Greek Burger – Ingredients: 1 pound of ground beef ½ tsp. oregano powder ¼ tsp. dried basil 0.5 g dried thyme 1/4 teaspoon garlic powder 1/4 teaspoon of onion powder ½ tsp. salt ¼ tsp. pepper 1 modest red onion 1/4 cup of crumbled feta Olive oil Tzatziki Sauce: 1/2 cup diced English cucumber 1 tsp.
- Dried dill 1 pint of Greek yogurt 2 teaspoons lemon juice pepper and salt to taste Steps Combine the tzatziki sauce ingredients in a small bowl, cover with plastic wrap, and place in the refrigerator.
- Mix the ground beef, oregano powder, basil, thyme, onion powder, garlic powder, salt, and pepper in a medium bowl.
The mixture is divided into four 4 oz patties. Set the Indoor-outdoor grill to Setting 4 and preheat it. The red onion is sliced into four 12-inch-thick slices and brushed with olive oil. Place the four patties on one side of the hot grill and the onions on the other.
Cover the grill with the lid. Three to four minutes per side for medium-rare, and five to six minutes per side for medium. Grill each burger with 1 tablespoon of feta cheese until melted. On each side, grill the onions for 3 to 4 minutes. Serve burgers with two tablespoons of tzatziki sauce, grilled onions, tomato, and lettuce.
Falafel Falafel, or ground chickpeas that have been deep-fried, is the traditional filling for Greek sandwiches. By coating the beef patties with falafel mix or chickpea flour, you can create a deliciously crunchy exterior that complements the Greek-inspired toppings.
How long does George Foreman cook hamburgers?
Hamburgers don’t need condiments, toppings, bread, or sides; they’re just fine by themselves. However, condiments and layers of fresh toppings can elevate a good beef burger to the next level. I like to prepare some of the toppings, such as grilled sweet onion slices, on my Foreman grill.
- Because burgers only take a few minutes to cook, you should prepare your toppings, condiments, and sides beforehand.
- Not everyone enjoys burgers in the same manner.
- A good plan is to offer a variety of toppings on a large platter for everyone to choose from.
- Try the following: American or provolone cheeses cut into thin slices.
ripe, red tomatoes, sliced grilled slices of onion Lettuce leaves Sour or sweet pickle chips Grilled red bell pepper slices Avocado slices barbecued bacon Prepare small serving bowls or ramekins with small spoons for the condiments. Options for condiments are seemingly limitless.
- Here are some suggestions: Tomato-based ketchup Mayonnaise Mustard Vinegar relish Ranch condiment Salsa Guacamole, chutney, and horseradish sauce.
- Hot pepper sauce There are also a variety of options when it comes to the bread used for burgers.
- My favorite type of bread is a sturdy Kaiser roll.
- However, a soft, traditional hamburger bun is also delicious.
If you are feeling more adventurous, try English muffins with a split face that have been lightly grilled. Brioche and potato rolls are equally delicious. You need only a few simple sides to complement hamburgers. There is no need to eclipse the main event.
- Chips, fries, coleslaw, potato salad, and three bean salad are all excellent options.
- Several recipes are included at the conclusion of this post.
- The Dishes The two recipes presented here are for simple, quick-to-prepare, and quick-to-grill beef burgers.
- The first recipe uses Worcestershire sauce and Liquid Smoke to impart a charcoal grill flavor to the beef.
The second recipe contains only a few ingredients, one of which is a soft cheese that will melt within the burger. You can experiment with various cheese varieties to stuff your patties. Camembert or Brie will melt completely into the patty. Blue cheese tends to remain more intact, so that each bite contains a substantial amount.
- Cheddar does not melt as easily as other cheeses, but its texture and flavor are enticingly distinct.
- Every contact grill is slightly unique.
- I really enjoy my burgers medium rare, so I must keep a close eye on them because the bottom of my plate gets quite hot.
- For medium-rare burgers, only 2-1/2 to 3 minutes are required.
If you prefer them well done, grill them for up to 5 minutes.
The size of the burger patty and the temperature of the grill affect the number of minutes it takes for a hamburger to reach the desired internal temperature, so keep in mind that these are estimates! The times listed below are based on a four-inch diameter, one-inch thick patty grilled at 450° to 500°F.
How do you know when a burger on the grill is done?
How do you know when a burger is cooked? – There are three primary ways to determine whether a hamburger is cooked. Purchasing an instant-read meat thermometer is by far the safest, simplest, and simplest option. Digital meat thermometers are inexpensive, very simple to use, and useful for a wide range of foods, including roast chicken and steak.
Simply insert the thermometer into the center of the burger to determine if it is ready to eat. We recommend inserting the thermometer into the side of the burger, as it will be less likely to penetrate the entire patty and provide an inaccurate reading. At 120 degrees Fahrenheit, the burger is rare. At 130 degrees Fahrenheit, the meat is medium-rare.140 degrees Fahrenheit is medium, 150 degrees Fahrenheit is medium-well, and over 160 degrees Fahrenheit is well done.
The FDA recommends cooking all ground beef to 160 degrees Fahrenheit, but we do not recommend cooking it beyond that temperature, as it will become dry and tasteless. If you lack a thermometer, the next-best method is to remove the burger from the heat, place it on a plate, and cut into it.
- The rarer the burger, the pinker the center.
- This is better (and probably safer) than guessing, but it can result in at least one “test” burger that is partially dismembered and contains numerous slices.
- It will still taste good, but its appearance may not be ideal.
- The third technique is known as the “finger test.” This method is somewhat masculine, and it may take some practice to master it.
Nevertheless, if you can master the skill, it’s a cool barbecue trick that eliminates the need to carry a thermometer. This method involves pressing a (clean) finger onto the meat to determine its doneness; the firmer the meat, the more thoroughly cooked it is.
- As a convenient comparison point, you can use the fleshy pad beneath your thumb.
- This is how: Hold your left hand aloft and use the index finger of your right hand to press on the fleshy pad.
- This approximates the texture of raw meat.
- Now, bring your left thumb and forefingers together and touch that area of skin once more.
It has become firmer! The pad is currently as firm as rare meat. Medium-rare meat is firm when you press your left thumb and middle finger together. When you touch your left thumb and ring finger together, the meat is medium-well doneness. In addition, if you touch your left thumb and pinky together, the resulting pad is as firm as well-done meat.
- As you can imagine, it takes a bit of practice to get this right, and it’s not nearly as accurate as a thermometer or even cutting open a burger and looking inside.
- Typically, you need to consume a large number of burgers before you get the hang of it.
- But if you’re desperate, give it a shot! The source of this content is OpenWeb.
You may be able to find the same content in a different format or additional information on their website.