George Foreman Grill Burgers
Tender, juicy burgers that only take minutes on a George Foreman grill. Perfect for for fast, mess-free cooking and delicious results.
Equipment
- 1 George Foreman Grill
- 1 Pastry Brush
Ingredients
- 1 pound springer mountain farms ground chicken OR ground beef
- 1 teaspoon Salt
- 1 teaspoon Italian seasoning
- 1 ½ teaspoon garlic powder
- ½ teaspoon thyme
- 1 teaspoon paprika regular or smoked
- ½ teaspoon black pepper
- 1 tablespoon minced onion
- 1 tablespoon Olive oil
Instructions
- Place the ground meat, chicken, turkey, or beef into a large bowl. Then add the salt, Italian seasoning, garlic powder, minced onion, thyme, paprika, and black pepper. Mix everything together real well.
- Preheat the George Foreman grill. While it is heating, measure out the ground meat into four sections. I like to use a food scale to make sure they are all the same size. Form them into hamburger patties and make a small dent in the center.
- Then, using a pastry brush, brush some olive oil onto the grill plates and onto the top of the ground meat. Place the patties oiled side down onto the grill ensuring that they are slightly spaced apart.
- Close the lid to the grill and cook them for 3 ½ to 5 minutes. There is no need to flip them, however, you can always flip them halfway if you’d like. The internal temperature to look for should be: 160°F for beef, 165°F for chicken or 165°F for turkey.
- Once your ground meat reaches the desired internal level temperature, remove them from the grill and allow them to rest for two minutes before assembling and serving.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Wrap individual burgers in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost overnight if frozen. Then, microwave the bugers at 1-minute intervals until heated through.
- Mixing your burgers by hand ensures you don't overwork them. I like to use these Nitrile gloves to keep my hands clean and prevent cross-contamination.
- Mix your ingredients until everything is well combined, but be careful not to overmix. Overworking the meat causes the proteins to contract as they cook, squeezing out the juice and resulting in dry burgers.
- Be sure you create a depression in the center of the burgers. This keeps them from shrinking too much.
- Brush your grill grate with olive oil to prevent sticking while the burgers cook.
- Your burgers will release some juice as they cook. That's okay and completely unavoidable.
- Grill the burgers with the lid closed. This retains the heat and keeps the burgers juicy.
Nutrition
Calories: 180kcalCarbohydrates: 3gProtein: 21gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 99mgSodium: 187mgPotassium: 667mgFiber: 1gSugar: 1gVitamin A: 278IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!