Season the beef

• Put the ground beef in a large bowl.
• Season with garlic powder, onion powder, salt, thyme, oregano and dill.
• Add the Worcestershire sauce, Dijon mustard and panko breadcrumbs.

Mix and shape the patties

• Mix everything together with your hands.
• Roll the mixture into balls and flatten them slightly thinner than you want.
• Press a thumbprint in the middle of each patty.

Bake the fries

• Spread the frozen fries on a baking tray.
• Drizzle with olive oil and sprinkle with salt, then toss with your hands.
• Bake at 220 °C (425 °F) while the burgers cook.

Grill the burgers

• Preheat the grill on medium heat, then lower the flames to medium low.
• Place the patties on the grill and cook about 5 minutes per side.
• Flip and cook another 5 to 6 minutes, until the internal temperature reaches at least 68 °C (155 °F).

Rest the burgers

• Move the patties to the stove and cover them with foil to keep them warm.

Pressure cook the corn

• Place the trivet in the Instant Pot and add the shucked corn.
• Pour in the water, close the lid and make sure the valve is sealed.
• Cook on manual high pressure for 2 minutes, then do a quick release and open once the pin drops.

Serve

• Take the fries out of the oven and serve everything together.