10-Minute Air Fryer Cheeseburgers

I’ve been hearing about how juicy and delicious air fryer hamburgers/cheeseburgers are, but I never imagined just how easy they would be. Seriously! Top 5 easiest things I’ve ever made. And you don’t have to babysit it like you would on stovetop.

Ingredients

2 hamburger patties (I get mine from the butcher section of my grocery store)

Olive oil spray

Cheese of your choice (I use pepperjack)

2 brioche buns

Toppings of choice!

Directions

  1. Lightly spray the air fryer basket with olive oil.
  2. Season hamburger patties with salt and pepper. Place in the air fryer basket.
  3. Cook at 360 degrees F for 8-12 minutes, depending on how well done you like your burgers (I did 10). Flip half way through cooking time.
  4. After cooking time is up, open the basket and add cheese to each burger. Place it back in the air fryer and cook for an additional minutes, or until cheese is melted.
  5. Toast your brioche buns and serve it up!
This is my first flip half way through cooking time!
Look how juicy the finished burgers are! Delicious!
Melt that cheese on top!
Perfect!

Weight Watchers Freestyle SP: 17 points per cheeseburger (with pepperjack cheese). Points were calculated using the Recipe Builder on the WW app.

Print a copy for your recipe binder!

10-Minute Air Fryer Cheeseburgers

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Category: Burgers

Cuisine: American

Yield: 2

10-Minute Air Fryer Cheeseburgers

Ingredients

  • 2 hamburger patties (I get mine from the butcher section of my grocery store)
  • Olive oil spray
  • Cheese of your choice (I use pepperjack)
  • 2 brioche buns
  • Toppings of choice!

Instructions

  1. Lightly spray the air fryer basket with olive oil.
  2. Season hamburger patties with salt and pepper. Place in the air fryer basket.
  3. Cook at 360 degrees F for 8-12 minutes, depending on how well done you like your burgers (I did 10). Flip half way through cooking time.
  4. After cooking time is up, open the basket and add cheese to each burger. Place it back in the air fryer and cook for an additional minutes, or until cheese is melted.
  5. Toast your brioche buns and serve it up!
https://aspoonfulofsimple.com/2019/07/08/10-minute-air-fryer-cheeseburgers/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
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Instant Pot Beef Stew

Even though the summer months are quickly approaching, a gloomy day always gets me in the mood for a hearty soup or stew. This Instant Pot Beef Stew was a perfect cozy touch to this rainy New Jersey night!

Ingredients

1.5 lbs stew meat, cubed

1/4 cup flour

1 tsp fresh ground pepper

1 tsp kosher salt

5 tsp vegetable oil

2 tbsp red wine vinegar

1 cup red cooking wine

1 packet McCormick Beef Stew seasoning

4 cups beef broth

2 bay leaves

2 cups cubed gold potatoes

2 cups chopped carrots

2 cups chopped celery

Directions

  1. Combine the flour, salt, and pepper on a plate. Coat each piece of beef in the flour mixture.
  2. Set the Instant Pot to “Saute” mode. Pour 3 tsp of vegetable oil in. Once hot, begin browning the beef, in batches. Be sure not to overcrowd the pot. Remove each batch of browned beef to a plate once it is sufficiently browned, about 5 minutes per batch. Add additional oil between batches if needed.
  3. Remove all beef. Add in the vinegar, cooking wine, and beef broth. The pot will have a lot of brown bits stuck to it which need to be scraped up with a wooden spoon before pressure cooking (this will prevent the “BURN” notice). This is known as “deglazing.”
  4. Once the pot is sufficiently deglazed and no more brown bits are stuck to the bottom, add the beef, seasoning pack, and bay leaves into the liquid. Cancel saute mode.
  5. Set the Instant Pot to the Meat/Stew setting for 45 minutes. Flip your vent to “Sealing” mode before beginning the pressure cooking. It will take some time to build pressure before cooking time begins.
  6. After 45 minutes completes, allow the pot to naturally release pressure for 10 minutes (it will read LO:10). After the natural pressure release is complete, flip the vent to “Venting” mode to quick release the rest of the pressure. Be sure to use a hand towel or spoon to avoid steam burn.
  7. Stir beef mixture and add in vegetables.
  8. Close the pot and set back to “Sealing” mode. Pressure cook on high for 9 minutes. Complete a 10 minute natural pressure release after 9 minutes cooking time is completed (should read LO:10 again).
  9. Serve over egg noodles, rice, or on its own!

Weight Watchers Freestyle SP: 9 points per serving of beef stew (about 6 servings total). Points were calculated using the Recipe Builder on the WW app (calculate points for whatever you add separately).

Print a copy of this recipe for your recipe binder!

Instant Pot Beef Stew

Category: Instant Pot, Stew

Yield: 6

Instant Pot Beef Stew

Ingredients

  • 1.5 lbs stew meat, cubed
  • 1/4 cup flour
  • 1 tsp fresh ground pepper
  • 1 tsp kosher salt
  • 5 tsp vegetable oil
  • 2 tbsp red wine vinegar
  • 1 cup red cooking wine
  • 1 packet McCormick Beef Stew seasoning
  • 4 cups beef broth
  • 2 bay leaves
  • 2 cups cubed gold potatoes
  • 2 cups chopped carrots
  • 2 cups chopped celery

Instructions

  1. Combine the flour, salt, and pepper on a plate. Coat each piece of beef in the flour mixture.
  2. Set the Instant Pot to “Saute” mode. Pour 3 tsp of vegetable oil in. Once hot, begin browning the beef, in batches. Be sure not to overcrowd the pot. Remove each batch of browned beef to a plate once it is sufficiently browned, about 5 minutes per batch. Add additional oil between batches if needed.
  3. Remove all beef. Add in the vinegar, cooking wine, and beef broth. The pot will have a lot of brown bits stuck to it which need to be scraped up with a wooden spoon before pressure cooking (this will prevent the “BURN” notice). This is known as “deglazing.”
  4. Once the pot is sufficiently deglazed and no more brown bits are stuck to the bottom, add the beef, seasoning pack, and bay leaves into the liquid. Cancel saute mode.
  5. Set the Instant Pot to the Meat/Stew setting for 45 minutes. Flip your vent to “Sealing” mode before beginning the pressure cooking. It will take some time to build pressure before cooking time begins.
  6. After 45 minutes completes, allow the pot to naturally release pressure for 10 minutes (it will read LO:10). After the natural pressure release is complete, flip the vent to “Venting” mode to quick release the rest of the pressure. Be sure to use a hand towel or spoon to avoid steam burn.
  7. Stir beef mixture and add in vegetables.
  8. Close the pot and set back to “Sealing” mode. Pressure cook on high for 9 minutes. Complete a 10 minute natural pressure release after 9 minutes cooking time is completed (should read LO:10 again).
  9. Serve over egg noodles, rice, or on its own!
https://aspoonfulofsimple.com/2019/05/28/instant-pot-beef-stew/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.

Beef Stuffed Peppers with Cauliflower and Broccoli Rice

I’ve just recently tried stuffed peppers for the first time since I grew up without thinking I liked peppers (I was an incredibly picky eater!). I love how easy they are to assemble and how the peppers don’t only provide a container for the meat, but they provide an edible container. Kind of like a bread bowl…but without the guilt!

Ingredients

3 green bell peppers, cut in half lengthwise

1 lb ground beef, 90% lean, 10% fat

1 yellow onion, diced

Cauliflower & Broccoli rice mixture (I found mine pre-made in my local grocery story, but you can usually find cauliflower rice on its own in the freezer veggie section and just use that!)

1 tsp olive oil

28 oz. tomato sauce

1 tsp cumin

1 tsp chili powder

1 tsp paprika

1/2 tsp cayenne pepper

Salt and pepper, to taste

Cheese, to sprinkle on the peppers before cooking

Directions

  1. Set oven to preheat at 400 degrees F.
  2. In a skillet, heat olive oil and saute onions until translucent.
  3. Add in ground beef, and cook until fully brown.
  4. Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
  5. Stir in half of the tomato sauce (about 14 oz.) and heat until just starting to bubble. Add in the cauliflower/broccoli rice and stir to combine. Add in a little more salt and pepper or seasonings, to taste, if desired.
  6. Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
  7. Pour a little extra sauce on each one. Then, carefully top with about 1 tbsp shredded cheese of your choice (I used a Mexican blend).
  8. Next, take the remaining can of tomato sauce and mix with water until it has a thinner consistency. Carefully pour about 1/2 inch of liquid into the bottom of the baking dish.
  9. Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
  10. After time is up, take the dish out and uncover it, allowing the peppers to cool a bit. Serve two at a time!

Weight Watchers Freestyle SP: 3 points for one serving (1 full pepper per serving). Points were calculated using the Recipe Builder on the WW app.

Beef Stuffed Peppers with Cauliflower and Broccoli Rice

Category: Dinner

Yield: 3

Beef Stuffed Peppers with Cauliflower and Broccoli Rice

Ingredients

  • 3 green bell peppers, cut in half lengthwise
  • 1 lb ground beef, 90% lean, 10% fat
  • 1 yellow onion, diced
  • Cauliflower & Broccoli rice mixture (I found mine pre-made in my local grocery story, but you can usually find cauliflower rice on its own in the freezer veggie section and just use that!)
  • 1 tsp olive oil
  • 28 oz. tomato sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt and pepper, to taste
  • Cheese, to sprinkle on the peppers before cooking

Instructions

  1. Set oven to preheat at 400 degrees F.
  2. In a skillet, heat olive oil and saute onions until translucent.
  3. Add in ground beef, and cook until fully brown.
  4. Sprinkle in salt, pepper, cumin, chili powder, cayenne pepper, and paprika and stir to combine with all meat.
  5. Stir in half of the tomato sauce (about 14 oz.) and heat until just starting to bubble. Add in the cauliflower/broccoli rice and stir to combine. Add in a little more salt and pepper or seasonings, to taste, if desired.
  6. Place the peppers, cut in half lengthwise, into a 9×13 baking dish. Spoon the meat and rice mixture into each pepper carefully.
  7. Pour a little extra sauce on each one. Then, carefully top with about 1 tbsp shredded cheese of your choice (I used a Mexican blend).
  8. Next, take the remaining can of tomato sauce and mix with water until it has a thinner consistency. Carefully pour about 1/2 inch of liquid into the bottom of the baking dish.
  9. Cover dish tightly with aluminum foil and place in the oven for 45 minutes.
  10. After time is up, take the dish out and uncover it, allowing the peppers to cool a bit. Serve two at a time!
https://aspoonfulofsimple.com/2019/05/01/beef-stuffed-peppers-with-cauliflower-and-broccoli-rice/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.