The George Foreman Grill cooks on the top and bottom at the same time and at high heat so you can produce crispy brats that still retain a lot of their natural juices. Splitting the brats open cuts the cooking time in half, makes the brat crispy on four sides, ensures the brats cook to a safe temperature and allows you to get creative with the toppings. All you need is a little oil.
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Turn on your grill. If you have a programmable grill, choose a setting between 350 and 400 degrees F.
Use a sharp knife to butterfly each brat by slicing it almost all the way in half, lengthwise.
Drizzle olive or vegetable oil over the front and back sides of each brat to make the brats crispier as they cook.
Place the brats cut-side down on the George Foreman Grill. Arrange them at an angle or sideways to get the most grill marks.
Close the lid and cook until the brats have deep, dark brown or black grill marks on both sides and the insides are steaming hot -- about 10 minutes. Measure with a meat thermometer if you're unsure if they've reached the safe temperature of 165 F.
Place the brat inside the bun with the cut side facing up. This makes a brat with a deep groove in the center that you can fill with onions and condiments. Experiment with different toppings, such as mac and cheese, chili, sauerkraut and coleslaw.