Pizza Burgers

Steam curls up from the valve and your stomach starts talking back. The smell is kinda irresistible, filling your kitchen with that savory promise of dinner done right. You catch yourself peeking at the pressure cooker, waiting for that valve hiss that means things are heating up inside.

That broth depth you set in the pot helps keep everything moist and juicy, especially when you're cooking ground beef stuffed with gooey cheese. You notice the float valve popped up, a little sign that the pressure is just right, making you feel like a kitchen ninja handling your tools with ease.

When it's time for the natural release, you just step back and let the pressure do its thing. No rush, no stress, just anticipation growing until the slow release is done and you get that first, glorious look at the golden crust and melted filling. You know this Stuffed Pizza Burger is gonna be a winner in your dinner rotations.

The Real Reasons You Will Love This Method

• Pressure cooking keeps the stuffed patties juicy and tender without drying out the edges.
• The broth depth in the cooker helps infuse a subtle moisture that's kinda unbeatable.
• You get that perfect crust outside from a quick sear after pressure cooking, balancing soft on the inside and crisp on the outside.
• Float valve and valve hiss give you easy signals to know when things are cooking perfect without guesswork.
• Natural release lets the flavors marry together slowly, locking in those pizza burger vibes.
• This method saves you time but keeps everything tasting fresh and exciting every single time.

The Complete Shopping Rundown

You gotta start with good ground beef, about 1 pound is perfect for four patties. The kind that's got just enough fat to keep things juicy.

Next up Italian seasoning, around 2 teaspoons, but if you wanna play with it feel free. It's the flavor glue that pulls the whole burger together.

Grab 3 to 4 ounces of provolone or mozzarella cheese, something that melts real good and gets all gooey in the middle.

Half a cup of your favorite pizza sauce rounds out the filling, plus some extra for topping later.

Don't forget 4 hamburger buns, think soft but sturdy enough to hold all the cheesy goodness.

You'll also want some broth or water for the pressure cooker's broth depth. About 1 cup should do.

Lastly, some oil or butter for searing the patties once they're done pressure cooking. That browning adds a heck of a texture contrast.

Optional extras like garlic powder or crushed red pepper can spice things up if you're feeling adventurous.

The Exact Process From Start to Finish

First, preheat your oven to 375 degrees Fahrenheit. This is for toasting the buns later, so set it and forget it for now.

In a big bowl, toss your ground beef and Italian seasoning together. Use your hands to mix it well but don't overwork it or the patties get tough.

Divide the meat into four equal parts and start shaping each into a patty. Press a dip in the center of each one.

Fill that dip with cheese and a spoonful of pizza sauce. Seal it up by folding and rolling the meat edges over so nothing oozes out while cooking.

Set your pressure cooker with about 1 cup of broth or water to create that needed broth depth. Place a trivet inside so patties don't sit in the liquid directly.

Pop the patties on the trivet, close the cooker, and cook under high pressure for about 10 minutes. Watch for the float valve to pop up and that distinct valve hiss. When done, use natural release for 5 minutes, then slow release to finish.

Remove the patties and quickly sear them in a hot skillet with oil or butter until you get a golden crust. Meanwhile, toast your buns in the oven or grill. Assemble burgers by placing patties on buns, adding extra pizza sauce if you want, and dig in!

Valve Hacks You Need to Know

• Keep an eye on the float valve to know when your cooker's pressurized and cooking. No guesswork, just a little pop.
• If the valve hiss starts early, double check your broth depth to make sure there's enough liquid inside.
• Natural release is your friend for stuffed dishes so the filling stays juicy and doesn't explode out.
• Slow release helps avoid splatters of hot sauce or cheese when you open your cooker, making cleanup easier.

That First Bite Moment

You pick up that Stuffed Pizza Burger and feel the warmth through the bun. It's kinda like holding a little soft parcel packed with tasty surprises.

The first bite hits you with melted cheese that stretches right out and a rich pizza sauce tang that dances on your tongue. The beef all juicy and seasoned with that Italian kick.

Crunchy edges from the quick sear add a nice contrast to the softness inside. You kinda marvel at how everything just sings in harmony.

Every bite pulls you deeper into a cozy comfort food vibe, making you think this might just become your go-to anytime snack or dinner.

Smart Storage That Actually Works

If you wanna save leftovers, wrap each burger tightly in foil or plastic wrap so the cheese doesn't dry out. Then pop it in the fridge.

You can also store patties separate from buns if you think about eating them later. That stops buns from getting soggy overnight.

For longer storage, freeze the patties in a ziplock bag, then thaw in the fridge before reheating with a quick skillet sear to freshen them up.

The FAQ Section You Actually Need

• Can I use turkey instead of beef? Yep, you can swap in ground turkey but watch cooking time since turkey can dry out faster. Keep the broth depth just right to stay juicy.
• What if my cheese leaks out? Make sure you seal those patties tight! Press and roll edges well to keep filling inside while pressure cooking.
• Can I cook these patties directly in the broth? Better to place them on a trivet so they don't get soggy. The broth needs to stay just at the right depth for steam and pressure.
• Do I have to toast the buns? Toasting adds crunch and contrast, but you can totally skip if you're short on time.
• How do I know when the float valve pops up? It's a little button or pin on your cooker that rises when pressure builds. Once it's up, the cooker's locked and cooking.
• Can I make these ahead of time? For sure, you can prep patties ahead and keep them in fridge for a day or two then cook fresh when ready. Just seal well to keep filling inside.

For more delicious and easy pressure cooker recipes, you might enjoy our Garlic Parmesan Chicken, offering a juicy and flavorful dinner option, or try Irish Beef and Guinness Stew for a comforting meal packed with deep, rich flavors. Also check out our Strawberry Cupcakes if you want a sweet treat to follow your hearty burger night.