Content

• Ingredients
• Classic beef burgers
• Turkey burgers
• To step
• Method 1 of 3: Classic beef burgers
• Method 2 of 3: Grilling turkey burgers
• Method 3 of 3: Prepare frozen burgers
• Necessities

A Foreman grill can be a useful kitchen appliance, especially if you like to make your own burgers, but can't or don't want to grill outside. Foreman grills can cook beef, turkey, or even frozen burgers in minutes, provided you preheat the grill and use the right thickness of burgers. Avoid mess by always using the grill's drip pan when baking, and check the internal temperature of your burgers before enjoying them.

Ingredients

Classic beef burgers

• 500 grams of ground beef, 80% lean / 20% fat
• 1 tablespoon (15 g) of fresh chopped parsley
• 1 tsp Worcestershire sauce
• Liquid smoke
• 1 tsp (5 g) salt
• 0.5 tsp (2.5 g) black pepper

For 4 burgers

Turkey burgers

• 500 grams of ground turkey
• 1 tablespoon (15 g) of parsley
• 4 tablespoons (60 g) of breadcrumbs
• 3 tsp Worcestershire sauce
• 0.25 tl (1.25 g) salt

For 4 burgers

To step

Method 1 of 3: Classic beef burgers

1. Plug in to allow grill to preheat for five minutes. With most Foreman grill models, the device turns on by simply plugging in the power cord. If your model has a temperature knob, set it to high. Keep the lid closed and make sure the drip tray is in place at the bottom of the lower grill plate.
   • Read the product manual before using a Foreman grill for the first time.
2. Combine the ground beef and spices in a large bowl. Add 1 pound ground beef, 1 tablespoon fresh chopped parsley, 1 teaspoon liquid smoke and Worcestershire sauce, 1 teaspoon salt and half a teaspoon pepper. Lightly stir the ingredients with a fork, until evenly distributed.
   • You can also mix the ingredients with your fingertips if you wish. Just make sure to wash your hands well with soap and water after you are done with the raw meat.
3. Divide the mixture into four equal sized balls with your hands. Scoop up a quarter of the mixture and roll it lightly between your palms until it forms a ball. Put it on a plate and repeat the process three more times.
   • Do not use this plate just for eating. The plate should be washed after it has come into contact with raw meat.
4. Flatten each ball into a thick hamburger. Gently press each ball between your palms until you have a hamburger with a diameter of 10-12 cm. Make sure each burger has a consistent thickness of about 1-1.5cm throughout.
   • Return each formed hamburger to the plate.
5. Place 2-4 burgers about half an inch apart on the grill. Lift the lid of the preheated grill and carefully place the burgers on the hot bottom grill plate. If you can't put all four burgers on your grill model at the same time with this minimum spacing, bake them in two batches.
6. Close the lid and cook the burgers for 3.5-5 minutes. The lid has a hinge designed so that the top plate lies flat on the burgers. After 3.5 minutes of baking, lift the lid and see if the top of the burgers is cooked to your liking. If not, close the lid for another 30 seconds and repeat the procedure.
   • Do not press on the lid when closing it. Doing so will flatten the burgers even more.
   • There is no need to turn the burgers. The Foreman grill cooks the top and bottom at the same time.
7. Remove the burgers from the grill and check the internal temperature of each burger. Use the included spatula from the Foreman grill to carefully transfer each burger to a clean plate (not the one you placed the raw meat on), possibly lined with kitchen paper. Stick a meat thermometer into the center of each burger. If necessary, return the burgers to the grill until the internal temperature reads 71 ​​degrees Celsius.
   • If you prefer medium fried burgers and you use high quality fresh beef from a reliable source, an internal temperature of 63 degrees Celsius is also possible. However, it is always safer to cook ground beef to 71 degrees, which is considered medium rare.
   • When you have finished cooking, unplug the appliance.
8. Serve the cooked burgers immediately or put them in the fridge. Place the burgers directly on the sandwiches and cover them with your favorite herbs. If you don't plan on eating the burgers right away, seal them airtight and refrigerate. When you're ready to eat them, put them back on the grill until the internal temperature reads 71 ​​degrees.
   • Do not let the internal temperature of the burgers drop below 60 degrees before putting them in the fridge. If they are kept in the refrigerator at a temperature below 4 degrees Celsius, you can keep the cooked burgers for up to three days.

Method 2 of 3: Grilling turkey burgers

1. Turn on the grill and let it preheat for five minutes. Most Foreman grill models do not have heat settings and work by plugging in and unplugging the power cord. If your model does have a heat setting, turn the dial to the high setting.
   • Preheat the grill with the lid closed.
   • Start making the burgers while the grill is preheating.
2. Place the ground turkey and herbs in a large bowl. Add the ground turkey, 1 tablespoon of parsley flakes, 4 tablespoons of breadcrumbs, 3 tablespoons of Worcestershire sauce, and a quarter of a teaspoon of salt to the bowl. Gently stir everything together with your fingers, only mixing the ingredients until evenly distributed.
   • Wear disposable food-safe gloves if you prefer not to touch raw meat with your hands.
3. Using your palms, make four burgers of equal size and thickness. Take a quarter of the mixture and gently roll it between your palms until it forms a ball. Then gently press the ball between your palms until a hamburger is formed 1-1.5 cm thick and with a diameter of 10-12 cm. Place the finished burger on a clean plate.
   • Repeat the process to make the remaining three burgers.
   • Make the turkey burgers slightly thinner than the beef burgers, as it is important that the insides are fully cooked.
4. Lift the grill lid and place the burgers on the bottom grill plate. The grill is ready for the turkey burgers when preheated for five minutes. Place the burgers half an inch apart on the grill plate. Depending on your grill model, you may only be able to make two burgers at a time.
   • If you can't put all four burgers on the grill at once, make the burgers in two batches.
   • Wash your hands with soap and water after handling raw meat.
5. Close the lid and cook the burgers for five minutes. After five minutes, lift the lid and look at the top of the burgers. If they aren't brown enough yet, close the lid for 30 seconds and check again. Repeat the process if necessary.
   • The turkey burgers can take up to eight minutes to cook.
   • Don't worry about flipping the burgers - the grill will cook both sides evenly and at the same time.
6. Check the internal temperature to determine when the burgers are cooked. Use the spatula that came with the grill to place the burgers on a clean plate covered with paper towels. Stick a meat thermometer into the center of each burger. If the internal temperature is below 74 degrees, return the burgers to the grill and then check again after 30 or 60 seconds.
   • Grill ground turkey until fully cooked. The risk of foodborne illness is too great if the meat is not fully cooked to an internal temperature of 74 degrees.
   • Do not reuse the plate you placed the raw burgers on without washing it up first.
   • Don't forget to unplug it when you're done grilling.
7. Serve the turkey burgers hot or keep them in the fridge. If you don't intend to eat all burgers right away, put them in airtight refrigerator immediately. They can be kept in the refrigerator for up to three days. When you plan to eat them, return the burgers to the grill until the internal temperature reaches 74 degrees.
   • The "danger zone" for foodborne illness from cooked meat is 5 to 60 degrees. Don't let the grilled burgers drop below 60 degrees without putting them in the refrigerator, and keep them at a temperature of 4 degrees or lower until you are ready to reheat them.

Method 3 of 3: Prepare frozen burgers

1. Choose frozen burgers that are no thicker than 1 cm. A thicker frozen burger can be overcooked on the outside before it is cooked on the inside. While fresh burgers that are 1-1.5cm thick are best for grilling on a Foreman grill, the burgers can be thinner if you prepare them straight from the freezer.
   • If your frozen burgers are thicker than 1-1.5cm, defrost them before cooking. Place up to one pound of burgers in the refrigerator for five hours in an airtight container or in a waterproof bag in a bowl of cool water for 30-60 minutes. Follow the cooking instructions for fresh burgers instead of frozen burgers.
2. Preheat the grill for five minutes. Plug the grill in with the lid closed. If your model has a temperature setting, set it to the high setting. Make sure the drip tray is in place on the counter, under the bottom grill plate.
   • Read the operating instructions for your grill before using it for the first time.
3. Place 2-4 frozen burgers on the bottom griddle. The number of burgers you can cook at one time depends on the diameter of the burgers and the model of your Foreman grill. Make sure the burgers don't hang past the edge of the bottom baking tray, and try to leave at least half an inch of space between the burgers.
   • The grill plates of the preheated grill are very hot, so handle with care. If possible, place the burgers on the grill with tongs (which are both nonstick and heat resistant).
4. Close the lid and cook the burgers for 5-7 minutes. Lower the lid so the top plate contacts the top of the burgers. Keep the lid closed for 5 minutes before checking the burgers for doneness. Check every 30 seconds until they look cooked on the outside, which can take up to 7 minutes.
   • Frozen burgers usually take about 90 seconds longer to cook than fresh burgers (which take about 3-5 minutes).
   • No need to turn around! The grill plates bake on both sides at the same time.
5. Remove the burgers and test the internal temperature for doneness. Lift the lid and use the spatula that came with the grill to place the burgers on a paper towel-lined plate. Stick a meat thermometer into the center of each burger. If the temperature is below 71 degrees Celsius, return the burgers to the grill until they have reached that temperature.
   • At this internal temperature, the burgers are medium rare. Even if you like fresh burgers that are less cooked through, you should cook commercially available frozen burgers to this internal temperature for safety reasons.
   • Unplug the power cord when you're done.
6. Eat the burgers before the internal temperature has dropped below 60 degrees Celsius. Since these are frozen burgers, only prepare those burgers that you are going to eat immediately. Serve them on a sandwich and with your favorite herbs within five minutes of grilling. Put the burgers in the fridge or have been left for so long that the internal temperature has dropped below 60 degrees.
   • Cooked meat should either be kept above 60 degrees or kept below 4 degrees to reduce the risk of foodborne illness.

Necessities

• Foreman grill
• Drip tray (supplied with the grill)
• Spatula (supplied with the grill)
• Big bowl
• 2 plates
• Paper towel