Effortless Juicy Burgers Await!
Craving a perfectly juicy, cheese-stuffed burger but short on time? Your Instant Pot is the secret weapon you never knew you needed! Forget the stovetop mess and say hello to the easiest, most tender burgers you’ll ever make. In just 20 minutes, you can sink your teeth into a savory beef patty with a glorious, molten cheddar core. This recipe is a game-changer for busy weeknights and a guaranteed family favorite.
(Total Time: 20 MIN| Serves: 2)
Ingredients
• 1 pound / 450g grass-fed lean ground beef
• 1 tbsp / 15ml Worcestershire sauce
• ¼ tsp / 1g garlic powder
• Salt and freshly ground black pepper, to taste
• 2 ounces / 56g shredded cheddar cheese
• ½ cup / 120ml water (for the Instant Pot)
Instructions
1. Directions1. In a large bowl, combine the ground beef, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with your hands until just combined—be careful not to overwork the meat.2. Divide the beef mixture into four equal portions and shape them into balls.3. Flatten each ball into a thin patty.4. Pile 1 ounce (28g) of shredded cheddar cheese onto the center of two of the patties.5. Place the remaining two patties on top of the cheese-covered ones. Firmly pinch and seal the edges all the way around to create two thick, stuffed burgers.6. Pour ½ cup (120ml) of water into the bottom of your Instant Pot and place the steamer tray or trivet inside.7. Carefully arrange the stuffed burgers on the steamer tray, ensuring they don’t overlap.8. Secure the lid, turn the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 5 minutes.9. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.10. Carefully open the lid, remove the burgers, and serve immediately.
Nutritional Information
• Per Serving:
• Calories: 544
• Total Fat: 23.5g
• Net Carbs: 1g
• Protein: 75.9g
• Fiber: 0g
Pro Tips
• For a classic burger crust, carefully sear the cooked patties in a hot, oiled skillet for 1-2 minutes per side after removing them from the Instant Pot.
• Experiment with different cheeses! Smoked gouda, pepper jack, or provolone all create a delicious, gooey center.
• Add finely diced jalapeños or cooked bacon bits to the cheese filling for an extra kick of flavor and texture.
• Ensure the patty edges are sealed very tightly to prevent the cheese from leaking out during the pressure cooking process.
FAQ
Q: How do I get a crust on my Instant Pot burgers
A: For a classic burger crust, the recipe recommends searing the cooked patties in a hot, oiled skillet for 1-2 minutes per side after removing them from the Instant Pot.
Q: Can I use a different type of cheese for the filling
A: Yes, you can experiment with different cheeses. The recipe suggests trying smoked gouda, pepper jack, or provolone for a delicious, gooey center.
Q: What is the best way to prevent the cheese from leaking out
A: To prevent the cheese from leaking, you must firmly pinch and seal the edges of the patties all the way around to create a tight seal before cooking.
Q: Can I cook frozen burger patties in the Instant Pot
A: This specific recipe is designed for fresh, not frozen, ground beef. Cooking from frozen would require adjustments to the cooking time and may affect the final texture and ability to stuff the patties.
