Instant pot hamburgers made with ground beef or lamb is an easy, fuss-free way to enjoy juicy hamburgers when the mood strikes. This is a no-grill recipe for the times the weather doesn't cooperate or you don't want to go to the trouble of firing up the grill.
Ever had hamburgers cooked in the instant pot? I would have scoffed at the idea of cooking hamburger patties in the pot not so long ago. Until I saw how Simply Happy Foodie made it. Just decided to try her method on a whim and I was pleasantly surprised.
No, I did not copy her recipe, the seasonings are my own and have a distinctly Indian touch. But I did like the way she steamed her meat patties in the pot. They come out quite juicy and succulent and you won't miss frying or grilling them. If you absolutely insist on the fried taste, shallow fry the patties briefly in a couple of tablespoons of oil after steaming them. They are already fully cooked so it's just going to take 2-3 minutes, that's all.
Why should you cook hamburgers in the instant pot?
You'll love the convenience of making them in the pressure cooker, that's why. They are dead simple to make and there is literally no fuss and no mess. There is a little prep involved but it is not much. You don't have to drag out the grill and there are no oil splatters to deal with or a huge mess to clean up, as happens inevitably while frying them.
Oh, and did I mention already that they are really delicious? You have to try them to see what I mean.
Of course, the extras are all customizable and depend on what you like in your hamburgers. Cheese? Mayo? Lettuce? Tomatoes? Onions? Or all of them at once? Your choice!
My personal preference is to fry the onions in a little seasoning and pile them on top of the meat. As I was hunting around in my spice box for a little something to add to the onions while frying them, I came across some Cajun spice and sprinkled it. The result was quite pleasing!
Ingredients in this instant pot hamburger recipe
Note: exact amounts are given in the recipe card further down in the post.
- Ground beef or lamb
- Onions, diced
- Fresh ginger and garlic, minced
- Chickpea flour (besan)
- Paprika
- Garam masala powder
- Whole spices - coriander, cumin, and dry red chillies
- Sea salt
- Cooking oil
How to make instant pot hamburgers
Preparation
1. Dice the onions.
2. Mince the ginger and garlic.
3. Dry roast the chickpea flour in a small frypan. Chickpea flour is an excellent binder and prevents the patties from falling apart. It also tastes quite nice. If you don't have it, you can use cornflour as well. This is how you roast it -
Take the flour in a small frypan and stir with a spoon in a to and fro motion on low heat. After 4-5 minutes, you will see the colour changing to a golden brown and smell a nutty aroma. This is a sign that the flour is roasted. Take the frypan off the heat and keep aside.
4. Toast the whole spices in a similar manner as above. Take them in a frypan and stir them in a to and fro motion until their colour changes slightly and they give off a spicy aroma. Wait for them to cool down and grind in a small coffee or spice grinder to a semi-fine powder.
Cooking
1. Mix all the ingredients and shape into 4-6 round patties.
2. Wrap them tightly in aluminum foil or parchment paper.
3. Add 2 cups of water to the instant pot steel insert and place a trivet (the one that came with your instant pot) in it. Place the foil wrapped patties on top of the trivet in a staggered fashion and pressure cook for 15 minutes. Do a quick release and take out the foil wrapped patties with a gloved hand.
4. Prepare the hamburgers for assembly. Slice the hamburger buns and spread the mayonnaise on both sides if using. Pile on your favourite fixings on it. I like to start with a lettuce leaf followed by a cheese slice, sliced tomatoes and onions. The last thing to go is the meat patty. Unwrap one and place it on the top. Close the burger and repeat the same process with all of them. Serve with ketchup or mustard.
Can I freeze the patties?
Definitely! Just wrap each one individually in some cling wrap and store in the freezer. When you want to make hamburgers, take them out, remove the wrap and microwave for a couple of minutes to thaw them. Or, if you're not in a hurry, let them thaw naturally in the refrigerator.
Can I cook hamburgers in the air fryer?
You most certainly can. For an easy recipe, check out the air fryer hamburgers from A Food Lover's Kitchen.
Other instant pot recipes you might like
Instant Pot Hamburgers
Ingredients
For the meat patties
- 1 lb ground beef or lamb
- 1 small onion diced
- 1 tablespoon ginger-garlic paste
- 2 tablespoon chickpea flour roasted
- 1 tablespoon paprika
- ½ teaspoon garam masala
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 2-3 dry red chillies
- Sea salt to taste
- 1 tablespoon cooking oil
Other ingredients
- 4-6 hamburger buns
- Mayonnaise
- 4-6 lettuce leaves
- 4-6 cheese slices
- 1 large tomato sliced thickly
- 1 medium onion sliced into rings
- ketchup and/or mustard
Instructions
Preparation
- Dice the onions.
- Mince the ginger and garlic.
- Dry roast the chickpea flour in a small frypan. Stir with a spoon in a to and fro motion on low heat. After 4-5 minutes, the colour will change to a golden brown and the flour will give off a nutty aroma. Take the frypan off the heat and keep aside.
- Toast the whole spices (coriander and cumin seeds and dry red chillies) in a similar manner as above. Place them in a frypan and stir in a to and fro motion until their colour changes slightly and they give off a spicy aroma. Wait for them to cool down and grind in a small coffee or spice grinder to a semi-fine powder.
Cooking
- Mix all the ingredients and shape into 4-6 round patties.
- Wrap them tightly in aluminum foil or parchment paper.
- Add 2 cups of water to the instant pot steel insert and place a trivet (the one that came with your instant pot) in it. Place the foil wrapped patties on top of the trivet in a staggered fashion. Fit the lid and make sure the steam release handle is sealed. Press the pressure cooking button and set the timer to 15 minutes. When the timer beeps do a quick release and take out the foil wrapped patties with a gloved hand.
- Prepare the hamburgers for assembly. Slice the hamburger buns and spread the mayonnaise on both sides if using. Pile on your favourite fixings on it. I like to start with a lettuce leaf followed by a cheese slice, sliced tomatoes and onions. The last thing to go is the meat patty. Unwrap one and place it on the top. Close the burger and repeat the same process with all of them. Serve with ketchup or mustard.
Notes
- You can fry the onion rings in 2 tablespoon oil and Cajun seasoning too if you like your onions that way. Fry until the onions are translucent and pile them on the meat patty, then close the burger with the second half of the bun.
- If you don't want to use aluminum foil, you can steam these patties in parchment paper too.
- The nutritional information is for the meat patties only. I haven't included the hamburger buns or the fixings as info for these might vary widely.
Nutrition
Did you make these instant pot hamburgers? Don't forget to give the recipe a star rating below!
Sakina says
The burgers turned out to be really delicious Saima.
Saima says
Thank you Sakina.