No Oven Required: Easy Grill Recipes You’ll Love

Easy to Cook With

The Immersa Grill is no ordinary grill, as its name suggests, it’s fully immersible, providing total washing under water like never before. But before cleaning can even happen, there’s so much to love about this one-of-a-kind grill. An easy toasted sandwich for lunch, lamb burgers for dinner or grilled fruit for dessert, whatever you’ve been craving, savour the ease of meal prep and cooking with the Immersa Grill!

With 62% faster pre-heating ¹ and an easy glance indicator light, start creating your dishes in next to no time. Benchtop friendly, this spacious grill can cook up to four portions and it’s more much energy efficient than a traditional oven, using up to 71% less energy ². No matter what’s cooking, remove fat and collect grease with the snug drip tray.

Even Easier to Clean

After cooking (and eating) is done, cleaning the George Foreman Immersa Grill will be a breeze! Forget all the harsh scrubbing as the grill is fully washable and dishwasher safe ³. Just unclip the removable control panel and wash the grill parts either in your kitchen sink or add them to the dishwasher.

Stores Neatly

All cleaned up and no longer required? The George Foreman Immersa Grill can be stored compactly in a vertical manner with its cord storage mechanism ensuring clutter-free nesting.

Recipes to Try

A quick snack, a vegetarian-friendly meal or some sweet treats to satisfy your craving, try them all with our hand-picked George Foreman recipes below.

New Zealand Lamb Burgers
Serves 4

Ingredients:

• 6 Garlic cloves, chopped
• 1 tbsp. grated Lemon rind
• 1 tbsp. black Peppercorns (crushed)
• 800g Lamb Mince
• 200ml Olive oil
• 4 Shallots
• Salt
• Freshly ground Pepper
• 2 Bay leaves
• 2 red Peppers
• 80g light Muscavado Sugar
• 80ml Red wine vinegar
• 4 Burger buns
• 2 handfuls Rocket
• 5 tbsp. Hummus

Method:

1. Firstly crush 4 garlic cloves, and add to the lamb mince along with the lemon rind and crushed peppercorns.
2. In a sauce pan place the chopped shallots and the other 2 garlic cloves (chopped), season and cook till soft. Add the bay leaves and chopped peppers and cook for a further five minutes. Add the sugar and vinegar and simmer to reduce liquid, about 30 minutes.
3. Meanwhile, heat your George Foreman and place the lamb burgers on the grill and cook for around 5 minutes or until it is cooked to your liking. When ready take off and place it under a sheet of foil to rest for around 5 minutes. This gives you enough time to slice your burger buns and place on the grill to toast for a couple of minutes and to soak up some of the amazing juices. Place a blob of hummus on each bun, add the rocket a lamb burger and finish with a good spoonful of the relish.

Mac ‘n’ Cheese Toastie
Serves 4

Prep Time: 20+ minutes
Cook Time: 10 minutes

Ingredients:

For the toastie:

• 8 slices of thick white bread
• 2 tbsp. butter
• 4 pickled gherkins

For the Mac ‘n’ Cheese:

• 40g plain flour
• 40g butter
• 450ml milk
• 50ml double cream
• 1/2 tsp English mustard
• 1/2 whole nutmeg, ground
• 200g grated mature cheddar cheese
• 500g macaroni, cooked in salt water
• Salt and pepper, to taste

Method:

1. To make the cheese sauce, start by gently heating the milk on the hob, but do not fully boil. In a separate saucepan melt the butter, then add the flour to the butter once melted and cook for 1-2 minutes, stirring constantly. Slowly incorporate the heated milk a little bit at a time, stirring or whisking constantly, until all incorporated. This will become very thick to begin with but keep whisking and adding the milk slowly, and it will turn into a lovely creamy sauce. Once your sauce is made, season with salt, pepper and nutmeg, and stir through the mustard.
2. Remove from the heat and stir in the cheese and then the cream, then stir through the cooked macaroni. Pour out onto a large tray and leave to cool.

For the toastie:

1. Pre-heat George Foreman grill.
2. Butter one side of each slice of bread.
3. Sandwich your cooked Mac ‘n’ Cheese between 2 thick white slices of bread, butter facing outwards. Repeat until you have four sandwiches.
4. Place a sandwich onto the grill, butter side down, and grill for around 5 minutes or until the bread is toasted and the Mac ‘n’ Cheese is gooey and melted. Repeat for all sandwiches – if you are using a medium or large grill, you should be able to comfortably cook two at a time.
5. Once cooked, leave to cool for 5 minutes or so before serving, then tuck in and enjoy!

Fake Fish & Chips
Serves 2-4

Prep Time: 10-15 Minutes
Cook Time: 10-15 Minutes

Ingredients:

• 2 blocks of halloumi, cut in half from top to bottom
• 200g breadcrumbs
• 2 medium eggs
• 60g plain flour
• Oven chips (whichever are your favoruites)
• Mushy peas

Method:

1. In 3 separate bowls, add the flour, eggs and breadcrumbs respectively. Make sure the eggs are thoroughly whished together.
2. First, dip the halloumi pieces in the flour and make sure they are fully coated, then dip in the egg making sure no dry parts remain, then finally coat thoroughly with breadcrumbs. Set each aside until all pieces of halloumi are all covered in the breadcrumbs.
3. Pre-heat your favourite George Foreman Grill to maximum.
4. Once fully up to temperature, place the chips and halloumi onto the grill, shut the lid, and cook until golden brown and cooked through. This should take approximately 10-15 minutes, depending on the size of your chips and halloumi pieces, but make sure to check on them periodically so they don’t burn.
5. Serve with mushy peas and ketchup as desired.

Grilled Pears with Honey
Serves 4

Prep Time: 5-10 minutes
Cook Time: 10 minutes

Ingredients:

• 4 ripe pears, halved and cored
• 1 tbsp. melted butter
• 300g Greek yogurt
• 3 tbsp. honey
• 1/2 tsp. finely grated lemon zest
• Pinch cinnamon
• 2 tbsp. toasted chopped almonds

Method:

1. Pre-heat your favourite George Foreman Grill for 5 minutes with the lid closed.
2. In the meantime, toss pear halves with melted butter until they are thoroughly coated.
3. When the grill is piping hot, place your buttery pears onto the grill plate, cut side down, and cook for 2 minutes. Turn and cook for an additional 1 to 2 minutes or until golden and tender.
4. Meanwhile, stir the honey, lemon zest and cinnamon into the yoghurt.
5. To serve, place the grilled pears onto a plate and add a generous dollop of your flavoured yoghurt on top. Sprinkle over flaked almonds and drizzle with a little extra honey.
6. Tip: Serve with fresh raspberries for added deliciousness!

MORE RECIPES & LIFESTYLE CONTENT TO LOVE

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DISCLAIMERS:

¹ Vs Previous George Foreman removable plate grills.

² Vs a conventional oven.

³ One step removing of the hinge and sealing technology allows for the grill to pull apart, so that the whole grill can be put into the dishwasher or fully submerged in the sink. Tested on 100 dishwasher cycles.