Say goodbye to dry, bland turkey burgers forever! If you’ve been searching for a turkey burger that’s unbelievably moist, packed with flavor, and ridiculously easy to make, you’ve found it. By harnessing the magic of the Instant Pot, we’re steaming these patties to perfection, locking in every bit of moisture and creating a tender, juicy burger that will completely change your mind about ground turkey. With a hint of zesty dill and savory onion, this 20-minute meal is a weeknight game-changer you’ll make again and again.
Ingredients
• 1 lb / 454g ground turkey
• 2 large eggs
• 1 cup / 96g almond flour
• 1 small onion, finely chopped
• 1 cup / 240g sour cream
• 1 tbsp fresh dill, chopped
• ½ tsp salt
• ½ tsp black pepper
• 1 cup / 240ml water, for the Instant Pot
Instructions
1. Directions
2. In a large mixing bowl, combine the ground turkey, eggs, almond flour, chopped onion, sour cream, dill, salt, and pepper. Use your hands to gently mix until just combined, being careful not to overwork the mixture.2. Divide the mixture into four equal portions and shape them into patties, about 1-inch thick.3. Pour 1 cup of water into the inner pot of your Instant Pot and place the steamer rack (trivet) inside.4. Arrange the patties on the trivet. You can stack them by placing a small piece of parchment paper between each patty to prevent sticking.5. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ button and cook on high pressure for 10 minutes.6. Once the timer finishes, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure. Carefully open the lid and serve immediately.
Nutritional Information
• Nutrition Facts
• Per Serving
• Calories: 401
• Total Fat: 23.6g
• Net Carbs: 4.7g
• Protein: 39.9g
• Fiber: 1.1g
Pro Tips
• For the best texture, gently mix the burger with your hands until just combined. Overmixing can result in tough, dense patties.
• For a classic burger appearance and added flavor, sear the cooked patties in a hot, oiled skillet for 1-2 minutes per side after they come out of the Instant Pot.
• Feel free to customize the flavor by adding 1 teaspoon of garlic powder, smoked paprika, or a pinch of cayenne pepper to the turkey mixture.
• These patties can be formed ahead of time and refrigerated for up to 24 hours or frozen for up to 3 months for an even faster meal prep solution.
FAQ
Q: Why are these turkey burgers so moist and not dry
A: These turkey burgers stay incredibly moist because they are steamed under pressure in the Instant Pot. This cooking method locks in all the natural juices, preventing them from drying out. The addition of sour cream to the mixture also adds significant moisture and flavor.
Q: Can I make these turkey burgers keto or low-carb
A: Yes, this recipe is naturally keto-friendly and low-carb. It uses almond flour instead of traditional breadcrumbs and contains only 4.7g of net carbs per serving, making it an excellent choice for a ketogenic diet.
Q: How do I get a classic seared crust on my steamed burgers
A: For a classic burger appearance and added flavor, you can quickly sear the patties after they finish cooking in the Instant Pot. Simply heat a skillet with a bit of oil over high heat and sear each cooked patty for 1-2 minutes per side until golden brown.
Q: Can I make these turkey burgers ahead of time
A: Absolutely. For a convenient meal prep solution, you can form the raw patties and refrigerate them for up to 24 hours. They can also be frozen for up to 3 months; just place a piece of parchment paper between each patty to prevent sticking.
