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If I seal a burger, complete with bun, in tin foil, and cook it in a George Foreman grill...

Will the burger cook through without the bread burning?
Will the bread burn or potentially cause a fire?
Will this just fail to properly cook the burger?

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    I don't own a GF grill, but I have sandwich press. This doesn't sound like an idea that would yield a good result. ...steamed burger inside a potentially burned bun... What is the benefit?
    – moscafj
    Aug 29, 2021 at 20:52
  • I want the bread to catch all the fat, letting none escape. I tried cooking a burger on a bun slowly in an oven for this, and that worked, but it is slow. Previous to that, I would just use a piece of bread as a sponge to consume all the fat, but doing that is... a tedious part of the eating experience, and also basically meant I was eating out of a pot I'd used to cook the burger. I am not particularly concerned about the burger being steamed. Just about the burger being safely cooked, and the bread still being bread, and not a bunch of carbon. Oh, and not dying in a house fire.
    – Mervic
    Aug 29, 2021 at 20:59
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    If you don't want the fat to escape, couldn't you just take it from the drip tray after cooking and pour it onto the inside surfaces of the bun?
    – Sneftel
    Aug 29, 2021 at 22:08

1 Answer 1

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This will not work. You will definitely severely burn the bun well before the patty cooks.

However, a George Forman grill has a catch tray that will capture all the released fat and juices that you could baste onto the bun or patty if you’d like.

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