The Perfect Ten Burger
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The Perfect Ten Burger

by | May 21, 2019

The Perfect Ten Burger

by | May 21, 2019

There is nothing more wonderful than a big, juicy American-style hamburger just bursting with flavor in every bite.
To that point, there is nothing worse than a dry burger that tastes like boring, uninspired, unseasoned ground beef.
Folks, this is my famous Perfect Ten Burger because not only is it perfect in every way, but no matter how you choose to cook it, it will always take just 10 minutes for absolute sheer, brilliant, burger perfection. (Plus, I love doubles entendres).
You can make this on the grill, Instant Pot and/or Ninja Foodi so whether it’s summer OR winter – you’re gonna have one heckuvaburger anytime, year-round!
 
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
 
Begin by taking some white bread…
 
…slice off the crusts…
 
…rip the bread into small pieces…
 
…and place in a large mixing bowl.
 
Add in some milk…
 
…and use a fork to mush the bread up as the milk sops it up.
 
When done, it should look like a paste. Set it aside to continue sopping.
 
Now, let’s focus on what makes this burger magic: BACON! Well, actually, the GREASE from the bacon. You can either get the bacon grease by frying some bacon up…
 
…OR by simply using congealed bacon grease that you’ve saved in a jar and kept in your fridge from various bacon cookings’ past (like I do).
 
If going this method, scoop out some congealed bacon grease…
 
…place in a bowl…
 
…and microwave it until it becomes an oil-like consistency once again. Not too hot, just warm. And if you just cooked the bacon yourself, you’ll allow the bacon grease to cool down a bit until no more than just a bit warm.
 
Now focus on the meat! We want 80-85% lean ground beef/sirloin. You do NOT want any meat leaner than this for a juicy, flavorful burger.
 
Add the meat to the bowl with the soggy, milky bread in it.
 
And then season it with some seasoned salt…
 
…onion soup mix…
 
…grated Parmesan cheese…
 
…black pepper…
 
…Worcestershire sauce…
 
…and hoisin sauce!
 
Of course, don’t forger that bacon grease!
 
And there’s everything in that bowl. Just itching for you to stick your hands in there and relieve some stress!
 
Just make sure they’re clean. And really get in there and mix that meat up with all the seasonings – almost kneading it like a dough.
 
After about a minute, it should become a little sticky and form together into a giant meatball. Perfect. We’re ready to make our patties!
 
 
…and lay in a parchment round to ensure the patty won’t stick once we’re ready to remove it.
 
Place enough of the meat mixture into the press pan…
 
…but make sure not to overdo it. Have the meat come just below the lip of the press pan…
 
…and top it off with another parchment round.
 
Now form that patty! Gently, yet firmly press down with the top part of the presser…
 
…and you’ll have made a lovely hamburger patty!
 
Take a knife to just go around the edge of the patty pan to loosen up any of the meat that may have stuck to it…
 
…and then it should slide right out!
 
Feel free to smooth the edges with your fingers if you desire for aesthetics…
 
…and place the patties on a large plate if cooking right away OR stack them up in an airtight container where you can place them in the fridge and cook later (also, note how the parchment rounds also come into really handy here as the patties won’t stick to each other).
 
When it’s time to cook these patties up into the best homemade burgers ever, we have options. To me, there’s nothing like a char-grilled burger on the barbecue/grill. When those flames shoot up, I feel like I’m in the West Village. Having this Perfect Ten Burger live up to its name, cook for 10 minutes, flipping midway through…
 
…and top with some cheese if you want in the final moments so it get’s melty and you can even toast the buns!
 
Just look at that beautiful, juicy, cheesy burger.
 
Place them on those toasted buns…
 
…and top/dress as you wish! Whether it be lettuce, tomato, bacon, mushrooms…
 
…ketchup, mustard and/or mayo…
 
…you’re gonna be in for one heck of a treat! Sink your teeth into that fine, juicy, flavorful meat…
 
…and relish in the sheer joy that only the perfect homemade burger can bring! You know what? Just for kicks, let’s try cooking the burger in the Instant Pot.
 
Take a patty and place it on some foil coated with non-stick cooking spray…
 
…and wrap it up.
 
Place the trivet and a cup of water in the Instant Pot…
 
…and rest the foil-wrapped patties on there.
 
Pressure Cook for, you guessed it, 10 minutes…
 
…and when done, you’re going to unwrap a seriously JUICY, steam-cooked burger.
 
Dress the burgers up as you see fit (if adding cheese, obviously add it after pressure cooking or it’ll be totally stuck to the foil when you unwrap them).
 
Take a bite…
 
…and be impressed! These burgers are seasoned so well, it’s unreal how well they taste even when steamed in foil!
But wait…what if we want to try it one more way? Say, in the oven or Ninja Foodi perhaps?
 
If using the Foodi, place the trivet with the grill side closer to the lid of the pot and spray with non-stick cooking spray.
 
And cook for those perfect 10 minutes…
 
…flipping midway through…
 
…and adding a slice of cheese if desired.
 
When done, you’re going to have a beautiful air baked burger!
 
Do it up however you like…
 
…and give yourself an excuse to have a third burger (they’re that good).
 
Once again, the results are stellar. And you wanna know why? 
 
Because it’s ALL in the seasoning. The point matter which cooking method you choose, be it grill, pressure cook or bake, it’s all going to be done with wondrous results ALL IN TEN MINUTES!
 
Now burger off and make your own!
  • For 4-5 Burgers (about 6-7 oz each):
  • 1.5 lbs of ground beef (80%-85% lean only. Do not go any higher than 85% lean)
  • SECRET INGREDIENT! 3 tbsp of bacon grease, lukewarm to slightly warmed (you can get this from about 6-8 slices of bacon once cooked and then use the bacon to top the burger – this is the secret ingredient and makes this burger the absolute best. IF you refuse to use bacon, you can use 3 tbsp of melted, slightly warmed salted butter instead)
  • 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

MAJOR TIP: If you don’t already, whenever you has grease after cooking bacon, pour the cooled grease that remains in the pot/pan/skillet to a jar and place in the fridge. It will last pretty much forever and you can keep adding to it every time you have excess bacon grease. Bacon grease is WONDERFUL to use in place of oil or butter in many dishes – especially when making eggs!

IF YOU MAKE IT IN THE INSTANT POT AND WANT A CHARRED EDGE, try using a culinary torch on each side of the patty for a few moments!

The Perfect Ten Burger is called that for a reason. It cooks in 10 minutes to medium juicy heaven whether grilled, pressured steamed or broiled in the oven/air fryer. If you like your burger more well done, obviously cook longer to your charred heart’s desire.

This hamburger patty press is seriously terrific, low in cost and comes with parchment rounds to prevent patty sticking! If you just need the parchment rounds, get them here!

Don’t want bacon or its grease? Fine. Use 3 tbsp of melted, lukewarm salted butter instead.

Don’t eat red meat? Use ground turkey or ground chicken instead.

Dress your burger however you see fit! You do you.

  1. In a large mixing bowl, take the crumbled white bread and add the milk. Mash with a fork for a minute until it becomes a paste-like consistency (when it looks like oatmeal, it’s done) and then set aside
  2. Fry up the bacon on the stove in a skillet OR in your Instant Pot on “Sauté” to the desired crunch OR in your Ninja Foodi in the basket with the TenderCrisp lid lowered and hitting “Air Crisp” at 375° for 12-15 minutes depending on how well-done you like it. Reserve the grease when done
  3. Add the ground beef to the bowl with the milk-sopped bread as well as all other ingredients. Mix/knead by (clean) hand and until fully combined and with the ingredients evenly dispersed. The meat should be a bit sticky and easily form into a large meatball
  4. Shape the meat mixture into burger patties using a hamburger patty press and lining each patty’s edge with parchment rounds so it doesn’t stick to the press or to each other when stacked. The burgers are now ready for either immediate cooking or the patties can stay in an airtight container in the fridge for up to 2 days before cooking
  5. Cook in one of three ways – ALL IN 10 MINUTES (hence The Perfect Ten Burger):
    1. BARBECUE/GRILL: Heat the grill to max temp for 5-10 minutes until fully heated with the lid closed and then lower the heat to medium-high. Add the burger patties and grill for 10 minutes total. This means grill for 5 minutes on one side with the lid lowered and then flip with a spatula and grill for another 5 minutes also with the lid lowered. If adding cheese and/or wanting to toast the buns, place the cheese on top of the patties and the buns face-down on the grill for the final 90 seconds of cooking
    2. INSTANT POT: Spray non-stick cooking spray on some foil and wrap each burger patty in it. Place the trivet in the liner pot, add in 1 cup of water and rest the individually foil-wrapped patties on the trivet and stack as many as you wish. Hit “Manual” or “Pressure Cook” High Pressure for 10 minutes for four burgers (if cooking more than four, up the cook time to 15 minutes). Quick release when done and serve. NOTE: Do not add cheese to the raw patty before wrapping with the foil because it will stick to the foil. If you want a cheeseburger, add the cheese to it after cooking and the heat of the burger will melt it a bit
    3. NINJA FOODI: Place the trivet in the liner pot with the tall side facing up and spray with non-stick cooking spray. Place the patties (two at a time max can fit) on the trivet, lower the TenderCrisp Lid hit “Bake/Roast” at 400° for 10 minutes total, flipping the burger after 5 minutes and adding the cheese, if desired 90 seconds before the cook time is complete
  6. Place on buns (if you want), top with any toppings your heart desires and enjoy the greatest, most flavorful and juicy homemade burger ever!

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