Beef burgers with barbecue onion sauce
No need to re up the barbecue for these moreish burgers that come with their own
tangy barbecue sauce.
Serves 4
Preparation time 15 minutes
Pressure cooking time 6 minutes (excluding pressure building time)
Ingredients
650g beef mince, see Cook’s note
2 tsp olive oil
2 medium brown onions, thickly sliced
1 cup barbecue sauce
2 tsp chopped fresh rosemary leaves
4 sourdough buns, split, toasted
½ cup garlic aioli
Mixed salad leaves, beetroot slices, cheese slices and
Kettle-style chips, to serve
Method
1. Season beef generously with salt and pepper. Divide into 4 portions. Shape each into a ball and atten to about 9cm in
diameter. Set aside.
2. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Add oil and
onion into the inner pot. Cook, stirring occasionally until softened.
3. Add barbecue sauce and rosemary. Place the patties into the sauce, spacing around the pot in a single layer.
4. Close lid, select MANUAL program in PRESSURE COOKING, set time for 6 minutes. Press START.
5. When cooking is complete, allow to stand for 5 minutes. Turn pressure regulator to VENT to allow any remaining pressure
to release. Remove lid. Remove the patties with a slotted spoon and set aside. Cover with foil.
6. Press SAUTÉ/SEAR HIGH TEMP button. Press START, do not close the lid. Allow the sauce to simmer until reduced.
Stir occasionally to prevent catching.
7. Spread the buns with garlic aioli. Top bases with mixed salad leaves and cheese slices. Place patties onto the buns with a
dollop of sauce. Top with beetroot slices and bun top.
Cook’s note
Choose a beef mince with a mid-range percentage of fat for burgers and meatballs, around 18-20% of fat is good. The fat
helps to keep the burgers and patties moist during cooking. Lean mince tends to give a grainy, dry result and is best for
sauces such as bolognese.
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
51
To Next Page
Loading...
