Grill a Burger on a Foreman Grill

There are a lot of ways and few incorrect ways (short of under cooking the meat) to make a burger. There are even a half a dozen articles here on wikiHow that will tell you how. What sets this article apart is that you need no cooking skill to do this. Those other articles will give you a decent burger, but it won't be as good as what you see in the picture. You can eventually get it that good with practice.

Ingredients

  • One-half pound ground beef
  • Non-stick spray
  • Toppings to suit your taste

Steps

Select your beef

  1. First, you only need one-half pound per burger. Figure out how much that is for you.
    • Any ground beef you can find is fine. If your state lists the meat/fat ratio, 80/20 is fine, but anything leaner is better.
  2. Divide your beef for however many burgers you'll be making. This guide will continue with one; repeat it for more.
  3. Turn on your Foreman grill, usually by plugging it in. Place the fat-collecting pan under it in the appropriate position, and spray both the top and bottom with non-stick spray.
  4. Roll your ground beef into a ball.
  5. Place it on your cutting board and flatten it.
  6. Turn it over.
  7. With one hand on the center, shore up the sides to round it out.
  8. Turn it over again.
  9. Smooth out the edges.
    • Your burger should be about three-quarters of an inch to an inch thick.

Cook the burger

  1. Season your burger as you'd like, e.g. garlic and chili powders. If you marinade or garnish in BBQ sauce, do that instead.
  2. Place your burger seasonings-down on the Foreman, and season the other side (or cover in sauce).
  3. Close the lid. Wait about 90-120 seconds. You don't have to be exact.
  4. Open the lid. Flip it and also rotate it 90 degrees either way.
  5. Repeat the above two steps to where it's cooked about 6-8 minutes (4 rounds on the Foreman).
  6. Finished.

Things You'll Need

  • A George Foreman grill
  • The fat-collecting pan (comes with the Foreman grill)
  • The slotted turner that comes with the Foreman grill
  • A power outlet
  • Counter space

Tips

  • Your burger is far from perfect, but it's going to be good. It's going to impress all but the most discriminating burger lovers.
  • If you want to take your burger from good to great (and get some juiciness to it without adding fat), while balling up your meat, mix in some diced onions and/or diced jalapeno peppers. Not too much, maybe a few teaspoons' worth per half-pound. Mulch it in like you were preparing a meat loaf, and grill it in.
  • The $20-$30 basic Foreman grill can only make one at a time. Get the $50 one with the detachable hot plates. Much easier to clean and this one can do two burgers at a time.
  • If you want a juicier burger, use fattier meat. It won't be as healthy, but if that's what you like, knock yourself out.
  • Using leaner meats means you get more meat but it'll be kind of dry. If you're going to put ketchup or another condiment or sauce on it, that'll be fine.
  • You can also mix in shredded cheese, but this can get funky. Use it sparingly.

Warnings

  • Foreman grills only have one temperature setting: Very Hot. Do not touch the heating plates or even the outside. Only touch and operate the Foreman grill by its designated handles.
  • Do not let your children cook with the Foreman. It's probably easy enough for them, but too dangerous.

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