Sausage and Burger Stew

Burger cooked as it should be! Swimming in gravy on the plate alongside a sausage cooked in the same way. Potato plus root vegetables and greens turn into a tasty Sausage and Burger Stew.
It is quick to cook in a pressure cooker too so the stew can easily be on the table in under 30 minutes. Ideal for a quick dinner.

Sausage and Burger Stew

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Sausage and Burger Stew

Burgers are much better served in this way. I remember buying them many years ago from street vendors that would have them cooked in water that was close to boiling. Then into a bun with some onions that had also been cooked in water.Then just add on some sauce for a yummy snack on a cold night None of this thing about frying that happens in modern times.


  • 250g/½lb Sausages (4 sausages)
  • 4 60g/2oz frozen burgers
  • 1 medium Brown Onion
  • 2 cloves Garlic
  • 125g/4oz cubed Carrot
  • 125g/4oz cubed Turnip
  • 250g/8oz cubed Potato
  • 125g/4oz frozen Peas
  • (Optional)125g/4oz Broccoli
  • 500ml/20fl oz Stock or Gravy (see method)
  • Pinch Mixed Herbs
  • Salt
  • Pepper
  • Bread to serve


  1. If using frozen sausages then just put into the pressure cooker pot. Unfrozen ones are best pricked with a fork before adding to prevent them bursting while cooking.
  2. Part the frozen burgers then add them in. Use a larger size burger for a bigger appetite though that may need a longer cooking time.
  3. Peel and finely chop the garlic. Scrape into the pan.
  4. Top and tail the onion then peel off the outer brown skin. Try to take off as little as possible. Chop quite coarsely then add to the pan.
  5. For this version, I was using a packet of prepared carrot and turnip from the supermarket. Fresh carrot will often just need a top and tail before being cut. Turnip needs the outer skin removing before being cubed. Needless to say, both then go into the pan.
  6. Potato needs to be cut to about 1½cm/½in in size before going in with the rest. The best nutrients are in the skin so no need to peel but do check over for the occasional bad bit.
  7. Add in the frozen peas. You could use a can of them as an alternative although I think the flavour with this recipe is better with the frozen variety.
  8. Broccoli is a tricky one because it is far from suited to the pressure cooker. It will somewhat overdo into the sauce so you may prefer to avoid adding it and serve as a side vegetable. I chose to add some in despite that.
  9. Pour in the stock or gravy. Either some gravy that is leftover from another meal or some made up from a mixture works well. Using stock will give a finished result that is closer to a soup than a stew but it will work. Make sure the meat and veggies in the pan are covered though. Add a little extra water if needed.
  10. Add salt, pepper and mixed herbs then stir well to mix everything together.
  11. Seal the pressure cooker then place on a high heat until it gets to work. That usually means that the weight on the top begins to dance. Please do check the manufacturers instructions though because these things are potentially dangerous.
  12. Reduce the heat and continue to cook for around 20 minutes.
  13. Turn off the heat and remove the pressure cooker from it. Reduce the pressure until it is safe to open. The method will vary according to the cooker so follow the instructions.
  14. Spoon out 1 burger and 1 sausage onto each of 4 serving plates or bowls. Then divide the vegetable mixture between each serving. Add as much or as little liquid as you choose. I add a lot but your choice may be different.
  15. Serve with some bread that can be used to dip in to the cooked gravy.


Vary the vegetables according to your preference. Broad Beans could replace the peas and Cauliflower instead of Broccoli

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