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Juicy and easy to prepare, Crockpot Express Hamburgers are perfect for any weeknight dinner! Pile on all your favorite toppings and make it a burger night.
I know what you’re thinking. “Why, though?” And I get it. Hamburgers made in a pressure cooker will never be the same as on a grill. However, Crockpot Express Hamburgers are still juicy, taste great and the clean up is a breeze.
There’s no need to uncover/clean/heat up the backyard grill if you’re craving a burger for lunch one day. Even better, there’s no grease getting splattered all over the counters and stove top. There’s no need to clean up the heavy electric skillet after making burgers for dinner.
While nothing can replace the flavor you get from flame-broiling a hamburger, these patties cooked in a pressure cooker come pretty darn close!
What you need to make hamburgers in the Crockpot Express:
- lean ground beef (85%-90% lean works best so there’s not too much grease)
- seasoning mix (I really like McCormick’s hamburger seasoning mix)
- Worcestershire sauce
- liquid smoke (optional)
- toppings-cheese, lettuce, onions, tomatoes, etc.
- aluminum foil for making packets
- trivet to keep the patties out of the water (the one that came with the pot, or this silicone trivet with a handle for easy removal.)
Worcestershire sauce is a great way to add some depth of flavor to the hamburger patties. It also helps give the meat a deeper brown color.
Liquid smoke is a great way to get a touch of that “flame broiled” flavor you might be missing in pressure cooked hamburger patties.
Once you’ve mixed the ground beef with the seasonings, shape it into 1/4 pound patties. Place each hamburger patty on a strip of foil and fold up the edges to create a packet for cooking.
Place the trivet on the bottom of the inner pot and add 1 cup of water. Then stack the hamburger patties on top of each other. You can cook as many patties as will fit inside the pot!
When the Crockpot Express Hamburgers are finished cooking, do a quick release and then carefully remove the packets and open each one to drain any grease inside.
Top with slices of cheese while the patties are still warm so they get nice and melty. Then add your toppings and and enjoy a delicious burger for lunch or dinner!
What kind of meat is best for hamburgers?
For this recipe, I used lean ground beef. However, you can use a mixture of ground meats. Ground turkey is great for cutting calories and fat. Chorizo adds beautiful color and a punch of flavor. Ground pork keeps it light and tastes great with BBQ sauce.
For best results, use a 50/50 mixture of lean and fatty meats. The fat helps hold the patty together while cooking and adds a lot of flavor.
Can you cook frozen hamburger patties in the Crockpot Express?
Yes! This is a great way to do meal prep early in the week. Make a double or triple batch of patties, wrap them in the foil packets and then freeze (before cooking.)
When you’re ready to enjoy a Crockpot Express Hamburger, just pull out a frozen patty and place it on the trivet in the pot to cook. For frozen patties, add 2 minutes to the cook time.
How big should the hamburger patties be?
I prefer to make 1/4 pound patties. They are a bit on the small side, but we usually make a “double” by putting two patties on a bun. Plus, the leaner the meat, the less shrinkage there will be after cooking. For larger buns, 1/3 pound of meat will make a good sized patty.
For larger buns (or hungrier diners), 1/3 pound of meat will make a good sized patty. Just remember that the thicker the hamburger patties, the longer they will need to cook.
What to serve with Crockpot Express Hamburgers?
- Crockpot Express Potato Salad
- Creamy Pea Salad
- Fruit Salad with Lime Dressing
- Crockpot Express Baked Beans
- Baked Carrot and Potato Fries
- Cheesecake Berry Fluff
- No Churn Ice Cream
Crockpot Express Hamburgers
- 1 pound ground beef 85%-90%lean
- Seasoning mix of choice
- 1 tsp Worcestershire sauce
- ½ tsp liquid smoke
- lettuce, tomato, onions and cheese slices for topping
- Mix the ground beef with seasonings and divide into quarters. Press each ¼ pound of meat into a patty. Place the patty on a sheet of foil large enough to fold over to create a packet.
- Place the trivet in the bottom of the inner pot and then stack the foil wrapped patties on top of each other.
- Close and lock the lid, turning the steam release valve to closed and then press Steam. It should default to 10 minutes on high pressure. Press Start/Stop. When it’s done heating up and then cooking, do a quick release by flipping open the steam release valve.
- Carefully remove the patties/foil packets and then open and drain off any fat. Add cheese right away to let it start to melt over the warm burgers.
- Build a delicious burger with all your favorite toppings!