Best INDOOR Hamburgers IP

Another recipe from the Pressure Luck Cooking guy!! Wow, he can cook. I trust all his recipes now, seems he’s never let me down! (Well, excluding yesterday when I made the Peppercorn Beef.. my fault though, I didn’t have low sodium Soy Sauce… yes it DOES matter!!)

I was sceptical about steaming hamburgers.. well, not really steaming, pressure cooking, but then I thought of White Castle burgers, they steam theirs no? Well, these burgers are fantastic, there is only one left and I have to figure out a way that it will be MINE tomorrow.

Here’s all you do. (I didn’t have as much hamburger as he called for here, so just cut back on the spices a bit. Did I use warmed up bacon grease? I sure did!! I TBSP!! He said it’s his secret weapon so how can you leave it out??)

I wanted a bit of colour on them so put them on parchment paper, and into a 450 degree oven for 12 minutes. Then dab the grease off the top with a paper towel (or not) and wrap in tinfoil that’s been sprayed with oil.

Add one cup of water to the pressure cooker. Put the trivet in and pressure cook for 10 minutes. Release pressure, and remove. They were all big burgers, and they didn’t shrink up! Served with french fries in my cast iron BSR chicken fryer and blue cheese and feta coleslaw. Yes, that’s a thing.

To season the hamburger:

1/4 cup of whole milk
2 slices of white bread,  crusts discarded and ripped into tiny pieces
2 tbsp of grated Parmesan cheese
1 tsp of onion soup mix
1 tsp of seasoned salt
1/2 tsp of pepper
1/2 tsp of Worcestershire sauce
1 tsp of hoisin sauce

I added the dry together and the wet together then combined and added to the meat. Form the burgers and put in the fridge before you cook… even if it’s for 15 minutes…