George Foreman
Lean grilling for home-cooked meals that really pack a punch.
As groundbreakers of indoor grilling, George Foreman is a firm favourite with families who love healthy food. With grills for every occasion, the George Foreman range continues to expand and innovate.
Grill range
Grill & Melt Advanced
Grill, melt or both. The versatile George Foreman 22160 Grill & Melt Advanced has everything you could wish for in a grill. It’s a fast food solution without the guilt!
Removable plate grills
Cleaning is so easy with removable grill plates. Soak them in the sink or pop them in the dishwasher.
Large removable plate grills
Cook up to 8 portions of meat, fish, loaded sandwiches and more. Easy to clean, dishwasher-safe plates.
Grey stainless steel grills
Make a bold impact on your food and kitchen with these stand-out grey George Foreman grills.
Indoor & outdoor grills
Set up outside in the garden, or indoors on a table top for great grilling any time, anywhere.
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Recipe ideas
Ingredients:
- 250g turkey mince
- 1/2 white onion, finely chopped
- 2 cloves garlic, finely sliced
- 3 sprigs flat leaf parsley, finely chopped
- 100g grated cheddar cheese
- 1/2 tsp cayenne pepper
- 1/2 tsp ground mace
- 1/2 tsp paprika
- Salt and pepper, to taste
Method:
- Mix all ingredients together, form into balls no more than 2cm in height. Cover and refrigerate for 20 minutes.
- Pre-heat on maximum.
- Add 1 tbsp of oil, then add the meatballs. Close the lid and cook for 5 minutes, then open the lid and move the meatballs around. Close the lid again, and cook for a further 5 minutes.
- Repeat the previous step, then check the meatballs have browned and are cooked through.
- Season to taste, then serve with pasta and a sauce of your choice.
Ingredients:
- 400g green lentils, cooked, drained and slightly crushed
- 100g chickpeas, cooked drained and slightly crushed
- 80g carrot, finely grated
- 100g celeriac, finely grated
- 80g onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp thyme leaves
- 2 sprigs thyme
- 4 tbsp olive oil
- 160g roasted butternut squash, slightly crushed
- 2 tsp chilli flakes
- 1 tsp smoked paprika
- 1 1/2 tsp ground mace
- 2 tsp cajun spice
- 180g fine breadcrumbs
- Salt and pepper, to taste
- 6 burger buns
Method:
- Add all ingredients to a bowl and mix well. Mould into 6-8 burger patties, cover with clingfilm and refrigerate for 20 minutes.
- Pre-heat grill to maximum and brush the burgers with a little oil. Grill for 5-8 minutes until hot throughout.
- Season to taste, then add to burger buns. Serve with fresh lettuce, tomato and sauce of your choosing.