Recipes for Grilling - George Foreman Australia

Smash Burger


Ingredients:

  • Burger
  • 500g ground beef
  • salt & pepper
  • 2 tsp garlic powder
  • 1 jalapeno, sliced

  • Sauce
  • ½ cup mayo
  • 2 tbsp bbq sauce
  • 1 tsp Dijon mustard
  • 1 tbsp honey

  • To Serve
  • 2 cheese slices
  • lettuce
  • red onion, sliced
  • tomato, sliced
  • brioche bun

Method:

  1. To make the burgers, in a large bowl combine ground beef, salt, pepper & garlic powder. Divide in two and mould into balls.
  2. To make the sauce, combine mayo, BBQ sauce, Dijon mustard & honey in a small bowl.
  3. Place both burgers onto a preheated grill & smash flat using a spatula. Add sliced jalapenos into each patty as desired & grill until cooked.
  4. Place your cheese slices on one of the patties and top with the other patty. Grill until cheese has melted.
  5. To build your burger, add some sauce to the bottom of the brioche bun. Top with lettuce, red onion, tomato & the smash burger.

Choccy Pancakes


Ingredients:

  • 3 eggs
  • 3/4 cup sugar
  • 115g butter, melted
  • 1 cup flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tbsp vanilla essence
  • 1 tbsp milk

Method:

  1. Preheat your George Foreman grill.
  2. Mix all ingredients in a large bowl to make the pancake batter.
  3. Using a large spoon or ladle, add a dollop of the pancake batter to the centre of you grill and close.
  4. Grill for approximately 35 seconds or until golden. These cook super-fast so keep a close eye to ensure they don't burn.
  5. Serve with your favourite pancake toppings and enjoy.

Grilled Cheese Donut


Ingredients:

  • glazed ring donut
  • spreadable butter
  • 3 rashers of bacon, cooked
  • cheese, grated

Method:

  1. Slice the donut in half & butter both slices on the inside.
  2. Making sure the buttered side is on the outside, top one slice with bacon & grated cheese.
  3. Place on your grill and put the remaining slice on top with the butter facing outwards.
  4. Close grill and cook until cheese has melted & the outside is golden.

Charred Potatoes with Chorizo & Feta


Ingredients:

  • Potatoes
  • small potatoes
  • water
  • salt

  • Potato Dressing
  • 2 tbsp butter, melted
  • 2 tsp paprika
  • 2 tsp garlic, minced
  • juice of 1 lemon + zest

  • Topping
  • 1 chorizo, chopped
  • greek feta, crumbled
  • spring onion, chopped

Method:

  1. 1. Add potatoes to a saucepan of salty water, bring to the boil & cook until tender.
  2. To make dressing, add butter, paprika, garlic, lemon juice & zest to a bowl & combine. Put to one side.
  3. Grill chorizo until golden & charred. Put to one side.
  4. Add cooked potatoes to a large bowl, add dressing & toss. Place potatoes on a baking tray & crush each one.
  5. Add crushed potatoes to grill, brushing with excess dressing left in the bowl. Once charred, remove from grill & top with cooked chorizo, feta & spring onions.

Burger Crunch Wrap


Ingredients:

  • burger patties
  • bacon rashers
  • 1 onion, sliced
  • large tortillas
  • BBQ sauce
  • cheese slices
  • tortilla chips
  • small tortillas

Method:

  1. Grill your burger patties, bacon & onions until cooked to perfection.
  2. To build your crunch wrap, take one large tortilla & spread it with BBQ sauce. Top with a burger patty, cheese slice, bacon, onions & tortilla chips.
  3. Top your stack with a small tortilla & fold in the edges of the large tortilla as shown to make your wrap.
  4. Grill your crunch wrap until golden on each side and enjoy!

Grilled Pears with Ginger Nut Crumb


Ingredients:

  • pears, sliced in half
  • 1 tbsp melted butter
  • 1 tbsp brown sugar
  • ginger nut biscuits, bashed into crumbs
  • ice cream

Method:

  1. Preheat your grill. Combine melted butter & brown sugar in a small bowl.
  2. Place pears on the grill, brush with butter mixture & grill for 5 minutes or until caramelised & tender.
  3. To serve, top grilled pears with ice cream & ginger nut crumbs.

Easter Leftovers Choc Toastie


Ingredients:

  • thick white bread
  • butter
  • 1 banana, chopped
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 choc Easter egg, crushed
  • hazelnuts, toasted

Method:

  1. Mix chopped banana, vanilla extract & cinnamon in a small bowl.
  2. Butter the outside of your white bread.
  3. Build your toastie by adding a layer of the banana mix, topped with choc Easter egg.
  4. Grill until the outsides are golden and the chocolate has melted.
  5. Top with toasted hazelnuts and enjoy!

Honey Lemon Chicken Sandwich


Ingredients:

Cucumber Salad

  • 1/2 cucumber, thinly sliced salt
  • 1/2 red onion, sliced
  • 1 red chilli, sliced
  • 2 1/2 tbsp rice vinegar
  • 1 1/2 tbsp soy
  • 1 1/2 tbsp sesame seed oil

Honey Lemon Sauce

  • 1/3 cup honey
  • 1 lemon, zest & juice
  • 2 tsp cornflour mixed with 2 tbsp of water

Crispy Skin Chicken

  • chicken thighs, skin on
  • salt & pepper

Sandwich

  • toasted roll
  • sesame seeds

Method:

  1. Salt cucumber slices in a bowl, then after a minute squeeze excess juice out of them. Add remaining ingredients for the cucumber salad & toss together.
  2. Season chicken thighs on both sides & grill to perfection on your George Foreman grill.
  3. Add honey, lemon zest & juice to a pan and heat until combined. Add cornflour mix to sauce and heat until thickened. Coat crispy skin chicken in the honey lemon sauce.
  4. To your toasted roll add your chicken, top with more sauce, sesame seeds & cucumber salad.

Power Burger


Ingredients:

  • ¼ cup finely chopped vegetables (eg. spring onions, zucchini, red or green capsicum)
  • ¼ cup grated carrot
  • ¼ cup wholemeal breadcrumbs
  • 1 egg
  • 2 tbs parsley
  • 2 sprigs of thyme, leaves only
  • 750g lean minced beef (5-star)
  • 1 tbs Worcestershire sauce
  • 1 tsp ground black pepper

For serving:

  • Wholemeal hamburger buns
  • 80g spinach
  • Tomatoes
  • Swiss cheese
  • ½ cup fresh basil leaves
  • Mustard

Method:

  1. 1. In a large bowl, combine all ingredients and mix well, using your hands.
  2. Shape the mixture into eight patties, place on a plate and refrigerate for 10 minutes.
  3. Meanwhile, preheat the grill. Arrange patties on the George Foreman® Grill and cook for 4-6 minutes, until juices run clear.
  4. Serve on wholemeal hamburger buns with spinach, fresh tomato, Swiss cheese, basil leaves and mustard.

Makes 8 burger patties

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

 

Sundried Tomato & Parmesan Grilled Chicken


Preparation Time: 30 minutes (60 minutes of refrigeration)

Cooking Time: 15-20 minutes

Servings: 4


Ingredients:
  • 4 x 170-230g boneless, skinless chicken breasts

  • 120g jar sundried tomato spread
  • 1 cup shredded parmesan cheese
  • 120g baby spinach
  • 4-8 cherry tomatoes
  • Garlic salt
  • Balsamic reduction drizzle
  • Fresh basil

Method:

  1. Lay the chicken breasts out on a cutting board, pound to flatten.
  2. Season with garlic salt and pepper, and place in refrigerator for 1 hour to firm up.
  3. Mix together sundried tomato spread, parmesan, and spinach in a bowl until uniform. Season to taste.
  4. Preheat George Foreman® Grill to Medium-High.
  5. Grill one side of chicken for about 5-7 minutes until golden brown. Once side is ready, flip chicken and top with mixture. Continue cooking until the thickest part of breast is cooked though.
  6. Move chicken to cutting board, loosely tent with foil and let rest for 5 minutes. Once properly rested, drizzle with balsamic reduction and top with fresh basil.

 

Char-grilled Sweet & Sour Chicken Skewers


Preparation Time: 10 minutes (2-8 hours for marinating)

Cooking Time: 15-20 minutes

Servings: 10 Skewers


Ingredients:
  • 1 cup pineapple juice

  • ½ cup rice wine vinegar
  • ½ cup brown sugar
  • ¼ cup ketchup
  • 3 tablespoons soy sauce
  • 500g skinless chicken breasts – cut into 4cm pieces
  • 1 ½ Tbsp. corn flour mixed with 2 tablespoons of water
  • 2 cups fresh pineapple, cut into 2.5cm squares
  • 2 cups cherry tomatoes
  • 1 large green capsicum cut into 2.5cm squares
  • Sesame Seeds for Garnish
  • Broccoli for Serving
  • 10 x 25cm Skewers (avoid metal skewers, as they can scratch the nonstick coating)

Method:

  1. Mix together pineapple juice, rice wine vinegar, brown sugar, ketchup, and soy sauce. Take half of the sauce and place in zipper top bag with chicken. Marinate for at least 2 hours or up to 8 hours.
  2. Take the remaining half of sauce and add corn flour mixture. Simmer for 5 minutes until thick. Set aside half of that simmered sweet and sour sauce for dipping!
  3. Preheat George Foreman® Smokeless Grill to Medium-High.
  4. Take chicken out of marinade and dry off with paper towel. Now comes the fun part. Using skewers, place the ingredients in this order: pineapple, tomato, chicken, capsicum. Repeat until skewers are mostly full, leaving a few centimeters free on both ends.
  5. Place the skewers on George Foreman® Smokeless Grill and listen for the sizzle. Take the simmered sweet and sour sauce and start glazing, cooking each side of the chicken for about 5 minutes or until chicken is charred.
  6. Garnish with toasted sesame seeds and serve over steamed broccoli with extra sauce!

 

Grilled Pork Chops


Ingredients:
  • 2 centre cut boneless pork chops

  • 2 tablespoons vegetable oil
  • 1 teaspoon honey
  • 1 tablespoon soy sauce
  • ¼ cup brown sugar
  • pinch of salt and pepper
  • 1 tablespoon cornstarch
  • ¼ cup water

Method:

  1. In a small saucepan, vegetable oil, soy sauce, combine brown sugar, honey, salt and pepper. Bring to boil.
  2. In a separate cup combine cornstarch and water. Whisk well and slowly pour into saucepan mixture. This will thicken it up. Set aside.
  3. Preheat your George Foreman® BBQ Grill for at least 5 minutes with the lid closed. When ready, place pork chops on grill and close lid. For 1.5cm thick chops grilling time will be about 8-11 minutes. About 2 minutes before removing from grill, brush pork chops with the brown sugar mixture. It will caramelise and may burn a little so keep an eye on it. Remove chops from grill when done and pour on remaining mixture.

 

Indian Spiced Beef Kebabs


Preparation Time: 20 minutes

Cooking Time: 10 minutes

Ingredients:

  • 600g beef sirloin, cut into 2cm cubes
  • Ginger, 2cm peeled & roughly chopped
  • 1 clove garlic
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • 2 tbs peanut oil
  • Salt & pepper to taste
  • 6 kebab sticks

Method:

  1. Skewer beef onto kebab sticks and place in a shallow dish.
  2. Combine remainder of ingredients in a food processor and blitz for 30 seconds. Pour over beef kebabs and turn to coat in the marinade.
  3. Heat your George Foreman® and when it reaches temperature, place the kebabs on the grill. Cook for 6-8 minutes, turning every minute to ensure the kebabs cook evenly. Serve over jasmine rice with a dollop of yoghurt, squeeze of lime and fresh coriander.

Serves 4-6

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

 

Atlantic Salmon Nicoise Salad


Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

  • 4 x Atlantic Salmon fillets (approx. 150g each)
  • Olive oil spray
  • Juice of 1 lemon
  • Sea salt & black pepper

Salad Ingredients:

  • 100g green beans, blanched and cut in half
  • 50g black olives, pitted and halved
  • 4 soft boiled eggs, peeled and quartered
  • 2 ripe tomatoes, quartered
  • 4 baby potatoes, halved, boiled and cooled
  • 4 anchovies, halved (optional)
  • 4 spring onions, sliced on the diagonal
  • ½ cup continental parsley, chopped
  • 1 tbs red wine vinegar
  • 2 tbs extra virgin olive oil

Method:

  1. Heat your George Foreman® Easy to Clean Grilling Machine.
  2. Spray the salmon fillets lightly with olive oil spray, place them on the grill and gently close the lid. Cook salmon for 2-3 minutes, carefully take off the grill and rest on a plate for 2 minutes.
  3. Meanwhile, place all the salad ingredients in a large bowl and drizzle with olive oil and vinegar, gently toss to combine.
  4. Transfer the salad to a serving platter and flake the salmon over the top. Drizzle lemon juice over the salad and season with salt and pepper.

Serves 4-6

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

 

Breakfast BLT


Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients:

  • 4 rashers shortcut rindless bacon
  • 4 slices sourdough bread
  • 1 tomato, sliced thinly
  • 4 leaves cos lettuce
  • 1 avocado, peeled and sliced thinly
  • 1 tbs mustard
  • 1 tbs tomato relish

Method:

  1. Pre-heat your George Foreman® Easy to Clean Grilling Machine and cook bacon for 2 minutes with the lid down. Set aside.
  2. Spread mustard on 2 slices of the bread and top with the cooked bacon, lettuce, avocado and tomato. Spread tomato relish on the remaining 2 slices of bread and place them on top of your sandwich.
  3. Toast for 2-3 minutes or until nice and golden in colour.
Quick and easy!

Makes 2

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

 

Cajun Fish Burgers


Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients:

  • 4 x 150g white fish fillets (eg. Dory or Ling)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbs oregano
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 3 tbs vegetable oil
  • 1 baguette cut into 4
  • 1 tomato, sliced
  • 50g rocket
  • 4 tbs natural yoghurt

Method:

  1. Pre-heat your George Foreman® Easy to Clean Grilling Machine. Lay the fish fillets in a shallow baking dish.
  2. Mix the herbs and spices together with the vegetable oil in a small bowl and pour over the fish. Turn the fish over to coat in the spice mix.
  3. Place the marinated fish on the grill and gently place the lid down. Cook for 4-5 minutes.
  4. Meanwhile, assemble the baguettes with tomato, rocket and a dollop of yoghurt. Top with the fish and serve.

Serves 4

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

 

Chicken Souvlakis


Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

  • 2 tbsp fresh lemon juice
  • 1 ½ tbs chopped fresh oregano
  • 2 tbs olive oil
  • ½ tsp salt
  • 2 garlic cloves, minced
  • 400g boneless chicken thighs
  • 4 pita bread pockets
  • ¼ iceberg lettuce, shredded

Tzatziki sauce:

  • ½ cup plain Greek yoghurt
  • 100g Greek feta
  • 1 tbs lemon juice
  • 1 garlic clove, minced
  • 1 Lebanese cucumber, seeded, coarsely grated and drained
  • Sea salt & black pepper

Method:

  1. To marinate chicken, combine lemon juice, oregano, oil, salt, garlic and chicken in a shallow bowl. Cover with cling wrap and place in refrigerator for 10 minutes.
  2. Meanwhile, for tzatziki sauce, place all ingredients except cucumber in a jug and blitz with a stick blender until smooth. Add cucumber and stir through.
  3. Heat your George Foreman® Easy to Clean Grilling Machine and lightly toast the pita bread pockets for a minute each. Wrap them in foil until your chicken is done.
  4. Remove chicken from bowl; discard marinade. Place drip tray under the grill and cook chicken with the lid down for 4-5 minutes or until done. Rest on a plate, then shred into bite-size pieces. Place chicken in each pita bread, top with tzatziki and serve withshredded iceberg lettuce.
Serves 4

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

 

Chicken Nuggets


Ingredients:

Nuggets

  • 2 chicken breasts, diced
  • Milk of choice
  • Pickle juice

Rub

  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Dipping Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 1 tbsp dijon mustard
  • 2 1/2 tbsp honey
  • 2 tbsp BBQ sauce

Method:

  1. Place diced chicken in a bowl with pickle juice & milk. Marinate for 30 minutes.
  2. Remove from marinade & pat dry.
  3. Make chicken rub.
  4. In a small bowl, sprinkle chicken with rub & combine.
  5. Grill chicken on your George Foreman Flexe Grill until cooked through.
  6. Whisk dipping sauce ingredients & serve on the side.