National Burger Month is observed as a holiday here at George Foreman Grills. All month long we’re creating new recipes, grilling up awesome burgers and, yes, eating all the delicious results.
To spread the cheer, we’re sharing some of our favorite burger recipes. Each one has a fun twist that we hope brings you a new, tasty culinary experience, and puts you in a festive mood for our favorite time of year—National Burger Month.
- 1 lb. ground beef
- ½ tsp. oregano powder
- ¼ tsp. dried basil
- ½ tsp. dried thyme
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ½ tsp. salt
- ¼ tsp. pepper
- 1 small red onion
- ¼ cup crumbled feta cheese
- Olive oil
- ½ cup English cucumber, diced
- 1 tsp. dried dill
- 1 cup Greek yogurt
- 2 tsp. fresh lemon juice
- Salt and pepper to taste
In a small bowl mix together the tzatziki sauce ingredients, cover with plastic wrap and place in the refrigerator.
In a medium bowl mix together the ground beef, oregano powder, basil, thyme, onion powder, garlic powder, salt and pepper. Divide the mixture into four, 4 oz patties.
Preheat the Indoor/Outdoor grill on Setting 4.
Slice the red onion into four ½” thick slices and brush with olive oil.
Place all four burgers on one side of the preheated grill and onions on the other side. Place the lid on the grill.
Grill the burgers for 3-4 minutes per side for medium rare, and 5-6 minutes per side for medium. Top each burger with 1 Tbsp of feta cheese and grill until melted.
Grill the onions for 3-4 minutes per side.
Serve burgers with grilled onions, tomato, lettuce and 2 Tbsp tzatziki sauce.
Falafel, or deep-fried ground chickpeas, is the traditional base for Greek sandwiches. By coating the ground beef patties with a falafel mix or chickpea flour, you can create a deliciously crunchy exterior that fits perfectly with the Greek-inspired toppings.
Asian Chicken Burger
Note: For the Evolve Grill set to 375°. For the Indoor/Outdoor preheat at setting 4.
- 1 lb. lean ground chicken
- 1 T. lemon juice
- 1 clove garlic, minced
- 2 green onions, finely chopped
- 2 T. low sodium soy sauce
- ½ Tbsp. ground ginger
- 1 egg white
- 4 sesame seed hamburger buns
In a large bowl, combine the chicken, lemon juice, garlic, green onions, soy sauce, ginger and egg white. Shape into 4 patties. Refrigerate for 1 hour.
Preheat George Foreman Grill. Place the burgers in the grill and grill for 5 minutes or until burgers are done (160°F)
Serve on the sesame seed buns with condiments such as low fat peanut butter, hoisin sauce and bean sprouts.
Sweet pineapple is a perfect pairing for this Asian-inspired chicken burger. Grill up pineapple slices coated in brown sugar for a sweet, complex flavor that adds moisture and a nice contrast in texture.
- 12 slices bacon, cooked
- 7 oz. ham, deli-sliced
- 6 hamburger buns, sliced
- 7 oz. cooked pork loin, sliced*
- 1 (7 oz.) package shredded extra sharp cheddar cheese
- ¼ cup diced jalapeño
- 2 Tbsp. mayonnaise
- 1 (4 oz.) jar pimentos, drained
Remove upper grill plate to expose broiler.
Attach lower grill plate. Preheat Grill & Broil on HIGH Broil.
Place buns, cut side up, under broiler until toasted.
Meanwhile, in bowl of stand mixer, add all of pimento cheese ingredients. Using beater attachment, beat mixture on high speed until all ingredients are combined to preferred consistency.
Remove toasted buns and layer ham, pork and bacon on bottom bun. Spread heaping spoonful of pimento cheese onto top bun.
Place top bun back on grill and cook on HIGH Broil for 2 minutes, or until cheese is bubbly.
*Pork Loin Directions
Attach upper and lower grill plates and preheat Grill & Broil to 400°F.
Season pork loin with favorite seasoning and place on preheated grill.
Grill for 15-17 minutes, or until pork reaches an internal temperature of 145°F.
Remove pork loin from grill and let rest for 5-10 minutes. Cut into thin slices.
Make it southern! Top the pork with your favorite homemade slaw for a crunchy bite with a burst of unique flavor. To double down on the twist, add some barbecue sauce for moisture and even more southern charm.