Steamed InstantPot Burgers

(Boston_guy) #1

I’m trying Carnivore for the month, and ground beef is what’s on sale. Was making big juicy burgers, but they take 20 minutes, spatter grease and create dishes.

Can’t find the source video, but the idea is:

  • Make burgers and wrap them in tin foil. Add salt / onion / garlic powder if you want.
  • Stack them on the trivet to keep them out of the water. Hole up so liquids are kept.
  • Cook for around 15 minutes.

What I like about this approach:

  • Juicy, thoroughly cooked burger.
  • They are already wrapped; just cool and throw em in the fridge.
  • Efficient: can cook several pounds easily

The water in the bottom ends up like a beef broth so I’ll probably drink it next time.

(KCKO, KCFO 🥥) #2

Interesting idea, I will need to try that with my bison ground meat.

I try not to use any aluminium in cooking red meats since they can absorb a lot of it, so I would use parchment paper between the burgers. Using aluminium is a personal choice. so have it. :slight_smile:

(Janet) #3

I was about to ask if you were from CT, but I see a Boston Guy. You don’t need an InstaPot, you can steam burgers in any frying pan into which a rack fits. Recipe based on Ted’s Burgers:
https://www.geniuskitchen.com/recipe/awesome-steamed-cheeseburgers-413071

(Boston_guy) #4

@JEY100 No, but the original video did reference CT :slight_smile:

(betsy.rome) #5

I’ve always wondered what the big deal was about steamed burgers. No crispy crust?

(Carl Keller) #6

I agree. It sounds a bit like mini meat loaf… which I am not against. But I do like a good sear on my meat.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #7

Steamed%20Hams

You could also use the saute/sear function to put a nice sear on those… Deep in the instantpot, the grease shouldn’t spatter out too much.

While these are not the “juiciest burgers ever” as advertised, I found that it makes a perfectly cromulent, and thoroughly delicious burger.

But for the ultimate…


Safe and rare to medium rare, your call. The juiciest burger is the one that is cooked the least violently.

(Boston_guy) #8

I’ve never had a steamed burger before, but liked these. Judging from a single batch, they were firmer and juicier than most burgers.

Since I’m not grinding my own meat, want them more done than a medium-rare ribeye :slight_smile:

(Full Metal KETO AF) #9

I would suggest the second greatest kitchen item that I’ve bought in the last few years, Foodsaver. You could vacuum pack those burgers or any meat and cook them in the instant pot in vacuum pouches. No mess at all, only deal with raw meat now and then, buy 5# of ground beef and make a dozen pouches and freeze them. I do this with all kinds of meats saving money by buying larger family sized packs even though I just cook for myself. I use a sous vide pod for cooking and you can use the packs when they’re frozen without thawing. All the flavor, fats and nutrition stays in the bag with your food. At any one time I have bags of chicken thighs, thick pork loin chops, beef tenderloin steaks, pork butt in big cubes for pulled pork and other stuff. Quick and easy daily meals and little clean up with an hour or two now and then stocking up on bagged portions. I usually don’t bother with ground meats this way but if you eat burgers a lot it might help. My burger method is a 1# pack of grass fed beef made into two patties and a cast iron skillet!:cowboy_hat_face:

(KCKO, KCFO 🥥) #10

I do have a foodsaver, I do freeze and store food in those pouches, but I choose not to cook in them. Don’t like the idea of cooking foods in plastic anything.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #11

No. Do not do this.

Can I boil FoodSaver® bags?
FoodSaver® Bags and FoodSaver® rolls are simmer safe for sous vide cooking.Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F.)

If you contact them directly, they do not recommend sous vide cooking above 170 for long periods of time (10+ hours) and you will note the political answer to the boiling question… you can simmer them, but don’t cook in boiling water. A P-cooker will cook considerably hotter than boiling, with a 15 PSI standard reaching 250*, and an InstantPot electric P-cooker hitting about 245ish… The seals will fail and the plastic may melt.

No. No plastic in the instant pot.

(Bob M) #12

My favorite burgers, but not made in the Instant Pot:

Cook them at say 135 for 2.5+ hours, sear, done.

(Full Metal KETO AF) #13

But it’s low temperature so I don’t worry personally about leeching into the food. Not trying to change your mind here. There are also reusable silicone sous vide bags if you’re more comfortable with kitchen grade silicone.

(Full Metal KETO AF) #14

Instant pots have multiple cooking modes, I assumed another mode was being used. He said steaming. I almost never sous vide above 154F. Sous vide is low temperature cooking. People have been using vacuum sealed bags for sous vide cooking for years. I never suggested them for high temperature cooking or especially pressure cooking :wink: