George Foreman GGR62 - Manual (Page 10)

George’s Sausage Texas Style
A spicy sausage with true Southwestern zip! These breakfast sausages
are great served with a sautéed vegetable or fresh salsa and scrambled
eggs. Buy 90% lean ground beef for the least-fat sausage. Ninety per-
cent lean beef has 9 grams of fat with 4 of those grams being saturated
fat; whereas 73% lean beef has 18 grams of fat with 7 of the grams being
saturated.
1 slightly beaten egg white
1/3 cup finely chopped onion
1/4 cup seasoned bread crumbs
1/4 cup diced green chili peppers
1 clove (large) garlic, finely minced
2 Tbsp. snipped fresh cilantro
1 Tbsp. apple cider vinegar
1-1/2 tsp. chili powder
1/4 tsp. sea salt
1/8 tsp. cayenne pepper
1/2 lb. lean ground beef
• In a medium-size mixing bowl, combine the egg white, onion, bread
crumbs, green chili peppers, garlic, cilantro, vinegar, chili powder,
salt and cayenne pepper. Add the ground beef and mix well.
• Shape the mixture into six 3-inch wide patties.
• Preheat the Grill on High for 5 - 10 minutes. Place the patties on the
grill. Close the Lid.
• Cook on Medium for 3 - 4 minutes or until the meat is no longer pink
and the juices run clear.
• Yield: 6 patties
This recipe is from "The Healthy Gourmet" (Clarkson Potter) by Cherie
Calbom.
10 7
Suggested Cooking Chart
For best results, preheat your Grilling Machine on High then turn to the suggested temperature set-
ting listed below for cooking. These are recommended guidelines only, cooking times may vary.
TEMPERATURE: Rare 145˚F Medium 160˚ Well 170˚
LOW TEMPERATURE: Keep cooked foods warm, reheat pre-cooked foods
MEDIUM (M) TEMPERATURE SETTING
Salmon Fillet
9-10 min. 11-12 min.
Salmon Steak (1/2 inch thick) 12-16 min. 15-18 min.
Swordfish (3/4 inch thick) 8-11 min. 12-13 min.
Tuna Steak 9-10 min. 10-11 min.
Whitefish Fillet 5-6 min. 6-7 min.
Scallops 3-5 min.
4 oz. Fresh Turkey Burgers 5-7 min.
4 oz. Frozen Turkey Burgers 15-17 min.
8 oz. Fresh Turkey Burgers 10-14 min.
8 oz. Frozen Turkey Burgers 20-24 min.
Chicken Breast, boneless/skinless 9-12 min. 13-15 min.
Link Sausage 9-12 min. 13-15 min.
Sliced Sausage (3/4 inch thick) 6-7 min. 7-9 min.
Pork Chops, boneless (1/2 inch thick) 8-9 min. 9-10 min.
Pork Chops, boneless (1 inch thick) 13-16 min. 15-20 min.
Pork Loin Chop (1/2 inch thick) 7-8 min. 8-9 min.
4 oz. Fresh Hamburgers 6-9 min. 7-10 min.
4 oz. Frozen Hamburgers 13-16 min. 19-22 min.
8 oz. Fresh Hamburgers 10-13 min. 12-14 min.
8 oz. Frozen Hamburgers 18-21 min. 22-25 min.
Hot Dogs 9-15 min.
Vegetables (1/2 inch thick; toss with olive oil) 11-13 min.
HIGH (H) TEMPERATURE SETTING
Fajita Beef (1/2 inch thick slices)
1-1 1/2 min. 1 1/2-2 min. 2-2 1/2 min.
T-bone (1/2 inch thick) 5-6 min. 6-7 min. 7-8 min.
T-bone (1 inch thick) 10-12 min. 16-19 min. 21-24 min.
NY/KC Strip Steaks (1 1/4 inch thick) 6-7 min. 7-8 min. 8-9 min.
Ribeye Steak, boneless (1/2 inch thick) 5-6 min. 6-7 min. 7-8 min.
Onions Pieces and Peppers (toss with olive oil) 5-6 min. 7-8 min.
NOTE: Foods are properly cooked when they are heated for a long enough time and at a high enough
temperature to kill harmful bacteria. Use a meat or food thermometer to measure the internal tem-
perature of cooked meat and poultry. Cook meat and poultry according to the following chart:
BEEF AND LAMB TEMPERATURE
Medium Rare 145˚F
Medium 160˚F
Well Done 170˚F
Ground Patties 160˚F
PORK
Medium
160˚F
Well Done 170˚F
Pork Patties 160˚F
Ham, raw 160˚F
Ham, precooked 140˚F
POULTRY
Breast
170˚F
Thighs, Wings 180˚F
Ground Patties 165˚F