Instant Pot Turkey Burgers
Instant Pot Turkey Burgers are deliciously easy weeknight dinner that’s loaded with flavor. By using a pressure cooker, these healthy turkey burgers are tender, juicy, and ready in just 30 minutes!
You’ll also like these Chicken Parmesan Burgers, Instant Pot Round Steak with Gravy, and Turkey White Bean Chili!
This Instant Pot turkey burger recipe might just be my new favorite way to cook a burger.
Not only is this dish ready in minutes, but it cooks entirely in one pot, making this Instant Pot method a winner for juicy and tender burgers.
And there’s nothing like biting into juicy turkey burgers, complete with all of the toppings. Mmm mmm good!
Just incase you love your pressure cooker like I do, this Instant Pot fried rice and beef stroganoff are favorites around here.
If you’re trying to be more mindful of what you eat, these burgers are healthier than the traditional beef kind. By using ground turkey and a combination of spices, this dinner is made with just a handful of ingredients.
Why You’ll Love This Recipe:
- Quick and Easy: In just about 30 minutes, you can have a delicious meal on the table, making it perfect for busy weeknights.
- Healthy Choice: Ground turkey is a lean protein option, making these burgers a healthier alternative than ground beef burgers.
- Customizable: You can easily adjust the seasonings or mix in your favorite ingredients, like herbs or veggies, to make them uniquely yours.
- Minimal Cleanup: With just one pot to clean, you’ll spend less time in the kitchen and more time enjoying your meal.
- Juiciness: The pressure cooking method locks in moisture, resulting in incredibly juicy burgers. Traditional grilling or pan-frying can sometimes lead to dry patties, especially with lean turkey.
- Even Cooking: The Instant Pot cooks the burgers evenly, ensuring that they’re cooked through without being overdone on the outside. This means no more worrying about undercooked meat or uneven textures.
- Speed: The Instant Pot significantly reduces cooking time compared to traditional methods. What might take 20-30 minutes on the stovetop can often be done in about 10 minutes under pressure.
- Hands-Free Cooking: Once you set the Instant Pot, you can walk away and focus on other tasks. There’s no need for constant monitoring, allowing for a more relaxed cooking experience.
Ingredients Needed:
- Ground turkey: The main ingredient of the recipe. I like to use lean turkey.
- Seasonings: Garlic powder, onion powder, paprika, salt, and black pepper.
How to Make Turkey Burgers in Instant Pot:
- Combine: In a large bowl, combine the ground turkey and seasonings.
- Shape: Divide the mixture into four equal patties and shape them so that they’re slightly larger than your bun.
- Cook: add cup of water to the bottom of the pot and then place the trivet in. Wrap the burgers in foil and then cook on high pressure until the internal temperature reaches 165℉, then do a quick release, and add your favorite toppings.
Do I Need to Wrap Each Patty in Foil?
You don’t have to, but wrapping the patties with foil before cooking helps them to retain their juices and stay moist.
How to Store:
Leftover burgers will keep in an airtight container in the refrigerator for up to four days.
- To freeze: place a piece of parchment paper in between each burger to prevent sticking and then wrap in plastic wrap or aluminum foil and place into a freezer-safe bag or container in the freezer for up to three months. When ready to serve, let the turkey patties thaw completely in the refrigerator.
Tips for Reheating:
Reheat refrigerated burgers in the microwave and cover with a damp paper towel to keep them moist. Alternatively, you can reheat the burgers in a skillet over medium heat.
Can I Make These Ahead of Time?
Yes! You can mix and shape the patties and then wrap individually or place a piece of parchment paper in between each burger and refrigerate for up to two days in advance.
Toppings for Turkey Burger Patties:
- Buns: I like to use bakery-style or hamburger buns, but brioche, whole grain, or even lettuce wraps would be delicious.
- Classic burger toppings: Such as lettuce, tomato slices, and/or onions.
- Pickles: For a nice crunch and tang.
- Condiments: Ketchup, mustard, mayonnaise, bbq sauce, or even hot sauce pairs well with the burgers.
Variations:
- Add Some Chopped Veggies: Diced bell peppers or chopped mushrooms would be a tasty addition.
- Use a Splash of Worcestershire Sauce: For a richer flavor.
- Spoon in Some Mustard or Dijon: For a tangy kick.
- Sprinkle in Cheese: Crumbled feta or shredded cheddar cheese would make these burgers extra delicious.
- Make a BBQ Turkey Burger: Mix some bbq sauce into the meat and top with coleslaw or pickles for a crunch.
- Add a Mediterranean Flair: Stir in some feta cheese, chopped spinach, garlic and oregano.
- Use Southwestern Flavors: Sprinkle in some cumin, chili powder, and corn to the burger mixture and top with garlic aioli and mixed greens.
What to Serve with Pressure Cooker Burgers:
- Baked Sweet Potato Fries
- Creamy Mac and Cheese
- Garlic Parmesan Mac and Cheese
- Roasted Broccoli
- Roasted Carrots
- Creamy Parmesan Rice
Looking for more Easy Instant Pot Dinners? I’ve Got You Covered!
- Instant Pot Broccoli Cheddar Soup
- Instant Pot BBQ Chicken
- Honey BBQ Pork Tacos
- Instant Pot Spaghetti
- Instant Pot Creamy Mac and Cheese
- Instant Pot No Bean Chili
Instant Pot Turkey Burgers
Ingredients
- 2 pounds ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Buns, lettuce, tomato slices, etc., (for topping)
Instructions
- In a large mixing bowl, add ground turkey, garlic powder, onion powder, paprika, salt, and pepper. Mix well and then divide meat into four equal portions and then flatten into burgers. Wrap each burger in foil (see note below). If using buns, shape each patty slightly larger than the buns, as they will shrink when cooking.
- Add 1 cup of water to the pot and then place the trivet into the bottom. Add burgers, cover, and place the lid into the lock position and make sure the valve is in the 'sealing' position. Press the 'manual' button and set the timer for 15 minutes on high pressure (burgers should reach an internal temperature of 165℉). **Remember that it will take the IP about 10 minutes to come to pressure and then will count down from 15 minutes**
- When the timer goes off, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. Remove burgers and serve immediately with your desired toppings.
Notes
- Wrapping each burger in foil is optional but will help each patty retain moisture and stay juicy when cooking.
- Leftovers will keep in an airtight container in the refrigerator for up to four days.
- See my tips and tricks for making these Instant Pot Turkey Burgers above the recipe box.
