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This is such an easy delicious recipe to not only make a ton of freeze ahead burgers, but to also be lazy and cook them from frozen in the instant pot! You can of course tone it down and scale the recipe back if you aren’t trying to make 36 burgers at one time, but I’d rather get it done in one fell swoop!

What you’ll need:

• 10 lbs ground beef (I used fresh beef from a local farm; but average is $21.50)
• 10 packets ranch seasoning (Aldi – $2.00)
• 2 lbs shredded cheddar cheese (Aldi – $5.50)

Instructions:

• Add approximately 2.5 lbs of beef, two packets of ranch dressing, and a half bag of shredded cheddar to a stand mixer bowl. I use my Kitchenaid stand mixer. You can do it by hand but I get a better, faster mix using the Kitchenaid.
• Patty out the burgers to the size of your choice. Mine were probably a little under the size of a baseball.
• Cover each individual patty in aluminum foil and freeze. I place 8 patties into a gallon freezer bag.
• Add 1/2 cup of water to Instant Pot. Place four foil wrapped burgers onto trivet. Cook on high pressure for 50 minutes if patties are frozen. Cook on high pressure for 30 minutes if patties are fresh or thawed. Quick release.
• Open foil and drain grease. I drain mine into the Instant Pot for later clean up.
• Note that the more burgers you stack the more time it will take to cook.

This recipe made 36 cheddar ranch burgers for a total of $29. That’s $0.80 a burger. They’re so good too, so much better than the frozen patties you buy in the freezer aisle. The best part for me is I can cook them in my Instant Pot without grease splattering all over my stove. I can walk away from them while they’re cooking too. It’s a win, win, win!