Air Fryer Hamburgers
Juicy, well-seasoned beef patties cooked in the air fryer in about 10 minutes, topped with melted cheddar and tucked into toasted buns. No grill, no splatter, and dinner is on the table in under 30 minutes.
- Prep
- 15 min
- Cook
- 13 min
- Wait
- 10 min
- Total
- 38 min
- Makes
- 4 burgers
Steps
Before you start
- Use 80/20 ground beef straight from the fridge; cold meat keeps patties tender and helps them hold together.
- Check your air fryer size: a 5–6 quart (4.7–5.7 L) basket fits 2 patties without touching, so plan to cook in two batches. A larger oven-style air fryer can fit all 4.
- Air fryers vary. Use an instant-read thermometer and check the burgers at the early end of the time range.
Season the beef
- Place the cold ground beef in a large bowl.
- Sprinkle the kosher salt, black pepper, garlic powder and onion powder over the top and drizzle with the Worcestershire sauce.
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Ready when: Seasonings are scattered evenly over the meat.
Tip: Don't add the salt long before shaping; mixing it in early can make the patties dense.
Mix gently
- With your hands, gently fold the seasonings into the beef just until combined, about 30 seconds.
- The mixture should still look loose and slightly crumbly, not pasty.
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Ready when: No streaks of seasoning remain, and the meat is not sticky or paste-like.
Tip: Overmixing makes tough, rubbery burgers.
Shape the patties
- Divide the meat into 4 equal portions of about 6 ounces (170 g) each.
- Shape each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Press a shallow dimple, about ½ inch (1 cm) deep, into the center of each with your thumb or a spoon.
- Set the patties on a baking sheet.
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Ready when: Patties are even in thickness with a visible center dimple.
Tip: The dimple stops the centers from puffing up into a dome as the patties cook.
Chill and preheat
- Refrigerate the patties for 10 minutes.
- Meanwhile, preheat the air fryer to 375°F (190°C) for 3 minutes.
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Ready when: Patties feel firm to the touch and the air fryer shows it has reached temperature.
Air fry first side
- Place 2 patties in the basket in a single layer with space between them (no touching).
- Air fry at 375°F (190°C) for 5 minutes.
- Don't add oil; the beef releases enough fat.
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Ready when: The tops look set and the edges are starting to brown.
Tip: Crowding blocks airflow and leads to pale, steamed patties.
Flip and finish
- Flip the patties with a spatula and air fry 4 to 5 more minutes.
- Check the center with an instant-read thermometer: 160°F (71°C) is the safe temperature for ground beef.
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Ready when: Browned outside, juices run clear, and the thermometer reads 160°F (71°C) in the center.
Tip: If the basket has pooled grease, carefully pour it off between batches to limit smoke.
Melt the cheese
- Lay a slice of cheddar on each patty and air fry for 1 minute more.
- Transfer the burgers to a plate and tent loosely with foil.
- Repeat with the remaining 2 patties, using the same times.
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Ready when: Cheese is fully melted and slightly drooping over the edges.
Tip: Weigh the cheese slices down by tucking them in snugly so the fan doesn't blow them off.
Toast the buns
- Spread the softened butter over the cut sides of the buns.
- Place them cut side up in the air fryer at 375°F (190°C) for 1 to 2 minutes, until lightly golden.
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Ready when: Cut sides are golden and slightly crisp.
Tip: Watch closely; buns go from toasted to burnt fast in the fan's heat.
Assemble and serve
- Rest the burgers 2 minutes.
- Set each cheeseburger on a bun bottom, then top with a lettuce leaf, a tomato slice if using, and your choice of condiments.
- Close with the bun tops and serve right away.
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Ready when: Burgers are hot with melted cheese and crisp lettuce.
Tip: Put the lettuce directly against the patty or bun bottom to keep the bun from getting soggy.
Good to know
Tips
- Use 80/20 beef; leaner beef gives drier burgers in the air fryer's dry heat.
- Don't press down on the patties while cooking; that squeezes out the juices.
- For well-browned patties, pat the surface dry and avoid crowding the basket.
- If your air fryer smokes, add a tablespoon of water to the drawer under the basket to catch the drippings.
Make ahead
"Shape the patties up to 24 hours ahead, stack them between parchment squares, and keep covered in the fridge. Add 1 minute to the cook time if the patties are very cold."
Storage & reheating
"Room temperature: up to 2 hours. Fridge: store cooked patties separately from buns and toppings in an airtight container for up to 3 days. Freezer: freeze cooked patties up to 3 months, wrapped well. Reheat patties in the air fryer at 350°F (175°C) for 3 to 4 minutes (from frozen, 6 to 8 minutes) until hot to 165°F (74°C)."
Substitutions
- ground beef, 80/20 → ground turkey or ground chicken. Cook to 165°F (74°C) and add 1 tablespoon olive oil to the mix, since poultry is leaner.
- sharp cheddar cheese slices → American, Swiss, pepper jack or provolone. Use the same number of slices; the melting time stays the same.
- Worcestershire sauce → 1 tablespoon soy sauce. Adds similar savory depth; reduce the salt to 1¼ teaspoons.
- hamburger buns → brioche buns or lettuce wraps. Brioche browns faster, so toast for about 1 minute.
