Butter makes everything better, including Instant Pot Burgers! I recently had my first butter burger, and I fell in love! Moist, juicy, and quick to make in the pressure cooker. These burgers were easy to finish with my new Instant Pot Air Fryer lid.
8tablespoonbutterI used unsalted, 2 tablespoons for each and can be reduced to one per burger
4hamburger buns
8 slicesAmerican Cheese
1onionsmall, diced
4tablespoonpickle relish
Instructions
Mix together the ground beef with the salt, pepper, and garlic powder.
Melt two tablespoons of butter, and brush the hamburger buns with it. Air fry at 400-degrees for two minutes or broil in oven for a few minutes to toast. Set aside.
Dice an onion into small pieces, place in foil pack with a half tablespoon of butter then salt and pepper to taste.
Form golf ball size balls or ground beef, and smash into thin patties between the bottoms of two plates that have been coated in olive oil. For larger patties form tennis ball size balls of ground beef then repeat the process with the plates. Individually wrap each patty in foil. You will get 8 thin patties or 4 large ones from this recipe.
Place one cup of water and your rack in the Instant Pot. Layer the onion and burger packets in the pot. Seal the lid according to your manufacturer's directions.
Cook time for the golf ball size patties are 5 minutes on high (normal) pressure followed by a quick release. For the tennis ball size patties are 10 minutes on high (normal) pressure followed by a quick release.
When finished remove the patties, and drain any accumulated grease. Dump the water out of the pressure cooker, and wipe the inside with a paper towel.
To finish air fry the patties for two minutes at 400-degrees, and then top with a slice of cheese then cook an additional minute at 400-degrees to melt. This step can be completed in the broiler by placing on a baking sheet for a few minutes then topping with cheese for an additional minute or two while the cheese melts. Assemble the burger adding the butter on top allowing it to melt. Two tablespoons per burger is what is normally used, but I found just one tablespoon to be perfect.
Serve immediately on the toasted buns with mustard, onions, and relish or with the toppings of your choice. Can be stored in an airtight container for up to one week.