Air-Fryer Hamburgers
Juicy burger patties from the air fryer: browned outside, tender middle, ready for cheese and the full pickle situation.
Air-fryer hamburgers sound like a compromise until you make them on a rainy night and realize the grill can stay covered. The circulating heat browns the edges, the basket drains extra fat, and the patties stay surprisingly juicy.
This is not a smash burger; do not treat it like one. Make the patties a little thicker, press a shallow dent in the center, and let the air fryer do its tidy little diner act.
Method
ii.-
01
Shape the patties
Divide beef into 4 patties, about 3/4 inch thick. Press a shallow dimple in each center and season both sides.
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02
Air fry
Cook at 375°F for 8–10 minutes, flipping halfway, until 160°F for well-done or your preferred doneness.
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03
Melt the cheese
Add cheese in the final minute and let it soften in the residual heat.
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04
Build the burgers
Toast buns if you like, then stack with cold toppings and sauce. Eat before the juices soak the bottom bun.