George Foreman GFD3021 User manual

IMMERSA GRILL - MEDIUM
GFD3021
Instructions & Warranty
GFD3021_IB_FA_240622 Part No. T22-9002775-B
GEORGE FOREMAN and logo are trade marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2022 Spectrum Brands, Inc.
www.georgeforeman.com.au
www.georgeforeman.co.nz

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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed.
1. To protect against electrical hazards do not immerse the power cord or plug
in water or any other liquid.
2. Do not use in the bathroom or near any source of water. Do not use outdoors.
3. Always use the appliances handles as some parts will be hot. The temperature of accessible surfaces/
parts may become very hot when the appliance is operating and will remain hot for some time after the
appliance has been switched off.
4. Do not touch the hot cooking surfaces.
5. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety.
6. Always turn off and unplug from the power outlet before cleaning the appliance.
7. Don’t use the grill with any connector other than the one supplied.
8. The connector must be removed before the appliance is cleaned and the appliance inlet must be dried
before the appliance is used again.
9. To disconnect, turn off the wall power outlet, then grasp the plug and remove from wall power socket.
Never pull by the cord.
10. Do not operate this appliance with a damaged cord or plug or after the appliance has malfunctioned,
or been dropped or damaged in any manner. Contact Customer service for replacement, examination,
repair or adjustment.
11. There are no user serviceable parts. If the power cord or appliance is damaged, it must be replaced or
repaired by the manufacturer or similarly qualified person in order to avoid a hazard.
12. Do not use on an inclined plane or unstable surface.
13. Do not move the appliance when in use.
14. Do not cover the appliance when in use.
15. Always take care when removing food after cooking as it is hot.
16. Food may burn. Always monitor when using this appliance.
17. Do not use the appliance near or below any curtains or other combustible materials.
18. Keep the appliance and the power cord away from the edge of tables or countertops and out of reach of
children and persons with disabilities.
19. Do not cook food wrapped in plastic film or polythene bags. It will cause a fire hazard.
20. Always clean the appliance after use.
21. Follow the instructions when cleaning this appliance.
22. Do not place on or near any heat sources.
23. Do not leave the appliance unattended when in use.
24. Do not use appliance for other than its intended purpose.
25. This appliance is not a toy. Children should be supervised to ensure they do not play with the appliance.
26. This appliance is not intended to be operated by means of an external timer or separate remote control
system.
27. For added safety, electrical appliances should be connected to a power outlet that is protected by a
residual current device (RCD), also often referred to as a ‘Safety Switch’. Your switchboard may already
incorporate an RCD. If unsure, call an electrician for verification and fitting if necessary.

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28. This appliance is intended to be used in household and similar applications such as:
- staff kitchen areas in shops, offices and other working environments;
- by clients in hotels, motels and other residential type environments;
- bed and breakfast environments;
- farm houses.
HOT SURFACE:
This symbol indicates that surfaces of the appliance may be hot and care should
be taken to avoid possible burns.
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

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Congratulations on the purchase of your George Foreman Grill. Each unit is manufactured
to ensure safety and reliability. Before using the appliance for the first time, please read
the instruction book carefully and keep it for future reference. Pass it on if you pass on the
appliance.
When using electrical appliances, basic safety precautions should always be followed.
1. Control panel
2. Power light (red)
3. Thermostat light (green)
4. Grill plates
5. Drip tray
CAUTION: Hot surfaces
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BEFORE USING FOR THE FIRST TIME
Wipe the grill plates with a damp cloth.
Your grill may smoke a little the first time you use it. This is normal and will soon
disappear.
ASSEMBLY
• Align the control panel with the connections on
the base unit and push the parts together until the
control panel inserted all the way (Fig. A).
• Slide the drip tray under the front of your grill. Slide
the tray all the way in. The drip tray will collect any
fat or juices that run off the plates during cooking.
USING YOUR GRILL
• Sit your grill on a stable, level, heat-resistant surface, away from cupboards, curtains, etc.
• Slide the drip tray between the two runners underneath the front of your grill. Slide
the tray all the way in. The drip tray will collect any fat or juices that run off the plates
during cooking.
• Put the plug into the power socket. The power light will come on.
• The grill plates will now start heating up.
• When the green thermostat light comes on your grill is at the correct cooking
temperature.
• The light will cycle on and off as the thermostat operates to maintain the temperature.
• Open your grill and carefully lay the food on the bottom grill plate. Use a spatula or
tongs.
• Close the grill.
• When you have finished cooking unplug your grill.
• Check that the food is cooked. If you’re in any doubt, cook it a bit more.
• Always use an oven glove when opening or closing the grill.
• Use wooden or plastic utensils to prevent damage to the plates.
• The grill hinge is articulated to accommodate thick or oddly shaped foods.
• The grill plates should be roughly parallel to avoid uneven cooking.
• When necessary, use an oven glove and empty the drip tray into a heatproof bowl.
Wipe it with kitchen paper then replace it under the front of your grill.
CARE AND MAINTENANCE
• Unplug your grill and let it cool completely before cleaning or storing.
1. Once the grill has fully cooled, push the control
panel away from the base unit using your
thumbs as shown (Fig. B).
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2. Once the control panel has been removed, the
grill top and bottom can be separated to aid in
cleaning (Fig. C).
3. Wipe the control panel with a damp cloth. DO
NOT immerse the control panel in water or any
other liquid.
4. Wipe all surfaces with a damp cloth or sponge. Use a paper towel with a dab of
cooking oil to remove stubborn stains.
5. Wash the grill top, grill bottom and drip tray in warm soapy water.
• Take extra care with the non-stick cooking surfaces. Don’t use harsh or abrasive
cleaners, solvents, scourers, wire wool, or soap pads.
• Where the top and bottom plates make contact, the non-stick surfaces may show
signs of wear. This is purely cosmetic, and will not affect the operation of the grill.
Cleaning in a Dishwasher
The grill top, grill bottom and drip tray can be washed in a dishwasher.
• Place the grill top and bottom in the lower part of the dishwasher.
• Place the drip tray in the top rack of the dishwasher.
STORING
• The unit may be stood vertically (on the hinged side) for storage.
Legislation in some localities mandates that e-waste (anything with a plug, battery or
cord) is disposed of through controlled recycling facilities and must not be disposed of in
general household waste. For more information about recycling of electrical and battery
operated appliances, please contact your local council or your local household waste
disposal service.
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COOKING TIMES AND FOOD SAFETY
The following times should be used purely as a guide. You’ll need to experiment to find
the times and positions which suit your favourite foods and food combinations. They are
for fresh or fully defrosted food. Turn over half way through cooking.
MEAT NOTES TIME (MIN)
Steak
For best results, cook steaks when they are at room
temperature.
Rest for 3-6 mins after cooking.
Medium rare 2
Medium 3
Well done 5 +
Chicken breast Cook until juices run clear. 8-10
Lamb chops Medium 4-6
Well done 8
Pork chops Cook until juices run clear. Approx. 1-2 cm thick. 5-8
Sausages 6-10
Burgers 6-10
Bacon 3-5
FISH
Salmon 3-5
Prawns 1-2
Flat fish Flathead, etc. 2-6
Round fish Cod, etc. 3-8
Tuna / swordfish 5-10
VEGETABLES
Capsicums 4-6
Eggplant Sliced 6-8
Asparagus 3-4
Carrots Sliced 5-7
Zucchini Sliced 1-3
Tomatoes Halved 2-3
Onions Cut into wedges 5-6
Mushrooms Whole, flat mushrooms 3-6
Corn on the cob 4-6
OTHER
Haloumi 2-4
• When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and
poultry (depending on the thickness and density of the food).
• Check food is cooked through before serving. If in doubt, cook it a bit more.
• Cook poultry, pork, burgers, etc., until the juices run clear. Cook fish, prawns, etc., until
the flesh is opaque throughout.

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INGREDIENTS
250g/½lb low-fat sausage,
uncooked
½ cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black
pepper
2 whole pork tenderloins
(fillets)
8 cocktail sticks, soak in
water, pat dry
INGREDIENTS
1 large tuna, cod or salmon
steak
1 medium carrot
1 small sweet potato
25g wholemeal flour
1 egg white
breadcrumbs (1 slice of
wholemeal bread)
1 tsp white pepper
½ tsp medium curry powder
(optional)
1 tsp honey
1 tsp olive oil
1 tsp paprika
Serves 4
1. Remove the sausage skins.
2. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in
a bowl.
3. Cut each tenderloin in two, then cut a slit sideways into each
piece to make a pocket.
4. Stuff the pockets with the mixture, and fasten the edges with
cocktail sticks.
5. Grill till the pork and stuffing are cooked through (6-8 minutes).
Serves 2
1. Put the olive oil in a bowl. Cut the sweet potato into thin wedges
then toss them in the olive oil.
2. Put them on a plate. Stir the paprika and honey into the bowl.
3. Cut the carrot into sticks about the same width as the thick ends
of the potato wedges, and toss them in the bowl to coat them.
4. Put the wedges and sticks on the grill, and cook for 4 minutes.
5. Mix the flour, curry powder and pepper on a plate. Put the egg
white on another plate, and mix with a fork. Put the breadcrumbs
on a third plate.
6. Cut the fish into goujons (fingers). Dip them into the seasoned
flour, then into the egg white, then the breadcrumbs.
7. When the wedges and sticks have cooked for 4 minutes, add the
goujons to the grill, and cook for another 3-4 minutes, or till the
breadcrumbs turn golden.
SAUSAGE AND HERB STUFFED PORK
GOUJONS OF FISH WITH CARROT STICKS AND
SWEET POTATO WEDGES

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INGREDIENTS
2 boneless, skinless chicken
breasts
200-250g plain low-fat
yogurt
1 tbsp lemon juice
2 tsp paprika
2 garlic cloves, minced
½ tsp ground ginger
½ tsp cumin
½ tsp cayenne pepper
½ tsp cinnamon
INGREDIENTS
2 boneless, skinless chicken
breasts
500g fresh whole
mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup nonfat chicken broth
1 tsp black pepper
8 wooden skewers, soak in
water, pat dry
Serves 4
1. Use a lidded casserole dish big enough to hold everything. Mix
the yogurt, lemon juice, paprika, garlic, ginger, cumin, cayenne
and cinnamon in the dish.
2. Cut each chicken breast into two, add them to the dish, and turn
till they’re well coated.
3. Cover and refrigerate for 1-8 hours, turning at least every hour.
4. Grill the chicken till it’s cooked through (5-7 minutes).
5. Discard the marinade.
Serves 4
1. Use a lidded casserole dish big enough to hold the chicken,
mushrooms and marinade.
2. Mix the rosemary, parsley, thyme, juice, vinegar, broth, salt and
pepper in the dish.
3. Cut the chicken into 25mm/1” cubes, add to the dish, and turn till
they’re well coated.
4. Add the mushrooms, and turn gently.
5. Cover and refrigerate for 4-12 hours, turning occasionally.
6. Thread the chicken and mushrooms on the skewers, and grill till
cooked through (5-7 minutes).
7. Discard the marinade.
CHICKEN TANDOORI WITH YOGURT MARINADE
HERBED CHICKEN AND MUSHROOM KEBABS

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INGREDIENTS
1 lean skinless chicken
breast
2 flour tortilla wraps
75-100g reduced fat cream
cheese
100g fresh baby spinach
leaves
1 tsp mustard powder
1 tsp grated nutmeg
1 tsp pepper
INGREDIENTS
2 bananas, peeled
2 tbsp walnuts, finely
chopped
2 tbsp sugar
½ tsp cinnamon
Serves 2
1. Grill the chicken till it’s cooked through (6-8 minutes).
2. Remove it from the grill, let it cool, and cut it into strips.
3. Wash and dry the spinach, wilt the leaves on the grill for 20-30
seconds, remove, and dry with kitchen paper.
4. Mix the cream cheese and spinach in a bowl, then fold in the
chicken strips.
5. Spoon the mixture into the centre of the tortilla wraps, fold one
end of each wrap over, roll the wraps up, and warm the filled
wraps on the grill for 2-3 minutes.
Serves 2
1. Mix the walnuts, sugar and cinnamon in a bowl.
2. Split the bananas lengthwise, then across their width.
3. Lay the bananas on the grill, flat sides uppermost, and spoon the
mixture on top of them.
4. Grill till the bananas are warm and the cinnamon and walnuts are
slightly glazed (3-4 minutes).
CREAMY CHEESY CHICKEN PARCELS
QUICK AND EASY GRILLED BANANAS

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INGREDIENTS
2 slices lean ham or turkey
(cooked)
50g reduced fat mozzarella
2 wholemeal pitta breads
2 tomatoes, thinly sliced
2 mushrooms, thinly sliced
¼ small onion, thinly sliced
1 tbsp sweetcorn
¼ green capsicum, diced
1 tbsp tomato purée
1 tsp olive oil
1 tsp dried mixed herbs
INGREDIENTS
2 thick slices wholegrain or
wholewheat bread
50g reduced fat feta cheese
½ red onion, cut into thin
strips
½ red capsicum, cut into
strips
2 tbsp balsamic vinegar
½ tsp fresh ground black
pepper
Serves 2
1. Slit open each pitta bread to form pockets, and spread the
tomato purée inside each pocket.
2. Cut the ham/turkey into strips, turn them in a bowl with the other
ingredients, rest for half an hour to rehydrate the herbs, then fill
the pitta pockets and grill for 3-5 minutes.
Serves 1
1. Mix the onion, red capsicum, balsamic vinegar and black pepper
in a bowl.
2. Spoon the mixture on to the grill, cook till softened (1-2 minutes),
and lay it on a slice of bread.
3. Tear the feta, sprinkle over the mixture, and top with the other
slice of bread.
4. Clean the grill, then grill the panini for 2-3 minutes.
5. Serve with a watercress and tomato salad.
HEALTHY PIZZA PITTA POCKETS
WHOLEGRAIN PANINI WITH FETA,
RED ONIONS AND RED CAPSICUM

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INGREDIENTS
500g lean minced beef
1 tbsp Worcestershire sauce
1 tsp black pepper
1 red onion
4 wholegrain burger buns
tomato, lettuce, dill pickles,
etc. to garnish
INGREDIENTS
1 cup steamed white rice
½ cup of canned corn
kernels
1 green capsicum, seeded
1 large white onion
1 tsp fresh ground black
pepper
1 tsp lemon juice
1 tsp chilli powder
4 wholegrain hamburger
buns
non-fat cooking spray
Serves 4
1. Combine the mince, Worcestershire sauce and pepper, and shape
into 4 burgers.
2. Slice the onion into 12mm thick slices.
3. Grill the burgers for 4 minutes, top each with an onion slice, then
grill for 3-4 minutes more.
4. Serve the burgers on the buns with your choice of garnish
(tomato, lettuce, dill pickles, etc.).
Serves 4
1. Use a blender or food processor to process the rice, corn, green
capsicum, onion, pepper, juice and chilli powder to a coarse,
mealy texture.
2. Shape the mixture into 4 burgers and refrigerate for 2 hours.
3. Spray the grill lightly with non-fat cooking spray, grill the burgers
till well browned (6-7 minutes), then serve in the buns.
THE ORIGINAL BURGER
SANTA FÉ VEGGIE-BURGER

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INGREDIENTS
4 large chicken fillets, trim fat
and skin
375g Thai curry sauce
½ cup coconut milk
2 spring onions, finely chopped
½ handful torn coriander leaves
Steamed jasmine rice or
noodles
Grated lemon or lime zest
½ handful torn coriander leaves
INGREDIENTS
500g hindquarter flank steak
1 small courgette, cut into 8 pieces
1 small tomato, cut into 8 pieces
1 small onion, cut into 8 pieces
1 green capsicum, cut into 8 pieces
1 tbsp balsamic vinegar
1 tsp fresh ground black pepper
1 tsp garlic
8 wooden skewers, soak in water, pat dry
Serves 4
1. Flatten the chicken fillets to an even thickness. Preheat the
grill.
2. Lightly spray the grill plates with cooking oil.
3. Grill the chicken fillets till cooked (5-7 minutes).
4. Meantime, heat the sauce in a pan, stir in the coconut milk,
spring onions and coriander leaves.
5. Stir till cooked (don’t let it boil). Put a portion of sauce on a
plate, lay a chicken fillet on the sauce, then put a little more
sauce on top.
6. Mix the zest with the rice/noodles and torn coriander leaves,
and serve with crisp green vegetables.
Serves 4
1. Mix the vinegar, pepper and garlic granules in
a bowl.
2. Freeze the steak for 30 minutes, then cut it into
thin strips, across the grain. Discard any fat.
3. Thread the steak on 4 skewers, and the tomato
and vegetables on the other 4.
4. Grill the steak skewers for 4 minutes, then add
the vegetable skewers to the grill.
5. Sprinkle the skewers with the vinegar, pepper
and garlic mixture, and grill for 3-4 minutes
more.
CHICKEN FILLETS WITH A THAI CURRY SAUCE
MEDITERRANEAN BEEF AND VEGETABLE GRILL

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INGREDIENTS
4 large chicken fillets, trim fat
and skin
375g Thai curry sauce
½ cup coconut milk
2 spring onions, finely chopped
½ handful torn coriander leaves
steamed jasmine rice or noodles
grated lemon or lime zest
½ handful torn coriander leaves
MARINADE
4 tbsp olive oil
Juice of 1 lime or lemon
2 tbsp hot chilli sauce
¾ tsp ground cumin
1 clove garlic, crushed
INGREDIENTS
60g buckwheat or soba noodles
250g pre-cooked tofu, drain and cube
1 carrot, peeled and grated into strips
1 head pak choi, shredded
½ courgette, cut into long strips
½ red onion, cut into strips
Small handful fresh coriander leaves, torn
MARINADE
1 garlic clove, crushed
1 red chilli, de-seeded, finely chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime
Serves 3-4
1. Trim any fat from the fillets, then cut each fillet in half
lengthways.
2. Mix the marinade, add the fillets, turning to coat them,
cover, and chill for at least an hour, turning every half hour
or so.
3. Preheat the grill, lay the chicken fillets on the grill plate, and
grill till cooked (8-10 minutes).
4. Remove the chicken, cover, and rest for 10 minutes.
5. Meantime, wipe the grill plates, warm the tortillas, remove
from the heat, and turn the grill off.
6. Pile lettuce, tomato, avocado, and spring onions on each
tortilla, sprinkle with salt and pepper, lay a chicken fillet on
top, fold the bottom of the tortilla up, over the chicken, then
fold in the sides of the tortilla, to form an envelope, and
serve.
Serves 2
1. Combine the marinade ingredients in a bowl,
add the tofu, and refrigerate overnight.
2. Boil two litres of water in a large pan, add the
noodles, bring back to the boil, and boil for 10
minutes.
3. Drain, transfer to a serving dish and keep warm.
Grill the marinated tofu till golden brown (2-3
minutes), then remove and set aside.
4. Grill the carrot, courgette, pak choi and onion for
30-60 seconds to wilt them.
5. Lay the wilted vegetables on the noodles, top
with the grilled tofu, and garnish with coriander
and a squeeze of lime juice.
CHICKEN FILLETS WITH A THAI CURRY SAUCE
WARM ASIAN-STYLE NOODLE AND TOFU SALAD

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INGREDIENTS
6 fillet steaks
1 clove garlic
TOMATO CONCASSE
2 large onions, finely
chopped
2 tbsp olive oil
450g tin of tomatoes,
drained and chopped
1 bay leaf
¼ tsp thyme
Grated zest of ½ orange
Pinch of saffron (optional)
1 large clove garlic, crushed
Salt and pepper
INGREDIENTS
2 small cooked smoked
mackerel fillets
2 thick slices wholegrain/
wholewheat
4 cherry tomatoes, halved
1 large handful watercress
DRESSING
2 tbsp reduced fat crème
fraiche
½ tsp lemon zest, grated
Squeeze lemon juice
1 tsp black pepper
Serves 6
1. Sauté the onions in a pan till they’re just translucent.
2. Add the tomatoes, then the other concasse ingredients, and
simmer, stirring occasionally, till the concasse is thick and rich.
3. Preheat the grill.
4. Trim the fillets, then flatten gently. Cut the garlic clove in half, and
rub the cut side over the surfaces of the fillets.
5. Lay the fillets on the grill, and cook for 2-5 minutes, depending
on how rare you want them. Remember – it’s fillet steak – it
doesn’t take a lot of cooking!
6. Put a portion of concasse on a plate, lay a steak on top, then
pour a little more concasse over it. Serve with creamy mashed
potatoes, boiled baby new potatoes in butter, carrot sticks and a
green vegetable.
Serves 1
1. Mix the dressing ingredients and refrigerate.
2. Flake the mackerel on a slice of bread, top with tomatoes and
watercress, then the other slice, cook for 2-3 minutes, add the
dressing, and serve.
FILLET STEAK WITH TOMATO CONCASSE
SMOKED MACKEREL PANINI WITH TOMATOES AND
CRÈME FRAICHE

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INGREDIENTS
½ fresh pineapple or a tin of
pineapple chunks
1 small orange
2 bananas
2 peaches or nectarines
1 tsp brown sugar
4 tbsp orange juice
2 small tubs fruit greek yogurt
1 tsp vanilla extract
8 wooden skewers, soak in
water, pat dry
INGREDIENTS
1 low-fat shortcake, cut into 8 slices
¼ cup maple syrup
2 cups fresh strawberries, sliced
1 cup non-fat whipped cream topping
INGREDIENTS
450g lean minced chicken
1 clove garlic, finely chopped
2 spring onions, finely chopped
1 tbsp lemon juice
2 tbsp soy sauce
½ tsp ground ginger
1 egg white
Serves 4
1. Cut the fruit into chunks and marinade for 10 minutes in the
orange juice, brown sugar, and half the vanilla extract.
2. Thread the marinaded fruit chunks on the skewers, and grill
for 4-6 minutes.
3. Mix the greek yogurt with the other half of the vanilla extract
as a dip for the kebabs.
Serves 4
1. Lay the shortcake pieces on the grill, brush with
maple syrup, and grill for 3-5 minutes.
2. Remove, top with strawberry slices and whipped
cream topping.
Serves 4
1. Combine everything, shape into 4 burgers, and
refrigerate for 2 hours.
2. Grill the burgers for 5 minutes, then check for
readiness.
VANILLA FRUIT KEBABS WITH
A QUICK CREAMY DIP
GRILLED STRAWBERRY MAPLE SHORTCAKE
ASIAN CHICKEN BURGER

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INGREDIENTS
450g lean minced beef
125g low fat Cheddar cheese,
grated
2 tbsp creamed horseradish
sauce
½ tsp garlic powder
½ tsp black pepper
INGREDIENTS
450g lean minced beef
125g low fat Cheddar cheese,
grated
2 tbsp creamed horseradish
sauce
½ tsp garlic powder
½ tsp black pepper
INGREDIENTS
375g lean minced beef
125g tin kidney beans, drain and
mash
2 cloves garlic, finely chopped
4 tbsp barbecue sauce
½ tsp black pepper
½ tsp sea salt
Serves 4
1. Combine everything, shape into 4 burgers, grill for 4
minutes, then check for readiness.
Serves 4
1. Combine everything, shape into 4 burgers, grill for 4
minutes, then check for readiness.
Serves 4
1. Combine everything, shape into 4 burgers, grill for 4
minutes, then check for readiness.
TEX-MEX BURGER
CHEESE AND HORSERADISH BURGER
RANCHERO BURGERS

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INGREDIENTS
450g lean minced chicken
1 egg white
4 tbsp bottled teriyaki sauce
1 strong onion, finely chopped
1 tsp yellow mustard
½ tsp black pepper
4 slices fresh pineapple
INGREDIENTS
375g lean minced beef
4 tbsp seasoned breadcrumbs
4 tbsp chopped vegetables – onions, spring
onions, courgettes, parsley (these can be
sautéed)
Serves 4
1. Refrigerate the pineapple slices.
2. Combine the other ingredients, and shape into 4 burgers.
3. Grill the burgers for 4 minutes, then check for readiness.
4. Put a slice of pineapple on each burger.
Serves 4
1. Combine the vegetables and breadcrumbs in a
bowl.
2. Add the minced beef and mix well. Shape the
mixture into 4 10cm wide burgers.
3. Preheat the grill and cook for 5-6 minutes, or
till the meat is no longer pink and the juices run
clear, turning once.
This recipe is from The Healthy Gourmet
(Clarkson Potter) by Cherie Calbom.
PINEAPPLE TERIYAKI BURGER
GEORGE FOREMAN’S POWERBURGER
® Registered Trade Mark of Spectrum Brands, Inc., or one of its subsidiaries
©2022 Spectrum Brands, Inc
Recipes are to be used in conjunction with the Immersa Grill - Medium by George Foreman.
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without prior permission of the copyright owner.
Designed in Australia.

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NOTES

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NOTES