Pressure Cooker Juicy Lucy Burger

More Fun With Burgers And Cheese!

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Once again, a rerun of Man Vs. Food gave me an idea for dinner, a Juicy Lucy burger!

The Juicy Lucy is from the Minneapolis area where there are two rivals who both claim to have invented it (though one of them spells it “Jucy”. I, of course, decided to adapt it to the presssure cooker, but not claim that I invented it.

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The traditional cheese is American, but I used some sharp cheddar. I served it up “steak” style, meaning on a plate without a bun, but it would also be great “bun-ified”.

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On a bed of butter lettuce with some tomato and sweet pickle, topped with fried eggs and caramelized onions, mmmmmmmmm… Sorry, I just ate lunch but I’m making myself hungry!

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Served alongside my latest addiction, duck fat potatoes, it was quite yummers, as the kids say these days. I used a pound of grass-fed beef for two Friday-night sized portions, but the recipe can easily be doubled (or tripled), the only limitation being the size of your pressure cooker (but they could easily be made in a couple batches.

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I started by slicing up a large onion and started sauteeing it in a tablespoon of oil over medium heat, since the caramelization can take a bit of time. Once that is under way (if you choose to have caramelized onions with yours), add the meat to a mixing bowl along with a few shakes of Worchestershire Sauce and salt, pepper and garlic powder to your liking. Lightly mix it together, then divide it into four somewhat equal size balls (I just eyeballed it, but sometimes if I’m feeling extra OCD-y, I will weigh it).

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Next, flatten each ball into a circle (I find a small plate works great for this). In the center of two of the meat circles place a few small squares of cheese. If you are using slices, fold a slice into quarters and this should be perfect. I used a block of cheese so I just guestimated about an ounce (I can’t believe I said “guesstimated”, what’s next, “threepeat”?) Take the two non-cheesed hunks of meat and slap them on top of the cheesealicious ones and press the edges together well so you don’t end up with leakage while they are cooking.

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Put about a half-cup of liquid into the pressure cooker pot. I used beer, but to be honest you probably wouldn’t notice a difference were you to use water (hey, it was Friday night, so beer was close at hand). Put the steamer tray in the pressure cooker, turn the heat to high, place the burgers in the cooker and place the lid on the pressure cooker.

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Bring to high pressure, then turn down heat to maintain high pressure and set timer for five minutes. When timer sounds, remove from heat and let pressure come down naturally.

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Serve on plates with lettuce, tomato, pickles, fried egg and caramelized onions. Oh yeah, if you started cooking those onions at the beginning of all this (you’ve been keeping on eye on them, right?), they should be about perfectly done about now.

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Be sure to exercise caution when first biting into the burger, as the molten cheese could give you a serious case of “Pot Pie Syndrome”, so named because no matter how long you think you’ve let a pot pie cool, the first bite is still sure to burn several layers of flesh off the roof of your mouth. So, be careful out there!

I know you could just put cheese on top, but there is something about the hot melted cheese oozing out of the center of the burger that makes it tast so much better.

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Pressure Cooker Juicy Lucy Burger
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 2
A Pressure Cooker adaptation of the Minneapolis favorite
Ingredients
  • 1 pound ground beef
  • 2 slices or 2-3 ounces cheese of your choice
  • 1 tablespoon Worcestershire Sauce
  • Salt
  • Pepper
  • Garlic Powder
  • ½ cup beer or water
  • Sauteed onions (optional)
  • Tomato, sliced (optional)
  • Pickles (optional)
  • Lettuce (optional)
  • Fried Eggs
  • Buns (optional)
Instructions
  1. In a large mixing bowl, combine ground beef, Worcestershire Sauce, and salt and pepper to your liking
  2. Divide beef mixture into four balls
  3. Flatten each ball with a plate
  4. Place approximately 1 oz of cheese in the center of two of the circles
  5. Cover with the other two circles, pressing the edges together well, so the cheese stays inside while it is cooking
  6. Pour ½ cup (or the minimum for your pressure cooker) liquid into pot
  7. Insert steam tray
  8. Place burgers on steam tray and turn heat to high
  9. Cover pressure cooker and bring to high pressure
  10. When high pressure is reached, reduce heat to maintain high pressure and set timer for five minutes
  11. When time is up, remove from heat and let pressure come down naturally (with minimum amount of liquid, pressure should come down in just a few minutes)
  12. Remove from pressure cooker
  13. Serve with any of the optional ingredients that you like (or add some of your own!)

 

10 thoughts on “Pressure Cooker Juicy Lucy Burger

  1. I made these tonight, but didn’t have a steamer insert so I used tin foil and poked holes in it and laid it over the wire rack it came it. I also used feta cheese and made 2 with feta and bacon and then 2 with 1 slice of American cheese (which was not enough). I added a bit of water, placed 4 patties on the tinfoil set the timer for 5 minutes and let it slow release for 2 minutes followed by a quick release. Before serving them (on a bun), I placed them on a paper towel.

    Everyone loved them and I loved the easy cleanup and they it was a quick meal.

    I think next time I will try to fill a few with cream cheese.

    Thank you, this is a keeper!

    • Thanks, Cindy. I like that you did a bit of experimenting with them. I wouldn’t have thought that feta was “melty” enough, but it sounds like they turned out well. (Sorry that it took so long to reply, I have been getting so much spam lately that sometimes I miss the real comments).

    • Keith, thanks for the comment. When I first posted this a couple years ago, I wasn’t aware of that method of caramelization yet. Though I still haven’t tried it with onions (old habits more than anything), I have used it for sweet potatoes, butternut squash and carrots with excellent results.

      • Jennifer, I use this method from Dad Cooks Dinner for sweet potatoes. I have also used it for butternut squash and carrots, and for a mix of any two of these. I leave out the adobo and maple syrup because I am usually using it for other things such as soups.
        I am told this method works for onions as well, but I have heard mixed results. I haven’t tried it with onions yet. Some methods such as this one, use jars to pressure cook the onions, but to me the results look more like an onion jam rather than normal caramelized onions. I have heard of poor results directly in the pressure cooker, but since I haven’t tried onions, I can’t say for sure. I hope to do some experimenting with onions soon and will do a post about it.

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  3. I wonder if you could sautée the onions and some mushrooms in the pot while it heats up and then put them on top of the burger when you steam them in the cooker? I am very new to the pressure cooker world so have no idea if it would work, we have a drive in theater that serves steamed hamburgers, so I wanted to find a way to do this in my cooker. I will most definetly try this!

    • Thanks for visiting my blog. You could probably saute the vegetables, the remove while the burgers cook. Let me know how it turns out if you try it.

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