Monday, January 14, 2013

Grilled Turkey-Olive Burgers

For my second time preparing Ellie (Food Network) Krieger’s light (as in fat content) Better Burger with Green Olives, I used my George Foreman grill and made my life easier by covering the grill in foil.

I read somewhere that covering these indoor grills with foil makes for easier cleaning. I hate cleaning all the nooks and crannies of my GF, so this is a win-win situation in my opinion.

Using two pieces of foil, one for the bottom and one for the top, wasn’t exactly the best idea. Next time I’ll use one piece for the whole thing. Also, it makes better sense to turn the foil edges on the bottom sides up just enough to keep any liquids from dripping on the counter. Also, the bottom, front edge needs to be turned down so liquids will run out into the little “catch basin”.

(adapted from Ellie Krieger’s recipe)

1 pound lean ground turkey (or beef)
1/2-cup coarsely chopped green olives
2 tablespoons finely chopped fresh parsley, or 2 teaspoons dried
3/4-teaspoon cumin
1/3-teaspoon freshly ground black pepper

Combine all ingredients and shape into 4 patties.

On a George Foreman grill, cooking will only take about 5 minutes. In a grill pan or on an outdoor grill, allow 5 minutes for each side.

After I placed two patties on my GF, and closed it, I decided to open it back up to take a photo. That’s why the odd colored lines in the patties.

Did you notice that there is no salt added? That’s because olives are very salty.

See how nice and clean the grill is after removing the foil.

Fix the grilled burger “your way”. My way was mustard, ketchup and whole wheat bread. Absolutely delicious!


  1. Just to get the comments started -- and I do love comments--I want to remind you that you can enlarge the photos by clicking on them. That works on most anyone's blog. Great detail when they are enlarged.

  2. Thanks for the tip my friend! And loving this recipe, my brother was ogling it :)

    Choc Chip Uru

    1. Do you use TVP (textured vegetable protein, for the uninitiated), CCU? I'm thinking of making this exact recipe after rehydrating some TVP with water and Braggs Liquid Aminos (or Worcestershire sauce). Might need an egg to hold it together. Anyways, thanks for the comments ~ brother, too.

  3. What a great idea! I love that you've added olives to your burgers, for both their flavor and salt content. I will definitely give these burgers a try. Thanks for sharing.

    1. Thanks, John. Did you also notice that the recipe calls for green olives and this time I used black!

  4. I agree with ChgoJohn! Olives ... yum!!! Foil on George ... excellent idea ;)

    1. Brenda, you sweet lady. I have to cook these healthy things to offset your amazing sweets!

  5. I love adding olives to my burgers! This is the first time I have seen someone use foil on the George. It makes sense, I put foil on my baking pans to help with the mess but never thought about using them on George. Thanks for that tip! Maybe I will start using it again!

    1. Chrystal, I started using my GF again after I'd read that hint. It was easy to clean un-foiled, but so many nooks and crannies to check out. This makes it ten times easier. Thanks for stopping by and commenting.


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