How to Grill a Burger on a Foreman Grill

Co-authored by Ollie George Cigliano and Christopher M. Osborne, PhD

Last Updated: September 12, 2022

A Foreman grill can be a useful countertop kitchen appliance, especially if you like to make your own burgers but aren’t able to grill outdoors. Foreman grills can cook beef, turkey, or even frozen burgers in minutes, so long as you preheat the grill and use patties that are the right thickness. Prevent a mess by always using the grill’s drip tray while cooking, and make sure to test the internal temperature of your burgers before enjoying them.

Ingredients

Classic Beef Burgers

1 lb (450 g) of ground beef, 80% lean / 20% fat
1 tbsp (15 g) of fresh minced parsley
1 tsp (4.9 ml) of Worcestershire sauce
1 tsp (4.9 ml) of liquid smoke
1 tsp (5 g) of salt
0.5 tsp (2.5 g) of black pepper
Makes 4 burgers

Turkey Burgers

1 lb (450 g) of ground turkey
1 tbsp (15 g) of parsley flakes
4 tbsp (60 g) of bread crumbs
3 tsp (15 ml) of Worcestershire sauce
0.25 tsp (1.25 g) of salt
Makes 4 burgers

Method 1

Method 1 of 3:

Making Classic Beef Burgers

1
Plug in the grill so it can preheat for 5 minutes. For most Foreman grill models, simply plugging the appliance in turns it on. If your model has a temperature dial, turn it to High. Keep the lid closed and make sure the grease tray is in place at the base of the lower grill plate.^{[1]
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- Read the product manual before using a Foreman grill for the first time.
2
Mix the ground beef and seasonings in a large bowl. Add 1 lb (450 g) of ground beef, 1 tbsp (15 g) of fresh minced parsley, 1 tsp (4.9 ml) each of liquid smoke and Worcestershire sauce, 1 tsp (5 g) of salt, and 0.5 tsp (2.5 g) of pepper. Stir the ingredients lightly with a fork just until they are evenly distributed.^{[2]
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- You can instead use your fingertips to mix the ingredients if you wish. Just be sure to wash your hands thoroughly with soap and water after you're done handling the raw meat.
- Seasoning early on helps infuse your burgers with flavor. If you only salt at the end, the seasoning will sit on the surface.
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3
Separate the mixture into 4 balls of equal size with your hands. Scoop up one-fourth of the mixture and roll it lightly between your palms until it forms into a ball. Place it on a plate and repeat the process 3 more times.^{[3]
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- Do not reuse this plate for the finished burgers. It must be washed after being in contact with raw meat.
4
Flatten each ball into a 0.5–0.75 in (1.3–1.9 cm) thick patty. Gently squeeze each ball between your palms until you create a patty that is between 4–5 in (10–13 cm) in diameter. Give each patty a consistent thickness of between 0.5–0.75 in (1.3–1.9 cm) throughout.^{[4]
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- Put each formed patty back on the plate.
5
Place 2-4 patties 0.25 in (0.64 cm) apart on the grill. Lift the lid of the preheated grill and carefully lay the patties on the hot bottom grill plate. If you can’t fit all 4 patties on your grill model at once with this minimum amount of spacing, cook them in 2 batches.^{[5]
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6
Close the lid and cook the burgers for 3.5-5 minutes. The lid has a hinge that’s designed so that the top plate will lay flat on the burgers. After 3.5 minutes of cooking, lift the lid and see if the tops of the burgers are cooked to your liking. If not, close the lid for another 30 seconds and repeat.^{[6]
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- Don’t press down on the lid when you close it. Doing so will just further flatten the burgers.
- There’s no need to flip the burgers. The Foreman grill cooks the top and bottom at the same time.
7
Pull the burgers and check the internal temperature of each. Use the Foreman grill’s included spatula to carefully transfer each patty to a clean plate (not the one you put the raw meat on) lined with paper towels. Stick a probe thermometer into the middle of each patty. If necessary, put the patties back on the grill until the internal temperature reads 160 °F (71 °C).^{[7]
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- If you prefer your burgers cooked medium rare and are using high-quality, fresh beef from a reliable source, you may aim for a finished internal temperature of 145 °F (63 °C). However, it is always safer to cook ground beef to 160 °F (71 °C), which is considered medium doneness.
- Make sure to unplug the grill when you’re done cooking.
8
Serve or refrigerate the cooked burgers right away. Transfer the finished burgers directly to buns and top them with your favorite condiments. If you’re not planning to eat the burgers right away, seal them in a container and put them in the refrigerator. When you’re ready to eat them, put them on the grill until the internal temperature reads 160 °F (71 °C).^{[8]
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- Do not allow the internal temperature of the burgers to drop below 140 °F (60 °C) before putting them in the fridge. If kept in the fridge at a temperature below 40 °F (4 °C), you can store the cooked burgers for up to 3 days.
- Finish off your burgers with a sprinkle of salt and pepper before serving them.

Method 2

Method 2 of 3:

Cooking Turkey Burgers

1
Plug in the grill to begin preheating for 5 minutes. Most Foreman grill models have no heat settings and operate by inserting and removing the plug from an electrical outlet. If your model does have heat settings, turn the dial to High.^{[9]
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- Preheat the grill with the lid closed.
- Start assembling your burgers while the grill preheats.
2
Combine the ground turkey and seasonings in a large bowl. Add 1 lb (450 g) of ground turkey, 1 tbsp (15 g) of parsley flakes, 4 tbsp (60 g) of bread crumbs, 3 tsp (15 ml) of Worcestershire sauce, and 0.25 tsp (1.25 g) of salt to the bowl. Gently stir everything together with your fingers, mixing the ingredients only until everything is evenly incorporated.^{[10]
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- Wear food-safe disposable gloves if you prefer not to put your hands into raw meat.
3
Create 4 patties of equal size and thickness with your palms. Pick up one-fourth of the mixture and gently roll it between your palms until it forms a sphere. Then, gently squeeze the ball between your palms until it forms a patty that’s between 0.25–0.5 in (0.64–1.27 cm) thick and 4–5 in (10–13 cm) in diameter. Put the finished patty on a clean plate.^{[11]
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- Repeat the process to make 3 more patties.
- Make turkey burger patties a bit thinner than beef patties, since it’s important for the interior to cook through completely.
4
Lift the grill lid and space out the patties on the lower grill plate. The grill is ready for the turkey burgers once it has preheated for 5 minutes. Give the patties 0.25 in (0.64 cm) of spacing on the grill plate. Depending on your grill model, you may only be able to make 2 patties at a time.^{[12]
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- Make the burgers in 2 batches if you can’t fit all 4 patties on the grill at once.
- Wash your hands with soap and water after handling raw meat.
5
Close the lid and cook the burgers for 5 minutes. After 5 minutes of cooking, lift the lid and take a look at the tops of the burgers. If they aren’t browned to your liking yet, close the lid for 30 seconds and check again. Repeat the process as needed.^{[13]
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- Turkey burgers may take up to 8 minutes to cook completely.
- Don’t worry about flipping the burgers—the grill cooks both sides evenly at the same time.
6
Check the internal temperature to determine when the burgers are done. Use the spatula that came with the grill to lift the patties onto a clean plate lined with paper towels. Stick a probe thermometer into the center of each patty. If the internal temperature is below 165 °F (74 °C), put the patties back on the grill and recheck them after 30 or 60 seconds.^{[14]
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- Do not undercook ground turkey. The chance for foodborne illness is too great if the meat isn’t fully cooked to 165 °F (74 °C).
- Don’t reuse the plate that you put the raw patties on without washing it first.
- Remember to unplug the grill when you're finished cooking.
7
Serve the turkey burgers hot or put them in the fridge. If you don’t plan to serve all the burgers right away, move them directly to the refrigerator in a sealed container. They’ll keep for up to 3 days in the fridge. When you’re ready to eat them, put them back on the grill until the internal temperature reaches 165 °F (74 °C).^{[15]
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- The “danger zone” for foodborne illnesses from cooked meats is 40–140 °F (4–60 °C). Don’t let the cooked burgers fall below 140 °F (60 °C) without refrigerating them, and keep them at below 40 °F (4 °C) until you’re ready to reheat them.

Method 3

Method 3 of 3:

Cooking Frozen Burgers

1
Choose frozen burger patties that are no more than 0.5 in (1.3 cm) thick. A thicker frozen burger may overcook on the outside before it cooks through on the inside. While fresh burger patties cook best on a Foreman grill in the 0.5–0.75 in (1.3–1.9 cm) range, opt for thinner burgers when cooking straight from frozen.^{[16]
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- If your frozen burgers are more than 0.5 in (1.3 cm) thick, thaw them first before cooking them. Either put up to 1 lb (450 g) of burgers in the fridge in an airtight container for 5 hours, or in a watertight bag in a bowl of cool water for 30-60 minutes. Follow the cooking instructions for fresh burgers instead of frozen burgers.
2
Preheat the grill for 5 minutes. Plug in the grill with the lid closed. If your model has a temperature setting, turn it to High. Make sure the grease tray is in position on the countertop at the base of the lower grill plate.^{[17]
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- Read the instruction manual for your grill before using it for the first time.
3
Place 2-4 frozen patties on the lower grill plate. The number of burgers you can cook at once depends on the diameter of the patties and the model of your Foreman grill. Make sure the patties don’t overhang the lower plate, and aim to give at least 0.25 in (0.64 cm) of spacing between patties.^{[18]
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- The plates of the preheated grill are very hot, so work carefully. Consider putting the burgers on with tongs that are both nonstick surface-safe and heat-resistant.
4
Close the lid and cook the burgers for 4.5-6.5 minutes. Lower the lid so that the top plate makes contact with the top of the patties. Keep the lid closed for 4.5 minutes before checking the burgers for doneness. Check every 30 seconds until they look done on the outside, which may take up to 6.5 minutes.^{[19]
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- Frozen burgers usually take about 90 seconds longer to cook than fresh patties, which take about 3-5 minutes.
- No flipping necessary! The grill plates cook both sides at the same time.
5
Remove the burgers and test the internal temperature for doneness. Lift the lid and use the spatula that came with the grill to lift the burgers onto a paper towel-lined plate. Insert a meat thermometer into the center of each burger patty. If the temperature reads below 160 °F (71 °C), put the patties back on the grill until they reach that temperature.^{[20]
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US Department of Agriculture
U.S. agency responsible for promoting good agricultural practices and protecting consumers
Go to source}
- At this internal temperature, the burgers are at medium doneness. Even if you like fresh burgers less well done, cook commercially-frozen patties to this temperature for safety reasons.
- Unplug the grill when you’re finished.
6
Eat the burgers before the internal temperature falls below 140 °F (60 °C). Since these are frozen patties, cook only what you intend to eat right away. Serve them on a bun and with your favorite condiments within 5 minutes of cooking them. Either refrigerate or discard the burgers if the internal temperature falls below 140 °F (60 °C).^{[21]
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US Department of Agriculture
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Go to source}
- Cooked meats must be kept either above 140 °F (60 °C) or below 40 °F (4 °C) to reduce the risk of foodborne illnesses.

Community Q&A

Question

Is using the grill considered frying?

Community Answer

No, grilling leaves line marks on your burgers. Frying is like using a frying pan, a cooking tool to make smaller foods such as eggs and sautéed items on a stove inside a kitchen.
Question

Does the meat have to heat up first?

Community Answer

It does not have to be heated up first. Room temperature is preferable, but it can also be frozen.
Question

How do I cook steak on the Foreman grill?

Community Answer

Brush both sides of the meat with olive oil and season with kosher salt and fresh ground black pepper. Grill the steak for 4-7 minutes for medium-rare, 6-9 minutes for medium.