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”.
BETTER BURGER WITH GREEN OLIVES
(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!
