrange the dumplings in a single layer so they are not touching, cover the steamer with a tight-fitting lid and cook over a water bath until the filling is firm and the wrapper is translucent and slightly gummy to the touch, 15 to 20 minutes. Depending on the size of the steamer, you may need to do this in two batches.
For the sauce: Combine some soy sauce with sliced scallions.
Serve the dumplings immediately with the dipping sauce.
Cook's Notes: Look for dumpling wrappers in the refrigerated section of the supermarket or specialty Asian markets. Thicker is better when choosing dumpling wrappers, the Northern style is preferred, but gyoza wrappers work well too.
If you don't have a bamboo steamer, there are other ways to steam the dumplings. Steamer insert for a stock pot: line the bottom of the steamer with cabbage leaves and arrange the dumplings in a single layer, cover the pot with a tight-fitting lid and cook for 15 to 20 minutes. Vegetable steam basket: line the bottom of the steamer with cabbage leaves and arrange the dumplings in a single layer, cover and cook for 15 to 20 minutes.
Be sure to line any steaming device with cabbage leaves or oil-brushed parchment paper.
Savoury Beet Muffins
Category: bread
By Cheerios

A muffin with a savoury beet flavor that is filled with healthy fiber for your break time or lunch.

Ingredients:
1 ½ cups all-purpose flour
½ cup oat bran
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup white sugar
½ cup creamy goat cheese
2  eggs
1 cup grated cooked beets

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, oat bran, baking powder, baking soda, cinnamon, and ginger in bowl. Whisk sugar, goat cheese, and eggs together in a separate bowl until smooth and creamy; stir flour mixture into goat cheese mixture until flour mixture is completely absorbed into batter. Fold in beets. Spoon batter into the prepared muffins cups, filling 2/3 full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 dozen muffins

Calories: 184.4
Fat: 4.1 g
Saturated fat: 2.3 g
Carbohydrates: 33.2 g
Sugars: 18.2 g
Dietary fiber: 1.4 g
Protein: 5.6 g
Cholesterol: 38.5 mg
Sodium: 185.1 mg
Spicy Buttermilk Fried Chicken


Ingredients:
chicken pieces, buttermilk, salt, all-purpose flour, salt, fresh ground black pepper, cayenne pepper, shortening

Directions:
Skin chicken if desired.
Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
Drain chicken in a colander until well drained; discard buttermilk mixture.
Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
Carefully place chicken, meaty sides down, in hot shortening/oil.
Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added].
Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
Remove chicken from skillet and drain well.
Gingered Rhubarb Chutney


Ingredients:
brown sugar, rhubarb, onion, cider vinegar, dried currant, fresh ginger, paprika, salt, ground cardamom

Directions:
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil.
Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.
Will keep well in refigerator for weeks, or freeze remainder.
Delicious Drumsticks


Ingredients:
all-purpose flour, salt, paprika, pepper, chicken drumsticks, butter

Directions:
Heat oven to 425.
Mix flour, salt, paprika and pepper in bowl.
Dip chicken drumsticks into butter (or margarine]; roll in flour mixture to coat.
Arrange in ungreased square pan, 8x8x2 inches (we use glass].
Bake uncovered until done, about 50 minutes.
Spicy Mushroom Rice


Ingredients:
mushroom, rice, ghee, garlic, peppercorn, cumin, turmeric

Directions:
put oil or ghee or butter, saute garlic  fry til turns dark, add pepper and cumin., add mushrooms, and salt, til mushroom cooked., add rice  cook on low 5 minutes, til liquid from mushrooms is absorbed.
Hawaiian-Style Chili
Category: soups-stews-and-chili
By Christian

This is a very good chili made with pineapple for sweetness. Since this is a large recipe, you might want to go half-batch if this is just for a small family.

Ingredients:
2 pounds ground beef
6  onions, chopped
2  red bell peppers, seeded and chopped
2 (16 ounce) cans stewed tomatoes, with juice
2 (15.5 ounce) cans kidney beans, with liquid
1 (16 ounce) can tomato sauce
1 (16 ounce) can pineapple chunks, drained
2 tablespoons chili powder
2 teaspoons salt

Directions:
Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat. Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 10 servings

Calories: 337
Fat: 11.7 g
Saturated fat: 4.3 g
Carbohydrates: 37.4 g
Sugars: 15.4 g
Dietary fiber: 9.6 g
Protein: 22.8 g
Cholesterol: 55.2 mg
Sodium: 1166.4 mg
Brazilian Wild Rice Blend


Ingredients:
long grain brown rice, wild rice, water, olive oil, salt, olive oil, chili powder, garlic powder, honey, salt, kalamata olive, brazil nut

Directions:
Cook rice:.
Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
Remove from heat, let stand in covered pot for 10 minutes.
Fluff with fork, and salt to taste.
To make Brazilian:.
In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
Serve and enjoy!
Roasted Garlic-Herb New Potatoes


Ingredients:
small red potatoes, olive oil, garlic, dried thyme, salt, fresh ground pepper, fresh parsley

Directions:
Preheat oven to 375 degrees F.
Fill a large pot with salted water and bring to a boil; add potatoes and garlic and bring back to a boil.
Reduce heat and cook for 10 minutes; drain well.
Arrange the potatoes and garlic on a baking pan and toss with the olive oil (have the potatoes cut side down so they brown nicely].
Sprinkle with the thyme, salt, and pepper.
Place in the preheated oven and bake for 20-25 minutes or until the potatoes are tender and cooked through.
Place on a serving platter or dish and garnish with parsley,.
Petite Lasagna for 2 or 3


Ingredients:
lean ground beef, mild Italian sausage, onion, green bell pepper, fresh mushrooms, ricotta cheese, parmesan cheese, fresh parsley, egg, mozzarella cheese

Directions:
Heat oven to 350ºF.
Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using].
Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
Cut 1 of the lasagna noodles in half lengthwise.
Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart] loaf baking dish.
Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
Repeat layers, starting with noodles and ending with mozzarella cheese.
Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.
MeeMaw's 5-Star Coleslaw Dressing
Category: side-dish
By BWMCCLUNG

Better than that famous chicken restaurant chain, I promise. Mix together and pour over grated or diced cabbage. Keeps in the fridge for several weeks because of the vinegar.

Ingredients:
1 ½ cups white sugar
1 cup cider vinegar
1 (32 ounce) jar mayonnaise (such as Best Foods®)
2 tablespoons prepared yellow mustard
2 tablespoons celery seed
2 tablespoons salt, or to taste

Directions:
Whisk sugar with cider vinegar in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 cups

Calories: 244
Fat: 22.7 g
Saturated fat: 3.4 g
Carbohydrates: 10.6 g
Sugars: 9.7 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 10.8 mg
Sodium: 609.3 mg
Mustard Baked Chicken With Poppy Seeds


Ingredients:
chicken pieces, butter, prepared mustard, lemon juice, brown sugar, paprika, poppy seeds

Directions:
Preheat the oven to 400°F.
Arrange the chicken pieces in a single layer in a large ovenproof dish.
Mix together the butter, mustard, lemon juice, brown sugar, and paprika in a bowl and season with salt and pepper to taste. Brush the mixture over the upper surfaces of the chicken pieces and bake in the oven at 400F for 15 minutes.
Remove the dish from the oven and carefully turn over the chicken pieces. Coat the upper surfaces of the chicken with the remaining mustard mixture. Sprinkle the chicken pieces with poppy seeds and return to the oven for a further 15 minutes.
Serve with pasta or mashed potatoes.
Exotic Chicken and Rice Casserole
Category: uncategorized
By Chef John

Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.

Ingredients:
⅓ cup plain yogurt
1 medium lime, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 (2 to 3 pound) whole chicken, cut into 8 pieces
1 pinch saffron
2 ¼ cups chicken broth, divided
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ½ cups basmati rice
1 drizzle olive oil
salt to taste
½ cup plain yogurt
2 cloves garlic, crushed
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
salt to taste
1 tablespoon water, or as needed

Directions:
Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine. Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours. Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish. Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine. Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes. While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt. Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve   on a plate and top with sauce.

Prep time: 30 mins
Cook time: 1 hr
Total time: 5 hrs 40 mins
Yields: 8 servings

Calories: 362.1
Fat: 15.4 g
Saturated fat: 5.3 g
Carbohydrates: 31.7 g
Sugars: 2.5 g
Dietary fiber: 0.8 g
Protein: 23.8 g
Cholesterol: 71.5 mg
Sodium: 1125.5 mg
Irish Vegan Farmhouse Soup


Ingredients:
onion, carrot, potato, parsnip, leek, barley, bay leaves, parsley, spring onion, olive oil, flour, cornstarch

Directions:
Prepare the vegetable stock(I use already prepared, or use storebought].
Prepare all the vegetables, washing, peeling and cutting in small cubes.
Place the barley in a medium sauce pan.
Add 1 1/2 – 2 cups of the vegetable stock and bring to a boil. Once boiling, turn down to a simmer and cook the barley until it begins to become soft.
Meanwhile, heat the olive oil in a large soup pot.
Add the diced vegetables and begin to sweat the vegetables, stirring as needed to keep them from scorching.
As they begin to soften, add the vegetables stock to a level of about 1 inch above the vegetables.
Add the bay leaves and cook on a medium heat until the vegetables begin to soften.
Using 1 more cup of the prepared vegetable stock (or water] make a slurry of the flour, cornstarch and liquid.
When the vegetables have become soft, add the cooked barley.
If more liquid is needed for the soup, add the rest of the vegetable stock, or water.
Add the flour/cornstarch mixture (be sure to stir it well first]. The soup will become slightly opaque and thicker.
Season to taste with salt and pepper.
Garnish with the chopped parsley and spring onions if using.
Serve hot with a nice whole grain bread.
Victorian Milk Bread


Ingredients:
active dry yeast, sugar, milk, bread flour, salt, egg, milk

Directions:
Sprinkle yeast and sugar into 100ml of milk in a bowl.
Let sit 5 mins; stir to dissolve.
Stir in another 100ml of milk.
Mix 400g of flour with the salt.
Make a well in centre and pour in the yeasted milk.
Mix with wooden spoon.
Stir in the remaining 100ml of milk to form a sticky dough.
If dough is too sticky, mix in the remaining flour (1 tablespoon at a time] until a knead-able dough forms.
Turn dough out on a lightly floured surface.
Knead until smooth and elastic (it will feel like a baby's bottom]; about 10 minutes.
Use the remaining (or more] flour if necessary.
Put the dough in a lightly greased bowl.
Turn to coat dough with oil.
Cover with plastic wrap/tea towel.
Leave to rise for 45 minutes.
Knock back, cover and let rise again until doubled, about 45 minutes.
Grease a 1 lb loaf pan.
Shape the dough to fit in the pan.
Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour].
Make egg glaze by lightly beating the egg with 1 tablespoon of milk.
Brush the top of the loaf with the glaze.
Bake in a preheated oven at 400°F/200°C for 45 minutes until golden and hollow-sounding when tapped underneath.
Turn out onto a wire rack and leave to cool.
Grand Floridian's Strawberry Soup


Ingredients:
frozen strawberries, heavy cream, sour cream, plain yogurt, fresh strawberries

Directions:
Mix the first four ingredients., Beat slowly until well mixed and has a smooth consistency., Chill for several hours and shake well in a container before serving., Ladle into soup bowls and garnish with fresh strawberries.
Grilled Corn with Roasted Garlic Butter


Ingredients:
garlic, olive oil, butter

Directions:
Position rack in center of oven and preheat to 350.
Cut off and discard top quarter of each garlic head.
Place garlic in small baking dish.
Drizzle with 2 tablespoons oil.
Cover dish with foil and bake until garlic is tender, about 1 hour 10 minutes.
cool garlic slightly.
Squeeze garlic out of papery skins, letting garlic fall into small bowl.
Mash with fork.
Stir in butter.
Season to taste with salt and pepper.
(Roasted garlic can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.] Prepare barbeque to medium heat.
Brush corn lightly all over with remaining 2 tablespoons oil.
Grill corn until brown in spots, turning occasionally, about 12 minutes, or wrap in foil if you prefer and cook 15-20 minutes, turning often.
Serve hot, passing roasted garlic butter seperately.
Sausage Hashbrown Breakfast Casserole
Category: breakfast-and-brunch
By cathyalf

Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!

Ingredients:
cooking spray
2 pounds hot breakfast sausage
1 (2 pound) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (7 ounce) can green chile peppers  (Optional)
8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray. Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl. Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers. Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture. Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Prep time: 25 mins
Cook time: 49 mins
Total time: 1 hr 14 mins
Yields: 1 9x13-inch baking dish

Calories: 480.5
Fat: 37.5 g
Saturated fat: 15.5 g
Carbohydrates: 20.7 g
Sugars: 3.4 g
Dietary fiber: 1.6 g
Protein: 26.6 g
Cholesterol: 228.3 mg
Sodium: 1516.1 mg
Healthy Carrot Cake


Ingredients:
unsweetened applesauce, egg white substitute, Splenda sugar substitute, flour, raw carrots, baking soda, baking powder, cinnamon, nutmeg, pineapple, walnuts, salt, fat free cream cheese, Splenda sugar substitute, vanilla, salt

Directions:
Combine all the cake ingredients together and mix till well blended.  Bake at 350Ã‚Â° for 50 minutes in 9x13-inch  greased baking pan that has been sprayed with Pam or other light oil.
For the frosting I combine all ingredients in the food processor, or you could blend by hand.
Asparagus & Tomato Salad W/Yoghurt Dressing (#6)


Ingredients:
fresh asparagus, tomatoes, green onions, plain yogurt, olive oil, parmesan cheese, Dijon mustard, romaine lettuce leaves

Directions:
In a med bowl, combine asparagus, tomatoes & onions. Set aside., In a small bowl, whisk together the yoghurt, olive oil, cheese & mustard., Add to the veggie mixture & toss till well-coated., To Serve: Line salad plates w/lettuce leaves & spoon salad on top.
Gram's Chicken Pot Pie
Category: main-dish
By Jill

This is soooo easy! Tender chicken meat, peas, carrots and soup all poured into a crust and baked. Eat when piping hot to warm tummies and taste buds on a cold day! Just like Grandma used to make.

Ingredients:
1 (2 to 3 pound) whole chicken
2 (9 inch)  deep dish frozen pie crusts, thawed
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10 ounce) package frozen green peas, thawed
2 cups water, or as needed
1 teaspoon chicken bouillon granules

Directions:
In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones. Preheat oven to 400 degrees F (200 degrees C). Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together. Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

Yields: 1 - 9 inch pie

Calories: 798.2
Fat: 51.6 g
Saturated fat: 15.3 g
Carbohydrates: 40 g
Sugars: 5.9 g
Dietary fiber: 2.6 g
Protein: 41.1 g
Cholesterol: 141.9 mg
Sodium: 911.2 mg
Pecan Pie Cake


Ingredients:
butter, eggs, light corn syrup, dark brown sugar, pure vanilla extract, pecans, chocolate chips

Directions:
Preheat oven to 325 degrees.
Mix together cake mix, melted butter, and 1 egg.  Blend for 1 to 2 minutes.  The batter will be very thick - more like cookie dough.  Reserve 2/3 cup of batter.
Pat remaining batter in bottom of 13x9 inch pan.
Bake for about 15 minutes or until crust is light brown and puffs up.  Remove from oven and cool on a rack for 10 minutes.  Leave the oven on.
Mix together reserved batter, corn syrup, brown sugar, remaining 3 eggs, and vanilla.  Blend on low for 1 minute.  Scrape down sides of bowl with a spatula.  Mix at medium speed until well combined and blended.  There will first be little chunks of the cake mix batter.  Mix well until those chunks disappear.
Fold in pecans and chocolate chips.
Pour mixture on top of partially cooked batter and smooth it out with a spatula.  Return pan to oven.
Bake cake until edges are brown but cetner is still a bit soft - 40-45 minutes.
Remove from oven and cook on a rack for 30 minutes.
Sarah's Famous Burgers


Ingredients:
lean ground beef, rolled oats, evaporated milk, Worcestershire sauce, white vinegar, sugar, ketchup, onion, garlic, camembert cheese, cheese

Directions:
In a medium bowl, mix first 3 ingrediants.
Season with salt and pepper.
Let stand a few minutes until milk is absorbed.
Shape into 6 patties, or 4-5 bigger ones (however you like em].
In a small saucepan mix the next 6 ingrediants, and bring to a boil over medium heat-- reduce the heat and simmer for 5 minutes.
Set aside.
Heat grill, to medium high, and baste all the patties with the sauce.
Place on the hot grill and baste the other side.
Close the lid.
Wait about 3-4 minutes, and when the burgers lift from the grate they're ready to turn, flip and baste again, and close the lid for 2-3 minutes depending on the size.
Baste for the last time and place a slice of cheese on top.
Turn off the heat and close the lid till cheese is melted about 2 minutes.
Dress buns and ENJOY!