Read the product manual before using a Foreman grill for the first time.

You can instead use your fingertips to mix the ingredients if you wish. Just be sure to wash your hands thoroughly with soap and water after you’re done handling the raw meat. Seasoning early on helps infuse your burgers with flavor. If you only salt at the end, the seasoning will sit on the surface.

Do not reuse this plate for the finished burgers. It must be washed after being in contact with raw meat.

Put each formed patty back on the plate.

Don’t press down on the lid when you close it. Doing so will just further flatten the burgers. There’s no need to flip the burgers. The Foreman grill cooks the top and bottom at the same time.

If you prefer your burgers cooked medium rare and are using high-quality, fresh beef from a reliable source, you may aim for a finished internal temperature of 145 °F (63 °C). However, it is always safer to cook ground beef to 160 °F (71 °C), which is considered medium doneness. Make sure to unplug the grill when you’re done cooking.

Do not allow the internal temperature of the burgers to drop below 140 °F (60 °C) before putting them in the fridge. If kept in the fridge at a temperature below 40 °F (4 °C), you can store the cooked burgers for up to 3 days. Finish off your burgers with a sprinkle of salt and pepper before serving them.

Preheat the grill with the lid closed. Start assembling your burgers while the grill preheats.

Wear food-safe disposable gloves if you prefer not to put your hands into raw meat.

Repeat the process to make 3 more patties. Make turkey burger patties a bit thinner than beef patties, since it’s important for the interior to cook through completely.

Make the burgers in 2 batches if you can’t fit all 4 patties on the grill at once. Wash your hands with soap and water after handling raw meat.

Turkey burgers may take up to 8 minutes to cook completely. Don’t worry about flipping the burgers—the grill cooks both sides evenly at the same time.

Do not undercook ground turkey. The chance for foodborne illness is too great if the meat isn’t fully cooked to 165 °F (74 °C). Don’t reuse the plate that you put the raw patties on without washing it first. Remember to unplug the grill when you’re finished cooking.

The “danger zone” for foodborne illnesses from cooked meats is 40–140 °F (4–60 °C). Don’t let the cooked burgers fall below 140 °F (60 °C) without refrigerating them, and keep them at below 40 °F (4 °C) until you’re ready to reheat them.

If your frozen burgers are more than 0. 5 in (1. 3 cm) thick, thaw them first before cooking them. Either put up to 1 lb (450 g) of burgers in the fridge in an airtight container for 5 hours, or in a watertight bag in a bowl of cool water for 30-60 minutes. Follow the cooking instructions for fresh burgers instead of frozen burgers.

Read the instruction manual for your grill before using it for the first time.

The plates of the preheated grill are very hot, so work carefully. Consider putting the burgers on with tongs that are both nonstick surface-safe and heat-resistant.

Frozen burgers usually take about 90 seconds longer to cook than fresh patties, which take about 3-5 minutes. No flipping necessary! The grill plates cook both sides at the same time.

At this internal temperature, the burgers are at medium doneness. Even if you like fresh burgers less well done, cook commercially-frozen patties to this temperature for safety reasons. Unplug the grill when you’re finished.

Cooked meats must be kept either above 140 °F (60 °C) or below 40 °F (4 °C) to reduce the risk of foodborne illnesses.