Start out at 425F. Cook the burgers for 3 minutes, then turn them over for another 3 minutes. After the last 3 minutes, take a knife and cut it open to make sure that they are brown in the middle. If there is alittle red, put the lid back down for a minute or two. Otherwise, enjoy your burgers! >:D
3 Minutes, and you are done.
The burger at 3 minutes is well done, up to .75 of an inch. When done in the Foreman Grill it is NOT going to have any type of brown light brown burned area on the top. It will be like a McDonalds meat style color, looking wet. You can go over 3 minutes to 3.3. At 3 put your cheese on.
There is no temperature setting on a Geore Foreman Grill. If you look at the packaging of the turkey burger it should cook to an internal temperature of at least 165F.
There is no temperature setting on a Geore Foreman Grill. If you look at the packaging of the turkey burger it should cook to an internal temperature of at least 165F.
high
A 1 inch boneless rib eye, tenderloin, or top loin steak should be cooked for 6-8 minutes on the George Foreman Grill (covered) at 350 degrees F to 375 degrees F for medium rare. If you are cooking uncovered it should be 8-11 minutes.
Your catfish should be done in about 10 minutes.
I would say about 4 minutes, but that's of course only on a Geroge Foreman Lean Men Grilling Machine.
Hamburgers should be made mainly from pigs. Beefburgers should be made mainly from cattle.
It is the healthiest if it is cooked to an internal temperature of 160°F. Although the cooking time can be adjusted depending on how a person likes their burger (medium rare, medium well, well done, etc.).
Any foods that can be traditionally grilled will work on a George Foreman grill. If you focus on meats (chicken, pork, beef) as well as hearty vegetables, you should have a wide variety of food options.
You should defrost the chicken before cooking it.
hamburgers are yummy. You should research (the question and the hamburgers)
When taking the temperature of beef, pork, or lamb roasts, the food thermometer should be placed midway in the roast, avoiding the bone. When cooking hamburgers, steaks, or chops, insert a thermistor or thermocouple in the thickest part, away from bone, fat, or gristle