George Foreman Super Champ GR20B - Manual (Page 5)

8 7
Recipes
Note: For all recipes, please remember to place drip tray in front of the grill to catch
drippings from the cooking process.
The Champ’s Sausage without Guilt
You can start your day with a sizzling sausage patty that not only tastes good, but
is also good for you. This moist, flavorful sausage, served with a country-style
biscuit, makes the complete breakfast. Choose ground turkey breast, which is
lower in fat than ground turkey containing dark meat and skin. Turkey, especially
the light meat, is a good source of niacin, which is an important B vitamin
needed to maintain a healthy nervous system.
1 slightly beaten egg white
1/3 cup finely chopped onion
1/4 cup finely snipped dried apples or
1/2 cup finely chopped fresh red Delicious apple
1/4 cup seasoned bread crumbs
2 tbsp. snipped fresh parsley
1/2 tsp. sea salt
1/2 tsp. ground sage
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
1/2 lb. lean ground turkey breast
• In a medium-sized mixing bowl, combine the egg white, onion, dried or fresh
apples, bread crumbs, parsley, salt, sage, nutmeg, black pepper and cayenne
pepper. Add the ground turkey and mix well.
• Shape the mixture into eight or nine 2-inch wide patties.
• Preheat the grill and place the patties two at a time. Close the lid. Cook for
5 minutes or until the meat is no longer pink and the juices run clear, turning
once or twice.
Yield: 8 - 9 patties
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie Calbom. Note: Most meats were 1" thick. These are recommended guidelines only.
Personal taste and thickness of cut may vary cooking times. Always check for
doneness and always use fresh, refrigerated foods.
Please note: The USDA recommends that meats such as beef and lamb, etc. should
be cooked to an internal temperature of 145˚F (63˚C). Pork should be cooked to an
internal temperature of 160˚F (71˚C) and poultry products should be cooked to an
internal temperature of 170˚F (77˚C) - 180˚F (82˚C) to be sure any harmful bacteria
has been killed. When reheating meat/poultry products, they should also be cooked
to an internal temperature of 165˚F (73˚C).
*Internal Food Temperatures
Suggested Cooking Chart
Rare Medium Well
145˚F (63˚C)* 160˚F (71˚C)* 170˚F (77˚C)*
Salmon Filet 2
½
min. 3 min. 4 1 /
2
min.
Salmon Steak 4 min. 6 min. 10 min.
Sword Fish 7 min. 9 min. 10 min.
Tuna Steak 6 min. 8 min. 10 min.
White Fish 4 min. 5
½
min. 7 min.
Shrimp 1
½
min. 2
½
min. 3
½
min.
4 oz. Turkey Burgers 5 min.
8 oz. Turkey Burgers 6 min.
Pork Loin 5 min. 6 min.
4 oz. Burgers 7 min. 8 min. 9 min.
8 oz. burgers 8 min. 9 min. 10 min.
Chicken Breast 9 min.
(boneless/skinless)
Link sausage
4 min. 5 min.
Sliced Sausage ( 3 /
4
" thick) 6 min. 7 min.
Fajita Beef ( 1 /
2
" thick slices) 1
½
min. 2 min. 2
½
min.
T-Bone 8 min. 9 min. 10 min.
NY Strip 4 min. 7 min. 10 min.
Flank Steak 7 min. 8 min. 10 min.
Onions and Peppers 8
½
min.
(brush with olive oil)